Prolific chef and cookbook author Giada De Laurentiis retraces her culinary roots in her latest cookbook, number 8, “Giada’s Italy” (Clarkson Potter).

Appropriately subtitled “My Recipes for La Dolce Vita,” the book presents classic Italian dishes with an emphasis on lighter and healthier fare without compromising full flavors. Giada’s inspired books have found a place on the New York Times bestsellers’ list and Emmy Award-recognition on the Food Network.

She has a namesake restaurant in Las Vegas and a second location is in the works for later this year.

In introductory remarks in the new cookbook, Giada stresses how “a good meal is more than just delicious food – it’s taking pleasure in cooking for those you love and slowing down to embrace every moment spent at the table.”

Her recipe for calamari panzanella (below) makes a tasty one-dish lunch. In Italy the recipe is made with octopus instead of squid, but either one well work, depending on the home cook’s preference.

Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Contact him at editorial@kcchronicle.comd

CALAMARI PANZANELLA

(Serves 4)

1 pound cleaned calamari

6 tablespoons olive oil

2 garlic cloves, smashed and peeled

1/2 teaspoon plus 1/8 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

2 1/2 teaspoon fresh lemon juice

4 cups (1 inch) stale bread cubes (about 2 thick slices)

1/2 cup freshly grated Parmigiano-Reggiano

2 cups cherry tomatoes, halved

1/2 cup pitted kalamata olives, halved

3 cups baby arugula

1/2 cup fresh basil leaves

1/3 cup extra-virgin olive oil

Rinse the calamari, making sure the bodies are cleaned and the cartilage is removed. Pat dry with paper towels. Slice the bodies into 1/2-inch rings and leave the tentacles intact.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until a whisper of smoke comes off the pan. Add the garlic and cook for just 30 seconds. Add the calamari, 1/4 teaspoon of the salt and the red pepper flakes to the skillet. Cook, stirring often, for 1 to 2 minutes or until the calamari is opaque. Be careful not to overcook it. Using a slotted spoon, remove the calamari to a plate and drizzle with 1 tablespoon of the lemon juice.

Preheat the oven to 400 degrees F.

In a medium bowl, combine the bread cubes, the remaining 4 tablespoons olive oil, 1\4 teaspoon kosher salt and the Parmigiano-Reggiano; mix well to coat. Scatter the cubes on a rimmed baking sheet and bake for about 12 minutes, or until golden brown and crispy. Return the toasted cubes to the bowl and add the tomatoes, olives and arugula.

Tear the basil into small pieces and add it to the bowl. Drizzle the remaining 1 1/2 tablespoons lemon juice and the extra-virgin olive oil around the edge of the bowl and toss well to marry all the ingredients. Add the calamari to the salad along with the remaining 1/8 teaspoon salt. Toss once more and serve.