Kitchen Shrink: Giada’s Crispy Breakfast Pita
By Catharine L. Kaufman
TV chefs are the new rock starts of our pop culture.
Recently, Giada De Laurentiis, while on tour for her sixth cookbook, “Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner,” made several appearances in San Diego. If Julia Child had risen from the dead to sign her culinary Bible, “Mastering the Art of French Cooking,” the line would not have been as long as it was for this petite Food Network powerhouse.
Below is a twist on a piadina, an Italian flatbread. For weeknight ease, instead of making a dough, Giada uses store-bought pitas as the base. They’re topped with a creamy mascarpone spread, a salty bite of prosciutto, a lightly dressed arugula salad, and a fried egg. Serves 6
6 (6-inch) pita breads
Extra-virgin olive oil
6 large eggs
3/4 cup (6 ounces) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt and freshly ground
3 tablespoons fresh lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto
•Method: Heat a grill pan over medium-high heat or preheat gas or charcoal grill. Brush each side of the pitas with 1/2-teaspoon olive oil. Then grill for 2-3 minutes on each side, until crisp.
Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set. Combine the mascarpone cheese, lemon zest, ½-teaspoon salt and ½- teaspoon pepper in a small bowl.
In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated.
Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
— From “Weeknights with Giada”
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