Recently in The Scottos Category
December 21, 2007
The Scottos of Manhattan's Fresco by Scotto and Fresco on the Go are sharing their favorite simple recipes for a delicious Christmas Eve dinner: Cheese Lasagna, Zuppa di Pesce, and Nutella Mousse Parfait.
Their three-course holiday meal includes a creamy cheese lasagna, combining layers of Ricotta, Mozzarella, Parmigiano Reggiano with a homemade tomato sauce, a zuppa di pesce with shrimp, clams, mussels, codfish and calamari in a lightly spiced tomato white wine broth with Cannellini beans, and finishes with a scrumptious Nutella mousse parfait—a chocolate hazelnut mousse layered with whipped mascarpone cream.
Have a happy holiday with these dishes from the Scotto family! Here's how:
Procedure: Cheese Lasagna
- To make the lasagna: Mix ¾ of the mozzarella, 1 cup of the Parmigiano Reggiano, and the ricotta in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.
- Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock in cold water.
- Preheat the oven to 350°F. Pour 1 cup of the hot tomato sauce in the bottom of an 8x12-inch baking pan. Place a pasta sheet over the layer of sauce, cutting the sheet to fit if necessary.
- Spread ⅓ of the cheese mixture over the pasta. Add some of the sauce and sprinkle with the remaining ¼ of the mozzarella and Parmesan. Repeat the layers of sauce, pasta, and cheese, two more times.
- Spread the remaining cup of tomato sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the sauce.
- Bake the lasagna for 1 hour or until the top is golden.
- To make the sauce: In a large saucepan over medium heat, heat the olive oil. Add the garlic and onions, and cook, stirring, for 3 minutes, or until the garlic just begins to turn golden brown.
- Increase the heat to medium-high, add the tomatoes, red pepper flakes, and salt and pepper, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed. Stir in the fresh basil.
Makes 6 servings.
Procedure: Zuppa di Pesce
- In a large sauté pan over medium heat, sauté the carrot, onion, celery, leek, fennel, and tomatoes in 2 tablespoons of the olive oil. Add the red pepper and oregano.
- Deglaze the pan with the white wine and reduce to half over medium heat. Add the clam juice and cook over medium to low heat for 15 to 25 minutes. Season with salt and pepper.
- In a large sauté pan over low heat, sauté the garlic in the remaining olive oil for 2 minutes, or until golden brown. Pan-sear the fish and seafood at the same time and sauté for 2 minutes until golden brown on each side. Add the sauce and beans, and cook for about 15 minutes over low heat. Add extra clam juice if necessary if it seems too dense.
- Garnish with diced red and yellow tomatoes, cannellini beans and basil.
Makes 6 servings.
Procedure: Nutella Mousse Parfait
- For the Mousse: Whip Nutella and mascarpone until smooth.
- In a separate bowl, whip cream and Frangelico till stiff peaks form.
- Fold cream into Nutella mixture and pour into dessert cups.
- Cover with plastic wrap and chill overnight.
- For the Mascarpone: Whip until stiff.
- Starting with the chocolate pudding, alternate layers of pudding and mascarpone cream, finishing on top with mascarpone.
- Garnish with chocolate shavings.
Bonus Recipe:
Procedure: Struffoli with Honey
- Beat eggs, salt and rye with a wooden spoon.
- Make a well of flour on a pastry board. Add egg mixture and knead dough until all of the egg mixture is absorbed.
- Cover dough and let stand for 20 minutes.
- Take a piece of dough and roll out to a cylinder about the thickness of a pencil. Cut off small pieces and deep fry.
- After all the frying is done: In a large pot, heat 4 cups of honey with the juice of 1 lemon and 1 cup of chopped walnuts.
- Pour melted honey over Struffoli and stir to coat.
Makes 12 to 15 servings.
 | Struffoli are an Italian specialty typically served at Christmas and Easter. |
More on The Scottos:
Visit The Scottos on the web @ frescobyscotto.com.
