Everyday Pasta by Giada Laurentiis (summer beach reads TXT) 📕

oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.

Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, ½ teaspoon salt, and pepper and blend until incorporated.

makes 1½ cups

This is the classic salad dressing, one I rely on all the time not only for salads but as a marinade for meats, to drizzle on crostini, and more.

½ cup red wine vinegar

3 tablespoons freshly squeezed lemon juice

2 teaspoons honey

1 cup extra-virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

Combine the vinegar, lemon juice, and honey in a blender. With the motor running, gradually add the oil. Season the vinaigrette with salt and pepper, adding more to taste if needed.

makes 12

I love these cheesy, salty, crispy wafers not only because they are so yummy, but because they are so versatile. I put them in bread baskets, add them to soups, and serve them topped with scoops of salad.

1 cup freshly grated Parmesan cheese

1 teaspoon freshly ground black pepper

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place tablespoon-size mounds of Parmesan on the paper at least 2 inches apart. Gently flatten each mound of cheese with the bottom of a glass or the back of a spoon and sprinkle with black pepper. Bake for 10 minutes, or until the cheese has spread out to a 1- to 1½-inch round and is bubbling and golden around the edges. Place the baking sheet on a wire rack to cool the frico completely.

Italian Wine

A Crash Course by Christian Navarro

The late, great winemaker Giacomo Conterno once said, “Wine nourishes the soul.” To me there is nothing more satisfying than an excellent plate of pasta matched to perfection with a simple glass of wine. Together they spark an explosion of flavors far beyond what each can provide on its own. Of course, nothing pairs better with an Italian meal than an Italian wine, although for many wine buyers a stroll down the Italian aisle of their wine store can be confusing. Once you’ve learned a bit about them, though, you’ll find there is an exciting gamut of Italian wines beyond Chianti and Pinot Grigio.

The history of wine in Italy spans more than twenty-eight centuries, back to the eighth century B.C., when the ancient Greeks settled in southern Italy. (In fact the Greeks were so impressed with the Italian climate they named the region Oenotria, land of the trained vine.) I can think of few places where wine is more seamlessly woven into the fabric of everyday life than in Italy; it is as much a part of life there as is pasta or tomatoes. And while Italy produces some of the world’s finest (and most costly) wines, it is hardly a pleasure that is reserved for the elite. In a country where the vintner may also be the pasta maker and the cook, Italian wine is best enjoyed at the lunch and dinner table. Just as wine enhances the food, the food enhances the wine, creating a marriage of flavors for all the senses.

The styles and flavors of Italian wines vary greatly from north in the snowy Alps to south at the sunny shores of the Mediterranean. Much like the food, the wines reflect the landscape of the people, the weather, and the geographic location. Northern regions like Piedmont, Lombardy, and Alto Adige produce wines that tend to be more reserved, refined, and perfumed. Toward the center of Italy in Tuscany and Umbria the wines gain in exuberance and sophistication. Down in the warmest parts of Italy like Apulia, Sicily, and Sardinia, the wines tend to be extremely flavorful, spicy, and almost sunbaked in style.

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