giada de laurentiis: tomato sauce

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy


1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional


In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.


Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.


If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.


From: foodnetwork.com

Asparagus and Smoked Salmon Bundles

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive
oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and
starting to brown around the edges, about 10 minutes. Remove from the
oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked
salmon. Arrange on a serving platter and serve at room temperature.

From: food network

Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

Ingredients

3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley or rosemary sprigs, for garnish

Special equipment: 2 1/2-inch round cookie cutter

Directions

In a large, heavy skillet, heat the oil over low heat. Add the onions,
salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue
cooking over very low heat, stirring occasionally, until the onions
are caramelized and dark golden brown, about 45 minutes to 1 hour.

Preheat the oven to 475 degrees F.

Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie
cutter, cut out 24 dough circles. Arrange the circles on a large heavy
baking sheet. Place a small spoonful of the caramelized onions on each
dough circle. Top with a small amount of goat cheese. Bake until
golden and bubbly, about 10 minutes.

While still hot, top each pizzette with a piece of prosciutto. Arrange
on a serving platter and garnish with sprigs of parsley or rosemary.
Serve immediately.

From: food network

Stuffed Mushrooms

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt
and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to
blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil,
to coat. Spoon the filling into the mushroom cavities and arrange on
the baking sheet, cavity side up. Drizzle remaining oil over the
filling in each mushroom. Bake until the mushrooms are tender and the
filling is heated through and golden on top, about 25 minutes. Serve.

From: food network

Classic Italian Lasagna

Ingredients


Bechamel Sauce

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper

1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Directions

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When
butter has completely melted, add the flour and whisk until smooth,
about 2 minutes. Gradually add the milk, whisking constantly to
prevent any lumps from forming. Continue to simmer and whisk over
medium heat until the sauce is thick, smooth and creamy, about 10
minutes. The sauce should be thick enough to coat the back of wooden
spoon. Remove from heat and add the nutmeg and tomato sauce. Stir
until well combined and check for seasoning. Set aside and allow to
cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add
the ground beef and season with salt and pepper. Brown meat, breaking
any large lumps, until it is no longer pink. Remove from heat and
drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season
with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the
bechamel sauce. Arrange the pasta sheets side by side, covering the
bottom of the baking dish. Evenly spread a layer of all the ricotta
mixture and then a layer of all the spinach. Arrange another layer of
pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the
mozzarella cheese on top of the beef. Spread another 1/3 of the
bechamel sauce. Arrange the final layer of pasta sheets and top with
remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining
2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on
top, cover and put on the middle rack of the oven and bake until top
is bubbling, about 30 minutes. Remove cover and continue to bake for
about 15 minutes.

Simple tomato sauce

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: food network

Prosciutto Purses

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish

Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds
and membrane and discard. Using a melon baller, scoop out rounds from
flesh and place in large bowl. Discard skin.

Keep the prosciutto loosely covered with plastic wrap to prevent them
from drying out as you start to assemble 1 purse at a time. Place 1
melon ball in the center of a prosciutto slice, gather all sides to
the top and secure with a blanched chive. It may be necessary to
overlap a few pieces of prosciutto in order to completely wrap the
melon ball. Place finished purse, seam side down onto a baking sheet
and keep covered. Repeat with remaining prosciutto and melons. Can
make it only up to 2 hours ahead of time because the salt in the
prosciutto will break down the melon.

Scatter the chives onto a decorative platter. Place prosciutto purses
on top and serve.

From: food network

Penne a la Carbonara

Ingredients


1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves


Directions

Heat a large saute pan, until hot. Add pancetta and saute until golden
brown and crispy, about 5 minutes. Season with black pepper and remove
pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and
pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and
cook until al dente, about 8 to 10 minutes. Drain pasta in a colander.
Do not rinse with water; you want to retain the pasta's natural
starches so that the sauce will stick. While the pasta is still hot,
return it back to the pot. Add the browned pancetta and mix well. Add
the cream mixture and coat the pasta completely. It's important to
work quickly while the pasta is still warm so that the cream mixture
will cook, but not curdle. Add remaining Parmesan and chopped parsley.

From: food network

Fried Calamari

Ingredients

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed


Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3
inches. Heat over medium heat to 350 degrees F. Mix the flour,
parsley, salt, and pepper in a large bowl. Working in small batches,
toss the squid into the flour mixture to coat. Carefully add the squid
to the oil and fry until crisp and very pale golden, about 1 minute
per batch. Using tongs or a slotted spoon, transfer the fried calamari
to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle
with salt. Serve with the marinara sauce.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
East of preparation: easy

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 5 to 10
minutes. Add celery and carrots and season with salt and pepper. Saute
until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until
thick. Remove bay leaves and check for seasoning. If sauce still
tastes acidic, add unsalted butter, 1 tablespoon at a time to round
out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: food network

Spaghetti with Clams

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water. Add pasta,
stirring constantly in the beginning to prevent it from sticking
together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost
smoking, add shallots and garlic and saute until soft and translucent,
about 3 to 4 minutes, being careful not to burn the garlic. Add the
clams and wine. Cover and simmer for 6 to 8 minutes or until most
clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will
remove the pasta's natural starches. Place pasta into the clam saute
pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being
carefull not to zest the white part of the lemon, which is bitter.
Garnish with remaining parsley. Serve immediately.

From:food network

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Ingredients

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves


Directions

In a large pot, bring to a boil 6 quarts of salted water. Add pasta
and cook until al dente, about 6 to 8 minutes. Drain pasta in a
colander, reserving 2 tablespoons of the pasta water. The reserved
pasta water will help create the sauce. Do not rinse pasta with water
-- you want to retain the pasta's natural starches so that the sauce
will stick.

In a large saute pan, heat olive oil over medium heat. Add the garlic
and saute until light brown and fragrant. It's important not too burn
the garlic or else it will become bitter. Remove and discard the
browned garlic. Add the red pepper flakes and saute for 1 minute.
Carefully add the reserved pasta water and stir to combine. Place the
spaghetti into the pan and mix well for 1 minute.

Remove pan from heat and top with fresh herbs.

From: Food network

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Ingredients


2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves


Directions


Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.


Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.


Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.


From: food network

Chicken Saltimbocca

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

From: food network

Pizzettes with gorgonzola, tomato and basil

Pizzettes are bite-size pizzas, and you can top them with any of your favorite pizza toppings. This is a bit of a variation on the classic margherita — I find the gorgonzola and sweet cherry tomatoes make a great appetite enhancer.

Other combos to try are grated fontina cheese, chopped mushrooms, and prosciutto, or coarse sea salt, extra-virgin olive oil, and fresh rosemary.

INGREDIENTS

• 1 ball (12 ounces) purchased pizza dough

• 5 ounces gorgonzola cheese, crumbled

• 5 ounces cherry tomatoes, quartered

• 1 Tablespoon extra-virgin olive oil

• 1/3 cup fresh basil leaves, torn into pieces

• salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 475 degrees F. Roll out the pizza dough into a ¼-inch-thick round. Using a 2 ¼ - to 2 ½ - inch-diameter cookie cutter, cut out 30 dough circles.

Arrange the circles on 2 large, heavy baking sheets. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough.

Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with the oil, then sprinkle with the basil, salt, and pepper. Arrange the pizzettes on a platter and serve immediately.

From: msnbc