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Recipes
Clams Oreganata baked
By dyannucci
Metod for opening clams to easily chuck
- 1 dozen littleneck clams, scrubbed
- 1 cup plain bread crumbs
- 2 cloves garlic, smashed and chopped
- 3 tablespoons finely chopped fresh oregano leaves
- 2 tablespoons finely chopped Italian parsley leaves
- Pinch crushed red pepper flakes
- Kosher salt
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 to 3/4 cup chicken stock
Totally Lazy Mini Sausage Rolls
By dyannucci
Preheat the oven to 400 degrees F (200 degrees C)
- 1 lb 2oz/500g homemade or store-bought puff pastry
- All-purpose flour, for dusting
- 1 egg, beaten
- 8 uncooked breakfast-sized herby sausages (the best you can find), cut in half crosswise
- Salt and freshly ground black pepper
- Small handful of thyme leaves
Garlicky Creamed Kale
By dyannucci
Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces
- 3 pounds fresh kale
- Kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon minced fresh garlic
- 3 cups heavy cream
- Freshly cracked black pepper
- 1/2 cup finely grated Parmesan
- 1/8 teaspoon freshly grated nutmeg
Basil Aïoli with Crudités
By dyannucci
Jackie Mills, R.D., Coastal Living DECEMBER 2012
- 1 cup mayonnaise
- 1/2 cup tightly packed fresh basil leaves
- 1 garlic clove, minced
- 1/2 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- Pinch of salt
- Assorted vegetables
Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits
By dyannucci
flay Total Time: 3 hr 55 min Prep: 2 hr 15 min Cook: 1 hr 40 min Yield:4 to 6 servings Level:Intermediate
- Grillades:
- Ingredients
- 1 1/2 pounds top round steak (1/2-inch thick)
- Kosher salt and freshly ground black pepper
- 1 tablespoon Spanish paprika
- 1 teaspoon New Mexican chile powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chile de arbol powder
- 2 cups all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil, plus more if needed
- 2 Vidalia onions, halved and thinly sliced
- 1 poblano chile, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 cups homemade chicken stock or low-sodium canned chicken broth
- One 16-ounce can diced tomatoes, drained
- 2 sprigs fresh thyme
- 1 bay leaf
- Splash red wine vinegar
- Honey
- 1/4 cup chopped fresh parsley
- Fresh Corn and Sweet Onion Grits:
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 small Vidalia onion, finely diced
- 3 ears fresh corn, kernels removed
- Kosher salt and freshly ground black pepper
- 2 cups whole milk
- 1 1/2 cups stone-ground grits
- 1 1/2 cups grated aged white cheddar
- 1/4 cup grated Parmesan
- 3 green onions, green and pale green parts only, thinly sliced, plus more for garnish
- Poached eggs, for serving, optional
- Fresh parsley leaves, for garnish
MARINATED EGGPLANT
By dyannucci
amanda pomadori - A WINE THAT HAS BRIGHT FRUIT, HIGH ACIDITY AND PAIRS WITH FISH, SHELLFISH, PORK, CHICKEN, SMOKED
- ~ INGREDIENTS:
- 2 Eggplants,
- Peeled & Cut into 1/4 inch round slices
- 3 Cups Water
- 1 1/2 Cups White Wine Vinegar
- 1 TBS Minced Garlic
- 1 TSP Dried Oregano
- 1 1/2 Cups Olive Oil, Divided 1 cup and 1/2 cup
- ~ ACCOMPANIMENTS:
- Crusty Italian Bread
- Sundried Tomatoes, julianned
- Fresh Mozzarella, Thickly Sliced
- Fresh Basil, coarsely chopped
CLAM BRUSCHETTA - Lidia
By dyannucci
Pasta dressed with clam sauce has been a favorite in Italian households and Italian restaurants since forever, but...
- Ingredients
- 1/4 CUP -EXTRA--VIRGIN OLIVE OIL
- 1 LARGE ONION THINLY SLICED (ABOUT 1-1/2 CUPS)
- 4 GARLIC CLOVES, PEELED AND THINLY SLICED
- PINCH CRUSHED -RED--PEPPER FLAKES
- 1/2 TEASPOON KOSHER SALT
- 48 LITTLENECK CLAMS, SHUCKED, SHUCKING JUICES RESERVED AND STRAINED (ABOUT 1 CUP MEAT, 1 1/2 CUPS SHUCKING JUICES), CLAMS CHOPPED IF THEY ARE LARGE
- 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
- 12 THICK SLICES COUNTRY BREAD, EACH 2 TO 3 INCHES LONG, GRILLED
- Lidia’s Commonsense Italian Cooking
- Cookbook
- 1/4 cup -extra--virgin olive oil
- 1 Large Onion thinly sliced (about 1-1/2 cups)
- 4 garlic cloves, peeled and thinly sliced
- Pinch crushed -red--pepper flakes
- 1/2 teaspoon kosher salt
- 48 littleneck clams, shucked, shucking juices reserved and strained (about 1 cup meat, 1 1/2 cups shucking juices), clams chopped if they are large
- 1/4 cup chopped fresh Italian parsley
- 12 thick slices country bread, each 2 to 3 inches long, grilled
The Ultimate Stuffed Potato
By dyannucci
TF ; serve with Surf and Turf Or alone for dinner
- 4 medium-sized Idaho potatoes
- Extra-virgin olive oil
- Kosher salt
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 1/2 cup milk Must be whole
- 2 About 2 cups, plus more for topping, shredded sharp white Cheddar
- 2 heads broccoli, florets, blanched in salty water
- 1/2 pound bacon, medium dice, cooked until crisp
- 2 tablespoons chives, chopped
- Freshly ground black pepper
Zucchini Fritters
By dyannucci
symon
- 2 medium zucchini
- 1 teaspoon salt
- 1 tablespoon chopped mint
- 1 1/2 tablespoon chopped dill
- 1 large scallion, white and green parts sliced thinly on the bias
- 2 teaspoons minced garlic
- Zest of one lemon
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, roughly chopped
- 1 egg
- 3 tablespoons flour
- Canola oil for frying
- Greek yogurt
- Picked dill, to garnish
- Additional lemon zest, to garnish
Fennel Snapper in Parchment giada
By dyannucci
Directions Preheat the oven to 450 degrees F
- 1 small bulb fennel, halved, cored and thinly sliced
- 1 small bunch Tuscan kale, thinly sliced
- 4 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 2 oranges, unpeeled and thinly sliced into 12 slices
- Four 6-ounce skinless snapper fillets or other flaky fish
- 1/2 teaspoon fennel pollen or ground fennel seed