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Giada's Italy: My Recipes for La Dolce Vita: A Cookbook Hardcover – Illustrated, March 27, 2018
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From the Publisher
burrata with nectarines and corn
marinated salumi sandwich
Lemon and Pea Alfredo
Yield: Serves 6
Serve with: Tomato, Avocado, and Escarole salad
Fusilli con buco is one of my favorite pasta shapes for a creamy sauce like Alfredo that coats the long curlicues, and they’re fun to eat because they can be scooped up with a fork without any twirling. This is a summery take on Alfredo, with the bright colors (and flavors) of lemon and peas and mascarpone.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes.
Meanwhile, once you’ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1⁄2 cup of water from the pasta pot and reduce the heat to low.
When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 11⁄2 cups of the Parmigiano-Reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest, and 3⁄4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice, and the remaining 1 cup of Parmigiano-Reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 11⁄2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional Parmigiano-Reggiano, if desired.
Cook’s note: Look for pasta brands such as Rustichella d’Abruzzo or Setaro.
- Kosher salt
- 1 pound fusilli con buco (see Cook’s Note) or other long pasta
- 3 tablespoons unsalted butter
- 1 garlic clove, minced
- 2 1⁄2 cups freshly grated
- Parmigiano-Reggiano, plus more (optional) for serving
- 1 cup mascarpone cheese, at room temperature
- 2 teaspoons grated lemon zest
- 1 1⁄2 cups frozen peas, thawed
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pink peppercorns, ground
Publishers Weekly Bestseller
The Absolute Best Cookbooks of 2018—Country Living
All the Best Cookbooks to Gift in 2018—FoodNetwork
Top 10 in Cooking & Food Spring 2018—Publishers Weekly
Spring Cookbook Roundup 2018—Tasting Table
New Cookbooks to Buy This Spring 2018—Epicurious
Best New Cookbooks Spring 2018—Eater
"Giada De Laurentiis' newest cookbook filled with Italian food adventures is giving us a major case of menu envy. The pages of Giada's Italy are bursting with snapshots of the luminous chef in Rome making, plating, and chowing down on her favorite authentic dishes. Covering starters, lunch, in-betweens, easy weeknight feats, sides, and sweets, De Laurentiis' recipes are fresh and vibrant spring to summer dining goals."
About the Author
- Item Weight : 2.34 pounds
- Hardcover : 288 pages
- ISBN-10 : 0307987221
- ISBN-13 : 978-0307987228
- Dimensions : 9.5 x 7.44 x 0.9 inches
- Publisher : Clarkson Potter; Illustrated edition (March 27, 2018)
- Language: : English
- Best Sellers Rank: #17,487 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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My thoughts and pics of the dishes we tried….
1) Pappa al Pompodoro – p 59. Flavored with pancetta, garlic, vegetables, Parmigiano-Reggiano and its rind, olive oil, and basil, this is the most wonderful tomato soup I’ve ever had. And my new favorite use for stale bread. It’s so simple, but the flavors and texture are perfection. My little girl smiled and said, “It’s like a little treasure every time you get a piece of the bread.” 30 minutes and one pot.
2) Grilled Scallops with Prosciutto and Basil – p 205. Speedy deliciousness. Giada recommends arugula salad with it and it worked beautifully together. 10 minutes and one pan.
3) Endive, Pancetta, and Tomato Salad – p 215. It’s supposed to be endive in the salad, but my grocer was out, so I used other greens I had in the fridge, but yours will be endive. Lovely salad.
4) Pan-Seared Salmon with Artichokes and White Wine – p 150. This is delicious. The vegetables are deglazed in wine and then enriched with butter. I love this dish.
5) Spicy Sausage and Escarole Soup – p 52. Divine. Total cold weather comfort food. I had to sub spinach in for escarole. One pot and less than a half an hour.
6) Ziti Stufati – p 173. This is wonderful. The whole family loved it.
7-8) Mushroom and Asparagus Farrotto – p 178. Cheesy, buttery comfort food perfection. Total vegetarian keeper for parties and cozy fireplace nights. I’ve got more mushrooms, leeks, and asparagus than I’m supposed to in there, but it didn’t affect the rest of the recipe at all.
I’ll update this as I play in the book more.
Some others I have flagged to try: Grilled Artichokes with Anchovy Mayonnaise – p 23 * Burrata with Nectarines and Corn – p 26 * Candied Prosciutto – p 30 * Apricot Mostarda – p 38 * Spicy Calabrian Shrimp – p 41 * Crab Arancini – p 47 * Calamari Panzanella – p 70 * Marinated Salumi Sandwich – p 73 * Lemon White Pizza – p 80 * Sausage and Broccoli Pizza – p 84 * Mozzarella and Strawberry Bruschetta – p 98 * Cacio e Pepe with Pancetta and Arugula – p 109 * Spicy Linguine with Walnuts and Mint – p 110 * Lemon and Pea Alfredo – p 116 * Crispy Chicken Thighs with Peppers and Capers – p 130 * Spicy Turkey Polpetone – p 136 * Herb-Roasted Pork Tenderloin – p 138 * Flank Steak with Roasted Grapes and Mushrooms – p 141 * Salmon with Puttanesca – p 148 * Spicy Lamb Bolognese – p 163 * Creamy Lobster Linguine – p 177 * Barolo-Braised Short Ribs – p 181 * Italian Springtime Lamb – p 189 (This looks perfect for Easter!) * Marinated Bistecca Fiorentina – p 193 * Veal Saltimbocca Milanese-Style – p 198 * Grilled Chicken Involtini – p 201 * Hazelnut Chicken – p 202 * Asparagus with Grilled Melon Salad – p 216 * Italian Carrot Salad – p 221 * Creamy Sweet Corn with Pancetta – p 235 * Creamy Polenta with Spinach – p 242 * Olive Oil and Honey Panna Cotta – p 249 * Chianti Affogato – p 253 (This looks amazing!) * Peach and Almond Crostata – p 272
I’ve followed her for years.
I own all of her books & videos, this book does not disappoint.
The photography is lovely & the recipes are fresh & easy to follow.
I’m not understanding the hate on Giada, especially from women.
She has breasts, she’s famous, she’s rich.
She’s also articulate & beautiful.
Show some grace, ladies.
This book deserves respect.
Out the way they should. This is my first and last giada cookbook. I’m back to buying the Barefoot Contessa cookbook. Always
True to there description.
I'm in Perth Western Australia
Please come to WA there's lots of fans here...
I've cooked so many of your recipes and their all amazing and easy to make.
Top reviews from other countries
The lemon sole oreganaia worked well Simple but delicious week night food.