Giada’s royal recipes for Prince William and Kate:
Beef tenderloins, truffles, and more. Don’t those delights sound fit for a Prince! Find out what recipes Giada will cook for Duke and Duchess of Cambridge while they are in Santa Barbara, California for William’s Polo match today. We are quite familiar with this area and are not too far from the Polo fields. Two weeks ago, we were actually there for a nice charity event benefiting Girls Inc. and we occasionally attend the polo matches too.
In case you are wondering what Giada’s recipes for Britian’s Prince William & Kate are here is a little taste of the menu. Giada will be making a vibrant Pea pesto Crostini, delicious Beef tenderloin crostini with basil-curry mayonnaise, and delightful Individual lasagnas filled with sweet corn and creamy mascarpone cheese, then served with blistered tomatoes and roasted asparagus, fresh tarragon and merlot truffles. This menu will be served at the Prince William Polo match in Santa Barbara where approximately 600 VIP’s, including celebrities Oprah, Sylvester Stallone, and David Beckham, are rumored to attend, and also at least 2000 other ticket holders. Exactly what is Giada cooking Prince William and Kate? Below are the recipes she will be making. We have tried these recipes as well and they are fit for a Prince.
Recipe: Pea pesto crostini
by Giada De Laurentiis
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
To make the pea pesto: Pulse together the peas, garlic, Parmesan cheese and salt and pepper in a food processor. With the machine running, slowly add in the olive oil until it is well combined, which takes about one to two minutes. Season with salt and pepper to taste. Transfer to a small bowl and set aside. To make the crostini: Preheat a stovetop griddle or grill pan on medium-high heat.
Brush both sides of the sliced bread with olive oil and grill until golden, which takes about one to two minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato and serve. Cook’s note: If you don’t have day-old bread on hand, you can dry out fresh bread by putting the slices in the oven at 300 degrees Fahrenheit until slightly crisp, which takes about five minutes.
Serving Size Yields four to six servings
Recipe: Individual lasagnas with fresh sweet corn and mascarpone cheese, served with blistered tomatoes and roasted asparagus
by Giada De Laurentiis
For the lasagna:
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 Special equipment: 6 10-ounce ramekins, each 2.5 inches tall and 0.25 inches in diameterPreparation To make the lasagnas: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees Fahrenheit. Butter six 10-ounce ramekins. Set aside. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, which takes about eight minutes.
Using two cooked lasagna noodles in an “x” shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang the side. In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone cheese, 1 cup Romano cheese, lemon zest, salt and pepper. Blend until smooth.
Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin. Sprinkle about two tablespoons of Provolone cheese on top. Fold two overhanging pieces of pasta over the filling. Trim the ends of the pasta with scissors, if necessary. Add another 1/4 cup of filling and top with another 2 tablespoons Provolone cheese. Fold over the two remaining pieces of pasta. Spoon any remaining filling on top of the ramekins. Sprinkle the tops with the remaining 1/2 cup Romano cheese and drizzle with olive oil. Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the tops are golden brown and the filling is bubbling. Cool for 10 minutes.
To serve, run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas and transfer to serving plates.
For the blistered tomatoes and roasted asparagus: Preheat the oven to 400 degrees Fahrenheit. Place asparagus and tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for five to eight minutes or until crisp tender.
Serving Size Yields six servings
Credit Video and Recipes from the Today Show on www.msnbc.com