Pascento96's profile page
Recipes
Pasta - Red Sauce - Pascento
By Pascento96
Simmer for a minimum of 1 hour
- 1 large can of crushed tomatoes
- Small amount of olive oil
- 4 to 5 chopped gloves of garlic
- Sprinkle basil and black pepper
- Add red wine
Lamb - Marinated Roast Leg of Lamb - Pascento
By Pascento96
To make marinade, combine first 7 ingredients in a saucepan
- 5 cups red wine (we now use champagne)
- 1/2 cup gin
- 1/2 cup olive oil
- 2 t. dried thyme
- 3 whole cloves
- 2 to 3 small cloves garlic, brushed
- 10 peppercorns, crushed
- 1 leg of lamb (about 5 lbs)
Appetizer - Cheese-Stuffed Dates with Prosciutto
By Pascento96
Recipe courtesy Giada De Laurentiis
- • 1/4 cup (2 ounces) goat cheese , at room temperature
- • 1/4 cup (2 ounces) mascarpone cheese, a room temperature
- • 1/4 cup finely chopped fresh basil leaves
- • Kosher salt and freshly ground black pepper
- • 16 Medjool dates (12 ounces), pitted
- • 8 thin slices prosciutto, halved lengthwise
Lamb - Goat Cheese Encrusted Rack of Lamb
By Pascento96
A pairing for Stag's Leap Wine Cellars FAY Golden Rectangle
- 12 each lamb chops (approx 2 oz each)
- 1 cup breadcrumbs (lightly toasted)
- 6 oz goat cheese
- 10 oz unsalted butter (room temperature)
- 1/3 cup fresh mint leaves
- 5 each, fresh basil leaves
- 2 T fresh chives (chopped)
- 1 t coarse black pepper
- 1 t Kosher salt
- 1 bunch fresh chives
Appetizer - Beef Tenderloin Crostini
By Pascento96
Giada De Laurentis - served to William and Kate
- For the crostini:
- 1/2 baguette or ficelle loaf, sliced into 20 1/4- to 1/2-inch-thick slices
- Extra-virgin olive oil, for drizzling
- 1/4 teaspoon kosher salt
- Beef:
- Vegetable oil cooking spray
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 3 cloves garlic
- 1/4 teaspoon kosher salt, plus 2 teaspoons
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 (3 1/2 to 4-pound) beef tenderloin, trimmed
- Mayonnaise:
- 1 cup mayonnaise
- 1/4 cup mascarpone cheese, at room temperature
- 1/3 cup finely chopped fresh basil leaves
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
Vegetable - Sweet Potato with Prosciutto
By Pascento96
Preheat oven to 425º F. Cut wedges of pealed sweet potatoes
- • Peeled sweet potatoes
- • Sage Leaves
- • Prosciutto
- • Olive Oil
Vegetable - Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
By Pascento96
In a sauté pan over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes
- 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
- 1 shallot, finely chopped
- 2 Tbs. cider vinegar
- 1 Tbs. firmly packed light brown sugar
- 1 tsp. Dijon mustard
- 1 tsp. chopped fresh thyme
- 6 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 lb. brussels sprouts, trimmed
- 1 butternut squash, peeled, seeded and cut into 3/4-inch dice
- 1 tsp. chopped fresh sage
- 1 cup coarsely chopped steamed chestnuts
Fish - Mustard-Roasted Fish
By Pascento96
Preheat the oven to 425 degrees F
- • 4 (8-ounce) fish fillets such as red snapper
- • Kosher salt and freshly ground black pepper
- • 8 ounces creme fraiche
- • 3 tablespoons Dijon mustard
- • 1 tablespoon whole-grain mustard
- • 2 tablespoons minced shallots
- • 2 teaspoons drained capers
Vegetable - Sauteed Kale
By Pascento96
Heat olive oil in a large saucepan over medium-high heat
- • 1 ½ pounds young kale, stems and leaves coarsely chopped
- • 3 T olive oil
- • 2 cloves garlic, finely sliced
- • ½ cup vegetable stock or water
- • Salt and Pepper
- • 2 T red wine vinegar
Appetizer - Stuffed Pepper Appetizer
By Pascento96
Chef: La Famiglia DelGrosso from the Today Show
- 10 medium/large mild or hot banana peppers
- 8 oz. whole-milk ricotta cheese
- 1 lb. loose hot or sweet Italian sausage
- 1 (26 oz.) jar Uncle Joe’s Vodka Celebration Sauce
- 3 tablespoons olive oil
- 5-6 thin slices Asiago cheese