July 16, 2007

FRESCO by Scotto® Restaurant has been open since November 1993. It's well known as the power broker's lunch and star-filled dinner. Now, the food of Fresco is available in your very own kitchen!

Here, John Scotto of the Scotto Family shares his favorite recipe for Spring Salad with Baby Spinach, Peas, Mint & Warm Goat's Cheese Crostini for you to enjoy this summer:

Procedure:

• In a large bowl, combine spinach, peas, basil, mint, parsley and onion. Toss with enough lemon dressing to moisten.
• Toast bread slices under hot grill, then spread with goat’s cheese. Reduce grill to low setting and warm through.
• To serve, place salad in the center of each plate. Place 2 goat’s cheese crostini beside each salad, drizzle a little olive oil over goat’s cheese and add freshly ground black pepper.

Yields 6 servings.

John Scotto was born in the borough of Brooklyn. He attended Poly Prep, Union College, and attended the London School of Economics.

John has been in both the restaurant and night club business for the last 20 years.

John appears on our monthly cooking segments, as well as all other television presentations.

John lives in New York City with his wife and two children.

Visit The Scottos on the web @ frescobyscotto.com

Secret Sauce Rewind:

• Elaina Scotto's Buttermilk Panna Cotta with Fresh Spring Berries
• Anthony Scotto's Pistachio Crusted Sea Bass with Salsa Verde and Roasted Artichokes