Giada at Home, her hit TV series, premiered in 2008 and shows Giada in her kitchen where she plans and prepares meals and parties for family and friends. as she explored the cities’ most notable restaurants and activities. ![]() Her primetime show, Giada’s Weekend Getaways, debuted in January 2007 and followed Giada to popular destinations in and around the U.S. Her Emmy Award-winning, daytime cooking show, Everyday Italian, features quick, healthy and satisfying Italian dishes. Since then, Giada has earned an Emmy for Outstanding Lifestyle Host and has become one of Food Network’s most recognizable faces. Giada’s career started on Food Network in 2002 when she was discovered by a network executive upon reading an article about her and the De Laurentiis family in Food & Wine magazine. She later founded GDL Foods, a catering company in Los Angeles. She subsequently returned to Los Angeles, where her training included positions at the prestigious Ritz-Carlton Fine Dining Room and Wolfgang Puck’s Spago in Beverly Hills. She eventually made the decision to commence a culinary career and began her professional training at Le Cordon Bleu in Paris, specializing in both cuisine and pastry. After graduating from the University of California in Los Angeles with a degree in anthropology, Giada’s passion for cooking remained. As the granddaughter of film producer Dino De Laurentiis, Giada consistently found herself in the family’s kitchen and spent a great deal of time at her grandfather’s restaurant, DDL Foodshow. With an impressive background of culinary training and a unique, personable charm, she is a globally revered celebrity chef who continues to prove her skill and accessibility not only with her expanding presence beyond Food Network but also with the great success of her cookbooks, brand alliances, food products, recurring role on NBC’s Today and most recently, her Las Vegas restaurant, Giada.īorn in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself. Top with more cheese before serving if desired.Emmy Award-winning and New York Times best-selling author Giada De Laurentiis has become a household name. Stir in the arugula and until just wilted and the remaining cheese. Simmer for 2 minutes, tossing often, to finish the pasta. Toss well to combine and coat in the sauce. ![]() Sprinkle the bare pasta with 1 cup of parmesan cheese. Using a spider, spoon the pasta directly from the water into the sauce over medium heat. Cook the pasta for 2 minutes less than package directions, about 10 minutes, or until not quite al dente.
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