Everyday Pasta by Giada De Laurentiis Read Free Book Online Page B

with the chicken and sauce.
    4 to 6 servings
    The assertive flavor of Gorgonzola cheese gives the sauce for this dish a nice, sharp bite. This combination of flavors is very typical of northern Italian food, and it makes for a particularly earthy, satisfying dish. You can have fun with this recipe, varying the kinds of mushrooms you use; try to incorporate a few varieties. The frozen peas add a welcome pop of color.
    2 tablespoons unsalted butter
    3 tablespoons all-purpose flour
    2½ cups whole milk, at room temperature
    5 ounces creamy Gorgonzola cheese, cubed
    Salt and freshly ground black pepper
    3 tablespoons extra-virgin olive oil
    1 pound assorted mushrooms (such as cremini, oyster, stemmed shiitake), sliced
    ¾ cup frozen peas, thawed
    1 pound farfalle pasta
    In a 2-quart saucepan, melt the butter over medium heat. When the butter starts to sizzle, add the flour and whisk until smooth and the flour loses its raw flavor, about 2 minutes. Carefully add the milk all at once and whisk until smooth. Bring the sauce to a simmer. Simmer for 2 minutes, whisking constantly. Remove from the heat. Add the Gorgonzola and stir until melted. Season the sauce to taste with salt and pepper. Set aside and cover to keep warm.
    Heat the oil in a large, heavy skillet over medium heat. Add the mushrooms and sauté until tender and golden, about 12 minutes. Stir in the peas. Season the mixture to taste with salt and pepper.
    Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain. Transfer the pasta to a large bowl. Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season to taste with salt and pepper and serve.
    6 servings
    I really prefer the texture of fresh pappardelle with the savory lamb stew; it just seems to absorb the flavors better. If you can’t find fresh pappardelle, though, the dried kind is perfectly acceptable, and it’s good to have on hand to toss with any leftover braised meats and their braising liquid for a quick, warming meal.
    3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1½- to 2-inch pieces
    Salt and freshly ground black pepper
    3 tablespoons all-purpose flour
    ¼ cup extra-virgin olive oil
    3 garlic cloves, finely chopped
    1½ cups dry red wine
    3½ cups beef broth
    1 (14.5-ounce) can diced tomatoes, with juice
    1 tablespoon tomato paste
    18 small cipolline onions
    2 large carrots, peeled, cut into 1-inch pieces
    1½ pounds pappardelle pasta, preferably fresh
    2 tablespoons unsalted butter
    ¼ cup freshly grated Parmesan cheese
    ¼ cup finely chopped fresh flat-leaf parsley
    Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Heat the oil in a heavy, large pot over medium-high heat. Working in 2 or 3 batches, add the lamb to the pot and cook until brown on all sides, about 10 minutes. Transfer the lamb to a bowl. Add the garlic to the same pot and sauté over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot. Return the lamb to the pot and stir in the broth, tomatoes with their juice, and tomato paste. Cover partially and simmer over medium-low heat, stirring occasionally.
    While the stew simmers, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. When the stew has cooked for 1 hour, add the onions and carrots. Simmer, uncovered, until the lamb and vegetables are tender, about 25 minutes longer. Season the stew with salt and pepper.
    Bring a large pot of salted water to a boil over high heat. Add the pasta, stir, and cook until tender, about 1 minute. Drain the pasta and toss with the butter and Parmesan.
    Spoon the stew over the pasta, and top with a sprinkle of