Giada De Laurentiis – Carter Family Recipes (2024)

After you try frying your eggscacio e pepestyle, you’ll never want to go back. These eggs are encased in a crispy, lacey cheese crust – it adds the perfect amount of texture. Bring on the freshly grated black pepper, and you’ve got a breakfast that givesallthe cacio e pepe vibes.

Ingredients

• 1/4 cup freshly grated pecorino romano cheese
• 1/4 cup freshly grated parmesan cheese
• 2 large eggs
• Pinch of kosher salt
• 1/3 teaspoon freshly ground black pepper

Instructions

1. In a small bowl, mix together the pecorino and parmesan cheese.
2. Heat a small skillet over medium heat. Sprinkle half of the cheese in the hot pan and allow it to start to melt. Once the cheese is melted, crack the eggs directly on top of the cheese. Cook, undisturbed until the whites are set around the edges and cheese is golden brown and crispy, 2 to 3 minutes. Sprinkle the eggs with a pinch of salt, fresh black pepper and the remaining cheese. Flip the eggs and cook until the white is set but the yolks are still runny, another 2 minutes. Serve with toast and an arugula salad if desired.

This citrus pesto, AKAPesto Agli Agrumi,originates from Sicily. Essentially, it contains the same ingredients as Pesto Alla Genovese, with almonds in place of pine nuts, and the addition of lemon or oranges – or both, like my recipe here. It also sometimes has capers as well.

Use this delicious pesto in any way that you would use a classicPesto Alla Genovese– tossed with pasta, drizzled on veggies, in salad… I particularly love the bright citrus flavor paired with seafood, too.

Ingredients

• 1 bunch fresh basil (stemmed (about 3 cups))
• 1/2 cup slivered almonds (toasted)
• 1 clove garlic
• 1 lemon (zested and juiced)
• 1 orange (zested and juiced)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 cup grated Parmesan
• Pasta for serving

Instructions

1. Blend the basil, almonds, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
2. Serve tossed with pasta*, as a spread for bruschetta or over chicken, fish or steak.
3. Chef’,s Note: If tossing with pasta, reserve some pasta water to toss with the pesto. This will ensure a creamy, smooth sauce.

This simple tapenade gets tons of flavor fromsun-dried tomatoes. Feel free to add some lemon juice, parsley or basil – but this is a great base recipe for a simple dip or crostini topper!

Ingredients

• 3 8-ounce cans of pitted black olives, drained
• 3/4 cup sun-dried tomatoes packed in olive oil
• Extra-virgin olive oil
• 3 heads endive, (about 1/2 pound)

Procedure

1. In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky.
2. Add more extra-virgin olive oil if mixture is too dry.
3. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
4. Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
5. Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Sometimes, nothing beats classic mashed potatoes – especially for a holiday dinner. Mine are quite simple, but a few key ingredients make it absolutely delicious. Mascarpone gives an incredibly rich, decadent texture, and chicken broth adds great flavor. A bit of garlic, Parmesan and butter seal the deal in making these an excellent side dish!

Ingredients

• 4 pounds russet potatoes (peeled and chopped into 1-inch pieces (about 5 large))
• 6 Tablespoons unsalted butter (cut into 1/2-inch pieces, at room temperature)
• 2 cloves garlic (peeled and smashed)
• Kosher salt
• 1 cup mascarpone (at room temperature)
• 3/4 cup grated Parmesan
• 1/2 cup low-sodium chicken broth
• Freshly ground black pepper

Procedure

1. In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
4. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
5. Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through.
6. Season with salt and pepper. Transfer to a bowl and serve.

The secret to this chili is the combination of delicious spices and herbs. I always add oregano and fennel to give it that Italian spin, and they add an amazing earthy warm flavor.

After everything simmers together for awhile, the result is a rich, nutritious chili that is just perfect for colder weather. I absolutely love it withcornbreadon the side!

Ingredients

• 2 Tablespoons olive oil
• 1 large onion, (chopped)
• 4 garlic cloves, (minced)
• 2 pounds ground chicken
• 1 teaspoon salt, (plus more for seasoning)
• 2 Tablespoons ground cumin
• 1 Tablespoon fennel seeds
• 1 Tablespoon dried oregano
• 2 teaspoons chili powder
• 3 Tablespoons flour
• 2 15-ounce cans cannellini or other white beans, rinsed and drained
• 1 bunch (about 1 pound) Swiss chard, (stems removed, leaves chopped into 1-inch pieces)
• 1 1/2 cups frozen corn, (thawed)
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley

Procedure

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
2. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
3. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
4. Stir the flour into the chicken mixture.
5. Add the beans, Swiss chard, corn, and chicken stock.
6. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
7. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
8. Add the red pepper flakes and simmer for another 10 minutes.
9. Season with salt and pepper, to taste.
10. Ladle the chili into serving bowls.
11. Sprinkle with the Parmesan cheese and chopped parsley.

These addicting confections are reminiscent ofcandy bars – only alottastier.

