Giada at Home: Family Recipes From Italy and California (22 page)

Arugula Salad with Roasted Fruit and Panettone Croutons

At Christmastime in Italy every visitor seems to show up with a panettone for his host, meaning most homes end up with lots of extra panettone. I’ve become pretty creative when it comes to finding new uses for this delicious, fruit-laden yeast bread. Bread pudding is one obvious possibility, but I once cut some up for croutons and thought they were sensational. Combined with candy-sweet roasted fruits and peppery arugula, they make a very sophisticated dish to serve with poached eggs for brunch or alongside grilled chicken or chops.

Preheat the oven to 300°F.

Spread out the panettone cubes on a parchment paper–lined rimmed baking sheet. Bake until dark golden brown and crispy on the outside, 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.

Increase the oven temperature to 425°F.

Place the fruit in a large mixing bowl and drizzle with the butter, 2 tablespoons of the lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer on a parchment paper–lined rimmed baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, 25 to 30 minutes. Remove from the oven and set aside.

Meanwhile, combine the honey, the remaining ¼ cup lemon juice, the canola oil, cream, lemon zest, 1 teaspoon salt, and ¼ teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.

To assemble the salad, place the arugula, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat and serve immediately.

Roasted Tomatoes with Garlic, Gorgonzola, and Herbs

Tomatoes are a staple ingredient in Italian cooking, and this dish is inspired by the beautiful image of vast fields of sweet vine-ripened tomatoes that are a common sight in southern Italy. The bright, concentrated flavors of the tomatoes in this dish make them a great simple accompaniment to grilled fish or meats. Actually, they are so delicious you’ll want to serve them on their own as an antipasto; just pop them right into your mouth. Each tomato holds its shape as it cooks and becomes sweet and tender, with a golden crust and gooey cheese in the center. My mouth waters just thinking about it!

Preheat the oven to 375°F.

Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 2 tablespoons of the olive oil, the garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.

In a small bowl, mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a rimmed baking sheet limed with parchment paper. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes, until the tomatoes are slightly softened and their undersides are brown.

Arrange the cooked tomatoes on a serving platter and sprinkle with parsley.

Fritto misto
means mixed fry, and in Italy, where it is a great way to use up odds and ends from the kitchen, it might contain meat, cheese, fish—anything that can be breaded and fried (and what can’t, really?). My favorite part of any fritto misto is always the veggies, and this version is nothing but. It has the added surprise of fried garbanzos, which get crunchy on the outside and creamy within, and lemon slices, which are crispy and delicious.

In a large, heavy-bottomed saucepan, pour enough oil to fill the pan a third of the way. Heat over medium heat until a deep frying thermometer inserted in the oil reaches 375°F. (If you don’t have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)

While the oil heats, in a medium bowl, mix together the eggs and 2 tablespoons water. In another medium bowl, mix together the flour, salt, and pepper. Dip the cauliflower in the egg mixture, allowing any extra egg mixture to drip off. Dredge the cauliflower in the flour mixture. Fry the cauliflower for 1 to 3 minutes, until lightly browned. Drain on paper towels. Repeat the battering and frying with the green beans, fennel, garbanzos beans, and finally the lemon slices.

In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Arrange the fritto misto on a platter and serve with the lemon mayonnaise.

Portobello mushrooms are one of the most versatile, hearty, and prized ingredients in Italian cooking. When I see large, meaty portobellos at the grocery store, I immediately think of all the ways my mother prepared them, and one of my favorites was grilled and stuffed with sausage, Gorgonzola, and fresh herbs. Serve the mushrooms as a side dish or as a meal in itself. Either way, you’ll be surprised at how quickly they disappear.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese, thyme, oregano, bread crumbs, ½ cup of the Gorgonzola cheese, ½ teaspoon salt, and ½ teaspoon pepper.