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Recipes
Greek Skewers
By dyannucci
1. Thread first 4 ingredients onto 6-inch skewers
- 1 English cucumber, halved and sliced
- 1/2 cup pitted kalamata olives
- 1 cup cherry or grape tomatoes
- 1 (4-ounce) package feta cheese, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh oregano
- 1 garlic clove, minced
- 1/2 teaspoon coarsely ground black pepper
Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
By dyannucci
TF Buerre blanc sauce
- 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
- 1 egg, lightly beaten
- Sea salt
- 1 cup sweet baby peas, frozen or fresh
- 2 bunches baby carrots, trimmed and peeled with a little stem left on
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
- 1/2 bunch fresh flat-leaf parsley, for garnish
- 2 shallots, sliced
- 2 cups dry white wine
- 1 cup white wine vinegar
- 8 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup heavy cream
- 2 sticks unsalted butter, cut into cubes and chilled
- 2 tablespoons freshly chopped chives
“The Paw of the Lion” Baja Mano de Leon Scallops
By dyannucci
brian marlacky san diego
- 12 each Scallops – Large and Cleaned
- 2 Heads Corn – of the cobb
- 4 Strips Bacon – Large Dice
- 1 Head Cauliflower – chopped
- 1 Head Italian Parlsey
- 1 Stick Butter
- 2 Sticks Thyme – Picked
- 8 Cloves Garlic
- 1 Each Lemon – Juice and Zest
- 1/2 Cup Cream
- 1 Spoon Canola Oil
- Salt and Pepper
- spice with jalepeno if desired
Fusilli with Eggplant with Mozzarella
By dyannucci
Barbera is very good with this pasta This is very good
- 1 Ib handmade fusilli
- 1 medium eggplant, peeled and cut into large dice
- 1/4 cup grapeseed oil
- 1 Tbsp minced garlic
- 1/4 cup dry white wine
- 1/4 cup rough chopped fresh tomatoes
- 4 cups "Alta Cuciria" tomato sauce
- 3 Tbsp basil chiffonade
- 1 1/2 cups medium diced smoked mozzarella
- Salt and pepper to spice up add red pepper flakes or hot pepper sauce
- Grated Parmigiano
Sun-Dried Tomato and Rosemary Palmiers
By dyannucci
Put the puff pastry on a well-floured counter and bash it with a rolling pin
- 1 lb 2oz/500g homemade or shop-bought puff pastry
- All-purpose flour, for dusting
- 1 10oz/280g jar of sun-dried tomatoes, drained and finely chopped
- Few sprigs of fresh rosemary, leaves only, finely chopped
- 1 egg, lightly beaten
Clams Casino
By dyannucci
Giada Recipe
- 2 tablespoons olive oil
- 2 ounces sliced pancetta or bacon, finely chopped
- 1 cup finely diced red bell pepper
- 1/3 cup chopped shallots
- 2 large garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 4 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Lemon Semifreddo with Orange and Mango Salad
By dyannucci
Recipe courtesy Anne Burrell
- 1/2 cup sliced almonds, toasted
- 2 cups heavy cream
- 1 1/4 cups sugar, plus 1 tablespoon
- 8 egg yolks
- 1/2 cup lemon juice
- 3 lemons, zest finely grated
- Pinch salt
- 3 oranges, supremed, plus the juice
- 1 mango, cut into small cubes
- 10 mint leaves, cut into chiffonade
Arancini Di Riso
By dyannucci
This recipe works great with risotto leftovers, especially vegetable-based ones
- Ingredients
- 4 cups vegetable broth
- 2 tablespoons butter
- 1/2 white onion, finely chopped
- 2 stalks celery, finely chopped
- 1 cup arborio rice
- Kosher salt and freshly ground black pepper
- 1/2 cup white wine
- 1/2 cup, plus 1/3 cup finely grated Parmesan cheese
- 3 eggs
- Handful fresh flat-leaf parsley, leaves picked and finely chopped
- 1/2 cup finely chopped ham
- 1/2 cup chopped fresh mozzarella cheese
- 1 cup all-purpose flour
- Bread crumbs
- Vegetable oil, for frying
Tuscan Rosemary-Smoked Whole Chickens
By dyannucci
bf
- 2 cups low-sodium chicken broth
- 1/2 cup kosher salt
- 1/4 cup clover honey
- 2 tablespoons sugar
- 2 teaspoons black peppercorns
- 8 large sprigs fresh rosemary
- 4 cloves garlic, smashed
- 4 cups ice cubes
- One 4-pound chicken, excess fat trimmed
- Canola oil
- Freshly ground black pepper
- Special equipment: Pecan wood chips and 8 sprigs fresh rosemary, soaked in water for 2 hours
Lamb Trio with Garden Vegetables
By dyannucci
Chef Victor Scargle, Lucy Restaurant and Bar, Yountville, Calif
- 6 lamb sweetbreads, soaked in cold water overnight
- Grapeseed oil, for frying
- 6 2-ounce pieces lamb shoulder meat
- 6 3-ounce pieces of loin
- 2 tablespoons flour
- 1/2 cup white wine
- 1 1/2 cups lamb demi-glace or reduced beef broth
- 3 sprigs peppermint
- 1 yellow crookneck squash, sliced into 1/4-inch rounds
- 1 zucchini, sliced into 1/4-inch rounds
- 4 ounces yellow wax beans, blanched in salted water
- 4 ounces haricot verts, blanched in salted water
- 2 ears sweet corn, white or yellow, kernels removed