Giada's Kitchen: New Italian Favorites Read Online Free PDF

(5½-ounce) cans Italian tuna in olive oil, drained
    1 (13¾-ounce) can quartered artichoke hearts, drained
    8 mini baguettes, halved lengthwise
    2 cups arugula
    For the garbanzo bean spread, combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
    To make the panini, combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl and toss gently to mix.
    Lay out the sliced baguettes. Spread both halves of the baguettes with the garbanzo bean spread. Spoon the tuna mixture onto the bottom half of each sandwich and top with the arugula. Close up the sandwiches. Wrap one end of each sandwich in parchment paper to make it easier to eat, if you like.
     

    In this frittata, pasta plays a supporting rather than starring role, giving the eggs a little body. It makes a very pretty, satisfying lunch served with a simple side salad.
    4 to 6 servings
    ¾ cup orzo pasta
    6 eggs
    ⅓ cup whole-milk ricotta cheese
    ¼ cup crème fraîche
    2 cooked chicken breasts, cubed (about 2 cups)
    4 scallions, chopped
    ¼ cup chopped fresh flat-leaf parsley leaves
    ⅓ cup diced roasted red bell peppers
    1 teaspoon salt
    ¼ teaspoon freshly ground black pepper
    Preheat the oven to 375°F. Spray a 1½-quart baking dish with nonstick cooking spray.
    Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta.
    In a large bowl, combine the eggs, ricotta, and crème fraîche and stir until the eggs are beaten and the ingredients are thoroughly combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
    Pour the mixture into the baking dish and bake for 25 minutes. Turn the oven to broil. Place the baking dish under the broiler until golden brown on top, about 5 minutes. Remove from the oven and let set for 5 minutes before serving. The frittata will settle a bit as it cools.
     

     

    Here’s a fun way to use up leftover pasta. When I was young, my mother would throw leftovers of any kind of pasta—red-sauced, white-sauced, whatever—into her frittata mixture for a quick snack for us kids. She generally made one large frittata, but I like to make them in individual servings; that way you can keep them in the fridge and grab one for a quick, nutritious snack, hot or cold.
    6 servings
    ½ pound linguine
    7 large eggs
    ½ cup milk
    ¼ cup heavy cream
    ½ cup mascarpone cheese
    6 ounces diced prosciutto
    5 ounces smoked mozzarella cheese, diced (1 cup diced)
    ½ cup freshly grated Asiago cheese
    ¼ cup finely chopped fresh flat-leaf parsley
    2 garlic cloves, minced
    1 teaspoon salt
    ¾ teaspoon freshly ground black pepper
    ⅛ teaspoon freshly grated nutmeg
    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen shears to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
    Preheat the oven to 375°F. Grease a 12-cup muffin tin.
    In a blender, combine the eggs, milk, cream, and mascarpone. Blend until well combined. Transfer the mixture to a large bowl and add the cut pasta, the prosciutto, mozzarella, Asiago, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
    Fill each of the muffin cups with about ⅓ cup of the mixture; both the pasta and liquid should fill the cup almost to the top. Bake until firm and cooked through, 30 to 35 minutes. Let the frittatas cool for 3 minutes before removing from the tin. Arrange on a serving platter or place 2 on each of 6 individual plates and serve.
     

     

    When the temperature is particularly frigid, only the promise of a cup of this steaming hot spiced coffee will get me up the mountain for a day of skiing.