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Recipes
Crostone di Carpaccio: Open-Faced Carpaccio Sandwich
By dyannucci
In a saucepan, heat up 2 tablespoons olive oil
- 1/4 cup/50 ml extra-virgin olive oil
- 2 cloves garlic, peeled and sliced
- 2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
- Salt
- 1/4 cup/50 ml white wine
- Small bunch rucola (arugula or rocket)
- Parmigiano shavings, as much as you need
- 8 slices country bread, toasted
Shrimp Salad Sliders
By dyannucci
Preheat the oven to 325°
- 1 pound cooked large shrimp, coarsely chopped
- 1 celery rib, finely chopped
- 1/2 cup mayonnaise
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons snipped chives
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon chopped basil
- Kosher salt and freshly ground pepper
- Ten 3-inch round white dinner rolls or sourdough rolls
- 4 tablespoons unsalted butter, softened
LEMON SOUFFLES
By dyannucci
Prep the lemon curd up to 2 weeks ahead andyou can serve these in just 30 minutes
- 2 Tbsp. granulated sugar
- 2 cups Q,uick & Easy Lemon Curd divided ,
- 2 Tbsp. all-purpose flour
- 1/8 tsp. salt
- 4 large egg whites, at room temperature
- 1/8 tsp. cream of tartar
- 2 Tbsp. powdered sugar
St. Joseph's Ricotta Cream Puffs
By dyannucci
A day before preparing the filling: Line a sieve with a double thickness of cheesecloth or a basket-type coffee...
- For the Filling
- 3 cups fresh ricotta , (preferably water buffalo)
- 1/2 cup confectioners' sugar
- 1/4 cup candied orange peel, finely diced
- 1/4 cup candied lemon peel, finely diced
- 1/4 cup chocolate chips, or bittersweet chocolate chopped in small pieces
- 3 tablespoons Grand Marnier, or other orange flavored liquor
- For the Zeppole
- 1 cup water
- 4 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unbleached flour, sifted
- 4 large eggs
- 1 teaspoon orange peel, grated
- 1 teaspoon lemon peel, grated
- 6 cups vegetable oil, (if frying the zeppole)
- confectioners' sugar
Perfect Roast Turkey
By dyannucci
IDA
- 1 (12 pound) fresh turkey or 5 to 6 lb breast
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
- 4 tablespoons unsalted (1/2 stick) melted butter
Jellied Eggs with Tarragon
By dyannucci
Put the stock in a saucepan and sprinkle over the gelatin
- 1 to 1 1/2 cups/375 ml home-made beef consomme, recipe follows
- 1 tablespoon unflavored gelatine
- 1 tablespoon Cognac
- Salt and freshly ground black pepper
- 2 eggs
- 8 fresh tarragon leaves
Cataplana with Clams, Mussels and Chourico
By dyannucci
Episode 1320: Jasper White
- 8 whole allspice berries
- 4 tablespoons olive oil
- 2 large or 4 small dried bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 8 cloves garlic, sliced
- 1 small (3 to 4 ounce) onion, cut into 1/4-inch dice
- 1 small to medium green bell pepper, cut into 1/4-inch dice
- 1 6 to 8-ounce piece of chouriço (Portuguese not Spanish), cut into 16 slices, 1/3-inch thick
- 1 cup dry white wine
- 1 14-ounce can whole tomatoes in juice, drained, juice reserved and tomatoes diced (San Marzano - best)
- 2 pounds littleneck clams (about 20 small littlenecks), scrubbed
- 2 pounds mussels, de-bearded and scrubbed
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped cilantro (optional)
- 1 loaf crusty baguette or other rustic loaf of bread
Creme Brulee
By dyannucci
Direction: Open the vanilla pod
- Ingredients:
- 10 egg yolks
- 1 cup of caster sugar
- 4 1/4 cups of dairy cream
- 1 vanilla pod
- 3 tbsp of brown sugar
Involtini Di Carpaccio: Rolled Beef Carpaccio
By dyannucci
Place the beef tenderloin flat on a cutting board
- 2 pounds/1 kg thinly sliced beef tenderloin
- 5 ounces/150 g mortadella, thinly sliced
- 5 ounces/150 g scarmoza cheese, sliced
- 1/4 cup/50 ml extra-virgin olive oil
- 2 cloves garlic, sliced
- 1/2 cup/125 ml white wine
- Salt
Roasted Pears with Blue Cheese
By dyannucci
Ina
- 3 ripe but firm Anjou pears
- Freshly squeezed lemon juice (3 lemons)
- 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 1/2 cup apple cider
- 3 tablespoons port
- 1/3 cup light brown sugar, lightly packed
- 1/4 cup good olive oil
- 6 ounces baby arugula
- Kosher salt