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Recipes
Pasta - All Carbonaro
By Pascento96
This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured ...
- 3 eggs, at room temperature
- 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
- 2 Tbs. olive oil
- 6 oz. diced guanciale or pancetta
- Kosher salt, to taste
- 1 lb. dried spaghetti
- Freshly ground pepper, to taste
Dessert - Creme Brulee
By Pascento96
Beat egg yolks with electric mixer on high speed about 5 minutes or until thick and lemon-colored
- 4 egg yolks
- 3 T sugar
- 2 cups whipping (heavy) cream
- 1 t. vanilla
- 1/3 cup sugar
Salad - Fresh Fruit Salad with Cointreau and Honey
By Pascento96
Chef: La Famiglia DelGrosso The Today Show
- 1/2 ripe cantaloupe, cubed
- 3 Fuji apples, cubed
- 1/2 pint strawberries, sliced
- 2 whole bananas, sliced
- 1 cup orange juice (not from concentrate)
- 2 cups grapes (approximately 2 or 3 clusters)
- 3 heaping tbsps. honey
- 2 Tbsps. Cointreau or other orange-flavored liqueur
Fish - Filet of Fish - Pascento
By Pascento96
In a non-stick pan lay fish on top of garlic and bay leaves
- Olive oil
- Bay leaves
- 1 large clove garlic chopped
- White fish
- Plum tomatoes
- Basil leaf
- Spanish Olives
- White Wine
- Bread Crumbs
Appetizer - Zucchini Pancakes
By Pascento96
Preheat the oven to 300 degrees F
- 2 medium zucchini (about 3/4 pound)
- 2 T. grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 T. all-purpose flour
- 1 t. baking power
- 1 t. kosher salt
- 1/2 t. freshly ground black pepper
- Unsalted butter and vegetable oil
Pasta - Manicotti - Pascento
By Pascento96
Crepes Thinly cover bottom of non-stick pan with crepe mixture and roll med to med-hi heat; flip for 1 second ta...
- Crepes
- 6 eggs – whip first
- 1 1/2 cup flour sifted
- 2 cups milk
- 1/4 cup soft butter (melted)
- Filling
- 2 lbs ricotta cheese
- 1 lb mozzarella cheese
- 1 egg
- Grated cheese
- Parsley chopped pepper to taste
Drinks - Espresso Martini
By Pascento96
Shake over ice and pour
- 1 (6) oz cold espresso
- 1 1/2 (9) oz Absolut vodka
- 1 1/2 (9) oz Kahlua coffee liqueur
- 1 (6) oz white creme de cacao
Chicken - Stuffed Chicken Breast w/ Vodka Sauce
By Pascento96
Wolfgang Puck
- 4 chicken breast halves, skinless, boneless, about 8 ounces each
- 4 slices prosciutto or any thinly-sliced ham
- 4 slices provolone cheese
- 3 Tbs. extra virgin olive oil
- Pinch of chile flakes
- 1 Tbs. fresh rosemary, chopped
- 2 Tbs. white wine
- Kosher salt, freshly ground black pepper, to taste
- 12 oz. Wolfgang Puck’s Creamy Vodka Sauce
- 4 Tbs. buttered bread crumbs
- Basil oil, for garnish
- Fried basil leaves, for garnish
Appetizer - Olive Tapenade
By Pascento96
Combine olives, garlic, anchovy paste and capers in an electric blender or bowl of a food processor
- Pitted olives – stuffed green, black, kalamata
- Garlic
- Anchovy paste
- Capers
- Olive oil
Chicken - Chicken Rolls with Anchovy Sauce - Pascento
By Pascento96
1. Preheat the oven to 400 degrees 2
- 4 whole chicken breasts (about 1 1/2 lbs). Boned and split
- 7 oz. Prosciutto crudo, thickly sliced
- 2 thick slices Italian bread or more as needed
- Freshly ground black pepper
- Bay leaves, fresh if possible (if dried soak leaves)
- 1/2 cup unsalted butter, melted
- 12 anchovy filets, salt-packed if possible, washed and filleted (6 whole anchovies) (I use the equivalent in anchovy paste)