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Recipes
Nutty Pasta
By dyannucci
french
- 2 ounces almonds, shelled
- 2 ounces pine nuts
- 2 ounces pistachios, shelled
- 1 bunch fresh flat-leaf parsley, leaves picked
- 1 bunch fresh mint, leaves picked
- 12 ounces spaghetti
- Kosher salt
- Splash olive oil
- Parmesan cheese, for grating
- Zest of 1 orange, optional
Beggars Purse
By dyannucci
excellent! Tomato Coulis can be used with poached fish
- FILLING:
- 2 CUPS RICOTTA, STRAINED
- 2 100G CUBES ROBIOLA FRESCA CHEESE
- 1 WHOLE EGG
- 1/4 CUP GRATED PARMIGIANO
- 2 TBSP BLACK TRUFFLE PASTE
- 1 TBSP FINELY CHOPPED PARSLEY
- 4 CUPS FINELY DICED ASSORTED MUSHROOMS
- 2 TSP MINCED GARLIC
- 3 TSP GRAPE SEED OIL
- PINCH OF SALT AND PINCH OF WHITE PEPPER
- TOMATO COULIS:
- 2 CUPS FRESH TOMATOES---USE GRAPE TOMATOES IF YOU CANNOT GET GOOD TOMATOES---GRAPE TOMATOES PROVIDE A NICE RED SHEEN---MEDIUM DICE
- 1 TSP MINCED GARLIC
- 3 TBSP OLIVE OIL
- 3 CUPS POMODORE SAUCE--AL CUCINO SAUCE
- SALT AND PEPPER TO TASTE
- 2 TBSP UNSALTED BUTTER
- PURSES:
- 8 TO 10 CREPES--10" PAN
- 12 -16 BLANCHED LEEK STRANDS (NO WIDER THAN A SHOELACE) 6 TO 8 INCHES LONG, CUT FROM THE DARK GREEN TOP.
Fish and Chips
By dyannucci
Recipe courtesy Tyler Florence Uses rice flour which is gluten free
- Vegetable oil, for deep frying
- 3 large russet potatoes
- 2 cups rice flour
- 1 tablespoon baking powder
- 3 teaspoons salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 (12-ounce)(cold) can soda water or beer
- 1 large egg, lightly beaten
- 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
- 1/2 cup rice flour, for dredging
- Malt vinegar, for serving
Roasted Eggplant Caponata
By dyannucci
garten
- 1 large eggplant (1 1/2 pounds)
- Good olive oil
- 4 ounces jarred roasted red peppers, chopped
- 1/2 cup large green olives, pitted and chopped
- 1 cup chopped yellow onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons minced parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Toasted pita triangles, for serving
Basic Chicken Stock
By dyannucci
AB
- 2 pounds chicken thighs and legs, skins removed
- Extra-virgin olive oil
- 1 large onion, cut into 1-inch dice
- 2 ribs celery, cut into 1-inch dice
- 2 carrots, peeled and cut into 1-inch dice
- 3 cloves garlic, smashed
- 2 bay leaves
- 10 sprigs thyme
BRAISED SHORT RIBS WITH SAGE-SCENTED BEEF JUS
By dyannucci
wine spectator
- 1/2 Cup olive oil
- 3 pounds boneless beef short ribs
- 1 large Spanish onion, diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 750ml bottle full-bodied red wine (such as Cabernet Sauvignon or Merlot)
- 4 thyme sprigs
- 6 sage leaves
- 1 tablespoon whole black peppercorns
- 1 quart beef stock
"Mother Hen" Toast: Gallina De Madre
By dyannucci
TF spanish tapa
- 8 thick-cut slices country bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Bechamel, recipe follows
- 16 slices shaved serrano ham
- 8 eggs
Chocolate Breakfast Wreath
By dyannucci
Be sure to soften butter until it's spreadable
- Easy vanilla glaze:
- 1/2 cup warm milk (100°)
- 2 (1/4-oz.) envelopes active dry yeast
- 1/3 cup plus 1/2 cup sugar, divided
- 4 1/2 cups all-purpose flour, divided
- 2 teaspoons kosher salt
- 1 1/2 cups soft butter, divided
- 3 large eggs, at room temperature
- PARCHMENT PAPER
- 1 (4-oz.) bittersweet chocolate baking bar, finely chopped
- Makes 1 1/2 cups
- 2 cups powdered sugar
- 3 to 4 Tbsp. milk
- 1/2 teaspoon vanilla extract
- Dash of table salt
- Whisk together powdered sugar, 3 Tbsp. milk, vanilla, and salt. Whisk in up to 1 Tbsp. milk, 1 tsp. at a time, until desired consistency is reached.
Bearnaise Sauce
By dyannucci
Recipe courtesy Tyler Florence
- 1/4 cup chopped fresh tarragon leaves
- 2 shallots, minced
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 3 egg yolks
- 1 stick butter, melted
- Salt and pepper
Bread Pudding Soufflé with Whiskey Sauce
By dyannucci
Bread pudding, the signature recipe from New Orleans' world-famous Commander's Palace, goes gourmet with this souff...
- .75 cup(s) sugar
- 1 teaspoon(s) ground cinnamon
- 1 pinch(s) nutmeg
- 3 medium eggs
- 1 cup(s) heavy cream
- 1 teaspoon(s) vanilla extract
- 5 cup(s) 1-inch cubed New Orleans French bread (see Tip)
- .333 cup(s) raisins
- 1 cup(s) heavy cream
- .5 tablespoon(s) cornstarch
- 1 tablespoon(s) water
- 3 tablespoon(s) sugar
- .25 cup(s) bourbon
- 9 medium egg whites
- .25 teaspoon(s) cream of tartar
- .75 cup(s) sugar