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Recipes
Gorgonzola/Mascapone Flatbread w/Caramelized Onions & Pears
By zboni
Mix gorgonzola and mascapone together
- 1 cup Gorgonzola crumbles
- 1 8 oz. container Mascapone cheese
- caramelized onions
- pears
- chopped walnuts
Gnudi con Fiori di Zucca
By zboni
Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt
- • 3 bunches (about 3 to 4 flowers each) zucchini blossoms
- • 3/4 pound fresh ricotta
- • 1 egg
- • 1/4 cup grated Parmigiano-Reggiano
- • 1/3 cup whole-wheat flour
- • Salt
- • 2 tablespoons butter
- • 20 strands saffron
- • Grated pecorino, for garnish
Fluffy Spinach Bites W/Fonduta Sauce
By zboni
(Hints: If making soufflé bites to pass as an appetizer, sprinkle the top of the soufflé with ¼ to ½ cup freshl...
- Fonduta Sauce:
- 4 Tbsp. (2 oz) unsalted butter
- 1 lb. baby spinach (about 12 cups)
- 1-1/4 cups diced (1/2”) parsnips (8 oz.)
- 1 cup heavy cream
- 4 large eggs
- 1 tsp. granulated sugar
- pinch of fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. gelatin
- 1/2 cup freshly grated parmesan
- 1 Tbsp. all purpose flour
- 1 Tbsp. EVOO
- 1/2 to 3/4 cup whole milk
- 2 cups grated fontina (5 oz)
- 1/3 cup freshly grated parmesan
- fine sea salt
- cayenne pepper
- wedge of parmesan for shaving
- fleur de sel
Spago Sesame Miso Cones w/Tuna Poke
By zboni
Spago's sesame cones and tuna poke
- Tuna Poke:
- 4 ounces (1/2 stick) butter
- 1 cup corn syrup
- 1/8 cup miso paste
- 1/4 teaspoon salt 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
- 1/2 cup all-purpose flour
- 1 tablespoon powdered ginger
- 1/2 cup sesame seeds (1/4 cup black; 1/4 cup white)
- Sushi grade tuna, chopped
- Chili Aioli
- Toasted Sesame seeds
- Rice wine vinegar
- cilantro
- capers
- lemon juice
- sesame oil
- salt
- pepper
Grilled Artichokes with Parsley and Garlic
By zboni
Bring a large pot of salted water to a boil
- 6 fresh artichokes
- 2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
- 3 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Gnudi
By zboni
Bring a large pot of salted water to a boil
- • 1 cup whole milk ricotta cheese
- • 1 pound frozen spinach, thawed and squeezed dry
- • 1 cup grated Parmesan
- • 2 eggs
- • 2 egg yolks
- • 1/4 teaspoon freshly grated nutmeg
- • 1 teaspoon salt
- • 1 teaspoon freshly ground black pepper
- • 5 tablespoons all-purpose flour, plus 1 cup for coating
Fig & Olive Tapinade
By zboni
Combine figs and water in a saucepan over medium heat
- 1 cup chopped dried figs
- 1/2 cup water
- 1 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1/4 tsp. cayenne pepper
- 2/3 cup chopped kalamata olives
- 2 cloves garlic, minced
- salt & pepper to taste
- 1/3 cup chopped toasted walnuts
- 1 (8 oz) package cream cheese
Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese Mascarpone and Crunchy Red Grapes
By zboni
Remove the pizza dough from the refrigerator 1 hour before you ready to start
- 2 (16-ounce) store-bought pizza dough
- Extra-virgin olive oil
- 3 large onions, sliced
- All-purpose flour, for dusting
- 1 (8-ounce) container mascarpone cheese
- 1 cup crumbled blue cheese
- Kosher salt
- Freshly ground black pepper
- 1 cup toasted walnuts, roughly chopped
- 1 cup firm California red grapes, slit down the middle
- 2 tablespoons freshly chopped flat-leaf parsley
Grilled Savory Zucchini Flat Bread
By zboni
Preheat grill over medium-high heat
- 1 tablespoon olive oil, plus more for brushing
- 1 premade or store-bought pizza dough
- All-purpose flour, for dusting
- 1/2 cup grated Parmesan
- 2 small zucchini, cut crosswise on a bias 1/8-inch thick
- 3 shallots, thinly sliced
Snapper Scallopini
By zboni
In a sauté pan, heat 2 tbsp
- 2 lbs Snapper
- 1/2 stick butter
- 4 Tbsp. Olive Oil divided
- 2 Tbsp. Chopped Garlic
- 1/2 cup Chardonnay
- 1 Tbsp. chopped sage
- 1/4 cup fresh lemon juice
- 1 lemon sliced thin
- 1/2 lb fresh spinach