Food has always been a focal point in our family s life. Some people eat to live, but we live to eat.

Transcription

1 Food has always been a focal point in our family s life. Some people eat to live, but we live to eat. Elaina, Marion, Rosanna and Anthony Scotto, Jr. Most of the recipes are simple, but you will find that the flavors are robust. We hope that you will have as much pleasure in preparing and eating these recipes as we have had over the years. Marion, Elaina, Rosanna and Anthony Scotto, Jr.

2 Italian Cheese Bread (6 servings) 1 loaf Italian bread, sliced ½ inch thick 1 cup extra virgin olive oil 8 ounces Parmigiano Reggiano, grated 4 to 5 cloves garlic, crushed 1. Preheat the oven to 350 F. Rub garlic on both sides of bread thoroughly. Using a pastry brush, coat each slice of bread on both sides with olive oil. 2. Sprinkle a heaping tablespoon of Parmigiano Reggiano onto each slice of bread. 3. Place the bread slices on a baking sheet and bake for 3 to 5 minutes until the cheese bubbles and melts, or lightly browns. Serve warm. Lentil Soup with Sausage and Escarole (6 servings) For the Soup 3 tablespoons olive oil 6 ounces sweet Italian sausage, casings removed and coarsely chopped 1 cup finely diced carrots 1 cup finely diced onions 1 cup finely diced fennel (about 1 small bulb) 2 tablespoons chopped garlic 1 tablespoon crushed red pepper flakes 10½ ounces dried brown lentils 2 quarts chicken stock 10½ ounces escarole (chicory), washed and chopped (about 6 cups) 5 tablespoons freshly grated Parmesan cheese Salt to taste Finely chopped fresh flat-leaf parsley, for garnish 1. In a large stock pot, heat the olive oil over medium-high heat. Add the sausage, carrots, onions, fennel, garlic, and red pepper flakes and cook, covered, for about 12 minutes, until the sausage begins to brown and render its fat. 2. Add the lentils and chicken stock and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 20 minutes. Add the escarole and cook for about 25 minutes, or until the lentils are very soft. Stir in the cheese and season to taste with salt. Ladle the soup into bowls and garnish with parsley. Bittersweet Chocolate Pudding Cake with Butterscotch Sauce (10 servings) For Chocolate Pudding Cake 1¾ cup all purpose flour ¼ teaspoon salt 1 teaspoon baking powder ½ cup plus 2 tablespoons unsweetened cocoa powder 1 cup butter 1¾ cups firmly packed light brown sugar 4 eggs 1 teaspoon vanilla extract ¾ cup hot water For Butterscotch Sauce 2 cups firmly packed light brown sugar 1 cup butter 1 cup heavy cream 3 tablespoons light corn syrup 1. To make chocolate pudding cake: Sift together the flour, salt, baking powder, and ½ cup of the cocoa powder. 2. In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until light. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour mixture. 3. Preheat the oven to 350. Lightly grease a 2-quart baking dish. Spoon the batter into the dish. 4. In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons cocoa powder and the hot water. Pour the liquid over the batter and place the baking dish into a larger pan. Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the baking dish. 5. Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull away from the sides of the baking dish. 6. To make butterscotch sauce: Combine all the ingredients in a medium saucepan, bring to a boil, and remove from the heat. Serve the pudding warm with the warm butterscotch sauce.

