Giada De Laurentiis: Cooking In The North End

Photo courtesy of Bella Sera Wines
Award-winning chef and cookbook author Giada De Laurentiis will be in Boston’s North End tomorrow!

She'll be on stage at the corner of Thacher and Endicott Street to participate in St. Anthony’s Feast.

From 2 - 3pm, De Laurentiis will demo some of her favorite recipes and wine pairings. She’ll sign her cookbook from 3 - 4:30 pm.

If you can’t go to the event, you can still make some of the recipes at home. That ricotta dessert has my name all over it. And I'll be looking to try this new to me moscato!

Take a look at the recipes below:
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Lamb with Chianti Vinaigrette

4-6 lamb rib or loin chops
2 cups Chianti (or other red wine)
1 tablespoon honey
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.

Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.

Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat. 

“I like the tanginess of the reduced wine with the lamb,” Giada says.

Show: Everyday Italian “Vineyard Visit” Recipe courtesy of Giada De Laurentiis

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Piadina with Fontina and Prosciutto

3½ cups all-purpose flour, plus more for dusting
½ teaspoon baking soda
Fine sea salt
½ cup (1 stick) unsalted butter, cut into ½- inch pieces, at room temperature
2 tablespoons olive oil
1 (15-ounce) container (2 cups) whole- milk ricotta cheese
2 teaspoons grated lemon zest (from 1 to 2 lemons)
Freshly ground black pepper
3 cups (6 ounces) grated Fontina cheese
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

Combine the flour, baking soda, and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add up to 2/3 cup water, until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead 5 minutes, or until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium- high heat or preheat a gas or charcoal grill.

On a lightly floured work surface, roll out each piece of dough into an 8- to 10- inch circle, about 1/8 inch thick. Brush each circle with olive oil. Grill for 4 minutes on each side. Remove the piadina from the grill and let cool slightly.

Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with ½ cup of the ricotta mixture. Sprinkle with the Fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Reprinted from Giada At Home by Giada De Laurentiis. Copyright © 2010. Published by Clarkson Potter/Random House, Inc.
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Ricotta with Honey and Raspberries

1 pound ricotta cheese
1 teaspoon sweetened cocoa powder
1 cup fresh raspberries
2 tablespoons honey
2 biscotti cookies
In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.

Recipe courtesy of Giada De Laurentiis | Show : Everyday Italian “Weeknight Dinner”

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