Giada at Home: Family Recipes From Italy and California (15 page)

Chicken and Shrimp with Pancetta Chimichurri

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Roasted Citrus-Herb Game Hens with Crouton Salad

Honey-Balsamic Lamb Chops

Honey-Mustard Pork Roast with Bacon

Roasted Branzino with Lemons

Red Snapper with Fava Bean Purée

Grilled Salmon with Citrus Salsa Verde

Roasted Halibut with Pea and Mint Salad

One of the primary differences between the way Italians have traditionally eaten and how we eat in this country is the role meat plays in the meal. I’m married to a Midwestern guy with a robust appetite, and like many Americans, Todd likes to see a healthy serving of protein front and center on his plate; the other elements of the meal are definitely supporting players. Italians, on the other hand, go for more of an ensemble approach, allowing pasta, veggies, and other parts of the meal their own moments in the spotlight. In my home we take a hybrid approach that I think draws from the best of both worlds.

Oftentimes it’s the occasion that dictates the meal. For large gatherings and holidays, I like to serve a dish that makes a big impression and can be portioned at the table, such as
Roasted Beef Tenderloin with Basil-Curry Mayonnaise
or
Honey-Mustard Pork Roast with Bacon
. In other instances, as on Christmas Eve or even in the summer when ingredients are fresh, I’m more likely to roast a whole fish, as they do in southern Italy. Roasting a fish whole keeps it moist and juicy and the flesh is infused with flavor from herbs and lemon tucked in the cavity.

When it’s just the two of us I reach for dishes that are quick to cook and have lots of bright flavors. Todd (and most men I know) loves a good steak, and while there are plenty of nights when we simply throw one on the grill, at other times I like to serve steak the way I had it when I was a child, as involtini stuffed with cheese and rolled; as part of a sexy salad; or topped with an egg as in my
Grilled Tuscan Steak with Fried Egg and Goat Cheese
.

That said, like many families, we’re eating less red meat these days, and I’ve adapted some favorite dishes to be a bit lighter in taste (and calories) by substituting chicken or turkey for beef. My meatloaf is a great example, packed with feta and sun-dried tomatoes that provide beautiful color in each slice. And we do try to eat fish as often as we can; one purely California-inspired favorite is
Grilled Salmon with Citrus Salsa Verde
. It’s rich and light and sweet and tangy all in one bite.

Steak Involtini

Other than in Tuscany, where the thick-cut steak
fiorentina
reigns supreme, you won’t find a lot of simple grilled steaks in Italy. Instead, Italians tend to serve their beef pounded thin and braised in a flavorful sauce. Pounding is a good way to tenderize a tougher (and less expensive) cut of beef such as London broil, and the cheesy stuffing here adds lots of flavor. Plus, I find that everyone, especially kids, enjoys the surprise of discovering the rich, melted filling inside these cute little breaded rolls. I know I did when I was a kid … and I still do!

In a small bowl, combine the bread crumbs and ¼ cup of the Parmesan cheese.

In a large bowl, mix together the remaining ¾ cup Parmesan cheese, the mozzarella cheese, ¼ cup of the olive oil, the basil, and garlic to make the filling. Season with salt and pepper. Cut the steaks in half crosswise and place on a work surface. Spread the filling evenly over the steaks. Roll up the steaks and secure with skewers.

In a medium skillet, heat the remaining ¼ cup oil over medium. Roll the steaks in the bread-crumb mixture to coat. Cook the steaks until brown on all sides, 6 to 8 minutes. Add the marinara sauce to the pan and bring to a simmer, scraping up the brown bits from to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.

Remove the skewers and slice the meat. Arrange the steak slices on plates and serve with the marinara sauce.

Grilled Tuscan Steak with Fried Egg and Goat Cheese

In Italy, as in this country, steak and eggs are a classic combination. But while you’ll most often find the dish on breakfast menus here, Italians would be more likely to eat it at lunchtime, their most substantial meal of the day. I remember Todd flipping for it when he first tried it many years ago at my uncle’s house in Rome, and now it’s one of our favorite easy dinner recipes. Sometimes I serve the steak on a bed of greens, such as arugula, and serve slices of rustic bread alongside to sop up the runny yolk and meat juices. Steak, salad, egg, and bread—what more could you want, any time of day?

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