3 Tiramisu (6 to 8 servings) 3 large eggs, separated ¾ cup granulated sugar 1 (8-oz) container mascarpone cheese 1 pinch of salt ½ cup chilled heavy cream 2 cups brewed espresso, cooled to room temperature 2 tablespoons sweet Marsala wine 18 Italian ladyfingers, 6 ounces each 2 tablespoons cocoa powder ¼ cup bittersweet chocolate shavings 1. Whip egg yolks and ½ cup granulated sugar in a large bowl until pale yellow and tripled in volume, about 2 minutes. Add in mascarpone and whip for 1 minute more until just combined. 2. Whip egg whites with a pinch of salt in another bowl until soft peaks form. Add remaining ¼ cup sugar a little at a time while beating, then continue to beat egg whites until stiff peaks form. 3. Whip heavy cream in another bowl until soft peaks form. Gently fold cream into mascarpone mixture, then fold in egg whites. 3. Stir together coffee and Marsala wine in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish. 4. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. 5. Just before serving, sprinkle with cocoa powder and garnish with chocolate shavings. Italian Wedding Soup (6 servings) For the Meatballs 1 pound ground beef 1 cup dried bread crumbs (store-bought are fine) 1 egg 2 tablespoons chopped fresh parsley ½ cup grated parmesan cheese 1 teaspoon Kosher salt pinch of pepper 2 tablespoons cold water For the Soup ½ cup olive oil 1 cup dried onions 2 tablespoons chopped garlic 1 tablespoon crushed red pepper flakes 2 quarts chicken stock 1 cup diced carrots 1 cup diced celery ½ cup diced zucchini 1 pound escarole, chopped 5 tablespoons grated parmesan cheese salt 1. To make the meatballs: Place the ground beef in a large bowl. 2. Add the bread crumbs, egg, parsley, cheese, salt, and pepper. 3. With wet, cold hands mix the ingredients together well. 4. Add the cold water. Form the mixture into about 18 one-inch meatballs. Set aside. 5. To make the soup: In a large stockpot, heat the olive oil over medium heat and sauté the onions until they are translucent. Add the garlic and red pepper flakes and sauté for about 5 minutes, or until the onions are glazed. 6. Add the chicken stock and bring the soup to a boil over high heat. Add the carrots, celery, onions, and zucchini, lower the heat, and simmer for about 1½ hours, or until the vegetables are tender. 7. Add the meatballs and escarole and simmer for 20 minutes. Stir in the cheese and season to taste with salt. Serve warm.

4 Tagliolini with Rock Shrimp, Zucchini and Toasted Bread Crumbs (6 servings) 4 tablespoon extra virgin olive oil 1 pound Tagliolini pasta ½ tablespoon chopped garlic ½ teaspoon pepper flakes ½ tablespoon chopped shallot 2 zucchini diced small ½ pound Rocked shrimp, cleaned 2 bunch fresh basil 1 cup white wine 4 tablespoons toasted bread crumbs 2 cups of zucchini puree salt and pepper to taste Polenta 2 cups whole milk 1 cup heavy cream 1½ cups instant polenta ½ cup mascarpone ½ cup grated Parmesan cheese Salt and pepper 1. To make the polenta, heat milk and heavy cream in a large pot and bring to a boil then reduce heat to a simmer. Slowly add the polenta stirring constantly for 6 to 7 minutes, or until the liquid has been absorbed. 2. Remove from heat, stir in mascarpone and parmesan, and season with salt and pepper to taste. 3. Portion the polenta into bowls and top with the bolognese sauce. Zucchini Puree 1 tablespoon extra virgin olive oil 2 onions, diced 1 tablespoon chopped garlic ½ cup white wine 2 zucchini, diced small 2 cups clam juice salt and pepper to taste 1. Sauté garlic, onion and zucchini in olive oil. Add white wine and reduce to half. Add clam stock and reduce to half again. Add salt and pepper to taste. Puree and strain through sieve. 1. Cook pasta in boiling salted water for 6 minutes. 2. Sauté shallots, garlic, zucchini and shrimp in olive oil over medium heat. Deglaze with white wine. 3. Add zucchini puree, pasta and mix very well. Top with toasted bread crumbs.

5 Creamy Polenta with Veal and Chicken Bolognese (6 to 8 servings) Bolognese ½ cup olive oil 1 large carrot, chopped fine 1 medium onion, chopped fine 1 large bulb fennel, chopped fine 1 teaspoon crushed red pepper flakes 3 large garlic cloves, finely chopped 1 pound ground chicken 1 pound ground veal 2 cups tomato sauce 1 cup white wine 2 cups veal stock Salt and freshly ground black pepper ¼ cup butter ½ cup Parmesan cheese Salt and pepper 1. In a large saucepan, heat the olive oil over low heat. Add the carrot, onion, fennel, red pepper flakes and garlic. Simmer for about 15 minutes, or until the moisture evaporates, stirring occasionally. 2. In the same pot, brown the chicken and veal then add the tomato sauce, white wine, and veal stock to the saucepan. Stir to mix and simmer over medium to high heat, stirring occasionally, for 1½ hours or until the sauce thickens and is reduced by one quarter. Remove from heat, stir in the butter and Parmesan cheese. Season with salt and pepper. Spaghettini alle Vongole (6 servings) 1½ pounds dried spaghetti ¾ cup olive oil ¾ cup dry white wine 1½ teaspoons chopped garlic ¾ teaspoon crushed red pepper flakes 3 tablespoons chopped flat leaf parsley, plus more for garnish 3 pounds, manila, littleneck, or cherrystone clams, well scrubbed 18 pieces oven roasted tomatoes or dry packed sundried tomato halves, roughly chopped Salt to taste 1. Bring a large pot of lightly salted water to a boil and cook the pasta for 6 to 8 minutes, until barely al dente. Drain, reserving ½ cup of the cooking water. 2. In a large sauté pan, heat the olive oil over medium to high heat. Add the wine, garlic, red pepper flakes, parsley, and clams. Cover and cook for 3 to 4 minutes, until the clams open. Discard any that do not open. 3. Add the pasta, tomatoes, and reserved cooking water and cook for 3 to 4 minutes, until the water has almost evaporated. Season to taste with salt. Transfer to a serving platter and garnish with parsley.

