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Try this one-of-a-kind egg sandwich that's perfect for any time of the day. This video is part of Everyday Italian, hosted by Giada De Laurentiis. Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito! For more Everyday Italian: http://www.foodnetwork.com/shows/everyday-italian Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows. Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Giada makes chicken cacciatore, a rustic poultry-vegetable 'hunter's stew.'
Get the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-parmesan-pomodoro-3081604 Basic Parmesan Pomodoro Recipe courtesy of Giada De Laurentiis Total: 1 hr 5 min Active: 30 min Yield: 6 servings Level: Easy Ingredients 1/3 cup plus 2 tablespoons extra-virgin olive oil 5 cloves garlic, peeled and smashed 3 large, full stems basil Three 14-ounce cans peeled cherry tomatoes 1 carrot, peeled and halved 8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces Kosher salt 1 pound penne rigate pasta 1/2 cup grated Parmigiano-Reggiano, plus more for serving 3 to 4 tablespoons butter Directions Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly. Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce. Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Parmesan and mascarpone cheese add rich creaminess to this simple pasta dish from Rach’s buddy Giada De Laurentiis' new cookbook 'Giada’s Italy.'
Follow Giada de Laurentiis as she heads back to her birthplace to rediscover the beauty and flavors of Italy, together with her friends and family.