Giada's Kitchen: New Italian Favorites (20 page)

Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 or 3 basil leaves, 1 or 2 slices of tomato, and a drizzle of extravirgin olive oil and balsamic vinegar. Serve immediately.

Ground lamb is now very widely available, and it makes a nice change from the usual beef ragù once in a while. This is thick enough to serve in shallow bowls over rice or simply with some nice bread, but you could also increase the amount of marinara sauce to four cups and serve it over pasta.

4 to 6 servings

Warm the olive oil in a large skillet over high heat. Add the shallots and garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated.

Add the wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.

Add the mint and ricotta and stir until mixed. Serve in shallow bowls.

Makes about 2 quarts

In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.

Here’s an osso buco everyone will love. Consider this a nontraditional Thanksgiving meal; you’ll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.

6 to 8 servings

Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper, then dredge the pieces in the flour, shaking off any excess.

In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer to a plate and reserve.

To the same pan, add the onion, carrot, and celery. Season the vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaves, and cloves to the pan. Bring the liquid to a boil, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is forktender, about 1 hour and 45 minutes, turning the pieces after 1 hour.

When the turkey is almost done, combine the gremolata ingredients in a bowl. Slice the turkey and arrange it in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each serving with a large pinch of gremolata.

Intimidated by roasting and carving a whole chicken? This dish is just as aromatic and comforting, but is a lot easier to handle and serve. Everything cooks together in one pan, including the sauce.

4 to 6 servings

Preheat the oven to 375°F. In a small bowl, combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.

Warm the olive oil in a large skillet over medium-high heat. When the oil is hot, place the chicken in the pan, skin side down. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn off the heat and transfer the chicken to a baking dish, skin side up again. Bake the chicken for about 15 minutes, or until cooked through.

Meanwhile, return the same skillet the chicken was browned in to the stovetop. Add the butter and melt over medium heat. Add the cipolline onions and carrots, sprinkle with salt and pepper, and cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Taste the sauce and add more salt and pepper if necessary.

Arrange the chicken pieces on a serving platter and spoon the vegetables around them. Spoon the sauce over the chicken. Serve immediately.

Tangy
and
sweet
are the best words to describe this barbecue sauce. Make a double batch, take some to your next picnic, and you will thank me.

4 servings

Combine all the barbecue sauce ingredients in a small nonreactive saucepan and whisk until the mixture is smooth. Simmer over medium heat until reduced by one third, 15 to 20 minutes.

Place a grill pan over medium heat or preheat an outdoor grill. Season the chicken pieces with salt and pepper.

Transfer ½ cup of the sauce to a small bowl. Grill the chicken for about 10 minutes per side, brushing the chicken with the ½ cup barbecue sauce for the last 2 or 3 minutes. Transfer the chicken to a serving platter and let it rest for at least 5 minutes. Serve with the remaining barbecue sauce alongside.