- What's up y'all?
We're back with Dove Cameron
and it's time to get cookin'.
You know, our next guest is a celebrity chef,
and from her many cookbooks, and she just
launched a new site that celebrates all
things culinary and Italian.
Let's welcome Giada De Laurentiis!
- Wow!
- [Kelly] Do you know Dove? Have y'all met before?
- I was telling Dove that my daughter is a giant fan.
- Okay. You should start listening too, just saying.
Because I'm 40 and I like it.
- You know, as you know, when you have kids
you end up watching stuff that they wanna watch.
Otherwise, you know, it's the only thing time
- Yes! Something I wanted to watch.
- That doesn't always happen, Dove.
- Giade, I know that you're super excited.
I'm actually super excited about this.
It's, your new site it's called Giadzy, right?
- Yes.
- I, explain what it is 'cause I found out
what it was and I was like, this is so helpful.
Cause I always want like, really good ingredients.
- Well, I, so I've been cooking for 20 years,
on television.
- Me too, totally.
- Italian food, okay.
Okay. So I've been doing this a long time,
and the number one asked question was always,
where do you get your ingredients?
Where do you get all this stuff?
And so finally, during Covid, I was like,
the light bulb went off. I'm like, oh my God,
I should, now that I have the time,
I should start my own digital marketplace.
So Giadzy is a place where I curate the,
all these products from Italy,
and then make recipes to go with them.
So you have like, we're gonna use the sauce today,
- [Kelly] One stop shop.
- [Giada] So you sort of, and tell the story
behind these producers.
How do they treat their land?
What's sustainable?
So it's like a whole picture of the Italian
culture, of the food side. So yeah.
- And trusting, like where the product comes
from and like what, yeah
- Like, knowing what it is that you're eating and what's
in it, and how did it get to your, you know,
your door and all of that kind of stuff.
- [Kelly] Yeah, I love it.
- So amazing.
I'm literally, this is not for TV.
I literally always wanted someone to do this
because I don't wanna do any of that work.
But I want, but I want the information.
- Well guess what, I don't have to write songs,
I don't wanna have to sing.
So, ya know. We each have our worlds.
- Look. two worlds combined.
We will make it happen.
- We're making an authentic Italian dish today, right?
- Yeah. We're making a baked pasta.
- [Kelly] Okay.
- [Giada] So I think everybody, I know everybody.
- [Kelly] I have never made a baked pasta.
Let's do it.
- [Giada] It's all one pot. One pot meal basically.
- [Kelly] Okay. Okay.
- [Giada] So your sausage is browning,
we're using a little bit of sausage.
- [Kelly] Yep.
- [Giada] We're gonna start, though, with the pasta.
So I like to really season my pasta water, as you can see.
- [Kelly] Okay.
- [Giada] Okay.
- [Kelly] Yeah.
- [Giada] So then I'm gonna give you guys
a little of this cool pasta, okay?
So we're gonna use a pasta you guys probably
haven't seen before.
I haven't to give you a little bit of it.
- [Kelly] What is it called?
- [Giada] Tripolini.
- Tripolini.
- And look, you can see that the
edges look like lasagna sheets, right?
- Yeah.
- So they're like, it looks like little crinkled
spaghetti right?
- [Kelly] Spaghetti.
- And what we do, we just break it,
and this is something I used to do
with my daughter now at 14, she's not interested.
But when she was younger,
- When she grows up, she'll have that rage again.
- [Giada] Yeah.
So just go ahead.
Exactly.
- [Kelly] It'll come back.
- Just break it up, and just dump it
right in the middle of it.
- [Kelly] Yep.
- [Giada] And then over here you have the sausage.
- [Kelly] Yep, yep.
- Right. So you're browning, you can use any sausage.
And then, so I add some broccoli.
- [Kelly] Okay.
- [Giada] You can add whatever vegetable you like.
My daughter tends to like broccoli and I feel
like sometimes when I'm, I'm in a hurry.
This is great.
- [Kelly] Crumble it?
- Yeah, I just break it up a little bit more.
- [Kelly] Okay.
- And it's actually broken up, so toss that
around a little bit.
- Broccoli.
- [Giada] There you go.
Are you struggling over there?
- [Kelly] No, I just feel like it's a lot of possible gas.
So I'm gonna, I'm gonna, I'm gonna lay off,
on all the broccoli.
- All right then, don't put so much of it in there.
You know, you could use spinach,
you could use something else.
- [Kelly] I love both, I just,
- She has a lot.
- A lot of, yeah.
