Everyday Pasta Page 13

  When selecting wine to complement Italian food, both Giada and I seek out wines we enjoy. There are no rules, just enjoyment. Wine can be complex and intimidating if you let it, so don’t. Wine is fun! Whether you are celebrating an important event or just cooking an everyday meal at home, the most important thing is to remember what you like: If you like it, it is good. It’s just that easy. That said, there are a few helpful hints to guide you on this journey of enjoyment of Italian wine. The key is keeping it simple, much as they do in Italy. You can never go wrong if you follow what I call the body and flavor rules. Reduced down to its purest terms, that means the lighter the course, the lighter the wine; the more flavorful the course, the more flavorful the wine. This rule applies equally to white, red, sparkling, and dessert wines.

  When choosing a wine to serve with your pasta, ask yourself about the overall meal. Is it a light, delicate menu or is it a hearty, robust repast? The goal is to match the two. For example: Giada’s Pappardelle with Lamb Stew brings to mind sitting by the wood-burning stove on a cold rainy night in Alba as the rich aroma of a savory ragù fills the air. To match the stew, a hearty-style wine like those made in Barolo and Barbaresco from the Nebbiolo grape would be a fitting partner as they tend to be full-bodied and full-flavored, and have a warming effect. On the lighter side, I might choose a more elegant and delicate wine, like a Pinot Bianco or Pinot Grigio from the Alto Adige or Friuli areas, to pair with her Rotini with Salmon and Roasted Garlic; either wine would be a perfect foil and enhancement for the richness of the fish and the sweetness of the roasted garlic.

  At right is a cheat sheet listing the primary characteristics of some of the most popular Italian wines. It will tell you whether a particular wine is light, medium, or heavy in body, as well as the key flavor note, from spicy to fruity, delicate to zesty. Using these cues, you can easily find a wine that will mirror the tone of your meal to a tee. When in doubt, though, I always recommend consulting a professional. I have been in the business for more than twenty years, but when I am on the road in a small village in the middle of a remote area shopping for wine and food, I occasionally find myself stumped as to the ideal wine to go with my dinner. I never hesitate to ask someone who might be able to give a little advice based on what I am cooking that night. Invariably I discover something new and exciting that tastes great—and pay far less than I expected.

  Happy cooking and happy tasting!

  Reds

  Nebbiolo (medium, zesty)

  Barbaresco (heavy, zesty)

  Sangiovese (light, fruity)

  Barolo (heavy, zesty)

  Barbera (medium, zesty)

  Dolcetto (light, fruity)

  Valpolicella (light, zesty)

  Amarone (heavy, spicy)

  Chianti (medium, zesty)

  Nero d’Avola (medium, spicy)

  Montepulciano (medium, fruity)

  Brunello di Montalcino (heavy, zesty)

  Aglianico (heavy, spicy)

  Super Tuscan (heavy, zesty)

  Syrah (heavy, spicy)

  Whites

  Pinot Grigio (light, delicate)

  Chardonnay (heavy, zesty)

  Pinot Bianco (medium, zesty)

  Sauvignon (light, fruity)

  Tocai Fruliano (light, delicate)

  Arneis (medium, zesty)

  Gavi (light, delicate)

  Vernaccia (medium, zesty)

  Soave (medium, zesty)

  Muscat/Moscato (medium, fruity)

  Vin Santo (heavy, spicy)

  Vermintino (medium, zesty)

  Trebbiano (medium, spicy)

  Greco (medium, spicy)

  Menus

  Brunch

  Bellinis (see Giada’s Family Dinners)

