Giada’s royal recipes: Beef tenderloins, truffles, more

While she may not have figured out what she’s going to wear yet, TODAY contributor and celebrity chef Giada De Laurentiis will make these scrumptious recipes for the Duke and Duchess of Cambridge during their July visit to California.

Pea pesto crostini
Servings:

Yields four to six servings

Ingredients

  • For the pesto:

    • 1 10-ounce package of frozen peas, defrosted
    • 1 garlic clove
    • 1/2 cup Parmesan cheese, grated
    • 1 teaspoon kosher salt, plus extra for seasoning
    • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
    • 1/3 cup olive oil
  • For the crostini:

    • 8 1/2-inch-thick slices of whole-grain baguette or ciabatta bread, preferably day-old
    • 1/3 cup olive oil
    • 8 cherry tomatoes, halved or 1 small tomato, diced

Preparation

Baking Directions:

Beef tenderloin crostini with basil-curry mayonnaise
Servings:

Yields six to eight servings

Ingredients

  • For the crostini:

    • 1/2 baguette or ficelle loaf, sliced into 20 1/4- to 1/2-inch-thick slices
    • Extra-virgin olive oil, for drizzling
    • 1/4 teaspoon kosher salt
  • For the steak:

    • Vegetable oil cooking spray
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1 clove garlic, finely minced
    • 2 4-ounce filet mignon steaks, each about 1 inch thick
    • 2 tablespoons extra-virgin olive oil
  • For the mayonnaise:

    • 1/3 cup mayonnaise
    • 3 tablespoons mascarpone cheese, at room temperature
    • 2 tablespoons finely chopped fresh basil
    • 1 1/4 teaspoons Madras curry powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon freshly ground black pepper
  • For serving:

    • 1/4 cup cilantro leaves

Preparation

Baking Directions:

Individual lasagnas with fresh sweet corn and mascarpone cheese, served with blistered tomatoes and roasted asparagus
Servings:

Yields six servings

Ingredients

  • For the lasagnas:

    • Butter for greasing the ramekins
    • 12 lasagna sheets
    • 3 cups fresh corn
    • 1/2 cup whipping cream, at room temperature
    • 3 cloves garlic, minced
    • 1 cup, or 8 ounces, mascarpone cheese, at room temperature
    • 1 cup, or 4 ounces, finely grated Romano cheese, plus 1/2 cup, or 2 ounces,
    • Zest of one large lemon
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 3/4 packed cup chopped fresh basil leaves
    • 1.5 cups, or 6 ounces, shredded sharp Provolone cheese
    • Extra-virgin olive oil for drizzling
  • For the blistered tomatoes:

    • 1 pound, or 2 dry pints, cherry tomatoes
  • For the roasted asparagus

    • 1 pound thin asparagus, trimmed

Preparation

Baking Directions:

Tarragon and merlot truffles
Servings:

Yields 40 to 45 truffles

Ingredients

    • 1/3 cup heavy cream
    • 1 12-ounce bag semi-sweet chocolate chips, such as Ghirardelli
    • 1/3 cup chopped fresh tarragon leaves
    • 3 tablespoons Merlot wine
    • 1/8 teaspoon fine sea salt
    • 1/2 cup unsweetened cocoa powder

Preparation

Baking Directions:

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