Giada at Home: Family Recipes From Italy and California (9 page)

Combine the flour, baking soda, and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add up to ⅔ cup water, until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes, or until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle, about ⅛ inch thick. Brush each circle with the olive oil. Grill for 4 minutes on each side. Remove the piadini from the grill and let cool slightly.

Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with ½ cup of the ricotta mixture. Sprinkle the Fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

In this country pizza is synonymous with tomato sauce and mozzarella cheese. In some parts of Italy, and especially in Rome, where I grew up, sauce and cheese are generally an either-or proposition, as in this veggie-centric version topped with both mozzarella and sharp pecorino but no sauce. I consider this the perfect item for an evening of playing poker (yes, I do like to play poker); it’s easy to eat with your hands, and it will satisfy vegetarians and meat-lovers alike because the olives make it meaty and substantial.

Place an oven rack in the lower third of the oven and preheat the oven to 450°F.

On a lightly floured work surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. With a pastry brush, brush the 1 tablespoon olive oil over the dough. Using the tines of a fork, prick the dough all over.

Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with olive oil. Bake for 18 to 20 minutes, until the edges begin to brown. Sprinkle the pizza with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes, until the cheeses are melted and bubbly.

Sprinkle the pizza with the remaining oregano, cut into wedges, and serve.

Burger purists often complain that substituting ground chicken or turkey for beef results in a dry, bland burger, but that needn’t be the case; these are super juicy and full of flavor. To keep them moist, I mix some of the garlic mayo right into the burgers themselves, then smear a bit more on each bun for good measure. Easy and yummy, yummy, yummy.

For the mayonnaise: Mix together the mayonnaise, rosemary, and garlic.

For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. Lightly oil the grilling rack or grill pan with vegetable oil.

In a large bowl, combine the chicken, salt, pepper, and half of the mayonnaise mixture. Using clean hands, gently mix the ingredients and form into 4 patties, each about 1 inch thick. Grill for about 7 minutes on each side, until cooked through. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes, until slightly golden.

Spread a dollop of the mayonnaise mixture onto the bun tops and bottoms. Top each bottom with a burger, ¼ cup of arugula, and the top half of the bun.

Mini Italian Pub Burgers

The burger phenomenon has never really taken hold in Italy, but the flavors in these dainty little sliders would be right at home there. Taleggio is a northern Italian sharp, creamy cheese that keeps the burgers moist and delicious. The heat of the patty melts the cheese and releases the basil’s fresh, herby perfume, making for a decidedly elegant burger experience.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Lightly oil the grill pan or grilling rack with vegetable oil.

In a large bowl, combine the ground chuck, Parmesan cheese, parsley, garlic, tomato paste, salt, and pepper. Using clean hands, gently mix the ingredients and form into 8 patties, each about 1 inch thick and 4 inches in diameter.

Grill the burgers for 3 minutes on each side, until cooked to medium.

Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes, until slightly golden.

To serve, put 1 mini burger on the bottom half of each of the rolls. Divide the Taleggio cheese on top of the burgers. Place a basil leaf over the cheese and put the other half of each roll on top.

Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

These sandwiches are out-of-this-world fantastic! They’re my take on a tuna melt, complete with gooey cheddar cheese and a sweet-and-sour mayo, but with plenty of lemony tang and peppery arugula. Be sure to slather it on the bread generously before piling on the tuna steak, greens, and cheese to keep everything moist and delicious.