New Yorker Donatella Arpaia has released a cookbook that's much like the successful restaurateur herself. Fashionable yet rooted in her Italian heritage, Donatella Cooks: Simple Food Made Glamorous (Rodale Books, 2010) makes comfort food sparkle with clever tips and tricks...who knew egg whites can transform plain mac-and-cheese into a chic delight?
Below are three delicious dishes from Donatella's book, plus you can win a copy! How-to and rules below, after the recipes. We'll start with dessert first... :)
|Nutella Hot Chocolate
SERVES 4 TO 6
2 cups whole milk
2 cups half-and-half
10 ounces bittersweet chocolate, chopped (I recommend Valrhona)
1/2 cup Nutella
Gourmet marshmallows, toasted if desired
COMBINE THE MILK and half-and-half in a saucepan and bring to a low boil. Remove from the heat and add the chocolate and Nutella. Whisk until the chocolate is melted and the ingredients are thoroughly combined. Cover to keep hot. If using marshmallows (and you should!), toast them, one at a time over a gas flame, turning until all sides are golden brown. Pour the hot chocolate into small coffee mugs, top with the marshmallows, and serve hot.
SALT THE EGGPLANT and place in a colander to allow any excess liquid to drain off. Whisk together the balsamic vinegar, 1/2 cup of the olive oil, the garlic, parsley, salt, and pepper in a medium bowl. Add the eggplant and toss to coat. Set aside for 10 minutes.
|Salmon in Cartoccio with Caponata
YOU'LL NEED: parchment paper
12 ounces Italian-style caponata, from a jar or the refrigerated section, well drained
1/4 teaspoon dried Greek or wild oregano
1 1/2 tablespoons finely chopped fresh herbs, such as dill, flat-leaf parsley, or basil
1 1/2 teaspoons white wine vinegar
4 wild salmon fillets (about 6 ounces each)
Kosher salt and freshly ground black pepper
2 teaspoons white wine or vermouth
PREHEAT THE OVEN to 400°F.
IF THE CHUNKS of caponata are very large, cut them into 1/2" cubes. Combine with the oregano, fresh herbs, and vinegar. Season each fillet on both sides with a little salt and plenty of pepper. Cut 4 sheets of parchment paper about 12" long. Fold in half, then open up and place a salmon fillet on one side of the fold. Spoon the caponata evenly over the top of each fillet, then drizzle with 1/2 teaspoon white wine. Fold the parchment over the fish and, beginning at one of the corners, crimp, roll, and fold the edges of the parchment to make a well-sealed package. Place on a baking sheet and roast for 12 minutes. Let rest for 5 minutes, then transfer the packages directly onto plates. Slash the top open just a little to expose the salmon inside. Provide a bowl for guests to dispose of the parchment.
Doesn't that all sound so delicious? Would you like to see more? Win a copy of Donatella Cooks by answering this question in the comments:
What's your favorite Italian dish?
Be sure to include your email address so I can contact you if you've won. Giveaway ends on Thursday at 6pm CDT - good luck!
This contest is closed. Here's the winner!
Winner will be chosen at random.
Open to US residents over the age of 18.
Contest closes at 6:00pm Central on Thursday, 6/24/10. Winner will be announced on Friday, 6/25/10.
Text & photographs reprinted with permission