Pascento96's profile page
Recipes
Vegetable - Broccoli Parmesan-Roasted
By Pascento96
Preheat the oven to 425 degrees F
- • 4 to 5 pounds broccoli
- • 4 garlic cloves, peeled and thinly sliced
- • Good olive oil
- • 1 1/2 teaspoons kosher salt
- • 1/2 teaspoon freshly ground black pepper
- • 2 teaspoons grated lemon zest
- • 2 tablespoons freshly squeezed lemon juice
- • 3 tablespoons pine nuts, toasted
- • 1/3 cup freshly grated Parmesan cheese
- • 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Lamb - Braised spring lamb shoulder with spring peas
By Pascento96
The Scottos - The Today Show
- Lamb shoulder
- • 4- to 5-pound lamb shoulder, trimmed, bone in
- • 1/4 cup extra-virgin olive oil
- • 2 carrots, peeled and rough chopped then minced fine in food processor
- • 2 celery ribs, peeled and rough chopped then minced fine in food processor
- • 4 medium-size red onions, cut into small dice
- • 4 anchovies, chopped fine
- • 4 cloves garlic, peeled and smashed
- • 4 cups red wine
- • 2 cups tomato sauce (prepared)
- • 3 tablespoons red wine vinegar
- • 5 cups brown meat stock (either beef, chicken or veal)
- • 4 bay leaves
- • 1 tablespoon fresh rosemary leaves, chopped
- Spring peas
- • 1 pound fresh shucked peas or frozen spring peas
- • 3 shallots minced or 1 medium-size Spanish onion cut into small dice
- • 3 tablespoons extra-virgin olive oil
- • 2 tablespoons sweet unsalted butter
- • 1/4 pound sliced bacon, diced
- • 3 tablespoons fresh chopped parsley
- • 3 tablespoons fresh chopped mint
Dessert - Easter ricotta grain pie with chestnut honey sauce
By Pascento96
The Scottos - The Today Show
- Ricotta grain pie
- • 4 (9-inch) premade pie crusts, 2 to line the sides and bottom of spring form pan, and 2 to make the lattice crust topping
- • 15 ounces whole-milk ricotta or impastata (a dryer ricotta)
- • 1 cup granulated sugar
- • 1/4 teaspoon cinnamon
- • 1 tablespoon orange flower water (optional)
- • 6 eggs, separated (reserve 4 egg whites)
- • 1 teaspoon vanilla extract
- • 1/4 cup pearl barley, boiled until tender, about 30 minutes, refrigerate to cool, and set aside
- Chestnut honey sauce
- • 1/4 cup mild honey
- • 1/2 cup chestnut honey
- • Juice and zest of 1 lemon, about 1 teaspoon
- • 1/2 stick unsalted butter, cut into small pieces
Pasta - Orecchiette with Sweet Peppers and Goat Cheese
By Pascento96
Mario Batali - The Today Show
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 1 yellow bell pepper, cored, seeded, and cut into thin strips
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 pound orecchiette
- 4 ounces goat cheese, preferably coach farm
Pasta - Sausage and Broccoli Rabe Torta
By Pascento96
The Scottos - The Today Show
- Sausage and broccoli rabe filling
- • 1 pound broccoli rabe
- • 3 garlic cloves, finely chopped
- • 1/2 teaspoon dried hot red pepper flakes
- • 4 tablespoons olive oil
- • 1 pound sweet Italian sausage, cooked, sliced 1/4-inch thick
- • 3 cups whole-milk ricotta
- • 1 cup heavy cream
- • 8 ounces grated Grana Padano cheese
- • 1/2 cup grated fontina cheese
- • 1/4 cup grated Parmigiano-Reggiano
- • 3 large eggs, beaten
- • Salt and pepper to taste
- Pastry dough
- • 4 cups all-purpose flour
- • 2 teaspoons sugar
- • 1 teaspoon salt
- • 2 sticks (1 cup) cold unsalted butter, cut into bits
- • 4 large eggs, beaten lightly
- Read more: http://today.msnbc.msn.com/id/35911474/ns/today-today_food_and_wine/#ixzz0iY7H1VIk
Bread - Prosciutto Mozzarella Pinwheels
By Pascento96
Giada De Laurentiis - I usually make this in one big log because it is so impressive when it comes out of the oven ...
- Flour, for dusting
- 1 pound purchased pizza dough
- 2 cups shredded mozzarella cheese
- 7 ounces prosciutto, thinly sliced
- 1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Vegetable - Sautéed Spinach, Currants and Pine Nuts
By Pascento96
Currants and pine nuts give this simple spinach dish a Sicilian slant
- 3 Tbs. olive oil
- 1 Tbs. minced shallot
- 2 lb. spinach
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup currants
- 1/4 cup pine nuts, toasted
Vegetable - Horseradish Butter for Onions
By Pascento96
Peal and cut onions (about 1/4" thick)
- 2 to 4 white onions
- 2 T butter
- 2 t dried dill
- 3 t horseradish
- ---------------
- 5 white onions
- 3 T butter
- 1 T dried dill
- 4 t horseradish
Beef - Turkey Osso Buco with parsley and rosemary gremolata
By Pascento96
Giada De Laurentiis - Here's an osso buco everyone will love, even if they aren't big fans of veal
- 1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
- 2 turkey thighs
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 large fresh rosemary sprig
- 2 large fresh thyme sprigs
- 2 bay leaves
- 2 whole cloves
- Rosemary gremolata
- 1/4 cup chopped fresh flat-leaf parsley
- Zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon minced fresh rosemary
- Pinch of salt
- Pinch of freshly ground black pepper
Vegetable - Brussels Sprouts with Pancetta fm Ledson
By Pascento96
Add butter to a pan and cook the pancetta until golden brown, add the brussels sprouts to the pan and cook until th...
- 1/4 lb pancetta, cubed
- 1 lb Brussels sprouts
- 3 pats of Hotel Butter
- white wine