Everyday Pasta by Giada De Laurentiis

[jrstephens]

Does anyone have this book? It is down to earth recipes? I love watching her but can rarely find the ingredients here.

 

[jrstephens]

Bumping this up for some responses! I am thinking of rejoining a book club I was a member of and want some opinons before I choose this one.

THEN after I rejoin yall need to join UNDER me!

 

[Veevahchef]

I have this book. My husband bought it for me and suddenly discovered the joy of cooking. He has made a few recipes in it but i actually haven't.
They are not basic recipes... or everyday recipes... unless you are Italian!! LOL. But very good, with lots of tips ect.

Hope this helps

 

[jrstephens]

Thanks that does help b/c if it is not basic I cannot find the ingredients around here. I have seen Everyday Italian and I could not make much in it b/c of the ingredients. Walmart here has never heard of panchetta (?splg)!

 

[ChefJeniLobdell]

I think you can just use bacon as a substitute for the pancetta. But bacon is smoked, while pancetta is dry-cured with salt and pepper. Any other grocery stores in your area?

 

[jrstephens]

I tried the one thing I did with bacon. It was good but I would prefer to haev the actual pancetta if I am going to be cooking a lot of recipe that call for it.

All the other stores havel less than Walmart does. A new one just did open up this week, and I am going to go check it out tomorrow. I am so hoping they can compete with Walmart, I am tired of their monopoly! When I was at Walmart tonight you could tell there was a new store in town b/c they had lowered some of their prices to be less than the sales this store is having. A little competition will do them good!

 

[jcwarr]

everyday pastai LVOE giada!!! i have been watching her show for years!! and everything i make of hers is so tasty!! i am fortunate to live in an area where pancetta is common i find it hard to believe that some ingredients are hard to find in certain areas - one of the pluses of living near a big city. i think giada's recipes are very easy - very simple - and always tasty!

 

[DebbieJ]

I saw this recipe on A Lyon in the Kitchen on Discovery Health. By chef Nathan Lyon. Looks easy and YUMMY!

Tuscan Chicken Pallard over Fettuccine Pasta
Ingredients
2 skinless chicken breasts
Kosher salt and freshly ground black pepper
Extra virgin olive oil (EVOO)
2 cups cherry or teardrop tomatoes, halved
1 small onion, thinly sliced
1/2 cup rough chopped black olives, pits removed
1 six ounce can artichoke hearts, drained, and quartered
2 tablespoons capers, drained
5 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/3 cup white wine
2 fettuccine pasta nests
2 cups baby arugula
1/2 teaspoon lemon juice
Shaved aged Pecorino Romano
Italian flat-leaf parsley
Boil pasta in a large pot of heavily salted water (2 tablespoons salt per gallon) until al dente. Drain, and toss immediately onto provincial reduction, then stir to coat * (see below).
Pound each skinless chicken breast between two sheets of plastic wrap until 1/4 inch in thickness; remove the sheets of wrap, season both sides, and drizzle lightly with EVOO. Heat a grill or pallard pan to medium-high. Grill each side of each breast for approximately 2 minutes, or until the juices run clear when cut. Set aside and let rest, covered with foil, prior to cutting into 1-inch strips.
Provincial Reduction
Instructions
In a large sauté pan over medium heat, add 2 teaspoons EVOO and heat until shimmering but not smoking. Add onions, then sauté until transparent and lightly colored, 5 minutes. Increase the temperature to medium-high; add the garlic and sauté until fragrant (when you can really smell the garlic), 1 minute.
Add capers, chili flakes, olives, baby artichokes, and tomatoes. Sauté until tomatoes begin to color and breakdown, 5 to 7 minutes. Remove the pan from the heat and deglaze with the wine. Return the pan to the heat and reduce the liquid until it is slightly thickened, to a sauce-like consistency.
*Fold in pasta to heat it through. Toss in arugula so it wilts. Add the lemon juice, and season to taste. Serve immediately topped with the sliced chicken breasts. Drizzle lightly with a splash of EVOO. Finish with shaved Pecorino Romano and freshly picked parsley.