Scotto Secret Sauce Rewind:
- Bread and Ricotta Dumplings with Genovese Sauce
- Video: Watch the Scottos prepare this dish on TODAY
- Buttermilk Panna Cotta with Fresh Spring Berries
- Spring Salad & Warm Goat's Cheese Crostini
- Pistachio Crusted Sea Bass with Salsa Verde & Roasted Artichokes
- Video: Watch the Scotto's trip to Italy on TODAY
By overwhelming request, the Scotto family shares their Columbus Day recipe for Bread and Ricotta Dumplings with Genovese Sauce, as featured on TODAY:
Procedure: Dumplings
- Put ricotta in a fine strainer set over a bowl, cover with plastic wrap and refrigerate for 8 hours or overnight. The cheese will become dry and firm.
- In a large bowl, combine ricotta, flour, eggs, parmesan, bread crumbs, parsley and black pepper. Stir together gently until a soft dough forms. Add a little more flour if the dough is too sticky.
- Dust hands with flour and shape into the size of small golf balls using approximately 2 tablespoons of dough for each one. Place dumplings on a floured baking sheet.
- In a large pot, bring 6 quarts lightly salted water to a boil. Set up an ice bath next to stove filled with ice and water.
- Gently place dumplings in pot of boiling water; do not over crowd so dumplings are able to float freely. Cook until they rise to the surface, about 6 minutes. Scoop them out of pot with a wire skimmer and transfer to ice bath. When cool, drain, transfer to a bowl and toss with olive oil; set aside.
Procedure: Sauce
- In a 12-inch sauté pan, heat olive oil over medium to high heat until hot.
- Add garlic, onion, anchovy, olives, capers, red pepper and oregano; cook together until light in color and translucent.
- Add red wine and cook for 2 minutes, then add tomato sauce and lower heat.
- Simmer for additional 10 to 15 minutes then finish sauce with fresh lemon zest, reason with salt and pepper.
To Assemble and Serve
- Preheat oven to 400°.
- Place dumplings in an oven proof casserole dish. Cover dumplings with sauce, sprinkle with grated parmesan cheese and bake in oven for 20 minutes.
- Serve as soon as the dumplings are removed from oven. The dumplings can also be placed in individual gratin dishes and served the same way.
Makes 6 servings.
Watch the Scottos cook up this recipe on TODAY:
Scottos Columbus Day Recipes:
October 8, 2007
It's Columbus Day and our favorite Italian family, The Scottos of Manhattan's FRESCO by Scotto® and FRESCO on the go®, are back on Secret Sauce to share another simple recipe for your kitchen, Three Cheese Polenta Gratin alla Genovese.
Elaina Scotto says about this multi-purpose dish, "If you're feeling like you need a pick me up, try this polenta gratin. You will love it. It’s comfort food at it’s best! The best part—it’s simple to make. It works well as a side dish or an appetizer. Happy Columbus Day!"
Here's how:
Procedure:
- Preheat oven on broil setting.
- Bring water, olive oil, and milk to a boil in 4-quart sauce pan. Add polenta in a thin stream, stirring constantly with a whisk. Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.
- Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt. Season with salt and pepper.
- Butter 8x12-inch casserole or gratin dish evenly. Pour hot polenta into casserole and spread evenly with a spatula.
- Sprinkle grated parmesan cheese evenly across top of polenta.
- Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown. Remove from oven, set aside for 5 to 7 minutes, and then serve. Letting polenta rest will allow cheese to melt evenly inside casserole which also needs to cool down because of it being so hot.
Makes 6 to 8 servings.
Watch the Scottos cook up this recipe on TODAY:
More on The Scottos:
Visit The Scottos on the web @ frescobyscotto.com.
