Giada's Kitchen: New Italian Favorites (28 page)

A lot of steps go into putting this cake together but since it starts with a boxed cake mix, none of them is very difficult. All the effort goes into the creamy-crunchy filling, made from hazelnut brittle that is a delicious candy all on its own. It makes for a spectacular birthday cake.

8 servings

Preheat the oven to 350°F. Butter and flour two 8-inch cake pans.

Prepare the cake mix according to package instructions. Divide the batter between the cake pans and bake as directed. Remove from the oven and cool on a wire rack.

To make the crunch,
place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the granulated sugar and ⅓ cup of water in a small saucepan. Bring to a boil over medium-high heat and stir until the sugar has dissolved. Continue to boil the mixture until the sugar is light brown, about 8 minutes. Remove from the heat and let the bubbles subside, then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the nut crunch cool until hard, about 30 minutes. When the nut crunch is hardened and cool, place it on a cutting board and cut into small pieces, saving a few larger ones for decoration. Set aside.

To make the filling,
put the mascarpone, cream, confectioners’ sugar, and vanilla into a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks. Fold the chopped nut crunch into the whipped cream.

To
make the topping,
place the chocolate chips, granulated sugar, and zest in a food processor. Process the mixture until the chocolate is finely ground.

To assemble the cake,
put 1 cake layer on a serving plate or cake stand. Top with a 1-inch layer of the whipped cream–hazelnut crunch filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Sprinkle the top and sides of the cake with the ground chocolate topping and add some shards of nut crunch as decoration. Serve.

POLENTA-CRUSTED SHRIMP WITH HONEY MUSTARD

PARMESAN FISH STICKS

MINI CALZONES

PROSCIUTTO MOZZARELLA PINWHEELS

ORECCHIETTE WITH MINI CHICKEN MEATBALLS

FUSILLI ALLA CAPRESE

ORZO WITH SAUSAGE, PEPPERS, AND TOMATOES

PIZZA POT PIES

SWEET AND STICKY CHICKEN DRUMSTICKS

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE

GRILLED SUMMER FRUIT

CHOCOLATE CHIP POUND CAKE

ITALIAN ICE

These days I find that lots and lots of kids are interested in and excited about food and cooking, and I couldn’t be more thrilled that I can play even a small part in inspiring them to learn about food and to make better decisions about what they eat. Over the years, some of my most popular recipes have been those I’ve written for kids, dishes they can either make themselves (with the help of an adult, of course) or are just trustworthy go-tos for those young, discerning palates. Either way, my hope is that these recipes will help kids be more comfortable in the kitchen and give them the confidence to try new foods, and to ultimately create their own dishes.

To get them started, I’ve rounded up a selection of recipes that will please young and old. I found that many kids love meatballs, and the chicken meatballs in this chapter are lighter on kids’ tummies and yummier than regular ones; mixed with orecchiette pasta, they are simply fun to eat. Kids and adults alike love pizza and chicken pot pie, so I combined the two in a ramekin full of lots of goodies with an easy, cheesy pizza crust. Whichever you choose, you’re
all
guaranteed to have fun in the kitchen.

The polenta coating on these fried shrimp makes a shell-like exterior that is just irresistible. I like this with honey mustard for dipping; but if you want to dip yours in marinara or even ketchup, you have my permission. Don’t worry about the paprika; it gives a bit of color but not any heat.

4 to 6 servings

To make the shrimp,
position an oven rack in the center of the oven and preheat to 475°F. Coat a baking sheet liberally with vegetable cooking spray.

Put the flour in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta and paprika in a medium bowl. Working in batches, dredge the shrimp in the flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture.

Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes, until crisp and golden. Sprinkle with the kosher salt.

To make the sauce,
combine the honey mustard ingredients in a small bowl and stir until smooth. Serve the shrimp with little dishes of sauce for dipping.

Even kids who are not big fish-eaters tend to like salmon—and they’ll like it even better when it’s baked in a cheesy crumb coating. Let them do the dipping and crumb coating to speed the work along. The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing, or vinaigrette if you prefer.

4 to 6 servings

Preheat the oven to 450°F.

To make the fish sticks,
rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets, each about 4 by 4½ inches. Starting on the longer edge, slice each piece into ½-inch strips. Cut any very tall strips in half horizontally so all the pieces are about ½ by ½ by 4½ inches

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil. Bake for 15 to 20 minutes, or until golden brown.

To make the dipping sauce,
mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.