Giada Recipes

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1/2 cup diced jarred roasted red bell peppers
* 1/2 cup diced pitted green olives
* 1/2 cup grated pecorino Romano
* 2 scallions, diced
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound white button mushrooms, cleaned and stemmed
* 1/4 cup finely chopped fresh basil leaves

Directions

Preheat the oven to 400 degrees F.

In a medium bowl mix together the roasted red bell peppers, olives,
cheese, scallions, olive oil, salt, and pepper.

On a parchment paper-lined baking sheet place the mushrooms, cavity
side up. Spoon the filling into the cavity of the mushrooms. Bake
until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with chopped
basil, and serve.

From: foodnetwork.com

Cook Time: 1 hr 45 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup dried Italian-style bread crumbs
* 1 garlic clove, minced
* 2/3 cup grated Pecorino Romano
* 1/3 cup grated provolone
* 2 tablespoons chopped fresh Italian parsley leaves
* 4 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (1 1/2-pound) flank steak
* 1 cup dry white wine
* 3 1/4 cups simple tomato sauce or store-bought marinara sauce


Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.


Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.


Preheat the oven to 350 degrees F.


Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.


Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


From: foodnetwork.com

Cook time: 15 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 1 bunch asparagus, ends trimmed, rubber band left on
* 1 pound linguini
* 1 cup Basil Aioli, recipe follows
* 1 cup shaved pecorino
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 tablespoons butter
* 4 to 6 large eggs
* Salt and freshly ground black pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.


Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.


Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.


Basil Aioli:

* 1 clove garlic, minced
* 2 large egg yolks*
* 2 teaspoons mustard
* 1 teaspoon lemon juice
* 1/4 cup finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne
* 1/2 cup vegetable oil
* 1/2 cup extra-virgin olive oil

Yield: 1 cup

Prep Time: 5 minutes

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 6 ounces pancetta, diced
* 2 tablespoons olive oil
* 1 onion, chopped
* Sea salt
* 2 garlic cloves, coarsely chopped
* Pinch dried crushed red pepper flakes
* 1 (28-ounce) can tomato puree
* 1 pound linguine
* 1/2 cup grated Pecorino Romano

Directions

Add the pancetta to a heavy large skillet over medium heat. Add olive
oil and saute until golden brown, about 8 minutes. Add the onion and
saute until tender, about 5 minutes. Season with salt. Add the garlic
and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in
the tomato puree. Simmer uncovered over medium-low heat until the
sauce thickens slightly and the flavors blend, about 15 minutes.
Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water
until tender but still firm to the bite, stirring occasionally, about
8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the
reserved cooking liquid until the pasta is moist but being careful not
to dilute the sauce. Toss with the cheese. Season with salt, to taste.

From: foodnetwork.com

Ingredients


1 pound whole-grain (or whole-wheat) spaghetti
2 tablespoons mixed colored peppercorns, coarsely ground
1/4 cup extra-virgin olive oil
1 1/2 cups grated (6 ounces) pecorino
6 ounces thinly sliced prosciutto, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves


Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

While the pasta is cooking: Heat a small, heavy-bottomed skillet over
medium-high heat. Add the peppercorns and toast for about 20 to 30
seconds. Add the oil and cook for 1 minute. Remove the pan from the
heat.

Drain the pasta reserving about 1/2 cup of the pasta water. Transfer
the spaghetti to a large serving bowl. Add 1 cup of the pecorino and
toss to combine, gradually adding reserved pasta water, if needed, to
loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of
parsley, and 2 tablespoons of basil. Toss well to combine all
ingredients.

Garnish with the remaining pecorino, parsley, and basil.

From: food network