Giada at Home · Family Recipes From Italy and California by Laurentiis, Giada De -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction Chapter 1 - Appetizers

Cheese-Stuffed Dates with Prosciutto Italian Fried Olives Whole-Wheat Pita Chips with Mascarpone-Chive Dip Roasted Eggplant and White Bean Crostini Artichoke and Bean Bruschetta Pea Pesto Crostini Tomato Basil Tartlets Stuffed Baby Peppers Smoked Salmon and Apple Carpaccio Sautéed Shrimp Cocktail Fried Cheese-Stuffed Zucchini Blossoms Beef Skewers with Cherry Tomatoes and Parsley Sauce

Chapter 2 - Soups & Sandwiches

Chicken, Artichoke, and Cannellini Bean Spezzatino Ligurian Fish Stew White Bean and Chicken Chili Butternut Squash Soup with Fontina Cheese Crostini Lemon Chicken Soup with Spaghetti Grilled Vegetable, Herb, and Goat Cheese Sandwiches Piadina with Fontina and Prosciutto Zucchini and Olive Pizza Chicken Burgers with Garlic-Rosemary Mayonnaise Mini Italian Pub Burgers Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise Caponata Panini

Chapter 3 - Pasta & Grains

Bucatini All’Amatriciana with Spicy Smoked Mozzarella Meatballs Rigatoni with Creamy Mushroom Sauce Orecchiette with Greens, Garbanzo Beans, and Ricotta Salata Penne with Treviso and Goat Cheese Pasta Ponza Spaghetti with Beef, Smoked Almonds, and Basil Fusilli with Spicy Pesto Spaghetti with Olives and Bread Crumbs Cheesy Baked Farro Nonna Luna’s Rice Brown Butter Risotto with Lobster Gorgonzola and Porcini Mushroom Risotto

Chapter 4 - Meat, Poultry & Fish

Steak Involtini Grilled Tuscan Steak with Fried Egg and Goat Cheese Roasted Beef Tenderloin with Basil-Curry Mayonnaise Chianti Marinated Beef Stew Chicken Milanese with Tomato and Fennel Sauce Chicken and Shrimp with Pancetta Chimichurri Turkey Meatloaf with Feta and Sun-Dried Tomatoes Roasted Citrus-Herb Game Hens with Crouton Salad Honey-Balsamic Lamb Chops Honey-Mustard Pork Roast with Bacon Roasted Branzino with Lemons Red Snapper with Fava Bean Purée Grilled Salmon with Citrus Salsa Verde Roasted Halibut with Pea and Mint Salad

Chapter 5 - Vegetables & Salads

Pecorino and Bean Salad Grilled Asparagus and Melon Salad Skewered Greek Salad Fresh Mushroom and Parsley Salad Bibb, Basil, and Mint Salad with Parmesan Butter Crostini Arugula Salad with Roasted Fruit and Panettone Croutons Roasted Tomatoes with Garlic, Gorgonzola, and Herbs Vegetable Fritto Misto with Lemon Mayonnaise Grilled and Stuffed Portobello Mushrooms with Gorgonzola Olive and Sun-Dried Tomato Vegetables Vegetable Parmesan Italian Lentil Salad Sweet and Savory Bread Pudding Cauliflower and Pancetta Gratinata

Chapter 6 - Desserts

Poached Pears in Honey, Ginger, and Cinnamon Syrup Ricotta with Vanilla-Sugar Croutons and Berry Syrup Espresso Chip Meringues Apricot and Nut Cookies with Amaretto Icing Espresso Caramel Bars Cranberry Cornmeal Cake White Chocolate–Dipped Almond and Lemon Biscotti Raspberry Pound Cake with Vin Santo Cream Chocolate Rice Pudding Lemon Hazelnut Tiramisù Limoncello Granita Chocolate Honey Almond Tart Pomegranate and Mint Sorbet

Chapter 7 - Brunch

Limoncello and Blueberry Cooler Ginger-Tea Lemonade with Basil Sweet Basil Smoothie Caffè Latte with Vanilla Whipped Cream Citrus Salad Mozzarella, Raspberry, and Brown Sugar Panini Strawberry and Rosemary Scones Crispy Parmesan Biscuits Shaved Melon Salad with Mint Sugar Bacon and Pancetta Potatoes Baked Provolone and Sausage Frittata Egg-White Frittata with Lox and Arugula Egg, Gorgonzola, and Pancetta Sandwiches Campanelle Pasta Salad Pancetta and Cinnamon Waffles Coffee-Glazed Italian Doughnuts (Zeppole) Blueberry and Mascarpone Turnovers

Acknowledgments Credits Index