Dyannucci's profile page
Recipes
Low Fat Spaghetti and Meatballs
By dyannucci
Rocco di spirito 349 calories
- 1/2 cup chicken stock
- 2 cloves garlic chopped
- 1 cup chopped onions
- 1 Japanese eggplant
- 1/4 cup parsley plus garnish
- 2 1/2 oz Parmigianino plus more
- 2 cups Kamut
- 1 lb spaghetti or kamut spaghetti
- 1 egg white
- Salt
- 1 1/2 cups redpack diced tomatoes
- 1 1/2 cup redpack puree tomatoes
- Olive oil spray
Bouchon Sweet Potato Puree
By dyannucci
SERVES 8-10 Blended with marscarpone and topped with marshmallows, this decadent spiced sweet potato puree turns
- 4 lb. sweet potatoes, peeled and cut into 1/2" pieces
- 4 tbsp. unsalted butter, softened
- 3 tbsp. packed brown sugar
- 2 tbsp. honey
- 1/2 tsp, ground allspice
- Kosher salt and fresh ground black pepper, to taste
- 6 oz. marscarpone cheese, softened
- 3 cups mini marshmallows
Seared Ahi Tuna with Soba Noodle Salad and Soy-Lime Leaf Syrup
By dyannucci
Season the tuna with salt and pepper
- Four 6- to 8-ounce pieces of center-cut Ahi tuna (about 3 by 2 by 2 inches each)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons grapeseed or canola oil, plus 1/3 cup
- 2 teaspoons wasabi powder
- 1/4 cup rice wine vinegar
- 1/4 cup Soy-Lime Leaf Syrup
- 1 hothouse (seedless) cucumber, washed and cut into 3-inch julienne
- 1/2 pound blanched soba noodles
Jacques Pépin's Boston Lettuce Salad with Cream Dressing
By dyannucci
1. Combine the salt, white pepper, vinegar and cream in a large bowl
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 4 teaspoons red wine vinegar
- 6 tablespoons heavy cream
- 2 tablespoons canola oil
- 2 heads Boston lettuce, leaves gently torn into bite-size pieces (8 - 10 cups), washed and dried
Calamari alla Paiastra
By dyannucci
MB APP
- 2 lbs fresh of frozen squid
- 1/2 cup cornstarch
- 1 tbsp cayenne pepper or red chile flakes—cayenne better
- 6 hot cherry peppers
- 1 bunch parsley—or arugula
- Lemon wedge for garnish
- Juice of 1 lemon
- EVOO
Shrimp Salad
By dyannucci
Wexford's Local
- to boil shrimp:
- 2 Pounds Fresh Local Shrimp
- 4 Ribs Celery, Small Dice
- 1 Large Vidalia Sweet Onion, Small Dice
- 3 Cloves of minced Garlic
- 1 Large Red Bell Pepper, Small Dice
- 2 1/2 Cups Mayo
- Juice of one Lemon & Lime
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Fresh Dill
- Salt and Pepper
- Old Bay seasoning, bay leaf 1/2 lemon, beer
Angel Food Cake with Macerated Berries and Mascarpone
By dyannucci
m symon good desert with steak
- 1 pint blackberries
- 10 fresh mint leaves
- 1 1/2 cups dry rose wine
- 2 tablespoons honey
- Juice of 1 orange
- 1 pint mascarpone
- 2 grinds black pepper
- 1 angel food cake
Homemade Chips
By dyannucci
Directions In a large container, combine the vinegar, kosher salt, sugar and 2 cups water
- 1 cup sherry vinegar
- 2 tablespoons kosher salt, plus extra for seasoning
- 2 tablespoons sugar
- 2 large baking potatoes, such as Idaho, peeled and shaved into thin slices with a veggie peeler or mandoline
- Peanut or veggie oil, for frying
Polenta Squares with Mushroom Ragu
By dyannucci
Polenta Giada
- 2 cups boiling water
- 3 tablespoons butter, at room temperature
- 1 teaspoon salt, plus more for seasoning
- 1/2 cup quick-cooking polenta
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, chopped
- 1/2 cup chopped onion
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 clove garlic, minced
- 3/4 cup dry Marsala
- 1/2 teaspoon all-purpose flour
- 2 tablespoons chopped fresh Italian parsley leaves
SPAGHETTI ALLE VONGOLE PASTA WITH CLAM SAUCE
By dyannucci
wines of sicily.com WINE RECOMMENDATION: GRECANICO (W), GRILLO (W) NERO D'AVOLA (R)
- 13 ~ oz. spaghetti or bavette (thin ribbons)
- l lb. 9 oz. clams with shells
- 3 tbspn sherry Sherry
- Parsley, minced
- Extra-virgin olive oil
- Salt
- Pepper