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Recipes
Tartello with Raveggiolo and Mixed Greens
By dyannucci
can substitute cheese with robiolo extra virgin
- 1 pound all-purpose flour (about 3 1/2 cups), plus more for the work surface
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 egg shell full of cold water (about 2 tablespoons)
- Kosher salt
- 2 bunches Swiss chard, tough ribs and stems removed
- 2 bunches spinach
- 3 to 4 cups raveggiolo cheese, drained
- 1 cup freshly grated Parmesan
- Dash of freshly grated nutmeg
- 1 large egg
- Freshly ground black pepper
- 1 stick (8 tablespoons) butter
- 8 fresh sage leaves
- Freshly grated Parmesan
Low-Fat Macaroni and Cheese
By dyannucci
Nutritional Info (Per serving): Calories: 203, Saturated Fat: 19, Sodium: 331mg, Dietary Fiber: 1 g, Total Fat: 3...
- 3/4 cup(s) milk, fat-free evaporated 1 cup(s) cottage cheese, low-fat 1/2 cup(s) cheese, ricotta, low-fat 1/2 cup(s) cheese, cheddar, low-fat 1/2 teaspoon nutmeg, ground
- 1 dash(es) salt and black pepper 1 teaspoon cheese, Parmesan
- 1 tablespoon bread crumbs, fine, dry 1 pounds pasta, elbow macaroni
Sausage, Apple, and Walnut Stuffing
By dyannucci
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 1 large onion, finely diced
- 3 ribs celery, finely diced
- Kosher salt
- 3 cloves garlic, smashed and finely diced
- 1 pound spicy sausage, casing removed, broken up into bite-size chunks
- 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
- 1 cup apple cider
- 1/2 bunch sage, leaves finely chopped
- 3/4 cup coarsely chopped walnuts
- 10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
- 2 to 3 cups chicken stock
Meatballs ultimate
By dyannucci
Heat 3 tablespoons oil in an ovenproof skillet over medium heat
- Extra-virgin olive oil
- 1 small to medium onion, chopped
- 2 small garlic cloves, chopped
- 1 1/2 tablespoons finely chopped fresh parsley leaves
- 3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)
- 3/4 cup milk
- 1 1/2 pounds ground beef
- 1 1/2 pounds ground pork
- 1 large egg
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Kosher salt and freshly ground black pepper
Oven Nut Brittle
By dyannucci
Preheat oven to 375 degrees
- 1 cup sugar
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3/4 cup chopped pecans or walnuts
- or 4 ounces pumpkin seeds
- 1 egg white
Rib Steak and Asparagus
By dyannucci
For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thick...
- Hollandaise Sauce
- 4 egg yolks
- 1/2 teaspoon fresh lemon juice
- 1/2 cup melted butter
- 1/2 teaspoon Dijon mustard
- 1 teaspoon chopped fresh tarragon
- Salt and freshly ground black pepper
- Porterhouse Steak
- 4 porterhouse steaks
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Salt and freshly ground black pepper
- Asparagus
- 8 ounces/225 grams fresh asparagus
- 1 tablespoon butter
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
Baked Sweet Potato "Fries" with La Boite Spice Mix
By dyannucci
substitutw spice mix for borwn sugar or vice versa
- 2 medium sweet potatoes, peeled
- 2 tablespoons good olive oil
- 1 tablespoon La Boite Spice Mix (see separate recipe)
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt, plus extra for sprinkling
- 1/2 teaspoon freshly ground black pepper
- Recipe courtesy La Boite
- 1 1/2 teaspoons turmeric
- 2 teaspoons basil
- 1 teaspoon Aleppo chili
- 2 teaspoons mustard seed
- 2 teaspoons black pepper
- 2 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 1 teaspoon caraway seeds
Pork tenderloin with cipolline and grapes
By dyannucci
serves: 6 You can get grapes -year--round, but, as you know by now, I love cooking in season, so for this recipe...
- 1 teaspoon kosher salt plus more for the pot
- 12 cipolline onions ( ablout 12 ounzes) peeled
- 2 pork tenderloins, about 2 pounds total
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- All purpose flour for dredging
- 1/2 cup dry white wine
- 6 fresh sage leaves
- 1 tablespoon balsamic vinegar
- 8 ounces seedless green grapes, removed from stem , (about 2 cups)
Low Fat Spaghetti and Meatballs
By dyannucci
Rocco despirito 349 calories
- 1/2 eggplant japanese
- 4 Oz parmiagianno
- 6 oz lean ground turkey
- 2 oz ground pork
- 4 oz lean groun beef 94%
- 2 cups Kamut
- 1 cup chopped onion
- 2 garlic cloves chopped
- 1/4 cup parsley
- 1 egg white
- olive oil spray
- 1 1/2 cups diced red pack tomatoes
- 1 1/2 cup pureed red papck tomatoes
- pinch red pepper flakes
- 1 cup chicken stock
- 1 lb spaghetti or kamut spaghetti
Turkey Waldorf Bites
By dyannucci
Special equipment: forty 4-inch skewers or decorative toothpicks Preheat the oven to 375 degrees F
- Nonstick cooking spray
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
- 2 tablespoons milk, room temperature
- 2 eggs, room temperature
- 2 teaspoons Dijon mustard
- 4 jarred piquillo peppers, drained and finely diced
- 1 shallot, minced
- 1 pound ground turkey
- 1/4 cup fresh basil leaves, chopped
- 3/4 teaspoon salt
- 40 red seedless grapes
- 2 stalks celery, cut into 3/4-inch pieces
- 1 apple, such as Fuji, diced into 40 pieces