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Spring always brings a new crop of cookbooks. I just received a copy of "Everyday Pasta" by Giada De Laurentiis, whose charming personality comes across on her Food Network cooking show. De Laurentiis was born in Rome but grew up in sunny Southern California. She dedicated this new book to her late grandfather Dino, who was a famous movie producer.
The work could have been titled "Everyday Pasta and More" because De Laurentiis also gives recipes for antipasti, appetizers, side dishes, soups and salads. She provides ways to make dishes for special occasions and quick weeknight pastas, as well.
"Pasta has always played a central role in my family, starting in the late 1800s with my great-grandfather Rosario Pasquale Aurelio De Laurentiis, who was a pasta-maker in Naples, Italy," the author writes. "I grew up eating penne, spaghetti, rigatoni, pastina and orecchiette and over the years I have expanded the list of favorites to include fettuccine, fusilli, farfalle, orzo and wheat pasta."
What I like about this book is the easy-to-follow recipes. The ingredients must be top quality and the freshest possible. I noticed De Laurentiis uses Barilla and De Cecco brands and so do I.
The color photos made me want to run for my pasta pot.
The following are recipes from "Everyday Pasta" by Giada De Laurentiis:
Baked Caprese Salad
Ingredients:
1 baguette, sliced 1/2-inch thick (30 to 36 slices)
1/4 cup of extra-virgin olive oil
Salt, to taste
5 Roma tomatoes, sliced
Freshly ground black pepper, to taste
1-1/4 pounds of fresh mozzarella, sliced
Leaves from 1 bunch of fresh basil
Directions:
Preheat the oven to 450 degrees.
Arrange the bread on a baking sheet. Brush with some of the oil and sprinkle with the salt. Bake until pale golden and crisp, about five minutes. Top each with a slice of the tomato and sprinkle with more salt and the pepper. Top each with a mozzarella slice and sprinkle with more salt. Bake until the cheese and tomato are just warm, about five minutes.
Arrange on a serving platter. Top each with a basil leaf. Brush with the remaining oil. Sprinkle with more salt and pepper and serve.
Serves four to six.
Crab and Ricotta Manicotti
Ingredients:
1 box of manicotti pasta (about 12 shells)
1 cup of whole-milk ricotta
3/4 cup of grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup of chopped fresh basil
1 pound of lump crabmeat, picked over for shells
1/4 teaspoon of salt
1/4 teaspoon of freshly ground white pepper
Butter, for coating the pan
Béchamel Sauce (see recipe below)
Directions:
Bring a large pot of salted water to boil over high heat. Add the pasta and cook, stirring occasionally, about eight to 10 minutes, until tender but firm. Drain.
In a large bowl, mix the ricotta, the 3/4 cup of Parmesan, yolk, basil, crab, salt and pepper together.
Preheat the oven to 350 degrees.
Fill the manicotti with the crab mixture and place in a buttered 9-by-13-by-2-inch glass baking dish. Top with the Béchamel Sauce and sprinkle with the remaining Parmesan.
Bake until bubbly and golden brown, 15 to 20 minutes.
Serve immediately.
Serves six.
Béchamel Sauce
Ingredients:
5 tablespoons of unsalted butter
1/2 cup of all-purpose flour
4 cups of warm milk
1/2 teaspoon of salt
1/4 teaspoon of freshly ground white pepper
Pinch of freshly grated nutmeg
Directions:
Melt the butter over medium heat in a medium saucepan. Add the flour and whisk until smooth, about two minutes. Gradually add the milk, whisking constantly, until thick, smooth and creamy, about 10 minutes. Do not let boil. Remove from heat and stir in the salt, pepper and nutmeg. Cool, cover and refrigerate.
Makes four cups.
Note from Giada: This sauce can be made up to three days ahead of time.
Linguine with Butter, Pecorino, Arugula and Black Pepper
Ingredients:
1 pound of linguine
1/2 stick of unsalted butter, brought to room temperature
1-1/4 cups of freshly grated Pecorino Romano
1-1/2 teaspoons of freshly ground black pepper
1 cup of coarsely chopped arugula
Salt, to taste
Directions:
Bring a large pot of salted water to boil over high heat. Add the linguine and cook until al dente, about eight minutes. Drain and reserve 1-1/2 cups of the cooking water.
Immediately put the pasta in a large bowl and toss with the butter to coat. While tossing, gradually sprinkle with the cheese, pepper and enough of the reserved cooking water to evenly moisten the linguine. Add the arugula and toss to combine. Season with the salt.
Divide among six plates and serve.
Serves six.
Note from Phyllis: I use more arugula in this dish. Begin with 1-1/2 cups and add a bit more, if desired.
