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Recipes
Deep-Fried Zucchini Blossoms
By dyannucci
french
- Peanut oil, for deep-frying
- 6 to 8 zucchini blossoms
- 1 egg
- 2 tablespoons milk
- Kosher salt and freshly ground black pepper
- 1/4 cup/30 g flour
- 1/4 cup/30 g cornstarch
- Flaked sea salt
Saltimbocca alla Romana
By dyannucci
gabreile cookbook
- 6 veal cutlets (about 2 pounds)
- Kosher salt and freshly ground black pepper
- 12 slices prosciutto di Parma
- 12 large sage leaves, plus more for garnish
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup dry white wine
Blinis with Creme Fraiche and Smoked Salmon
By dyannucci
Ina
- 20 store-bought blinis
- 1/2 pound Norwegian smoked salmon, thinly sliced
- 1/4 cup creme fraiche or sour cream
- Fresh dill, for garnish
Holiday Hens with Fig Glaze and Cornbread Stuffing
By dyannucci
Recipe courtesy Tyler Florence
- 1 1/2 cups dried California figs, pitted and roughly chopped
- 1/4 cup honey
- 2 tablespoons lemon juice
- 3 cups warm water
- 1/2 cup balsamic vinegar
- 1 stick unsalted butter, for the glaze
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 teaspoon finely chopped rosemary leaves
- 1/4 pound loose sweet Italian sausage
- 2 tablespoons all-purpose flour
- 4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
- 1 cup rehydrated dried figs, roughly chopped
- Salt
- Pepper
- 1/2 egg, lightly beaten
- 1/4 cup heavy cream
- 1/2 cup chicken stock, homemade or store-bought
- 4 Cornish game hens, 1 to 1 1/2 pounds each
- 4 tablespoons unsalted butter, room temperature
- Kosher salt
- Freshly ground black pepper
Baked Blintzes with Fresh Blueberry Sauce Ina
By dyannucci
Directions For the filling: Preheat the oven to 350 degrees
- 1 1/4 cups milk
- 2 tablespoons sour cream
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 4 extra-large eggs
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3 cups (24 ounces) ricotta cheese
- 8 ounces mascarpone cheese
- 2 extra-large eggs
- 1/3 cup sugar
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- Fresh Blueberry Sauce (recipe follows)
- 3/4 cup freshly squeezed orange juice (3 oranges)
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 4 half-pints fresh blueberries
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
Braised cabbage with pancetta
By dyannucci
can braise any root vegetable--fennel, parsnip, carrots, yellow potatoes, brusssel sprouts savoy cabbage is the b
- 1 head of cabbage (savoy, green or red) cored and cut into large pieces
- 1/4 cup grape seed oil
- 1/2 cup whole butter
- 1/2 cup small diced onions
- 1 cup Pancetta cuti n medium dice
- 1/2 cup white wine
- 1/2 cup white vinegar
- 2 cups vegetable broth
- salt and pepper
Chocolate Hazelnut Banana Bread
By dyannucci
Use a light hand when swirling the batter; too much swirling may lose the stripe effect
- 5 tablespoons chocolate-hazelnut spread (such as Nutella)
- 3 tablespoons plus 1 teaspoon canola oil, divided
- 3 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 2 medium ripe bananas, sliced
- 2 large eggs
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup whole buttermilk
- Baking spray with flour (such as Baker's Joy)
- 1/4 cup hazelnuts, coarsely chopped
- 1 ounce bittersweet chocolate, finely chopped
Lemon Tiramisu
By dyannucci
Be sure to use soft ladyfngers,found in the bakery or produce section
- 1 (8-oz.) container mascarpone cheese
- 1/4 cup sugar
- 2 tsp. vanilla extract
- 1 cup whipping cream
- 2 (3-oz.) packages ladyfingers dip in Frangelica
- 24 (1 l/2-0Z.) shot glasses
- 1 1/2 cups Quick & Easy Lemon Curd (see recipe under lemon curd)
- 24 fresh raspberries
- 24 small fresh mint sprigs
Nor Cal Cioppino 2
By dyannucci
GF
- 4 pounds whole Dungeness crabs
- 1 head garlic, cut through the middle
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon dried red chili flakes
- 1/4 cup olive oil
- 4 cups diced yellow onions (about 4 medium onions)
- 1 1/2 cups thinly sliced fennel
- 1 cup chopped red bell pepper
- 1/2 cup minced garlic
- 1/2 cup tomato paste
- 6 cups tomato sauce, such as San Marzano
- 1 1/2 cups dry red wine
- 1/2 cup clam juice
- 1/4 cup lemon juice
- 2 tablespoons sambuca liqueur
- 1 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons red chili flakes
- 2 tablespoons fine sea salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon freshly cracked black pepper
- 2 bay leaves
- 2 pounds littleneck clams, cleaned and scrubbed
- 2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces
- 2 pounds shrimp (16/20 count), shell-on, deveined
- Sourdough bread, for serving
Baked Apples with Rum and Cinnamon
By dyannucci
Recipe courtesy Alex Guarnaschelli
- 1/2 cup dark brown sugar
- 1/2 cup dark rum
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 6 whole cloves
- 6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored
- 6 cinnamon sticks
- 2 tablespoons butter, cut into small pieces
- 1 cup unsweetened apple cider
- Rum raisin ice cream, optional