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Recipes
Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
By dyannucci
Recipe courtesy Bobby Flay
- 3 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon red pepper flakes
- 3 cups canned plum tomatoes, pureed
- 2 tablespoons tomato paste
- 1 cup dark brown sugar
- 2 tablespoons honey
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
- Salt and freshly ground black pepper
- 2 porterhouse steaks, about 1 1/2-inches thick
- Cherry Pepper-Tomato in Vinaigrette, recipe follows
Simply Deviled Eggs
By dyannucci
Southern Living APRIL 2011
- 12 large eggs
- 1/3 cup fat-free Greek yogurt
- 2 ounces 1/3-less-fat cream cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
Roman Pizza Bianca
By dyannucci
flay best substitute for tallegio is fontina use this instead
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 degrees F to 115 degrees F)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- 1/4 cup olive oil, plus more for the bowl
- Kosher salt and freshly ground black pepper
- 1 pound taleggio cheese, rind removed and cut into thin slices
- 2 cups fresh ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano
- 4 ounces baby arugula
- White truffle oil, for garnish
- kalamata olives
Poblano Bolognese Pasta
By dyannucci
Recipe adapted from Comodo, New York, NY Yield: 4 servings Prep Time: 20 minutes Cook Time: 1 hour and 40 minute
- 2 medium carrots, roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 stalk celery, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 3/4 pound ground beef chuck
- 1 cup dry white wine
- 1 14-ounce can whole San Marzano tomatoes, undrained, crushed using your hands
- 3 bay leaves
- 2 teaspoons nutmeg
- 3 sprigs thyme
- Salt and pepper, to taste
- 1 pound fresh fettuccine
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 poblano pepper, finely chopped
- 1/2 cup heavy cream
- 3 ounces Parmigiano-Reggiano cheese, grated
Rack of Lamb with Pistachio Tapenade
By dyannucci
Prep Time: 30 min Inactive Prep Time: -- Cook Time: 10 min Level: Easy Serves: 2 to 3 serving
- 1/2 cup pistachios, shelled and toasted
- 1/2 cup pitted Cerignola olives
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 tablespoon freshly chopped oregano leaves
- 2 tablespoons freshly chopped parsley leaves
- Extra-virgin olive oil
- 1 lemon, zested
- 1 (8-rib) rack of lamb
- Salt
Milanese Lamb Blade Chops with Tzatziki and Radish Salad
By dyannucci
m symon
- 4 cups all-purpose flour
- 4 eggs, whisked
- 4 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- 1/2 heaping cup grated Parmesan cheese
- 4 blade lamb chops
- Blended oil
- 1/2 English cucumber
- 2 cloves garlic, smashed and minced
- Kosher salt
- 2 cups Greek yogurt
- Juice of 1 lemon
- Freshly ground black pepper
- 1 small bunch mint, leaves picked and chiffonade (about 1 cup)
- 1 shallot, minced
- Kosher salt
- 1/2 cup red wine vinegar
- 8 sprigs fresh oregano, leaves picked and sliced
- 1 cup extra-virgin olive oil
- 2 bunches radishes with greens
- 1 English cucumber
Roasted Salt-and-Vinegar Potatoes
By dyannucci
amer test kitchen WHY THIS RECIPE WORKS: Cooking small red potatoes in a super-saturated salt solution creates an i...
- Serves 4
- Use small red potatoes, measuring 1 to 2 inches in diameter. If you prefer to use kosher salt, you will need 1 1/2 cups of Morton kosher salt or 2 1/2 cups of Diamond Crystal. Cider vinegar works here, too.
- INGREDIENTS
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 1 1/4 cups salt
- 3 tablespoons malt vinegar
- Pepper
Halibut and Porcini Crema with Barberesco
By dyannucci
wine spectator Fabio Trabocchi Fiola Washington dc
- 3 tablespoons extra-virgin olive oil plus more
- for drizzling
- l/2 pound porcini mushrooms, cut into l-inch
- pieces
- 6 tablespoons unsalted butter, divided
- l/2 medium white onion, sliced
- 1 clove garlic, sliced
- 1 cup Madeira
- 1 fresh bay leaf
- 1 cup heavy cream
- 1 medium shallot, minced
- 1 sprig fresh thyme, finely chopped
- 32 small fresh morel mushrooms (about l/2 pound), rinsed and dried
- 7 ounces fresh fava beans, removed from their pods, blanched, shocked and peeled
- 4 8-ounce halibut fillets
Steamed Clams with Chorizo, Citrus and Saffron Aioli
By dyannucci
TF spanish tapas
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled
- 1 large chorizo
- 2 pounds clams, cleaned
- 1/2 cup Albareino Spanish white wine
- 1/2 orange
- Saffron Aioli, recipe follows
- 1/4 bunch fresh flat-leaf parsley, leaves chopped
Mussels Aquataines
By dyannucci
In a small bowl whisk creme fraiche & egg yoke
- 1/4 cup creme fraiche
- 1 egg yoke
- 4 tbsp unsalted butter
- 4 shallots finely chopped
- 1 tbsp fresh thyme chopped
- 3 lbs fresh mussels
- 2 C dry white wine Sancerre
- salt and pepper
- 2 tbsp fresh flat parsley
- 3 sprigs fresh rosemary
- 2 bay leaves
- 1 Tbsp chopped parsley