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Recipes
Sunday Pot Roast
By dyannucci
Risotto Cakes, for serving, recipe follows Preheat the oven to 350 degrees F
- Kosher salt and cracked black pepper
- 2 tablespoons vegetable or olive oil, plus more if needed
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 yellow onion, chopped
- 1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
- 4 cloves garlic, chopped
- 1 cup dry red wine, such as cabernet sauvignon
- 2 1/2 cups low-sodium beef broth
- 2 cups watercress
- 1 cup picked fresh parsley leaves
- Lemon juice, for drizzling
- Olive oil, for drizzling
- Salt and freshly cracked black pepper
- 1/4 cup sliced almonds, toasted
Sake-Miso Marinated Alaskan Butterfish
By dyannucci
sides of Wasabi Oil, Soy Syrup and Vegetarian Soba Noodle Sushi Alaskan butter fish or Sablefish (Black Cod) or H...
- Sake-Miso Marinated Alaskan Butterfish
- 1 cup light miso (shiro-miso)
- 1/2 cup mirin (sweet Japanese rice wine)
- 1/2 cup sake
- 1 tablespoon finely chopped fresh ginger
- 1/2 cup grapeseed oil
- 1/4 cup sugar
- 4 5 x 3-inch Alaskan Butterfish (cut from fillet, about 7 ounces each) – or substitute any fish fillet of your choice)
- Vegetarian Soba Noodle Sushi
- 1/2 pound dried soba noodles
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions, green parts only
- 2 tablespoons soy sauce
- 1 tablespoon finely chopped ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons Wasabi Oil *, plus additional for drizzling
- 4 tablespoons chopped pickled ginger (gari)
- Salt and freshly ground black pepper
- 4 sheets toasted nori
- 1 cucumber, peeled, seeded, and julienned
- 1 red bell pepper, cored, seeded and julienned
- 1 yellow bell pepper, cored, seeded and julienned
- 10 ounces Wakame (seaweed) salad
- Bamboo Sushi rolling mat
- Freshly ground black pepper
- Soy Syrup* for drizzling
- 1/4 cup toasted sesame seeds
- Wasabi Oil
- Makes about 1 cup (keep remaining in refrigerator for up to 2 weeks)
- 1/2 cup wasabi powder
- 2 tablespoons mirin (Japanese sweet sake)
- 2 teaspoons sugar
- 1/2 cup grapeseed oil
- Soy Syrup
- Makes 2 cups (keep remaining in refrigerator for up to 2 weeks – it’s great drizzled on steamed vegetables too!)
- 2 cups soy sauce
- 1/2 cup brown sugar
- Juice of 1 lime
Heirloom Tomato and Basil Tart
By dyannucci
Recipe courtesy Giada De Laurentiis
- 1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts* see Cook's Note
- 1 garlic clove, peeled
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 to 2/3 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
- 2 tablespoons thinly sliced fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Kosher salt
Spaghetti with Bay Scallops, Guanciale and Parsley
By dyannucci
pasta recipe included
- 1 tablespoon blend oil
- 1/4 cup diced guanciale
- 1 cup bay scallops
- Kosher salt
- 1/2 pound spaghetti, recipe follows
- 1 shallot, minced
- 2 to 3 cloves garlic, minced
- Red pepper flakes, to taste
- 2 tablespoons flat-leaf parsley, thinly sliced
- Extra-virgin olive oil, to taste
- 1 teaspoon butter
- Egg Yolk Pasta Dough
- 1 1/2 cups (7 ounces) "00" or all-purpose flour
- 1/2 teaspoon kosher salt
- 9 large egg yolks
- 1 teaspoon extra-virgin olive oil
- Rice flour or instant flour (recommended: Wondra), as needed for dusting the cut pasta
Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs
By dyannucci
For the casserole: Heat a charcoal grill to medium-high heat
- cup spice rub:
- 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
- 1/4 cup Spanish paprika
- 1/8 cup New Mexican chile powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- 1 teaspoons chile de arbol
- 1/4 teaspoon cayenne powder
- combine in bowl
Crostini Alla Romana
By dyannucci
Recipe courtesy Giada De Laurentiis
- 12 1/2-inch thick slices ciabatta bread
- 12 slices thinly sliced prosciutto (about 6 ounces)
- 1 pound fresh mozzarella, cut into thin slices
- 3 tablespoons butter
- 6 sage leaves
- Pinch salt
- Pinch freshly ground black pepper
Chicken Roll: Rollata di Pollo
By dyannucci
Preheat the oven to 450 degrees F
- 1/4 pound ground veal breast
- 1/2 pound ground pork sausage
- 1/8 pound ham, cut into 1/4-inch dice
- 1 carrot, cut into 1/4-inch dice
- Salt and freshly ground black pepper
- 1 (3-pound) roasting chicken, deboned by your butcher, but still in 1 piece
- 4 large eggs, hard-boiled, peeled and quartered lengthwise
- 4 tablespoons extra-virgin olive oil
Sherried Monkfish
By dyannucci
Preheat oven to 350ºF. Cut monkfish fillet into quarters by cutting in half lengthwise and then cutting each half ...
- 2 lbs. Monkfish fillets
- Salt & pepper
- 1/4 cup lemon juice
- Paprika
- Flour for dredging
- 3 Tbs. butter
- 1/2 cup sherry
Crab salad with white Gazpacho
By dyannucci
Gazpacho: place first 6 ingredients in blender and puree until smooth about 2 minutes add 1 cup of vegetable ...
- Gazpacho:
- 1 english cucumber peeled and seeded chopped
- 2 cups seedless green grapes
- 1 cup marcona almonds
- 2 tblsp chopped fresh dill
- 1 tbsp minced garlic
- 1/2 small mince shallot
- 1 cup vegetable broth
- 1/4 cup plain non fat yogart
- 1/4 cup sour cream
- 1/2 cup olive oil
- 3 tblsp sherry vinegar
- 2 tblsp spanish sherry
- salt and pepper
- Crab Salad:
- 1 lb crabmeat
- 1/4 cup dices celery
- 2 tbsp minced fresh drives
- 1/4 tspn salt and pepper
- 1 tbsp lemon juice
- 2 shakes of worcestershire sauce and hot sauce
- 1 tsp of prepared horseradish
- 1 tspn dijon mustard
- 1/4 cup mayonaise
- Mango Salsa:
- 1 cup diced mango plus 1 mango
- 1 Avocado
- 1 tbsp diced red onion
- 1 tbsp diced red pepper
- 1 tbsp diced cilantro
- 1 tspn minced jalapeno
- 2 tbsp lime juice
- 1 tbsp olive oil
- Garnish edible flower and wasabi caviar
Monk Fish over Curried Mussel Broth
By dyannucci
Used cocanut milk original recipe called for heavy cream
- 4 monk fiish tails
- 1 lb mussels
- 5 tspn curry powder
- 3 sprigs thyme
- 1 tspn salt
- 2 bay leaves
- 1/2 cup white dry wine
- 1 carrot diced
- 1 garlic clove minced
- 1 small leek diced or can use spring onion
- 2 pinches saffron
- 1/2 cup double cream or coconut milk
- 1 handful fresh coriander ( use dry and fresh parsley as a substitute)
- 1 knob of butter
- Sea salt for fish
- evoo
- 1 cup baby spinach