Giada at Home: Family Recipes From Italy and California (10 page)

In a small bowl, mix together the mayonnaise and sweet pickles. Set aside.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Season the tuna with salt and pepper. Drizzle with olive oil and sprinkle with the herbes de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling.

Using a pastry brush, brush the bottom half of the bread with the ¼ cup olive oil. Cut into 4 pieces, each about 4 inches long and 3 inches wide. Grill, cut side down, for 30 seconds to 1 minute, until toasted and golden.

Spread the grilled bread with the sweet-pickle mayonnaise. Place a tuna steak on top of each piece. Top with the arugula and drizzle with olive oil. Season with salt and pepper and serve.

COOK’S NOTE:
Make the leftover top half of the ciabatta into croutons by cutting into 1-inch cubes, drizzling with olive oil, and baking for 10 to 12 minutes in a preheated 375°F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.

There are as many versions of caponata as there are regions of Italy, and all of them are delicious. Its sweet-and-sour flavor is a perfect complement to roasted meat and it also makes a lovely spread for crostini, but I especially like it paired with salty provolone. Though this hearty vegetarian sandwich tastes so indulgent, it’s actually quite light and healthy.

Preheat a panini press or indoor grill.

Using a grapefruit spoon, scoop out a 1-inch-wide trough along the cut sides of the baguettes. Place 2 half-slices provolone cheese on each half of the baguettes. Spoon ½ cup caponata on each of the bottom halves of the baguettes. Invert the top halves of the baguettes on top of the caponata. Grill the panini until the cheese melts and the bread is golden and crispy, about 5 minutes.

COOK’S NOTE:
If you do not have a panini press or indoor grill, use a ridged grill pan: Preheat the pan, add the sandwiches (in batches, if necessary), and put a weight (such as a brick wrapped in aluminum foil or a heavy cast-iron skillet) on top to press them down. Grill for 2 to 3 minutes to brown the first side, flip the sandwich, replace the weight, and grill for 2 to 3 minutes to brown the other side and finish melting the cheese.

MAKES 5 CUPS

Leftover caponata will keep, covered in the refrigerator, for up to a week. Toss with warm pasta; serve on top of meat, chicken, or fish; or simply serve it with some toasted bread or crostini.

In a large stainless-steel skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, 3 to 4 minutes. Add the bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, salt, and pepper. Season with more salt and pepper, if needed.

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