Everyday Italian (3 page)
Authors: Giada De Laurentiis
Prosciutto-Wrapped Bread Sticks
Roasted Asparagus Wrapped in ProsciuttoProsciutto PursesPanino di Prosciutto e Fontina
Roasted Bell PeppersRoasted Bell Pepper SaladSweet Red Pepper Crostini
FROM THE PANTRY
One of the keys to putting together a last-minute Italian meal—or any meal, for that matter—that’s quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I have in mine, and on the following pages are a few dishes you can make when you’re in a hurry and there is no time to grocery shop—that is, fresh from the pantry.
EXTRA-VIRGIN OLIVE OIL
FRESH GARLIC
RED PEPPER FLAKES:
If they’ve been in your pantry for more than six months or their color isn’t a vibrant red, throw the bottle away and buy a new one. It’s lost its heat.
AN ASSORTMENT OF DRIED PASTA SHAPES:
I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells, orecchiette (“little ears”), and farfalle (bow ties).
CANNED CANNELLINI BEANS:
These are the Italian beans also known as Tuscan white beans.
CANNED ITALIAN TUNA:
Choose meat packed in olive oil—it has more flavor.
MARINARA SAUCE:
I like to make
my own
and store it in the freezer, but you could buy your favorite jarred brand for the pantry.
DRIED HERBS:
I always have at least oregano, rosemary, thyme, and herbes de Provence.
VINEGARS:
a good balsamic for salads, and both red- and white-wine vinegars.
ONIONS:
red, Spanish, and a sweet variety such as Vidalia, as well as shallots.
CAPERS:
They add a zing to salads, sauces, meats, and fish. Available in brine or salted; I prefer the salted. The ones in brine are easier to find, though you should make sure to rinse them before using.