Ingredients

• Vegetable cooking spray
• 12 whole (6 ounces cinnamon graham crackers, crumbled, or 2 cups cinnamon graham cracker crumbs)
• 1/4 cup sugar
• 1 1/2 sticks (6 ounces unsalted butter, melted)
• 1/2 cup heavy cream
• 1 stick (4 ounces unsalted butter, at room temperature)
• 1 1/2 cups light brown sugar
• 1 Tablespoon water
• 2 cups 12 ounces semisweet chocolate chips
• 1/2 cup heavy cream
• 1 3/4 teaspoons instant espresso powder
• 1 teaspoon smoked sea salt (optional)

Procedure

For the crust:

1. Position an oven rack in the middle of the oven.
2. Preheat the oven to 350 degrees F.
3. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray.
4. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs.
5. Add the melted butter and blend until the mixture forms into clumps.
6. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
7. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden.
8. Cool for 15 minutes.

For the caramel:

1. Whilethe crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water.
2. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
3. Carefully pour the caramel over the warm crust.
4. Cool for 20 minutes.
5. Freeze until firm, about 10 minutes.

For the chocolate layer:

1. Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water.
2. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.
3. Whisk in the espresso powder.
4. Remove the springform pan from the freezer.
5. Pour the chocolate mixture over the caramel layer and smooth with a spatula.
6. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Serving

1. Allow the layers to come to room temperature, about 30 minutes.
2. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer.
3. Release the side of the pan and remove the paper from the bottom.
4. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

One of the easiest pasta dishes you’ll ever make, this is great as a light meal or as a side dish, especially for grilled fish. This dish was inspired by afamous pasta in Capri. The secret for this dish is to really let the pasta sit for a few minutes in the lemon mixture, and be sure to add that pasta water.

Ingredients

• 2/3cupolive oil
• 2/3cupfreshly grated Parmesan cheese
• ½cupfresh lemon juicefrom about 2 lemons
• 3/4teaspoonsaltplus more to taste
• ½teaspoonfreshly ground black pepperplus more to taste
• 1pounddried spaghetti,or any long pasta, such asfusilli lunghi
• 1/3cupchopped fresh basil
• 1tablespoongrated lemon zestfrom about 2 lemons

Procedure

1. In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Meanwhile, bring a large pot of salted water to a boil.
3. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
4. Drain, reserving 1 cup of the cooking liquid.
5. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
6. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
7. Season the pasta with more salt and pepper to taste.
8. Transfer to bowls and serve.

Ingredients

• 1/2baguette
• 1/4cupplus 3 tablespoons extra-virgin olive oil
• 1/2teaspoonplus 1/8 teaspoon kosher salt
• 1cupricotta cheese
• 1teaspoonlemon zest
• 1/3cuphoney
• 2tablespoonscoarse flake sea saltsuch as Maldon
• 3tablespoonspink peppercornscrushed

Procedure

1. Preheat the oven to 400 degrees F.
2. On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
3. In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
4. Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a drizzle of honey, and a pinch of coarse salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.

This classic recipe is perfect for when you’ve got an abundance of farm-fresh zucchini at the height of summer. This is a traditional Italian method of preserving vegetables, called Sott’olio – literally meaning “under the oil”. First the vegetables are salted to draw out excess moisture, and then preserved in a flavorful blend of oil, vinegar, chilis and fresh herbs.

The longer these preserved zucchini sit in the fridge, the tastier they get, and the texture of the zucchini changes into something really delightful – reminiscent of a pickle! In Italy, this is also done with eggplant, mushrooms, broccoli rabe, artichokes… it’s a common method for virtually any veggie.

This is fantastic served with other antipasti on its own, or even on crostini, or alongside grilled proteins.

Ingredients

• 1 1/4poundszucchinisliced into 1/3-inch-thick rounds (about 3 zucchini)
• 1 1/4teaspoonskosher salt
• 1 1/2cupapple cider vinegar
• 1 1/2cupswater
• 10fresh basil leaves
• 10fresh mint leaves
• 2bird’s eye chili peppers or other fresh spicy chili pepper sliced into thin rings
• 2clovesgarlicsmashed and peeled
• 2 to 3cupsextra-virgin olive oil
• Flaky sea salt

Procedure

1. Place the sliced zucchini in a colander over a bowl and toss well with the salt. Allow the zucchini to sit for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat.
3. Add the salted zucchini to the pot and return the mixture to a boil.
4. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes.
5. Strain the zucchini and place in a large bowl.
6. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Toss well.
7. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature.
8. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil.
9. Store in the refrigerator for up to 3 weeks.
10. Serve at room temperature sprinkled with a pinch of flaky sea salt.

Caprese skewers are a great appetizer, but I like to take it to the next level by usingsun-dried tomatoes. They’re so deeply flavorful, and pair perfectly with the bright herbaceous basil and some fresh mozzarella. This appetizer couldn’t be easier to throw together, and everyone always loves it

Ingredients

• 24oil-packed sundried tomato halves,drained, oil reserved
• 24medium basil leaves
• 24small fresh mozzarella balls packed in water,drained
• Salt and freshly ground black pepper
• 128-inch wooden skewers

Procedure

1. Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer.
2. Arrange the skewers on a platter.
3. Drizzle the reserved oil from the sun-dried tomatoes over the skewers.
4. Sprinkle with salt and pepper, and serve.