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Giada at Home: Family Recipes from Italy and California Hardcover – March 30, 2010
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Recipe from Giada at Home: Stuffed Baby Peppers
Makes 4 to 6 servings
My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I’ve used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage--almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.
Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers
Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.
Arrange the peppers on a platter and serve.
From Publishers Weekly
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Top Customer Reviews
Among her most mouth-watering concoctions are the antipasti: prosciutto-wrapped dates stuffed with blended mascarpone and goat cheese; smoked salmon and apple carpaccio; and fried cheese-stuffed zucchini blossoms (I was particularly grateful for her suggestion for testing the heat of the oil: toss a cube of bread into the olive oil--medium heat; when the bread browns, the oil is ready.). Similarly, her salads--"easy to throw together"--are truly inviting: an example is her green-bean salad, seasoned with fresh rosemary, parsley, chopped garlic, drizzled with olive oil (Her advice on choosing the best olive oil is especially enlightening.). Her lentil salad--mixed with grapes and cucumbers, among other ingredients, including hazelnuts--tickles one's tastebuds. And her recipe for Involtini--rolled-up beefsteaks filled with a mixture of various ingredients including garlic and basil--recalled forgotten memories of my father's putting me to work as a child, chopping parsely, garlic, together with something he called "fatback," which I imagine was lard, but which has now been substituted by olive oil. The strings with which he used to tie the involtini together have also been replaced by easier-to-use 4-inch skewers. Merely reading the recipe causes me to remember the aroma of involtini simmering in marinara sauce.Read more ›
I own tons of cookbooks, I simply have a passion for cookboks. But most of the time I don't cook more than one or two recipes from each book, they tend to spend most of their time on the shelf. Giada's books are the exception to that rule. Her books (and especially this one# are my to go to books. I love that most recipes in this book are easy,fast and uncomplicated everyday kind of meals/recipes, at the same time as they are so delicious, festive and special that they work more than well for special occasions and parties.
I've already tried several recipes from this book and been more than happy with the results. New favorites are the smoked mozzarella meatballs, pasta ponza, gorgonzola stuffed tomatoes and pea crostini. And there are many many more recipes in the book that I'm looking forward to try. Every Sunday, I plan the meals for the upcoming week #a real timesaver for our busy schedule). Every week I always have at least one Giada recipe on the menu, an old favorite or a new one. Like I said, she is the to go to girl when it comes to delicious everyday as well as weekend food.
Yes, there are some heavy and caloric recipes, but I always think that Giada tries to make her recipes a bit lighter. A splash of lemon here and there, small things like that really make her dishes feel lighter and perfect for my taste buds.
It didn't take long for my sister and I to introduce Giada to our parents, who also quickly become fans, and we started welcoming Giada into our kitchen regularly in the form of what we called "Giada dishes." Particularly after my sister and I gave my mother Everyday Pasta for Mother's Day last year, making Giada dishes become a big event that brought the family together. When I had the opportunity to check out Giada's latest cookbook, Giada at Home, I was more than excited and couldn't wait to see what tasty treats she had in store.
Giada at Home: Family Recipes from Italy and California builds on the already fabulous library of Giada recipes that put a twist on Italian dishes.Read more ›
Most Recent Customer Reviews
This was a gift for my mother-in-law, and she loves to use it. We all have favorite recipes that have become traditional for family get-togethers.Published 8 months ago by JudyBug
These recipes are really excellent. Nice meld of Italian and California.Published 9 months ago by luap