  Breakfast Scramble with Orzo, Pancetta, and Asparagus

  Goat Cheese Toasts

  Melon wedges

  Birthday Bash

  Mixed Olives

  Prosciutto-Wrapped Vegetables with Parmesan

  Crab Salad Napoleons with Fresh Pasta

  Insalata Mista with Basil Dressing

  Birthday cake

  Sunday Afternoon Lunch

  Parmesan Popovers

  Ribollita

  Insalata Mista with Basil Dressing

  Farmer’s Market Supper

  Anytime Vegetable Salad

  Capellini Piedmontese

  Roasted peaches drizzled with Balsamic Syrup

  Tailgate Extravaganza

  Lemonade

  Penne with Beef and Arugula

  Tuna, Green Bean, and Orzo Salad

  Zucchini and Carrots a Scapece

  Watermelon wedges

  Make-Ahead Dinner Party

  Crostini with Anchovy Butter and Cheese

  Salami platter

  Roasted artichokes

  Baked Penne with Roasted Vegetables

  Greens with Gorgonzola Dressing

  Vanilla ice cream with Balsamic Syrup

  Wedding Shower Buffet

  Prosecco

  Asparagus with Vin Santo Vinaigrette

  Italian Chicken Salad in Lettuce Cups

  Assorted sorbets

  Kid’s Favorite

  Fried wontons

  Linguine with Turkey Meatballs

  Steamed broccoli

  Canneloni

  Game Night

  Cold beer

  Fried Zucchini

  Antipasto platter

  Spicy Baked Macaroni

  Gelato and Italian cookies

  The Day After Thanksgiving

  Spinach Salad with Citrus Vinaigrette

  Turkey and Cranberry Ravioli

  Leftover pumpkin pie

  Christmas Eve

  Neapolitan Calamari and Shrimp Salad (hold the pasta)

  Crab and Ricotta Manicotti

  Linguine and Lobster Fra Diavolo

  Arugula Salad with Fried Gorgonzola

  Panettone with Vin Santo

  New Year’s Eve

  Ricotta Gnudi in Parmesan Broth

  Asparagus with Vin Santo Vinaigrette

  Champagne Risotto

  Champagne

  Rainy Day Dinner

  Baked Caprese Salad

  Saffron Orzo with Shrimp

  Sautéed Spinach with Red Onion

  Amaretti cookies

  Credits

  We are grateful to the companies listed below for the use of their products in this book:

  Sur La Table

  Corporate Headquarters

  Seattle Design Center

  5701 Sixth Avenue South, Suite 486

  Seattle, WA 98108

  Store locations nationwide or visit www.surlatable.com

  Maison Midi at American Rag

  148 South La Brea Avenue

  Los Angeles, CA 90036

  (323) 935-3157

  Anthropologie

  Urban Outfitters, Inc. Corporate Headquarters

  1809 Walnut Street

  Philadelphia, PA 19103

  Retail locations nationwide or visit www.anthropologie.com

  Sointu USA/Global Knives

  Available at www.global-knife.com, or visit www.sointuusa.com

  Index

  A

  Agnolotti, Corn, with Tarragon Butter

  Anchovy Butter and Cheese, Crostini with

  Angel Hair Pasta

  Capellini Piedmontese

  Spicy

  with Sun-Dried Tomatoes and Goat Cheese

  Artichoke(s)

  Italian Vegetable Soup

  and Mushrooms, Ditalini with

  Pesto, Wagon Wheels with

  Sausage, and Asparagus, Rigatoni with

  and Turkey Stuffed Shells

  Arugula

  and Beef, Penne with

  Butter, Pecorino, and Black Pepper, Linguine with

  Insalata Mista with Basil Dressing

  Salad with Fried Gorgonzola

  Asparagus

  Champagne Risotto

  Orzo, and Pancetta, Breakfast Scr
amble with

  Sausage, and Artichokes, Rigatoni with

  with Vin Santo Vinaigrette

  B

  Balsamic Syrup, Toasted Ciabatta with

  Basil

  Baked Caprese Salad

  Citrus Pesto

  Dressing, Insalata Mista with

  Bean(s)

