Giada De Laurentiis: the queen of Italian cuisine talks about pasta, food shopping, and easy weeknight cooking.
Making great pasta You need lots of salted water--the pasta needs to be able to swim. I like to pull my pasta out and let it finish cooking in the saucepan, so it catches the flavor of the sauce.
Cooking for Mother's Day I love to start with a Bellini bar. Take a bottle of prosecco (sparkling wine) and then puree blueberries and strawberries and peaches and put them into three little pitchers. I also do this breakfast scramble: eggs, orzo pasta, pancetta, and fresh asparagus.
Food shopping I go to the Santa Monica Farmers' Market on Wednesdays--that's the best produce day. For seafood, I like Santa Monica Seafood. For meat, honestly, when I need to buy in bulk, I go to Costco. They have great meat.
On wine For California wines, my favorite is from right here: Tom and Ruth Jones's Moraga Vineyards in Bel-Air. They make a red wine that's an 80 percent Cabernet and 20 percent Merlot blend--it's wonderful.
Weeknight dinner One of my favorites is orecchiette ("little ears") pasta. I cook the pasta, toss it with fresh mixed greens and olive oil, crumble goat cheese over it. That's it--I have my carbs, my green vegetables, and my protein.
Giada De Laurentiis's newest book is Everyday Pasta (Clarkson Potter, 2007; $33). Her television show, Everyday Italian, appears on the Food Network. Visit www.giadadelaurentiis.com for more info.
INTERVIEW BY PETER FISH
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|Title Annotation:||LOS ANGELES|
|Date:||May 1, 2007|
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