Giada's Kitchen: New Italian Favorites by Giada de Laurentiis Page A
Authors: Giada de Laurentiis
Tags: Reference, Non-Fiction
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immediately.
When I meet with fans I often hear this recipe mentioned as a favorite. People really seem to enjoy the bright combination of flavors in the salsa topping.
4 servings
2 ruby red grapefruits
1 fennel bulb, trimmed
¼ cup extra-virgin olive oil
2 tablespoons pitted Niçoise olives, halved
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon salt
⅛ teaspoon red pepper flakes
4 (6-ounce) pieces halibut
¼ teaspoon freshly ground black pepper
Preheat the oven to 375°F.
With a zester or fine grater, remove 1 teaspoon of zest from one of the grapefruits. Use a large, sharp knife to trim away all the peel and pith from both grapefruits. Hold the peeled fruit over a bowl and cut in between the membranes to free the grapefruit segments; you should have about 1 cup. Squeeze the membranes over the bowl to extract the juice; you want ¼ cup. (Reserve any extra for another use.) Add the zest and segments to the bowl.
Halve the fennel bulb lengthwise, slice it thin, and add it to the bowl with the grapefruit segments. Add the olive oil, olives, parsley, ½ teaspoon of the salt, and the red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with the remaining ½ teaspoon of salt and the black pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
This dish is a perfect embodiment of the way I like to eat. The colors just say spring, it’s light, and everything tastes really fresh and bright.
4 servings
Lemon Brodetto
2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups low-sodium chicken broth
1 tablespoon chopped fresh mint leaves
Pea Purée
2 cups frozen peas, thawed (about 10 ounces)
¼ cup fresh mint leaves
1 garlic clove
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
Salmon
¼ cup olive oil
4 (4- to 6-ounce) salmon fillets
Kosher salt and freshly ground black pepper
To make the lemon brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm over low heat.
To make the pea purée, combine the peas, mint, garlic, salt, and pepper in a food processor and purée. With the machine running, add the extra-virgin olive oil in a steady drizzle. Transfer the pea purée to a small bowl and stir in the Parmesan. Set aside.
To make the salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon on one side until a golden crust forms, 4 to 5 minutes. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, stir the tablespoon of chopped mint into the lemon brodetto and divide among 4 shallow bowls. Place a large spoonful of pea purée in the center of each bowl. Place a salmon piece atop each mound of pea purée and serve immediately.
STRAWBERRY AND MASCARPONE GRANITA
CHOCOLATE PANNA COTTA WITH AMARETTO WHIPPED CREAM
CITRUS SEMIFREDDO
ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
RICOTTA CAPPUCCINO
ORANGE AND CHOCOLATE ZEPPOLE
ALMOND, PINE NUT, AND APRICOT COFFEE CAKE
AMARETTI TORTA
RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES
LEMON RICOTTA COOKIES WITH LEMON GLAZE
CHOCOLATE HAZELNUT BISCOTTI
BERRY STRATA
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE
It’s no secret that I have a huge sweet tooth—you might even say I’m a dessert addict. Although Italian cuisine isn’t renowned for its desserts the way, say, French chefs are, it’s still my favorite course of any meal, and seemingly
When I meet with fans I often hear this recipe mentioned as a favorite. People really seem to enjoy the bright combination of flavors in the salsa topping.
4 servings
2 ruby red grapefruits
1 fennel bulb, trimmed
¼ cup extra-virgin olive oil
2 tablespoons pitted Niçoise olives, halved
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon salt
⅛ teaspoon red pepper flakes
4 (6-ounce) pieces halibut
¼ teaspoon freshly ground black pepper
Preheat the oven to 375°F.
With a zester or fine grater, remove 1 teaspoon of zest from one of the grapefruits. Use a large, sharp knife to trim away all the peel and pith from both grapefruits. Hold the peeled fruit over a bowl and cut in between the membranes to free the grapefruit segments; you should have about 1 cup. Squeeze the membranes over the bowl to extract the juice; you want ¼ cup. (Reserve any extra for another use.) Add the zest and segments to the bowl.
Halve the fennel bulb lengthwise, slice it thin, and add it to the bowl with the grapefruit segments. Add the olive oil, olives, parsley, ½ teaspoon of the salt, and the red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with the remaining ½ teaspoon of salt and the black pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
This dish is a perfect embodiment of the way I like to eat. The colors just say spring, it’s light, and everything tastes really fresh and bright.
4 servings
Lemon Brodetto
2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups low-sodium chicken broth
1 tablespoon chopped fresh mint leaves
Pea Purée
2 cups frozen peas, thawed (about 10 ounces)
¼ cup fresh mint leaves
1 garlic clove
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
Salmon
¼ cup olive oil
4 (4- to 6-ounce) salmon fillets
Kosher salt and freshly ground black pepper
To make the lemon brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm over low heat.
To make the pea purée, combine the peas, mint, garlic, salt, and pepper in a food processor and purée. With the machine running, add the extra-virgin olive oil in a steady drizzle. Transfer the pea purée to a small bowl and stir in the Parmesan. Set aside.
To make the salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon on one side until a golden crust forms, 4 to 5 minutes. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, stir the tablespoon of chopped mint into the lemon brodetto and divide among 4 shallow bowls. Place a large spoonful of pea purée in the center of each bowl. Place a salmon piece atop each mound of pea purée and serve immediately.
STRAWBERRY AND MASCARPONE GRANITA
CHOCOLATE PANNA COTTA WITH AMARETTO WHIPPED CREAM
CITRUS SEMIFREDDO
ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
RICOTTA CAPPUCCINO
ORANGE AND CHOCOLATE ZEPPOLE
ALMOND, PINE NUT, AND APRICOT COFFEE CAKE
AMARETTI TORTA
RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES
LEMON RICOTTA COOKIES WITH LEMON GLAZE
CHOCOLATE HAZELNUT BISCOTTI
BERRY STRATA
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE
It’s no secret that I have a huge sweet tooth—you might even say I’m a dessert addict. Although Italian cuisine isn’t renowned for its desserts the way, say, French chefs are, it’s still my favorite course of any meal, and seemingly
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