  Anytime Vegetable Salad

  Green, Tuna, and Orzo Salad

  Neapolitan Calamari and Shrimp Salad

  Pasta e Ceci

  Ribollita

  White, and Garlic Soup, Tuscan

  White, Pancetta, and Tortellini Soup, Italian

  Béchamel Sauce

  Beef

  and Arugula, Penne with

  Ragù, Cinnamon-Scented Ricotta Ravioli with

  Tagliatelle with Short Rib Ragù

  Bread. See Toasts

  Broccoli, Clams, and Mussels, Conghilie with

  Broccoli, Farfalle with

  Bruschetta with Frisée, Prosciutto, and Mozzarella

  C

  Calamari and Shrimp Salad, Neapolitan

  Capellini

  Piedmontese

  with Tomato and Peas

  Carrot and Zucchini a Scapece

  Champagne Risotto

  Cheese. See also Goat Cheese; Gorgonzola; Mozzarella; Parmesan; Ricotta

  and Anchovy Butter, Crostini with

  best, for grating

  Cheesy Baked Tortellini

  Linguine with Butter, Pecorino, Arugula, and Black Pepper

  “Mac and,” Venetian

  Chicken

  Baked Pastina Casserole

  with Fettuccine, Roman-Style

  in Lemon Cream with Penne

  Parmesan, Mini Penne with

  Salad, Italian, in Lettuce Cups

  Chili Oil

  Cinnamon Pancetta Carbonara

  Citrus Olive Oil

  Citrus Pesto

  Clams

  Mussels, and Broccoli, Conghilie with

  Pappardelle with Seafood Cream Sauce

  Spaghetti alla Pirata

  Spaghetti with Pinot Grigio and Seafood

  Conchiglie, matching with sauce

  Conghilie with Clams, Mussels, and Broccoli

  Corn Agnolotti with Tarragon Butter

  Cornbread Panzanella

  Couscous

  Mediterranean Salad

  Crab

  Pappardelle with Seafood Cream Sauce

  and Ricotta Manicotti

  Salad Napoleons with Fresh Pasta

  Cranberry and Turkey Ravioli

  Cranberry Walnut Sauce, Butternut Squash Tortelloni with

  Crostini. (See also Toasts)

  with Anchovy Butter and Cheese

  D

  Ditalini

  with Mushrooms and Artichokes

  Pasta e Ceci

  Duck Ragù, Tagliatelle and

  E

  Eggplant

  Butternut Squash, and Shrimp, Spaghetti with

  Mezzaluna Ravioli

  Neapolitan Calamari and Shrimp Salad

  and Swordfish, Penne with

  Eggs

  Breakfast Scramble with Orzo, Pancetta, and Asparagus

  Elbows

  Spicy Baked Macaroni

  F

  Farfalle

  with Broccoli

  with Creamy Mushroom Gorgonzola Sauce

  Italian Chicken Salad in Lettuce Cups

  with Spicy Sausage and Kale

  Fettuccine

  with Chicken, Roman-Style

  Cinnamon Pancetta Carbonara

  Fresh, Sweet

  Italian Vegetable Soup

  Spinach, with a Quick Sugo or Salsa

  Fish

  Crostini with Anchovy Butter and Cheese

  Penne with Swordfish and Eggplant

  Rotini with Salmon and Roasted Garlic

  Swordfish and Spaghetti with Citrus Pesto

  Tuna, Green Bean, and Orzo Salad

  Fusilli

  Antipasto Salad

  Rotelli with Walnut Sauce

  Salad with Seared Shrimp and Parsley Sauce

  G

  Garlic, Roasted, and Salmon, Rotini with

  Garlic, Roasted, Vinaigrette

  Gnocchi, Baked

  Gnocchi with Thyme Butter Sauce

  Gnudi, Ricotta, in Parmesan Broth

  Goat Cheese

  Baked Gnocchi

  and Mixed Greens, Orecchiette with

  and Sun-Dried Tomatoes, Angel Hair Pasta with

  Toasts

  Gorgonzola

  Dressing, Greens with

  Fried, Arugula Salad with

  Mushroom Sauce, Creamy, Farfalle with

  Greens. See also Arugula; Spinach

  Bruschetta with Frisée, Prosciutto, and Mozzarella

  Farfalle with Spicy Sausage and Kale

  with Gorgonzola Dressing

  Hearty Winter Salad with Sherry Vinaigrette

  Insalata Mista with Basil Dressing

  Mixed, and Goat Cheese, Orecchiette with

  K

  Kale and Spicy Sausage, Farfalle with

  L

  Lamb Stew, Pappardelle with

  Lasagna Rolls, Shrimp, with Creamy Marinara

  Linguine

  with Butter, Pecorino, Arugula, and Black Pepper

  and Lobster Fra Diavolo

  with Turkey Meatballs and Quick Sauce

  Little Stars with Butter and Parmesan

  Lobster and Linguine Fra Diavolo

  M

  “Mac and Cheese,” Venetian

  Macaroni, Spicy Baked

  Manicotti, Crab and Ricotta

  Marinara Sauce, Basic

  Meatballs, Turkey, and Quick Sauce, Linguine with

  Mozzarella

  Baked Caprese Salad

  Baked Pastina Casserole

  Cheesy Baked Tortellini

  Frisée, and Prosciutto, Bruschetta with

  Shrimp Lasagna Rolls with Creamy Marinara

  Spicy Baked Macaroni

  Turkey and Artichoke Stuffed Shells

  Venetian “Mac and Cheese,”

