Giada’s Italy: My Recipes for La Dolce Vita: A Cookbook

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NEW YORK TIMES BESTSELLER • Giada De Laurentiis lavishly explores her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America’s most beloved Italian chef.
 
For Giada, a good meal is more than just delicious food—it’s taking pleasure in cooking for those you love, and slowing down to embrace every moment spent at the table. In Giada’s Italy, she returns to her native Rome to reconnect with the flavors that have inspired the way she cooks and shares what it means to live la dolce vita.
 
Here she shares recipes for authentic Italian dishes as her family has prepared them for years, updated with her signature flavors. Her Bruschetta with Burrata and Kale Salsa Verde is a perfect light dinner or lunch, and Grilled Swordfish with Candied Lemon Salad can be prepared in minutes for a quick weeknight meal. Sartu di Riso is a showstopping entrée best made with help from the family, and because no meal is complete without something sweet, Giada’s Italian-inflected desserts like Pound Cake with Limoncello Zabaglione and Chianti Affogato will keep everyone at the table just a little bit longer.
 
Filled with stunning photography taken in and around Rome, intimate family shots and stories, and more recipes than ever before, Giada’s Italy will make you fall in love with Italian cooking all over again.

From the Publisher

burrata with nectarines and corn

marinated salumi sandwich

Lemon and Pea Alfredo

Yield: Serves 6 Serve with: Tomato, Avocado, and Escarole salad

Fusilli con buco is one of my favorite pasta shapes for a creamy sauce like Alfredo that coats the long curlicues, and they’re fun to eat because they can be scooped up with a fork without any twirling. This is a summery take on Alfredo, with the bright colors (and flavors) of lemon and peas and mascarpone.

Recipe

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes.

Meanwhile, once you’ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1⁄2 cup of water from the pasta pot and reduce the heat to low.

When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 11⁄2 cups of the Parmigiano-Reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest, and 3⁄4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice, and the remaining 1 cup of Parmigiano-Reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 11⁄2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional Parmigiano-Reggiano, if desired.

Cook’s note: Look for pasta brands such as Rustichella d’Abruzzo or Setaro.

Ingredients Kosher salt 1 pound fusilli con buco (see Cook’s Note) or other long pasta 3 tablespoons unsalted butter 1 garlic clove, minced 2 1⁄2 cups freshly grated Parmigiano-Reggiano, plus more (optional) for serving 1 cup mascarpone cheese, at room temperature 2 teaspoons grated lemon zest 1 1⁄2 cups frozen peas, thawed 1 tablespoon freshly squeezed lemon juice 1 teaspoon pink peppercorns, ground

Publisher ‏ : ‎ Clarkson Potter
Publication date ‏ : ‎ March 27, 2018
Language ‏ : ‎ English
Print length ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0307987221
ISBN-13 ‏ : ‎ 978-0307987228
Item Weight ‏ : ‎ 2.43 pounds
Dimensions ‏ : ‎ 9.5 x 7.44 x 0.9 inches