Dyannucci's profile page
Recipes
Lemon Granita
By dyannucci
amalfi coast cuisine
- 1/3 cup superfine sugar
- Juice of 3 large lemons, plus rind of 1 lemon, chopped
Classic Zabaglione
By dyannucci
MA
- Ingredients for Classic Zabaglione
- 12 Egg Yolks
- 1 cup Sugar
- 3/4 cup Orange or Lemon Liqueur or Marsala
- fresh Berries
- powdered Sugar
- 4 sprigs of Mint
Sausage and Swiss Chard Soup
By dyannucci
Directions: 1 In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 1/2 lbs andouille chicken sausage
- 1 small yellow onion, diced
- 2 celery ribs, diced
- 1 carrot, peeled and diced
- 1 leek, white portion only, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, minced
- 6 cups chicken stock, warmed
- 1 cup water, warmed
- 2 cups white beans, cooked and drained (or canned)
- 4 ounces swiss chard, stems removed, chopped
- salt & freshly ground black pepper, to taste
- 1/4 cup grated parmigiano-reggiano cheese (for garnish) (optional)
Salmon Baked in Puff Pastry with Truffles
By dyannucci
Preheat oven to 375 degrees F
- 1 pound defrosted puff pastry
- 2 1/2 pound salmon fillet cut from the center of the a side of salmon, boned and skinned
- 2 tablespoons chopped flat-leaf parsley
- 1 ounce sliced black truffles
- 3 hard boiled eggs, chopped
- Salt and pepper
- 1 beaten egg
- 2 bunches watercress, for garnish
Lobster Tails with Clarified Butter
By dyannucci
GD
- 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
- 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
- Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes
- 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
- 3 lemons, zested
Gnocchi in red sauce MA
By dyannucci
Good red sauce for any pasta
- For sauce:
- gnocchi or other pasta
- Pomodoro Sauce
- Basic Tomato Sauce
- 6 cups "A Ita Cucina" tomatoes (or whole peeled plum tomatoes)
- 2 bay leaves
- 1/2 medium onion cut into a medium dice
- 1/2 tspn dried basil
- 1/2 tspn dried Mediterranean oregano
- Salt and pepper to taste
- 3 tbsn grape-seed oil
- tbsp EVOO
- 2 cloves minced garlic
- 1/4 to 1/2 cup red--or white wine for deglazing
- 1 to 2 cups Pomadora sauce or more
- Basil and or parsley for garnish
General "Guy's" Chinese Chicken
By dyannucci
Directions Chicken: For the sauce: Heat the sesame oil in a large saute pan over medium heat
- 1 tablespoon toasted sesame oil
- 2 tablespoons Ginger-Garlic Paste
- 1/2 cup chicken stock
- 1/2 cup low-sodium soy sauce
- 2 tablespoons orange juice
- 2 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 4 teaspoons mirin
- 2 teaspoons grated orange zest
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch, mixed with 2 teaspoons water
- 4 chicken breasts, boneless, skinless
- 1 cup low-sodium soy sauce
- 2 tablespoons Ginger-Garlic Paste, recipe follows
- 3 eggs
- 1 cup all-purpose flour
- 1 tablespoon granulated garlic
- 1 tablespoon ground ginger
- 2 cups panko breadcrumbs
- 1/4 cup sesame seeds
- Kosher salt and freshly ground black pepper
- Peanut oil
- Sesame seeds, toasted, for garnish
- 1/4 cup chopped scallions, for garnish
- 1/2 cup garlic cloves, peeled
- 1/2 cup fresh ginger, broken into broken pieces
- 2 tablespoons canola oil
Charred Brussels Sprout Crostini
By dyannucci
Preheat the broiler to high
- 1/4 cup sugar
- 1/4 cup Champagne vinegar
- 1/3 cup dried cranberries
- 1 pound Brussels sprouts, sliced into thin rounds
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 1/4 cups ricotta
- 1/3 cup pine nuts, toasted
- 24 crostini (see Cook's Note)
- 1/4 cup sugar
- 1/4 cup Champagne vinegar
- 1/3 cup dried cranberries
- 1 pound Brussels sprouts, sliced into thin rounds
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 1/4 cups ricotta
- 1/3 cup pine nuts, toasted
- 24 crostini (see Cook's Note)
Foolproof Spaghetti Carbonara
By dyannucci
Most carbonara pastas are so rich that it’s hard to eat a whole bowlful
- 4 4
- 8 8 1/2-inch slices bacon, cut into 1/2-inch pieces
- 1/2 1/2 1/2 cup water
- 3 3 3 garlic cloves, minced
- 2 1/2 2 1/2 1/4 ounces Pecorino Romano, grated (1 1/4 cups)
- 3 3 1 large eggs plus 1 large yolk
- 1 1 1 teaspoon pepper
- 1 1 1 pound spaghetti
- 1 1 1 teaspoon salt
Daniel Boulud's Light Mayonnaise
By dyannucci
2011, Daniel Boulud, All Rights Reserved
- 1 egg
- White wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 cup peanut oil
- Kosher salt and freshly ground black pepper