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Recipes
Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette
By dyannucci
BF Total Time: 4 hr 30 min Prep:30 min Inactive:3 hr 45 min Cook: 15 min Yield:4 servings
- Red Wine Reduced Vinaigrette:
- 1 cup fruity dry red wine
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 4 sprigs fresh thyme
- 3 tablespoons rice wine vinegar
- Kosher salt
- 1/2 cup extra-virgin California olive oil
- 2 tablespoons honey, or as needed
- Dough:
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 to 115 degrees F)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- Extra-virgin olive oil
- 1 1/4 cups grated Monterey Jack cheese
- 8 fresh ripe figs, quartered
- 4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled
- Fresh flat-leaf parsley leaves
Stuffed Braised Veal Breast
By dyannucci
Preheat the oven to 400 degrees F
- Extra-virgin olive oil
- 7 cloves garlic, 4 whole and 3 smashed and finely chopped
- Crushed red pepper
- 1 1/2 pounds fresh baby spinach
- Kosher salt
- 2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
- 1/2 cup grated Parmigiano
- One 3 to 4-pound veal breast, butterflied
- 5 to 8 slices prosciutto
- 2 large onions, thinly sliced
- 2 sprigs fresh rosemary, picked and finely chopped
- 1 cup dry white wine
- 4 cups chicken stock
- 2 bay leaves
- 1 fresh thyme bundle
Farro Salad with Citrus Vinaigrette
By dyannucci
GF
- 1 cup farro, lightly toasted
- 2 teaspoons salt, plus more for seasoning
- 2 1/2 cups water, or stock
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice, from about 1/4 orange
- 2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 3 tablespoons white balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 6 cups micro salad greens, washed and dried
- 1/2 cup Marcona almonds
- 1/3 cup prunes, chopped
- 1/3 cup dried cherries, chopped
- 1/4 cup1/4-inch diced red onions
- 1/2 cup 1/4-inch diced tart apple or firm pear
Fried Tomatoes with Aioli
By dyannucci
Fried whole cherry tomatoes might sound unusual, but they are delicious
- FOR THE AIOL!:
- 6 cloves garlic
- 1 tablespoon lemon juice
- 1 tablespoon ice water
- 2 eggyolks
- Salt
- 2 cups extra-virgin olive oil ~
- FOR THE TOMATOES:
- 1 quart olive or vegetable oil
- 1 cup all-purpose flour
- Pinch salt
- 1 1/2 cups club soda
- '24 to 36 small cluster (on the vine) tomatoes
Lemon Fried Chicken
By dyannucci
Amalfi Cuisine
- 2 pounds boneless chicken legs
- Juice of 4 lemons
- 1 1/2 cups all-purpose flour
- Pinch kosher salt
- One 14-gram packet dry yeast (2 1/4 tablespoons)
- Extra-virgin olive oil, for frying
Tiramisu rum raison
By dyannucci
Ida recipe
- Prep Time: 5 min
- Cook Time: 20 min
- Level: Easy
- Ingredients
- •3/4 cup raisins
- •1 cup Mount Gay dark rum, divided, plus 2 tablespoons
- •6 extra-large egg yolks, at room temperature
- •1/2 cup sugar
- •16 to 18 ounces Italian mascarpone cheese
- •3/4 cup freshly squeezed orange juice, divided (2 oranges)
- •1 1/2 teaspoons good vanilla extract
- •Seeds scraped from 1 vanilla bean
- •24 to 30 Italian ladyfingers, or savoiardi
- •Semisweet chocolate, shaved
South carolina pulled pork
By dyannucci
This regional recipe, nicknamed Carolina gold, demands more than just a last-minute dose of bold flavors
- Ingredients
- Spice Rub and Pork
- 3 3 3 tablespoons dry mustard1
- 1/2 1/2 1/2 tablespoons light brown sugar
- 2 2 2 tablespoons salt2 teaspoons pepper
- 2 2 2 teaspoons paprika
- 1/4 1/4 1/4 teaspoon cayenne pepper1
- to 5 shoulder roast (4 to 5 pounds) (see note)
- 4 4 15 cups wood chips, soaked for 15 minutes
- Mustard Barbecue Sauce
- 1/2 1/2 1/2 cup yellow mustard
- 1/2 1/2 1/2 cup packed light brown sugar
- 1/4 1/4 1/4 cup white vinegar
- 2 2 2 tablespoons Worcestershire sauce
- 1 1 1 tablespoon hot sauce
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon pepper
Whole Leaf Caesar Salad
By dyannucci
Recipe courtesy Michael Chiarello
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 3 or 4 anchovy filets, minced
- 1 tablespoon chopped garlic
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons fresh lemon juice
- Worcestershire sauce
- 1 cup olive oil
- 1 tablespoon warm water, if needed
- 1/2 cup freshly grated Parmesan
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 1/2 loaf day-old bread, sliced into finger sized pieces
- 6 tablespoons finely grated Parmesan
- 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
- 3/4 cup dressing
- 8 Parmesan croutons
- 1 tablespoon freshly grated Parmesan
H3 Teriyaki Sauce
By dyannucci
Active Time - about 15 minutes Total Time - about 15 minutes Makes 4 Servings Mirin, (rice wine vinegar), is us...
- INGREDIENTS:
- 1/4 cup Soy sauce, low sodium
- 1/4 cup Mirin (rice wine vinegar)
- 2 tbsp Sugar or honey
- can add sherry to taste better
- and/or a drop or 2 of sesame oil
Chicken Parmigiana
By dyannucci
Recipe courtesy Tyler Florence
- Chicken Parmigiana
- Recipe courtesy Tyler Florence
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried plain bread crumbs
- 1 cup freshly grated Parmesan, plus extra for sprinkling
- 1/2 cup chopped flat-leaf parsley leaves
- 2 teaspoons garlic powder
- 1 (8-ounce) ball fresh mozzarella, thinly sliced
- 1 pound spaghetti pasta, cooked al dente