  Mushroom(s)

  and Artichokes, Ditalini with

  Gorgonzola Sauce, Creamy, Farfalle with

  Spicy Baked Macaroni

  Mussels, Clams, and Broccoli, Conghilie with

  N

  Nuts. See Walnut(s)

  O

  Oil, Chili

  Oil, Olive, Citrus

  Onions, Sautéed, and Marjoram, Spaghetti with

  Oranges

  Citrus Olive Oil

  Citrus Pesto

  Spinach Salad with Citrus Vinaigrette

  Orecchiette with Mixed Greens and Goat Cheese

  Orzo

  Creamy

  Neapolitan Calamari and Shrimp Salad

  Pancetta, and Asparagus, Breakfast Scramble with

  Pork and Lemon Orzotto

  Saffron, with Shrimp

  Tuna, and Green Bean Salad

  P

  Pancetta

  Arrabbiata Sauce

  Carbonara, Cinnamon

  Orzo, and Asparagus, Breakfast Scramble with

  Panzanella, Cornbread

  Pappardelle with Lamb Stew

  Pappardelle with Seafood Cream Sauce

  Parmesan

  Broth, Ricotta Gnudi in

  and Butter, Little Stars with

  Chicken, Mini Penne with

  Cinnamon Pancetta Carbonara

  Citrus Pesto

  Frico

  imported, about

  Popovers

  Prosciutto-Wrapped Vegetables with

  Venetian “Mac and Cheese,”

  Pasta. See also specific types

  cooked, freezing

  cooking, for salads

  cooking ahead of time

  cooking instructions

  dried, about

  e Ceci

  flavored, about

  fresh, about

  Fresh, Crab Salad Napoleons with

  Fr
esh (recipe)

  leftover, serving ideas

  sauces, no-cook, ideas for

  serving sizes

  shapes, matching to sauces

  stuffed, freezing

  stuffed, preparing

  whole-wheat, about

  Pastina Casserole, Baked

  Peas and Tomato, Capellini with

  Penne

  Baked, with Roasted Vegetables

  with Beef and Arugula

  Chicken in Lemon Cream with

  Mini, with Parmesan Chicken

  with Spicy Tomato Sauce

  with Swordfish and Eggplant

  Pepper(s)

  Capellini Piedmontese

  Red, Almonds, and Bread Crumbs, Rigatoni with

  Red and Yellow, Spaghetti with

  Sausage, and Onions, Rigatoni with

  Pesto

  Artichoke, Wagon Wheels with

  Citrus

  Walnut

  Popovers, Parmesan

  Pork. See also Pancetta; Prosciutto

  Farfalle with Spicy Sausage and Kale

  and Lemon Orzotto

  Rigatoni with Sausage, Artichokes, and Asparagus

  Potatoes. See Gnocchi

  Prosciutto

  Champagne Risotto

  Frisée, and Mozzarella, Bruschetta with

  Ravioli

  -Wrapped Vegetables with Parmesan

  R

  Ravioli

  Eggplant Mezzaluna

  Fried

  Prosciutto

  Ricotta, Cinnamon-Scented, with Beef Ragù

  Turkey and Cranberry

  Ribollita

  Rice. See Risotto

  Ricotta

  and Crab Manicotti

  Eggplant Mezzaluna Ravioli

  Gnudi in Parmesan Broth

  Prosciutto Ravioli

  Ravioli, Cinnamon-Scented, with Beef Ragù

  Shrimp Lasagna Rolls with Creamy Marinara

  Turkey and Artichoke Stuffed Shells

  Rigatoni

  with Red Pepper, Almonds, and Bread Crumbs

  with Sausage, Artichokes, and Asparagus

  with Sausage, Peppers, and Onions

  Risotto

  Champagne

  ingredient combinations for

  preparing

  Rotelle

  Wagon Wheels with Artichoke Pesto

  Rotelli with Walnut Sauce

  Rotini with Salmon and Roasted Garlic

  S