All your favorite Giada de Laurentiis' Italian recipes and more.
Ingredients
* 3 slices (1/2-inch-thick) rustic white bread
* 2 to 3 tablespoons unsalted butter
* 10 strawberries, sliced
* 3 to 5 teaspoons sugar
Directions
Heat a grill pan over medium-high heat. Grill the bread until golden
brown, about 2 minutes per side. Spread the butter over the toasts.
Arrange the sliced strawberries over the toasts. Sprinkle the
strawberries with the sugar. Broil until the sugar begins to
caramelize, about 2 minutes.
FONTINA
- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.
MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sauces. Widely available, it is usually sold in tubs.
PECORINO
- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.
PROVOLONE
- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.
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