Giadas Crostini Alla Romana Recipes

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CROSTINI ALLA ROMANA



Crostini Alla Romana image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
  • Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
  • Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

GIADA'S CROSTINI ALLA ROMANA



Giada's Crostini Alla Romana image

A recipe from Giada de Laurentis as shown on her tv show "Everyday Italian" She used sage on her show, but I prefer basil.

Provided by ABAcalvarywife

Categories     Cheese

Time 20m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 6

12 slices ciabatta, 1/2 inch thick slices
12 slices thinly sliced prosciutto (about 6 ounces)
1 lb fresh mozzarella cheese, cut into thin slices
6 basil leaves (fresh and roughly minced)
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the slices of ciabatta on a parchment lined baking sheet.
  • Bake until crisp and golden around the edges, about 8 minutes.
  • Remove the bread from the oven.
  • Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
  • Remove the baking sheet from the oven.
  • Transfer the crostini to a serving plate.
  • Sprinkle fresh basil over and serve immediatley.

GNOCCHI ALLA ROMANA



Gnocchi alla Romana image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 7

3 cups low sodium chicken stock
3/4 cup semolina flour
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper, optional

Steps:

  • Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
  • Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
  • Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

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