GIADA SALT AND PEPPER BOWLS RECIPES

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GIADA'S FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER ...



Giada's Fusilli With Pecorino Romano and Black Pepper ... image

My daughter and I saw Giada whip this up her show, Giada At Home. My daughter insisted we make it for dinner and boy am I glad we did. We all enjoyed it very much. The smooth and creamy sauce is seasoned perfectly and a bit spicy with pepper. I didn't add any extra salt because the grated cheese tends to add enough salt for me. I cut back on the pepper just a bit but it is necessary so be sure to add it.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

kosher salt
1 lb fusilli, ie. plain corkscrew
1/4 cup olive oil
2 garlic cloves, lightly crushed
5 cups baby spinach leaves, chopped (5 ounces)
4 teaspoons fresh ground pepper, divided
salt, to taste
1 1/2 cups grated pecorino romano cheese (6 ounces)
1 cup mascarpone cheese, at room temperature (8 ounces)
3/4 cup reserved pasta water

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
  • Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
  • Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. *I did not add salt.
  • In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt, if desired.
  • Transfer the pasta to a large bowl and serve.
  • Serve with sliced summer tomatoes and a crusty bread.

Nutrition Facts : Calories 558.9, FatContent 15.4, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 38.8, CarbohydrateContent 88.5, FiberContent 5.1, SugarContent 3.2, ProteinContent 16.3

GIADA'S SAUSAGE, PEPPERS, AND ONIONS RECIPE - FOOD.COM



Giada's Sausage, Peppers, and Onions Recipe - Food.com image

A recipe by Giada off Food Network. This recipe was awesome!!! I didn't have Marsala wine so I substituted some homemade stuff. I also substituted green peppers for red. Delicious!!!

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

1/4 cup extra virgin olive oil
1 lb sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaf
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup marsala wine
1 (15 ounce) can diced tomatoes
1/4 teaspoon red pepper flakes (optional)
4 -6 fresh italian sandwich buns (optional)

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  • Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  • Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
  • Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  • Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Nutrition Facts : Calories 615.6, FatContent 23.9, SaturatedFatContent 2, CholesterolContent 59.4, SodiumContent 1564.6, CarbohydrateContent 29.2, FiberContent 5.1, SugarContent 14.6, ProteinContent 20

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