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Recipes
Brioche French Toast with Orange Marmalade Syrup
By dyannucci
flay
- 3/4 cup sugar
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 2 oranges, segmented
- 1 teaspoon orange zest
- 6 large eggs, lightly beaten
- 1 1/2 cups heavy cream
- 1 cup milk
- 3/4 cup fresh orange juice
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon fine sea salt
- Eight 1 3/4-inch-thick slices day-old brioche
- 6 tablespoons unsalted butter, plus more for serving
- 4 tablespoons canola oil
Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs
By dyannucci
For the casserole: Heat a charcoal grill to medium-high heat
- 8 baby Italian eggplants, sliced lengthwise 1-inch thick
- Canola oil
- Kosher salt and freshly ground black pepper
- 4 grilled or roasted red peppers, skin and seeds removed and chopped
- 3 tablespoons pine nuts
- 3 cloves garlic
- 2 teaspoons fresh thyme leaves
- 1/2 cup olive oil
- 3/4 cup grated Parmesan
- 1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid
- 2 tablespoons fresh oregano leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup canola oil
- 2 cloves garlic, smashed to a paste
- 1 teaspoon Spanish paprika
- Pinch cayenne
- 6 slices day old Italian bread, crusts removed, coarsely ground in food processor
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup spice rub from Cajun-rubbed spiced turkey
Salad Il Bricco
By dyannucci
Il Bricco
- 1 celery stick white or green
- 11 oz chicken white meat
- 11 Oz mild cheese of cow milk like bra or Raschera
- 35 oz nuts of your choice
- 7 oz green salad
- olive oil
- 1 lemon
- salt
Braised short ribs
By dyannucci
Make sure that the ribs are at least 4 inches long and 1 inch thick
- 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below)
- Kosher salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
- 1 tablespoon tomato paste
- 6 medium garlic cloves , peeled
- 2 cups red wine (see note)
- 1 cup beef broth
- 4 large carrots , peeled and cut crosswise into 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup cold water
- 1/2 teaspoon unflavored powdered gelatin
Sheet Pan Pizza
By dyannucci
Homemade pizza is a treat, but since most of us don’t have pizzeria ovens in our homes, it can be difficult to ...
- 1/2 cup extra-virgin olive oil
- 1 3/4 cups water, heated to 110 degrees
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 2 envelopes instant or rapid-rise yeast (4 1/2 teaspoons)
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons chopped fresh basil
- Salt
- 1 1/2 cups grated Parmesan cheese
- 3 cups shredded mozzarella cheese
Roast Chicken with Herbed Mushrooms
By dyannucci
Heat the oven to 400 degrees F
- 1 (3 pound) organic free-range chicken
- Kosher salt and freshly ground black pepper
- 1/2 red onion, quartered
- 1/2 lemon, cut into 4 pieces
- 1/2 head garlic, about 6 cloves, smashed
- 1 bunch fresh thyme
- 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 pound sliced bacon, cut in 1/2
- 3 pounds whole cremini mushrooms, wiped clean with a damp towel
Duck Egg Ravioli, Sheep's Milk Ricotta and Almond Brown Butter
By dyannucci
For the ravioli: Mix together the ricotta, orange zest, parsley, Parmesan cheese, and season well with freshly grou...
- Ravioli Filling
- 2 cups sheep's milk ricotta
- Zest of 1 Orange
- 1 cup fresh parsley, minced
- 1 tablespoon grated Parmesan cheese
- Freshly ground black pepper
- 4 duck egg yolks
- Egg Yolk Pasta Dough, recipe follows
- Sauce
- 5 to 7 leaves sage
- 4 tablespoons unsalted butter
- 1/2 cup slivered almonds
- Juice of 1/2 orange
- 1 tablespoon Parmesan cheese
Baby Vegetable Jumble
By dyannucci
french goes with lamb or other meat
- 8 baby carrots
- 6 radishes, halved
- 1 cup/about 175 g shelled peas
- 4 ounces/110 g snow peas
- 4 ounces/110 asparagus
- 4 ounces/110 yellow beans
- 4 ounces/110 baby turnips
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper
- A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...)
Crab Cakes Chiarello with Shaved Fennel Salad
By dyannucci
baked crabcakes
- 2 cups small diced white bread
- 2 cups prepared mayonnaise
- 4 egg yolks
- 4 tablespoons chopped parsley leaves
- 2 tablespoons minced chives
- 4 teaspoons Dijon mustard
- Dash hot red pepper sauce
- 1 lemon, juiced
- Gray salt
- Freshly ground black pepper
- 2 pounds jumbo lump blue crabmeat
- 8 tablespoons butter (1 stick)
- 1 tablespoon crab boil seasoning (recommended: Old Bay)
- 4 bulbs fennel
- 2 teaspoons lemon juice
- 2 tablespoons extra-virgin olive oil
- Gray salt
- Freshly ground black pepper
Apple Crostata
By dyannucci
Inspired by George Germon and Johanne Killeen Cucina Simpatica
- 1 cup all-purpose flour
- 2 tablespoons granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 tablespoons ice water
- 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons (1/2 stick) cold unsalted butter, diced