RECIPE TITLE "Ciabatta Stuffing with Chestnuts and Pancetta"
recipe from Giada's Family Dinners © 2006 by Giada De Laurentiis
Serves 8 to 10--moderate
Thanksgiving is one of my favorite holidays because my whole family gathers together to celebrate. We love to serve our Italian versions of classic Thanksgiving dishes, like my ciabatta stuffing. I add chestnuts, pancetta and parmesan which combine to create a warm, earthy and comforting side dish perfect for the holiday and the Fall season. --Giada De Laurentiis
6 tablespoons (3/4 stick) unsalted butter, plus more for baking dish
8 ounces thinly sliced pancetta or bacon, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1 pound day-old ciabatta or other country-style white bread, cut into 3/4-inch cubes (about 12 cups)
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 cup canned reduced-sodium chicken broth, or more as needed
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat the oven to 350°F. Butter a 15 x 10 x 2-inch glass baking dish. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining 4 tablespoons of butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts. Transfer the onion mixture to the large bowl with the pancetta. Add the bread, Parmesan cheese, and parsley, and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing to taste with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
|Giada's Family Dinners
From Publishers Weekly
With her second cookbook, Food TV star De Laurentiis proves she's more than just a pretty face. Although the host of Everyday Italian is not hard to look at, and photos of her and her family cooking are scattered throughout, there are many more reasons to pick up this book. If classics like Escarole and Bean Soup, Chicken Marsala, and Basic Polenta aren't strong enough incentives, then perhaps modern interpretations such as Chicken Carbonara, Roasted Red Snapper with Parsley Vinaigrette, Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese, or Espresso Brownies will be. Like De Laurentiis's first, bestselling book (named after her show), this volume presents doable dishes, though there's an emphasis here on feeding a crowd (which doesn't mean small households can't make Italian Wedding Soup and freeze some for an easy weeknight supper). There are twists on Thanksgiving classics, including Turkey with Herbes de Provence and Citrus, Ciabatta Stuffing with Chestnuts and Pancetta, and Butternut Squash Lasagna as well as recipes for traditional Italian holiday foods like Easter Pie, Pizza Rustica, and Panettone Bread Pudding with Amaretto Sauce. Broader and more developed than Everyday Italian, De Laurentiis's second book nicely showcases her range and depth. (Apr.)
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