Dyannucci's profile page
Recipes
Ox Braised in Barolo Wine
By dyannucci
il bricco
- Ox loin
- borolo wine
- diced Tomatoes
- Tomato paste
- Meat stock
- Lard
- Carrot, onion, several stalks od celery, juniper berries
- Rosemary, garlic, cloves ,bay leaves,Thyme, cinnamon, olive oil, butter, salt
Italian Sausage and Reggiano "Pan Pizza"
By dyannucci
tsai
- 1 package lumpia wrappers, cut off corners
- 1 pound loose Italian sausage
- 1 cup of shredded Parmesan Reggiano
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 cup canned diced tomatoes
- 1 cup of pesto
- extra virgin olive oil to cook
- Kosher salt and freshly ground black pepper to taste
Cookies form the Lanes
By dyannucci
mix dough wrap kisses in 3/4 in ball of dough bake at 375 for 8 to 10 minutes remove from cookie sheet aan
- 1 betty crocker sugar cookie mix--soft package
- 1/2 cup melted butter---1 stick
- 1 egg
- 1/4 cup flour
- 1/4 cup unsweeetened baking cocoa
- 1 tspn vanilla extract
- 60 dark kisses
Creamed Kale with Caramelized Shallots
By dyannucci
if using spinich cook for about a minute in boiling water
- 3 tablespoons unsalted butter
- 3 tablespoons finely chopped Spanish onion
- 3 tablespoons all-purpose flour
- 3 cups milk, scalded
- Pinch freshly grated nutmeg
- Salt and freshly ground pepper
- 3 pounds kale, center stalk removed, and coarsely torn into pieces
- Caramelized Shallots, recipe follows
Pan Roasted Skirt Steak with Fingerlings and Ramp Leaves with a Pickle Sauce
By dyannucci
symon iron chef
- 2 tablespoons blended oil
- 1 whole skirt steak, fat trimmed, removed and reserved
- Salt and freshly ground black pepper
- 12 fingerling potatoes, sliced into rings
- 2 1/2 cups heated chicken stock, plus more as needed
- 1 habanero, slit cut in the side of the chile
- 1 dill pickle, chopped, plus 1/2 cup pickle juice
- 1/4 cup pickled onion slices
- 3 pickled Fresno chiles, sliced into rings
- 1/2 cup pickled ramps, sliced
- 2 oranges, juiced
- 1 1/2 to 2 cups roughly chopped ramp leaves
- 1 tablespoon roughly chopped fresh thyme leaves
- 1/4 cup unsalted butter
- 1/2 cup roughly chopped fresh parsley leaves
Caipirinha
By dyannucci
Recipe courtesy Bobby Flay
- 1 lime
- 1 tablespoon superfine sugar
- 2 ounces Cachaça*
- Crushed ice
Grilled Chicken and Broccoli Pesto Panini
By dyannucci
Directions For the pesto: Preheat the oven to 350 degrees F
- 1 cup walnuts
- Kosher salt
- 2 small heads broccoli, cut into florets (about 3 cups)
- 1 clove garlic
- 1 tablespoon honey
- 1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon
- 1 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano
- 8 slices rustic bread
- 4 chicken cutlets
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice, from half a lemon
- 1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved
Shrimp and Parsley Wontons with Soy-Vinegar Sauce
By dyannucci
Recipes Photo by Photo by Emily Sterne Photography www
- 1 pound small Contessa shrimp, prepped and rough chopped
- 1/2 cup minced parsley
- Zest of 1 lemon
- 1 tablespoon sesame oil
- 1 egg
- Kosher salt and freshly ground black pepper to taste
- Thin whole wheat wonton wrappers
- 2 parts Wanjashan naturally brewed rice vinegar
- 1 part Wanjashan organic tamari
- 1 small finger ginger, peeled and julienned
- 2 tablespoons sliced scallions for garnish
Pasta with Sausage, Onions and Tomatoes
By dyannucci
MA Occhi di Lupo alia Sardiqnola
- 1 Ib occhi di lupo (or other short pasta)
- 4 Tablespoons grapeseed oil
- 1 medium onion, sliced can par cook onions
- 1 cup cherry tomatoes
- 2 cups ground Italian sausage, cooked use 1/2 sweet and 1/2 hot
- 1 Tablespoon minced garlic
- 1/2 cup white wine
- 1/4 cup pomodoro sauce (see recipe on back page)
- 2 cups arugula
- Extra virgin olive oil for garnish
- Ricotta salata cheese for garnish or pecorino
- add parsley or basil
Bite-size Wasabi Crab Cakes
By dyannucci
Coastal Living DECEMBER 2009
- 1/2 cup thinly sliced green onions
- 1/4 cup minced shallots
- 1/4 cup mayonnaise
- 1 1/2 tablespoons wasabi paste
- 2 teaspoons seasoned rice vinegar
- 3/4 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon tamari or soy sauce
- 1 pound fresh jumbo lump crabmeat, drained and picked
- 1 large egg, lightly beaten
- 1 1/2 cups panko (Japanese breadcrumbs), divided
- 4 tablespoons canola oil
- Ginger Aïoli