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Recipes
Gnocchi with Prosciutto, Spring Peas, and Chanterelles
By dyannucci
Directions Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat
- 1 1/2 cups fresh peas (frozen can be substituted in a pinch)
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 1/4 pound prosciutto, sliced into 1/2-inch wide slices
- 2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
- Kosher salt
- 1 cup chicken or vegetable stock
- 1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows
- 2 tablespoons butter
- 4 tablespoons grated Parmigiano
- 1/2 bunch chopped chives
- 5 large Idaho potatoes
- 2 eggs
- 3/4 cup grated Parmigiano
- 3 to 4 cups all-purpose flour
- 1 tablespoon salt
Pan-Seared Burgers with Sun-Dried Tomato Sauce
By dyannucci
Wine Spectator The burger's sauce highlights Petite Sirah's appealing warm spice notes and, together, they make ...
- 1 1/3 pound ground beef
- 8 1/2 ounces sundried tomatoes packed in oil
- 1/2 cup marinated red peppers
- 1/2 cup chopped walnuts
- 4 teaspoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 4 ciabatta buns
Prime Rib Roased with red onion gravy, yorkshire pudding, brussel sprouts roasted w pancetta
By dyannucci
Dean Yannucci
- Prime Rib
- 1 10 lb standing rib roast with 5 bones
- 1 bunch fresh rosemary
- 4 garlic cloves peeled and crushed
- kosher salt and frresh ground pepper
- 3 large carrots peeled and coursly chopped
- 4 large rib celery coursly chopped
- 2 large onions peeled and coursly chopped
- 2 heads of garlic, broken into cloves
- 1 bunch fresh thyme
- Yorkshire pudding
- 2 cups all purpose flour sifted
- 8 large eggs
- 2 cups milk
- 1/2 tablespoonsvegetrable oil
- 1/2 cup butter
- Kosher salt and fresh ground pepper
- 2 tablespoons finely chopped herbs such as parsley, chives and sage (optional)
- Pancetta roasted brussel sprouts
- 4 cups fresh brussel sprouts trimmed larger ones halved
- 2 tablespoons olive oil
- 5 ounces pancetta cut into 2 inch and 1/4 inch strips
- 4 garlic cloves peelrd andchopped
- Kosher salt and fresh ground pepper
- 1 cup chicken stock
Lobster Bisque MA
By dyannucci
MA Can use shrimp or crab as well can freeze without cream or do every thing before the cream the day before
- 3 lobster heads split and washed--can use shrimp shells as well or 1 1/2 lbs of lobster shells
- 3 tbsp grapeseed oil
- 3 tbsp butter
- 1 cup medium diced carrots
- 1 cup medium diced celery
- 2 cups medieum diced onions
- 3 plum tomatoes roughly chopped or any tomato--not necessary to seed
- 3 cloves garlic
- 1/2 cup arborio rice
- 1 idaho potato peeled and cut into large dice
- 1 cup heavy cream
- 1/4 cup brandy or cognac
- 1/2 cup white wine
- 1/4 cup red wine or port can omit if desired
- 1/4 cup tomato paste
- pinch of saffron or can use turmeric or paprika
- salt and pepper
- 2 tsp cayenne ( optional)
- 5 quarts vegetable broth or water(Keep Potatoes in broth or water)
- Garnish of lobster meat about one large tail or 2 small ones
Herb-crusted Rack of Lamb
By dyannucci
french goes with accordian potatoes
- 1 rack of lamb, frenched (about 8 cutlets)
- Kosher salt and freshly ground black pepper
- 3 to 4 tablespoons Dijon mustard
- 3 to 4 tablespoons olive oil
- 1/2 cup/40 g fresh breadcrumbs
- 1/4 cup/30 g grated Parmesan
- 2 tablespoons fresh herbs, such as parsley, thyme and rosemary, chopped
