Copyright © 2008 by Giada De Laurentiis All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.clarksonpotter.com CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House, Inc. Library of Congress Cataloging-in-Publication Data De Laurentiis, Giada. Giada’s kitchen: new Italian favorites / Giada De Laurentiis; photographs by Tina Rupp. —1st ed. p. cm. 1. Cookery, Italian. I. Title. TX723.D3275 2008 641.5945—dc22 2008005004 eISBN: 978-0-30788560-9 v3.1 Introduction Appetizers and First Courses Soups, Panini, and Snacks Salads and Vegetables Pasta Meat, Poultry, and Fish Desserts (Not) Just for Kids Menus Acknowledgments Credits Index Few things in life give me more pleasure than food, whether eating or cooking for the people I love. And I’ve always known that somehow, some way, I would find my calling in the food world. For obvious reasons, I felt most comfortable around Italian food; it’s what I grew up loving. But I never (ever!) imagined that this love would lead to an opportunity to share my passion for Italian cooking, and my ideas about what Italian food can and should be, with so many people. When I made my earliest appearances on Food Network, there were plenty of well-established authorities who had already made their marks on the culinary landscape. I wondered at first what on earth I could bring to the table. Where would I fit in? What new message did I have to share? When I thought about my roots, though, the way my family has always cooked, and the places and people whose food continues to inspire me today, the recipes and ideas began to come. And they haven’t stopped since. For the past five years I have been on a wonderful journey. On my Food Network shows and in my cookbooks I’ve had the chance to explore every facet of Italian cooking: traditional, seasonal, regional, contemporary, whimsical, and much more. All the while, my own style of cooking has been evolving. From the old recipes of my grandmother’s that I still adore, like her verdure al forno and hearty lamb stew with cipollini onions and potatoes, to some of the more updated dishes you’ll find in this book, I’ve found the things that make a recipe just taste right to me. These days, my palate responds most to clean, vibrant, simple flavors, and my eyes can’t resist the undeniable freshness of great ingredients and bursts of bright colors. The recipes you’ll find in this book represent a nice balance of exciting and healthy dishes; they’re hearty but not overwhelming (and a few are moderately sinful because everyone needs a treat once in a while). And because we eat first with our eyes, I made sure that every dish is as beautiful on the plate as it is delicious. In response to the countless requests I have received from parents who enjoy cooking with their children (or whose kids love to cook themselves), I have also included a chapter just for kids, with easier recipes full of the flavors kids can’t resist. The Orecchiette with Mini Chicken Meatballs is one of my favorites (and the recipe makes about seventy of the little meatballs, so you’ll have plenty of leftovers and happy campers). These recipes reflect what my readers and viewers have told me they are looking for in the meals they prepare, dishes I know will always be well received. They represent five years of lessons I’ve learned as well as those I have shared since beginning my Everyday Italian journey. I’ve never forgotten that cooking and eating are a shared experience, and my goal as a chef is to ensure that each “everyday” experience is a memorable one for you and your family. I hope you will find some new favorites here, as well as a few “shining moments” that will linger in your memory.