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Recipes
Fig and Blue Cheese-Stuffed Pork Tenderloin
By dyannucci
Marge Perry, Cooking Light JANUARY 2007
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 cup dried figs, coarsely chopped
- 1/2 cup crumbled blue cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon apple jelly, melted
Prime Rib-Eye Steaks with Mustard Parmesan Crust
By dyannucci
In a preheated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once
- 20 cloves garlic, peeled
- 1/2 cup olive oil
- 3 tablespoons roughly chopped fresh thyme leaves
- 3 tablespoons Dijon mustard
- Salt and freshly ground black pepper
- 2 cups fresh, finely grated Parmesan
- 3 thick rib-eye steaks (about 2 to 2 1/2 inches thick )
- Grey salt and fresh ground black pepper
- Olive oil, for drizzling
Four-Spice Powder
By dyannucci
Directions In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together
- 2 teaspoons whole cloves
- 1 heaping tablespoon black peppercorns
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon ground ginger
Peas and Pancetta with Salmon
By dyannucci
m symon
- 2 tablespoons blended oil, plus 1/4 cup, plus more for drizzling
- 6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
- 1 tablespoon sliced shallots
- 1 tablespoon sliced garlic
- Kosher salt and freshly cracked black pepper
- 2 cups freshly shelled peas
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 2 tablespoons freshly picked dill leaves
- 2 tablespoons parsley leaves
- 8 (4-ounce) wild salmon fillets, skinned
- 1 cup pea shoots
- 1/2 orange, zested
- Fleur de sel
BRAISED FENNEL SALAD WITH PEARS AND BURATTA
By dyannucci
DAY recipe adapted from Babbo SERVES 4 to 6
- 4 tablespoons plus 4 tablespoons extra-virgin olive oil
- 2 heads fennel, fronds and core removed, cut into 1/4 inch batons use food processor julienne slicer
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 ripe pears, Bartlett or Comice, seed core removed and very thinly sliced 1/8 inch on mandoline
- 1 cup watercress, washed and spun dry
- Juice of 1/2 lemon
- 4 to 6 dollops of buratta
- Pepper jelly sauce
- 2 cups sugar 1 cup apple cider vinegar
- Thin slices of 2 jalelapeno plus cayenne
- 4 basil leaves, cut into chiffonade
- 4 tablespoons cherry vinegar
- Braceola Dried Italian ham 2 slices per plate
- Pomegranate seeds for garnish
- Candied walnuts
Crespelle with Spinach
By dyannucci
Italians have many local and regional names for crespelle (what the French, and most Americans, call crêpes) and i...
- For the Scrippelle
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1 cup water, cold, plus 2 tablespoons
- 2 cups all-purpose flour
- 4 tablespoons butter, soft
- For Filling and Baking the Scrippelle
- 1 1/2 pounds spinach leaves, rinsed, tough stems removed
- 5 tablespoons butter, plus more for the baking dish
- 1 teaspoon kosher salt
- 2 cups Tomato sauce, or marinara sauce
- 1 1/4 cups pecorino, freshly grated
Roasted Chicken Jus
By dyannucci
1. brown the chicken on the stove before roasting
- 6 chicken wings
- 1 large onion, quartered
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 5 sprigs thyme
- 1 head garlic, cut in 1/2
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 tablespoons cold unsalted butter, cut into cubes
Peas and Prosciutto
By dyannucci
1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 1/4 cup Flavored Olive Oil (recipe follows)
- 1/2 cup finely chopped onion
- 1/2 cup diced prosciutto
- 1 15-ounce cans green peas, drained, or 2 cups fresh peas, cooked
- 1 cup chicken broth
- Salt and pepper to taste
- Copyright 1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 1 cup fine-quality olive oil (such as Filippo Berio)
- 4 garlic cloves, peeled and crushed
Shrimp and Grits DAY
By dyannucci
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using sto...
- 1 cup white or yellow stone-ground grits
- 3/4 cup grated cheddar
- 1/4 cup parmesan
- 2 tbsp. unsalted butter
- Kosher salt
- 2 tbsp. canola oil
- 4 slices bacon, chopped DAY uses andoulle sausage sliced and cut in half
- 1 lb. medium shrimp (about 30), peeled
- Freshly ground black pepper
- 6 button mushrooms, thinly sliced DAY uses cremini
- 1 garlic clove, finely chopped
- 1/2 cup chicken broth DAY uses white wine
- Day uses 1/2 cup half and half as well
- 1 tbsp. fresh lemon juice, plus 4 lemon wedges
- 1/2 tsp. hot sauce, preferably Tabasco
- 4 scallions, thinly sliced
Grilled Prawns with White Beans
By dyannucci
Preheat grill or broiler. Bring 3 cups water to boil in a small saucepan, and set up an ice bath nearby
- 1 1/2 cups cooked great Northern beans
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons plus 3/4 cup extra-virgin olive oil, plus extra for drizzling
- Salt and freshly ground black pepper
- 4 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh marjoram leaves
- 1 lemon, zested and juiced
- 1/2 cup packed fresh mint leaves
- 2 tablespoons parsley leaves
- 2 cups fresh mache, washed and spun dry
- 12 prawns, size U-10, with heads on, partially peeled