SQUID INK RISOTTO WITH SHELLFISH AND SQUID
By dyannucci
WS
- 3 tablespoons plus 7 teaspoon extra-virgin
- olive oil, divided
- 1/4 cup diced dried chorizo
- 2 medium yellow onions, diced
- 3 cups carnaroli rice
- 1/2 cup plus 3/4 cup dry white wine
- 3 cloves garlic, 2 minced and 7 slivered
- 8 cups strong chicken stock, divided
- 1 teaspoon squid ink
- 1 tablespoon plus 7 teaspoon butter, divided
- 1 shallot, thinly sliced
- 1/4 cup mixed sweet peppers, diced
- 1/2 pound mussels
- 1/2 pound Manila clams
- 2 tablespoons chopped fines herbes (parsley,
- tarragon, chive)
- 1/2 pound squid cleaned and cut into l/e-inch
- pieces (tentacles optional but encouraged)
- 1/2 cup grated Grana Padano, plus more to
- shave as garnish
- Zest of 1 lemon, finely grated or finely minced
- 2 tablespoons truffle oil
Roasted Chestnut Sausage Dressing
By dyannucci
Recipe courtesy Tyler Florence
- 1 medium carrot, peeled and rough chopped
- 1 medium onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1/2 bunch fresh sage
- 1 1/2 pounds loose sweet Italian sausage
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 cups cubed sourdough bread, crusts removed
- 1 pound roasted chestnuts
- 1 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 1 large egg
Kettle Chips with Parmesan and Herbs
By dyannucci
TF Goes with pulled pork recipe with slaw
- 6 large Yukon gold potatoes
- Canola oil and olive oil, 75/25 ratio for frying
- 6 whole cloves garlic
- 4 sprigs fresh rosemary
- 1/2 bunch sage
- 1/2 bunch fresh thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano
Brined Herb-Crusted Turkey with Apple Cider Gravy
By dyannucci
Recipe courtesy Anne Burrell
- 7 quarts water
- 1 quart apple cider
- 3/4 cup kosher salt
- 1/3 cup granulated sugar
- 1 large onion, diced
- 1 large or 2 small carrots, diced
- 3 ribs celery, diced
- 1 head garlic, cut in 1/2 equatorially
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh sage
- 6 bay leaves
- 1 (12 to 14 pound) turkey, free range organic is great!
- 1 bunch fresh rosemary, leaves finely chopped
- 1 bunch fresh sage, leaves finely chopped
- 3 sticks butter, room temperature
- Kosher salt
- 1 large onion, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 4 cloves garlic, smashed
- 2 Granny Smith apples, cut into 1/2-inch dice
- 5 bay leaves
- 1 cinnamon stick
- 1 bunch thyme
- Kosher salt
- 1 quart chicken stock, divided
- 2 cups apple cider, divided
- 1/2 to 3/4 cup all-purpose flour
New York Ricotta Cheesecake With Poached Cherries in Hibiscus
By dyannucci
• SAUTEED SOFT-SHELL CRABS WITH SUMMER BEAN SALAD AND LEMON PESTO First choice: Domaine Leflaive Batard-Mon...
- Cherries in hibiscus
- 9 hibiscus tea bags
- 1/4 cup plus 1 tablespoon sugar
- 2 1/4 cups pitted and halved cherries
- Orange sable crust
- 3 tablespoons plus 1 teaspoon unsalted butter
- 1 egg yolk
- 3 tablespoons plus 1 teaspoon sugar
- 2 teaspoons orange zest
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- Cheesecake
- 2 cups plus 3 tablespoons cream cheese, softened
- 1 cup plus 2 tablespoons ricotta cheese
- 1/2 cup plus 1 tablespoon sugar
- 1 l/4 teaspoon vanilla extract
- 1 large egg
- 3 egg whites
- 1 cup plus 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, melted
- 6 tablespoons sugar
- Mint (optional)
- Special equipment: 1 1O-inch ring mold; kitchen torch