- Peppers
- But can I tell you something about this though?
You're gonna bake this in the oven, Kelly, again.
- [Kelly] Okay.
- So it's really cooked.
- [Kelly] Love it.
- [Giada] So it's gonna be fine.
Okay. So there you go.
- [Kelly] Yeah.
- Take your jar.
- [Kelly] Yeah.
- [Giada] Marinara.
- [Kelly] Yeah.
Ooh. Wait, is that how you say it?
"Mar-inara?"
Is that how you say it?
- [Giada] Well actually you guys,
Marinara is an American, like an Italian American sauce.
It's not actually Italian, Italian.
That make sense?
- [Kelly] Oh, I know, but I'm
- We do Tomato Basil.
- I know, but I've been saying Marinara my whole life.
It's Mari-nara?
- But its M A
- Marina.. No, I know.
I'm saying I'm probably wrong.
I am. I am 100% probably wrong.
And I'll drink to that.
- [Giada] Yes. Mari-nara.
- [Kelly] Yep. Yep.
It's a really good
- [Giada] All right, toss it all together.
- Really good wine as well.
- Okay. Add the pasta.
- But have the cooked pasta, go for it.
- [Kelly] Okay, just all of it?
- [Giada] Dump it all in.
Dump the, dump the mots.
- Just, it's a dump and stir. Dump everything.
- There's two cheeses.
- There you go!
Now she's getting into it.
- Mixed up, get it mixed up.
- [Giada] Just stuff it, you're good.
- Oh god, waste not.
- [Kelly] It's gonna be fun.
- [Giada] Oh my gosh.
- [Kelly] I won't even know,
it'll cook out.
- [Giada] Oh my God.
- Come to my house.
- [Giada] No, they won't know.
Okay, so you dump all the cheese in?
- [Kelly] I, what?
Oh, which, how am I behind?
Where am I?
Wait, this one?
- [Giada] Did you dump this in?
- I didn't dump any of that in, girl.
- Oh, dump that in, girl.
- Okay. Okay. Okay.
- [Giada] Dump that in.
- Okay. Okay.
- [Giada] Dump that in,
- [Kelly] Yeah, yeah, yeah.
- [Giada] Okay, just go.
Okay.
- [Kelly] Okay.
- Well I mix mine, but I guess you don't really
have to mix it. 400 degrees.
- [Kelly] Okay.
- For 20 minutes, in the oven, okay?
- [Kelly] That's not long.
I like that. Okay.
- And then this is what it looks like.
- [Kelly] Okay.
- [Dove] Whoa.
- [Kelly] I like it.
Are we gonna taste it?
- [Giada] Yeah.
- I'm very excited about tasting it.
- [Giada] You're gonna taste it! You're gonna taste it.
Okay, here, look.
- I don't know what it is emotionally
about this experience, but I feel like
we could be great roommates.
This works for me.
I'll be over, get free food.
- Yeah, yeah, yeah.
All right, here we go.
See the crusty part's the best.
- [Kelly] Oh, the crusty part's the best!
- [Giada] Yes.
- [Kelly] Yes!
- When I was a kid I used to peel the crusty pasta,
- [Kelly] Me too, me too!
- [Giada] And leave the rest.
My mom would get so mad.
- [Kelly] Oh my god, I don't care.
- [Giada] So mad.
- Like, you should have made the whole damn thing
like that, and I'da eaten the whole thing like that.
- So true.
- Oh, I'm excited.
- Ooh yeah, you like the crusty part.
- Oh, I'm gonna get it.
I'm going for it.
- [Dove] I'm just gonna take it from here.
'Cause no one else gonna eat outta here anyway.
- Do you hear the crunch of that?
- Oh.
- Hey. Ooh.
Are we ready?
- Did you get crust?
- Oh yeah, girl.
Oh my god, that's so good.
My God.
Thank you so much.
Let's have some more of this,
I'm gonna tell you what it is
'cause it's so good.
- [Giada] Wash it down with a little bit of flavor.
- This is a nice Duckhorn Cabernet.
It's the go-to of the Kelly Clarkson show.
Ber-ber-ber, What, what, what?
It's so good.
- [Giada] You gave me some!
You gave me some wine in our room.
- [Kelly] I give wine and vinyl.
- We're all drunk already.
We listen to music,
- [Kelly] This is how,
- And we drink our wine.
- This is how I get people here to have a good time.
Thank you so much, Giada that was amazing.
- [Giada] Thank you for having me.
- Tastes so, it's so good.