Give in to some of the best comfort foods this winter with these three recipes from Giada De Laurentiis.
Recipe: Baked gnocchi (on this page) Recipe: Chianti marinated beef stew (on this page) Recipe: Chocolate cake tiramisu with chocolate sabayon (on this page)Preheat the oven to 400 degrees F. Place the gnocchi in a lightly greased 9-by-13-by-2-inch baking dish. Set aside. In a medium saucepan whisk together the cream, chicken broth, and the flour over medium heat. Continue whisking until the cream is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover. Crumble the goat cheese over the spinach. Sprinkle with parmesan cheese. Bake until the top is golden in places, about 30 minutes.
6 servings
Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
In a large dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on allsides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes , rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.
6 servings
Whisk the egg yolks and sugar in a medium stainless steel bowl until blended. Whisk in Marsala, 1/2 cup cream, and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the sauce is thick and a thermometer inserted into the sabayon registers 160 degrees F to 170 degrees F, about 15 minutes. Remove the bowl from over the water. Add the chocolate morsels and whisk until they are melted and the sabayon is smooth and blended. (The sabayon can be made 1 hour ahead. Let stand at room temperature. Whisk before continuing.)
Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until peaks form. Dice cake into small cubes. Place about 1/2 cup of the cake cubes into each of six 1/2- to 2-cup old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons sabayon over the cake. Top with a spoonful of the mascarpone cream. Repeat the layering with cake, sabayon, and mascarpone cream.
To make the chocolate curls, stand the chocolate bar in a large measuring cup. Microwave on 50 percent 10-second intervals just until the chocolate feels a bit warm. Stand the chocolate bar upright and run a vegetable peeler down one narrow edge, creating off chocolate curls. Sprinkle the curls over each tiramsu and serve.
*Cooks note: Wrap leftover cake cubes in plastic wrap and freeze.
6 servings (2 1/4 cup chocolate sabayon)
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