Hurricane Be Damned, Giada’s Coming to Town!

Who's afraid of a little rain?
Who’s afraid of a little rain? Photo: Fleishman

Everyday Italian’s Giada de Laurentiis braves the elements and comes to the North End tomorrow to help celebrate St. Anthony’s Feast. She’ll demo a trio of dishes paired with Bella Sera wines. This happens at the corner of Thatcher and Endicott streets beginning at 2 p.m.; she’ll stick around to sign cookbooks afterward. However, if you’d rather attempt a Giada-style feast in the comfort of your own home, she’s shared a recipe.

Piadina with Fontina and Prosciutto paired with Bella Sera Pinot Grigio

4-6 lamb rib or loin chops
2 cups Chianti (or other red wine)
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees medium-rare, about 5 to 7 minutes per side, depending on thickness.

Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.

Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.

“I like the tanginess of the reduced wine with the lamb,” Giada says.

Note: We recommend opting for the pan and avoiding grilling outdoors this weekend.

Hurricane Be Damned, Giada’s Coming to Town!