Taste of Peroni

Peach, Corn and Burrata Bruschetta

Ingredients

• 2 ears corn (kernels cut off)
• 2 small peaches (sliced into thin wedges) 
• 1 Fresno or serrano chile (thinly sliced)
• 1/3 cup chopped fresh basil
• 2 teaspoons white balsamic vinegar
• 1 tablespoon extra-virgin olive oil (plus more for drizzling, optional)
• 1/2 teaspoon kosher salt
• Eight 1/2-inch-thick slices ciabatta bread
• 1/4 cup olive oil
• 8 ounces burrata cheese (drained and patted dry)
• 1/2 teaspoon flaky sea salt

Instructions

1. This recipe originally appeared on Giada on the Beach. Episode: Farmers Market Lunch.

2. In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

3. Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.

4. To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.

Caprese Salad

Ingredients

• 3 tablespoons fresh lemon juice (from about 1/2 lemon)
• 1/2 teaspoon salt (plus more to taste) 
• 1/4 teaspoon freshly ground black pepper (plus more to taste)
• 3 tablespoons extra-virgin olive oil
• 1 1/4 pounds assorted tomatoes
• 6 ounces fresh mozzarella cheese (drained and sliced)
• 2 tablespoons thinly sliced basil leaves

Instructions

1. Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend.

2. Cut the regular tomatoes into 1/4-inch-thick slices and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.

3. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste and serve.

Zucchini Scarpaccia

Ingredients

• 1 tablespoon olive oil, for preparing the pan

For The Zucchini:

• 2 large zucchini, sliced into very thin ¼” rounds (roughly 3 1/2 packed cups)
• 1 teaspoon salt

For The Scarpaccia:

• 1/2 cup rice flour
• 1 cup fine cornmeal/polenta
• 1 1/2 cups Parmigiano cheese, grated
• 1 teaspoon salt
• 1 ½ teaspoons dried oregano, chopped
• 1 teaspoon garlic powder
• ¼ cup olive oil
• 2 large eggs
• Arugula and fresh lemon juice, for topping

Instructions

1. Preheat the oven to 425 degrees F. Prepare a 9 x 13-inch baking dish by lining with parchment paper. Drizzle 1 tablespoon of olive oil over the parchment and evenly coat, working up the sides of the pan about 1 inch.

2. After slicing the zucchini, add to a bowl with 1 teaspoon of salt. Toss with your hands to completely combine. Allow the zucchini to sit for 15 minutes to allow them to release excess water. After 15 minutes, wrap the zucchini in a dish towel and squeeze to wring out as much excess water as you can*. Reserve ¼ cup of the water from the zucchini to use in the batter. If you don’t get a full ¼ cup, add extra water to reach the full measurement.

3. Meanwhile, in a large bowl, mix the rice flour, cornmeal, Parmigiano cheese, salt, oregano and garlic powder until combined. Create a well in the center of the dry ingredients and add the zucchini water, olive oil and eggs. Using a rubber spatula, mix until a thick batter is formed. Add the drained zucchini and fold to completely combine.

4. Press the dough evenly into the baking dish into one thin layer, pressing down as you even it out. Bake in the top rack of the oven for about 32 to 40 minutes, until golden brown and crisp.

5. Once out of the oven, allow to cool slightly. Slice into squares and serve. Top with flakey sea salt, fresh arugula and a squeeze of lemon juice if desired. Alternatively, you can serve with marinara for dipping.

6. *Chef’s Note: The less water you wring out, the longer the scarpaccia might need to bake, as water needs to steam off before it can brown.

Orzo with Artichoke Pesto & Grilled Corn

Ingredients

• Kosher salt
• 1 pound orzo pasta
• 2 ears corn (shucked and silks removed)
• 1 tablespoon extra-virgin olive oil
• 12 ounces frozen artichoke hearts (thawed (about 3 cups))
• 3/4 cup extra-virgin olive oil
• 1/2 cup walnut halves (toasted (see Cook's Note))
• 1/2 cup fresh oregano leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh lemon juice
• 1 clove garlic (smashed)
• Zest of 1 large lemon
• 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups cherry tomatoes (halved (about 28))
• 1 1/2 cups grated Parmesan
• Freshly ground black pepper

Instructions

1.This recipe originally appeared on Giada At Home. Episode: Go Fly a Kite.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.

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

4. Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl.

5. For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.

6. Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve.

Giada x Peroni Pizza Dough

Ingredients

• 1/2 cup warm water
• 1/2 cup (4 oz) Peroni Nastro Azzurro 
• 1 teaspoon active dry yeast
• 1 teaspoon honey
• 2 1/4 cups flour
• 1 teaspoon kosher salt
• Extra virgin olive oil

Instructions

1. Start with a glass bowl or measuring cup with the warm water and Peroni Nastro Azzurro, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and bubble a bit.

2. Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should be smooth and elastic but not sticky. If it is too wet, add an additional tablespoon of flour at a time until it comes together nicely.

3. Remove from bowl, drizzle with olive oil, place back in bowl, cover with plastic wrap or a towel. Allow it to sit at room temperature until doubled in size.

4. There will be about 2/3 of a bottle of Peroni left from the beginning of the recipe, go ahead and finish that responsibly while the dough rises.

5. Knock down the dough (punch out air bubbles) then divide into small pizzas or simply reform into one large pizza.

6. For basic cooking instructions, roll out pizza dough on floured surface to your desired thickness. Transfer the dough to a baking sheet or pizza peel, and top with your favorite toppings. Bake at 500 degrees F for about 10 minutes or until crust is golden brown. Drizzle crust with extra virgin olive oil if desired.