Giada will be at Williams-Sonoma in Copley Place on Mar. 30 at 11 a.m. Here's one of the dishes from her new book.
Crispy breakfast pita
This is a twist on a piadina, an Italian flatbread. For weeknight ease, instead of making dough, I use store-bought pita rounds as the base. They get topped with a creamy mascarpone spread, a salty bite of prosciutto, a lightly dressed arugula salad, and a fried egg.
6 pita breads (6 inches each)
5 tablespoons olive oil
3/4 cup (6 ounces) mascarpone cheese
Grated rind of 1/2 large lemon
Salt and pepper, to taste
3 tablespoons lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto
1. Heat a grill pan over medium-high heat. Brush each side of the pita rounds with 1/2 teaspoon olive oil. Grill for 2 to 3 minutes on each side or until crisp. Remove from the grill and cool slightly.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Crack the eggs directly into the pan and cook 2 to 3 minutes or until the egg whites are set.
3. In a bowl, combine the mascarpone cheese, lemon rind, salt, and pepper.
4. In another medium bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, and a generous pinch each of salt and pepper.
5. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto among them, and mound the top with arugula.
6. Carefully place a fried egg on top of each and sprinkle with salt and pepper. Adapted from “Weeknights with Giada”
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.