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Recipes
Spinach and Ricotta Gnocchi With Quick Tomato Sauce
By dyannucci
AB Can place over MA red wind mushroom sauce as well or in a brown butter sage sauce
- 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator Place in colandar and place in a bowl
- 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
- 4 eggs
- 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
- 2 to 3 grates fresh nutmeg
- Kosher salt
- 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
- Semolina, for holding the gnocchi
- 12 to 15 super-ripe plum tomatoes
- Extra-virgin olive oil
- 1 small onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cloves garlic, smashed and finely chopped
- 6 to 7 basil leaves, cut into a chiffonade
- Grated Parmigiano-Reggiano, for garnish
- Special equipment: disposable pastry bag
Fig perserves
By dyannucci
Combine all ingredients in a heavy sauce pan Bring to a boil and reduce to a simmer until figs are very soft and
- 1 1/2 lbs fresh figs stemmed and cut in half---use mission figs
- rind of 1 lemon grated
- 1/2 cup sugar
- 1/2 cup water
- 1/2 tspn vanilla extract or 1 bean split and scraped if you have it
- 1/2 tspn--or more brandy to taste
Mortadella Bites
By dyannucci
Directions Preheat the oven to 375 degrees F
- 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
- 8 ounces mortadella, cut into 1/2-by-1/2-by-2 1/2-inch batons
- 1 large egg, beaten
- 1/2 cup (approximately 2 ounces) grated Gruyere
- Dijon mustard, for serving, optional
The Ultimate Roast Chicken
By dyannucci
Preheat oven to 425 degrees F
- 1 (5 1/2 pound) free-range chicken
- 1/2 bunch each fresh oregano, thyme, and parsley
- 1/4 pound unsalted butter, softened
- Kosher salt and freshly ground black pepper
- 1 orange, halved
- 1/2 head garlic
- 1 medium white onion, halved, plus 1 onion
- 6 strips smoked bacon
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup dry sherry
- Serving suggestion: roast potatoes, watercress and gravy.
Rao's lemon chicken
By dyannucci
To attain maximum heat, preheat broiler for at least 15 minutes before using
- Marinade:
- 2 1/2 to 3 2 1/2 to 3 4 to 5 lbs. broiling chicken, halved or one 4 to 5 lb chicken
- Rao’s Homemade Lemon Chicken Marinade
- 1/4 1/4 1/4 cup chopped parsley
Sun-Dried Tomato and Rosemary Palmiers
By dyannucci
Put the puff pastry on a well-floured counter and bash it with a rolling pin
- 1 lb 2oz/500g homemade or shop-bought puff pastry
- All-purpose flour, for dusting
- 1 10oz/280g jar of sun-dried tomatoes, drained and finely chopped
- Few sprigs of fresh rosemary, leaves only, finely chopped
- 1 egg, lightly beaten
Red Velvet Brownies
By dyannucci
Southern Living DECEMBER 2010
- 1 (4-oz.) bittersweet chocolate baking bar, chopped
- 3/4 cup butter
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 (1-oz.) bottle red liquid food coloring
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Garnish: white chocolate curls
Pan- Fried Oysters with Tangy Creme Fraiche
By dyannucci
Place cleaned oyster shells in the oven on the lowest heat setting possible
- 8 large, fr1esh oysters in shells
- 2/3 cup dry white wine
- 1/4 cup chopped shallots
- 1 tablespoon champagne vinegar or white wine vineqar
- 2 thyme sprigs
- 1 tarragon sprig
- 3 tablespoons creme fraiche
- 2 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons canola oil
- 2 1/4 teaspoons sustainable American caviar or fish roe
- 2 teaspoons fresh thyme leaves
Cioppino DAY
By dyannucci
DAY
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced Can omit
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 1/2 cup Pernod
- 2 1/2 cups clam juice plus juice from canned clams
- 1 bay leaf
- 1 pound canned clams,
- 1 pound canned crab
- 1 pound uncooked large shrimp, peeled and deveined
- frsh parsley
Watermelon Gazpacho with Cilantro and Mint
By dyannucci
In a blender, combine the watermelon with the cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato, a...
- 2 lb. watermelon, rind removed, roughly chopped
- 1 ⁄4 cup packed cilantro leaves, plus more to garnish
- 3 tbsp. fresh lime juice
- 2 tbsp. packed mint leaves, plus more to garnish
- 2 tbsp. olive oil
- 1 English cucumber, peeled and roughly chopped
- 1 jalapeño, stemmed and roughly chopped
- 1 large red heirloom tomato, cored and roughly chopped
- 1 shallot, roughly chopped
- Kosher salt and freshly ground black pepper