Scotto Secret Sauce Rewind:
- Elaina Scotto's Buttermilk Panna Cotta with Fresh Spring Berries
- John Scotto's Spring Salad with Baby Spinach, Peas, Mint & Warm Goat's Cheese Crostini
- Anthony Scotto's Pistachio Crusted Sea Bass with Salsa Verde and Roasted Artichokes
- Video: The Scotto's Trip to Italy on TODAY
August 16, 2007
The tradition of FRESCO by Scotto® recipes for your very own kitchen continues here at Secret Sauce!
Now, it's Anthony Scotto of the Scotto Family's turn to share his favorite recipe, Pistachio Crusted Sea Bass with Salsa Verde and Roasted Artichokes:
Procedure: Sea Bass
- Season the fish with salt and pepper
- Brush one side of each fillet with the mustard, then lightly coat that side with pistachios.
- Lay the fillets on a baking sheet, coated side up, and bake for 6 to 7 minutes, or until golden brown.
Procedure: Roasted Baby Artichokes
- Cut artichokes in half and toss with olive oil, salt and pepper.
- Place on a baking tray and roast at 400°F for 30-40 minutes or until golden and tender.
Procedure: Salsa Verde (Makes 1 cup):
- Finely chop the herbs, garlic, capers and anchovies and place in a bowl.
- Whisking well, drizzle in the vinegar, then the oil. Flavor with mustard, salt and freshly ground black pepper.
- Store, covered, in the refrigerator.
To Assemble:
- For each serving, place some of the artichokes in the center of the plate, top with a fillet of sea bass and garnish with salsa verde.
Yields 6 servings.
About the Chef:
Anthony, Jr. was born in the borough of Brooklyn. He attended Packer Institure, Adelphi Academy, St Paul’s and Wagner College.
Anthony, Jr. is the Chief Operating Officer of Fresco by Scotto®. He runs the front of the house as well as the kitchen staff. He is passionate about his wines and has created an award wining wine list at Fresco.
Anthony, Jr. began his career at Le Perigord Restaurant then joined the Sheraton Hotel in New York City as Banquet Manager and held the position for seven years. Anthony opened the first California franchise for Bobby Rubino's Restaurant in San Francisco. He then moved to Los Angeles, California and opened Bar One Nightclub.
Mom begged Anthony to come home to New York City and Fresco by Scotto® was born. Anthony 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
- John Scotto's Spring Salad with Baby Spinach, Peas, Mint & Warm Goat's Cheese Crostini
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.
About the Chef:
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
May 15, 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, Elaina Scotto of the Scotto Family shares her favorite recipe for Buttermilk Panna Cotta with Fresh Spring Berries for you to enjoy as a sweet summer dessert:
Procedure:
- Combine lemon juice and ½ cup sugar in a small heavy sauce pan.
- Cook over high heat (swirling) until sugar caramelizes.
- Carefully add hot water (caution, it will splatter). Pour evenly over the bottom of 2-quart ring mold.
- Combine heavy cream and 1 cup sugar in a sauce pan and heat until sugar dissolves.
- Sprinkle gelatin powder over buttermilk.
- Set aside for 5 minutes to soften.
- Gently heat until gelatin dissolves.
- Combine cream mixture and buttermilk mixture, and add vanilla extract.
- Pour into prepared ring mold and refrigerate overnight.
- Remove from mold, place on serving platter and garnish with fresh berries.
About the Chef:
Elaina Scotto is Vice President of FRESCO by Scotto® RESTAURANT.
Her responsibilities include managing all aspects of FRESCO on the go® as well as working at the main restaurant. She is also in charge of Public Relations and Coordinating family appearances and presentations. She is spearheading the expansion of FRESCO on the go®. A second location is in the process of being built and will be open by September ’07.
Elaina was previously in public relations in the fashion industry. She worked for such designers as Mary Ann Restivo, Bill Robinson, and Yves Saint Laurent.
Elaina was the national spokesperson for Barilla Pasta. She was the voice and name behind the radio ads which ran in 1999. She also was featured in a national ad for Illy Café.
Elaina is a graduate of American University in Washington D.C. She spent one year abroad in Italy at the University of Rome. She lives in New York City with her husband and two children.
