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

Fortunately, it is just as inviting on a damp rainy day!
    4 servings
    1 cup granulated sugar
    ¼ teaspoon ground allspice
    ¼ teaspoon ground cinnamon, plus more for dusting
    ¼ teaspoon ground ginger
    1 cup boiling water
    1 cup brewed espresso
    1 cup heavy cream
    2 tablespoons confectioners’ sugar
    In a small saucepan, combine the granulated sugar and ½ cup water. Bring to a boil over medium heat and reduce the heat to low. Add the allspice, cinnamon, and ginger and simmer for 5 minutes, or until the sugar is dissolved. Take the pan off the heat and set aside.
    In a heat-proof pitcher or measuring cup, add the boiling water to the espresso, then divide it among four 6- to 8-ounce cups. Add 2 tablespoons of the spiced syrup to each cup and stir to combine.
    Using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and continue to beat until stiff. Top each cup of espresso with a dollop of whipped cream. Dust with cinnamon and serve.
     

    In the summertime this is a refreshing alternative to iced tea. I keep the cinnamon syrup in the fridge so when my girlfriends drop by we have something cool and delicious to sip in the yard under the hot California sun.
    4 servings
    4 shots of espresso (about 1½ ounces each)
    ¼ cup Cinnamon Simple Syrup (recipe follows)
    1⅓ cups whole milk
    Crushed ice
    Combine the espresso, cinnamon syrup, and milk in a small pitcher. Fill 4 large, tall glasses with crushed ice. Pour the latte mixture over the ice and serve immediately.
Cinnamon Simple Syrup
    Makes 1 cup
    1 cup sugar
    ½ cup water
    4 cinnamon sticks
    In a saucepan combine the sugar, water, and cinnamon sticks. Bring to a boil over medium heat, reduce the heat, and simmer for 5 minutes, or until the sugar has dissolved. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator for up to one week.

     

    As thick and creamy as the richest milkshake, this can also do double duty as a dessert. Serve half portions in pretty stemmed glasses with the cookie crumbles sprinkled on top. Be sure to make this in two batches, because the ingredients will overflow your blender container.
    4 servings
    12 ounces fresh raspberries (or 12 ounces frozen raspberries, thawed)
    1 quart vanilla gelato or ice cream, slightly softened
    2 tablespoons almond liqueur such as Amaretto di Sarono
    2 teaspoons grated orange zest
    Ice
    4 amaretti cookies, crushed
    Place half the raspberries in a blender with half the gelato, 1 tablespoon of the almond liqueur, and 1 teaspoon of the orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice cubes and blend until smooth.
    Divide the smoothie between 2 highball glasses and make a second batch with the remaining ingredients. Sprinkle some of the crushed cookies over the smoothies and mix them in briefly to distribute. Serve with long spoons and straws.
     

CANTALOUPE, RED ONION, AND WALNUT SALAD
    ROMAN SUMMER SALAD
    GRILLED EGGPLANT AND GOAT CHEESE SALAD
    FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO
    ASPARAGUS AND ZUCCHINI CRUDI
    FREGOLA SALAD WITH FRESH CITRUS AND RED ONION
    MEDITERRANEAN FARRO SALAD
    FARRO WITH COARSE PESTO
    PARMESAN POTATO PANCAKE
    SPICY PARMESAN GREEN BEANS AND KALE
    BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST
    ARTICHOKE GRATINATA
    ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTÉ WITH TARRAGON VINAIGRETTE
    BAKED ARTICHOKES WITH GORGONZOLA AND HERBS
     

    I love salads and veggies, and when done right they can be a completely satisfying meal. I grew up eating lots of salads, though they didn’t necessarily involve a big bowl of lettuce. In Italy, a salad can be so many different things, and I’ve carried that philosophy with me. For me, a good salad incorporates fresh, seasonal, and colorful ingredients; an element of crunch; and a bright dressing to round out the flavors. Sicilians are known for combining local fruits and nuts in