De Laurentiis - Giadas Italy

acknowledgments

Writing a cookbook that celebrates my homeland is long overdue. Ive visited family in Rome with Jade over the years and Ive shot several shows in Italy, so it felt like the perfect time to embrace my roots and create a family-inspired Italy cookbook based on the foods Ive been eating since I was a kid. My deepest thanks to the following people who helped make this dream possible:

First and foremost, I am indebted to my loving and supportive family. Jade, Mom, and IvanI dont know what I would have done without your knowledge of Rome and willingness to explore with me. My aunt Raffy inspired some of the recipes, especially those in the weekend chapter.

Pam Kraussthanks for your guidance and helping me get La Dolce Vita on paper.

Lish Steilingmy right arm and left arm. I always appreciate your patience, your passion, and your diligence.

Julie Morgan and Sam Sabourayou always keep me looking and feeling like Sophia Loren even after a week full of pasta, gelato, and no sleep. Julie, thank you for countless shakeratosand to both of you for endless laughter.

Natasha Wynnyk and Lindsey Galeythe two little birds who keep me in line. I so appreciate your young wisdom and lightheartedness.

Aubrie Pickyou were as skilled in the studio as you were tramping through the narrow streets of Rome. Thank you for your amazing eye and ability to capture the small moment. To your lovely team as wellthank you Bessma Khalaf and Cortney Munna.

Alicia Buszczakthank you for making the props look as good as the food. And to your wonderful assistant Masha Nova.

Sophie Clarkthank you for helping keep Lish sane.

Michael Speaglethanks for letting me show you my Rome (and for the bag holding!).

Thanks also to my lovely business team: Eric Greenspan, Jon Rosen, and Suzanne Gluck; to my publishing team at Clarkson Potter: Maya Mavjee, David Drake, Aaron Wehner, Doris Cooper, Marysarah Quinn, Kate Tyler, Donna Passannante, Nina Caldas, Stephanie Davis, Jana Branson, and the inimitable Amy Boorstein.

A special thanks to some of our favorite spots in Rome: Eitch Borromini for the gorgeous sunsets; La Buvette, for the endless Aperol spritzes and shakeratos; and Antica Enoteca, for Jades favorite Bolognese and hand-sliced prosciutto. And lastly, our gratitude to Le Creuset, for the beautiful kitchenwares, and Heath Ceramics, for the gorgeous bowls (I even kept the pink one!).

starters

Appetizers sounds so formal and really undersells the versatility of the dishes in this chapter, many of which are simple, light bites that work in lots of different ways. Unless Im testing a recipe, its rare that Ill make a separate first course just for me and Jade. That said, I like to keep dips and crostini toppings in the fridge for impromptu snacks or company, and they are also a great option when you need to bring something for a potluck. I dont really eat much for lunch, but I usually get hungry around three in the afternoon, and a dip like the avocado white bean spread on and a green salad. So dont come to this chapter only when youre hosting a big party; youll find lots of occasions when one of these recipes is just right.

potato crisps with goat cheese and olives

YIELD:
MAKES ABOUT 60 CRISPS

SERVE WITH:
GRAPPA-POACHED PEARS WITH SPECK

These are a fun twist on a crostini, and everyone is always impressed when I make potato chips from scratch, even though its actually super easy. The trick is to use a mandoline to get uniform and ultrathin slices. If youre not up for frying, just spread the cheese and tapenade on small rounds of toasted bread.

FOR THE CRISPS

1 to 2 cups vegetable oil

3 medium Yukon Gold potatoes

Freshly ground black pepper

FOR THE CHEESE

cup fresh goat cheese, at room temperature

cup mascarpone cheese, at room temperature

teaspoon grated orange zest (from orange)

FOR THE OLIVE SPREAD

cup pitted Castelvetrano olives

cup pitted kalamata olives

1 tablespoon capers, drained and rinsed

1 teaspoon chopped fresh rosemary

2 tablespoons extra-virgin olive oil

MAKE THE CRISPS: Heat inch of vegetable oil in a medium saucepan over medium heat. Slice the potatoes inch thick using a mandoline. When the oil reaches 350F on a deep-fry thermometer, add a small handful of sliced potatoes to the oil (youll need to cook them in batches, as overcrowding the pan will cause the chips to curl). Fry each batch about 4 minutes, or until the potatoes are crispy and golden brown. Using a wire skimmer or slotted spoon, remove the potatoes to a paper towellined tray and drain well. Season with a few grinds of black pepper. Continue with the remaining potatoes.

MAKE THE CHEESE: Use a rubber spatula to mix together the goat cheese, mascarpone, and orange zest until smooth and well combined. Set aside at room temperature.

MAKE THE OLIVE SPREAD: Place the Castelvetranos, kalamatas, capers, and rosemary in the bowl of a food processor. Pulse to chop finely. Add the olive oil and blend until the mixture is very finely chopped; it should still have a little texture but be cohesive.

TO ASSEMBLE, place a dollop of the cheese spread on a chip and top with a spoonful of the olive spread.

grilled artichokes with anchovy mayonnaise

YIELD:
SERVES 4

SERVE WITH:
FLANK STEAK WITH ROASTED GRAPES AND MUSHROOMS

When its artichoke season, theres no better way to serve them than grilled on a stovetop grill pan, as here, or outdoors. Whether plated as a first course or offered at a casual buffet, they look fancy but, honestly, are just so easy to prepare. Mustard and anchovy paste make this mayo slightly spicy and tangy and perfectly salty.

FOR THE ARTICHOKES

2 artichokes

1 cup dry white wine

3 fresh rosemary sprigs

1 bay leaf

teaspoon kosher salt

1 lemon, halved

1 tablespoon olive oil

FOR THE ANCHOVY MAYONNAISE

cup mayonnaise

1 garlic clove, smashed and peeled

teaspoon anchovy paste

1 teaspoon Dijon mustard

1 tablespoon olive oil

1 tablespoon chopped fresh mint

PREPARE THE ARTICHOKES: Trim the artichokes by slicing off the stems and the top quarter of each artichoke. Break off and discard the tough outer leaves, peel the bases, and use scissors to snip off any sharp leaf tips. Halve the trimmed artichokes vertically and use a small spoon to scoop out the furry choke from the center of each.

In a medium Dutch oven, combine the white wine, rosemary, bay leaf, and teaspoon of the salt with 1 cup of water. Squeeze the juice from each lemon half into the pot and add the lemon halves as well. Place the artichokes in the pot, cut-side down. Cover the pot and bring the liquid to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for 10 to 15 minutes, or until the tip of a paring knife easily pierces the thickest part of the artichoke. Drain the artichokes on a wire rack.