6 Braised Short Ribs of Beef with Mashed Potatoes (4 servings) ½ cup olive oil 6 pounds short ribs of beef, cut 2 inches wide freshly ground black pepper to taste 1 cup prosciutto, diced 1½ cups finely grated carrots 2 cups finely grated onion 1 cup finely grated fennel (1 trimmed bulb) ¼ cup chopped garlic 1 tablespoon grated lemon zest 1 tablespoon grated orange zest 1½ cups tomato puree 1 cup red wine 1 cup beef stock 1½ teaspoons crushed red pepper flakes salt and pepper to taste 1. In a large, heavy skillet, heat the oil over medium-high heat. Season the short ribs with salt and pepper and put about a third of them into the skillet. Sear them for 2 to 3 minutes on each side. Until browned, and transfer to a roasting pan. Sear the remaining ribs in batches, taking care not to crowd the pan with the ribs. 2. Reduce the heat to low, add the prosciutto to the same skillet, and cook for 10 to 12 minutes, until the fat is rendered. Carefully pour off the fat and discard, keeping the prosciutto in the skillet. 3. Add the carrots, onion, fennel, and garlic and cook, covered, for about 20 minutes, until the vegetables soften. Add the lemon and orange zest, tomato puree, wine, stock, and red pepper flakes. Season to taste with salt if necessary and continue to cook for about 5 minutes longer. 4. Preheat the oven to Pour the sauce over the ribs in the roasting pan, making sure they are nearly covered. If necessary, add more stock or water so that the liquid comes three-quarters of the way up the sides of the ribs. Cover tightly with aluminum foil and bake for 1½ hours. Remove the foil and bake for about 1 hour longer, until the ribs are very tender. 6. Transfer the ribs to a warm serving platter. Pour the sauce remaining in the pan into a saucepan, bring to a boil over medium-high heat, and cook until reduced to about 3 cups. Serve the ribs with the sauce. Mashed Potatoes 2 pounds Yukon Gold Potatoes peeled, cut in quarters 1 cup heavy cream 6 tablespoons unsalted butter Kosher salt to taste 1. In a 6-quart pot, cover potatoes with water and cook until potatoes are soft all the way through. Drain and cover to keep warm. 2. In a 1-quart pot, heat the heavy cream and butter until hot, stirring frequently. 3. Add the hot butter and cream to the warm potatoes and smash with a potato masher or large fork until you get a lumpy consistency. Season with salt and pepper to taste and set aside. Chicken Cacciatore (6 servings) 1 whole 3-pound chicken ¾ cup canola oil ½ cup flour 1 tablespoon chopped garlic 1 cup chopped onion 1 cup button mushrooms, cut in half 2 cups diced red and yellow peppers ½ cup kalamata olives, whole and pitted ¼ cup red wine vinegar 2 cups tomato sauce 1 cup chicken or veal stock ½ bunch fresh basil, finely cut salt and pepper 1. Cut chicken into 8 pieces leaving bone in and skin on. Season flour with salt and pepper to taste and lightly dust the chicken. Pan sear in ¼ cup olive oil until golden brown. Set aside. 2. In the same pan, heat the remaining olive oil and sauté garlic and onions until light brown. Add mushrooms, peppers, kalamata olives and sauté for 5 minutes. Deglaze with red wine vinegar. 3. Add tomato sauce, chicken stock and simmer over a low heat. Add chicken and cook for approximately 30 minutes. Add basil and season with salt and pepper to taste.