Giada De Laurentiis - Everyday Italian

Im indebted to my family, who have always inspired me to achieve great things, and of course for passing along the passion for food and family. My mother, for financing and supporting my culinary education and for all the love and support over the yearsthanks. My Aunt Raffy, for sharing family recipe secrets and for all the fun we have cooking togetherpriceless. To my sister, Eloisa, my brother Igor, and my best friend, Jenthank you for all your support and love.

To all the wonderful and talented people who helped create this cookbook and bring it to life. A special thanks to Victoria Pearson, the most gifted photographer I know, and Rori Trovato, a brilliant food stylist. Julie Clevering, the best darn makeup artist. Rochelle Palermo, for always being upbeat and positive about testing and retesting recipesyou are such a pleasure to work with. Eric Greenspan, my friend and lawyer (and manager), for always looking out for me. My editor, Chris Pavone at Clarkson Potter, who guided me so brilliantly and was so patient.

A special thanks to Anthropologie for being so generous and outfitting me.

To the Food Network for giving me the chance to share my love of Italian food and family with sooo many people. Bob Tuschman, who brought me to the Food Network family and who believed in me from the startmany thanks. Irene Wong, who is not only my producer (on Everyday Italian) but has become a wonderful friendthank you for all your hard work and dedication. And a big thanks to the Everyday Italian team for all their hard work and for making my job so much fun.

And to Mario Batali: Thanks for all the great advice, my friend.

White Bean and Tuna Salad Crostini with Sun-Dried Tomatoes and Chickpeas White Bean Dip with Pita Chips

Clams Oreganata Fried Calamari

Frittata with Potato and Prosciutto Frittata with Asparagus, Tomato, and Fontina Cheese

Panino alla Margherita Caprese Salad

Marinated Olives Olive and Sun-Dried Tomato Tapenade with Endive Leaves Chili-Infused Oil Pinzimonio Sweet and Spicy Roasted Almonds Rosemary-Infused Oil Popcorn with Rosemary-Infused Oil

Cheese and Rosemary Bread Sticks Italian Egg Sandwich Nutella Sandwich

Prosciutto-Wrapped Bread Sticks Roasted Asparagus Wrapped in Prosciutto Prosciutto Purses Panino di Prosciutto e Fontina

Roasted Bell Peppers Roasted Bell Pepper Salad Sweet Red Pepper Crostini

One of the keys to putting together a last-minute Italian mealor any meal, for that matterthats quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I have in mine, and on the following pages are a few dishes you can make when youre in a hurry and there is no time to grocery shopthat is, fresh from the pantry.

EXTRA-VIRGIN OLIVE OIL

FRESH GARLIC

RED PEPPER FLAKES: If theyve been in your pantry for more than six months or their color isnt a vibrant red, throw the bottle away and buy a new one. Its lost its heat.

AN ASSORTMENT OF DRIED PASTA SHAPES: I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells, orecchiette (little ears), and farfalle (bow ties).

CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.

CANNED ITALIAN TUNA: Choose meat packed in olive oilit has more flavor.

MARINARA SAUCE: I like to make and store it in the freezer, but you could buy your favorite jarred brand for the pantry.

DRIED HERBS: I always have at least oregano, rosemary, thyme, and herbes de Provence.

VINEGARS: a good balsamic for salads, and both red- and white-wine vinegars.

ONIONS: