Giada's Kitchen: New Italian Favorites by Giada de Laurentiis Read Free Book Online

as possible. Add the potatoes to the bowl with the onion mixture along with the Parmesan cheese and the basil. Stir to combine and season with additional salt and pepper to taste.
    Warm 1 tablespoon of the remaining olive oil over high heat in the same pan you used to cook the onions. When the pan is hot but not smoking, add the potato mixture. Use a spatula to press the mixture down firmly and evenly into the pan. Reduce the heat to medium and cook the pancake until the bottom is golden brown and it can move in the pan, 12 to 15 minutes. Turn the heat down to medium-low if the pancake seems to be browning too fast in places. Slide the pancake onto a large plate, then cover the pancake with a second plate and invert. Turn the heat under the pan back up to high and add a bit more oil if needed. When the pan is hot, slide the pancake back into the skillet, cooking it until the second side is golden and the pancake is cooked through, 12 to 15 minutes longer. Slide the pancake onto a serving platter, cut in wedges, and serve.
     

     

    I always serve this dish at Thanksgiving, but it’s good any time during the colder months. The kale and green beans make it vibrant and bright tasting, which is welcome at a time when not many green vegetables are in season.
    6 to 8 servings
    3 tablespoons olive oil
    1 medium onion, sliced
    ¼ pound cremini mushrooms, trimmed and quartered
    1½ pounds green beans, trimmed and cut in 1-inch pieces
    2 teaspoons salt
    ½ teaspoon freshly ground black pepper
    ¼ cup dry white wine
    ½ teaspoon red pepper flakes
    1 bunch of kale (½ pound), rinsed, stemmed, and coarsely chopped
    2 tablespoons freshly squeezed lemon juice
    3 tablespoons finely grated Parmesan cheese
    Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, stirring once or twice, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
     

     

    I know not everyone puts zucchini on their top ten vegetable list, but when you coat zucchini chunks in a delicious Parmesan crust and broil them, trust me, most people will become zucchini lovers. You can cook sweet potatoes or carrots the same way, but zucchini cooks more quickly.
    4 servings
    4 small new potatoes (red or white,
    about 1½ inches in diameter)
    2 tablespoons unsalted butter
    1 garlic clove, minced
    1 teaspoon chopped fresh thyme leaves
    1 teaspoon chopped fresh rosemary leaves
    2 small zucchini, cut in half lengthwise and then in 1-inch pieces
    Pinch of kosher salt and freshly ground black pepper
    ¼ cup freshly grated Parmesan cheese
    Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
    Place a medium sauté pan over medium heat. Add the butter, garlic, thyme, and rosemary and heat until the butter melts, about 2 minutes. Meanwhile, season the cut surfaces of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Cook until golden brown, 12 to 15 minutes.
    Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Broil until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
     

    This is the kind of side dish you would find on a steakhouse menu, rich and decadent. Frozen artichokes make this impressive dish quite simple to create. I like to bake it in individual gratin dishes because each serving gets its own crusty browned top, my favorite part!
    4 servings
    3 tablespoons