Food has always been a focal point in our family’s
life. Some people eat to live, but we live to eat.
Elaina, Marion, Rosanna and Anthony Scotto, Jr.
Most of the recipes are simple, but you will find that the
flavors are robust. We hope that you will have as much
pleasure in preparing and eating these recipes as we
have had over the years. — Marion, Elaina, Rosanna
and Anthony Scotto, Jr.
Italian Cheese Bread (6 servings)
Ingredients
1 loaf Italian bread, sliced ½ inch thick
1 cup extra virgin olive oil
8 ounces Parmigiano Reggiano, grated
4 to 5 cloves garlic, crushed
Procedure
1. Preheat the oven to 350°F. Rub garlic on both sides of bread thoroughly. Using a
pastry brush, coat each slice of bread on both sides with olive oil.
2. Sprinkle a heaping tablespoon of Parmigiano Reggiano onto each slice of bread.
3. Place the bread slices on a baking sheet and bake for 3 to 5 minutes until the cheese
bubbles and melts, or lightly browns. Serve warm.
Lentil Soup with Sausage and Escarole (6 servings)
For the Soup
3 tablespoons olive oil
6 ounces sweet Italian sausage, casings removed and coarsely chopped
1 cup finely diced carrots
1 cup finely diced onions
1 cup finely diced fennel (about 1 small bulb)
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes
10½ ounces dried brown lentils
2 quarts chicken stock
10½ ounces escarole (chicory), washed and chopped (about 6 cups)
5 tablespoons freshly grated Parmesan cheese
Salt to taste
Finely chopped fresh flat-leaf parsley, for garnish
Procedure
1. In a large stock pot, heat the olive oil over medium-high heat. Add the
sausage, carrots, onions, fennel, garlic, and red pepper flakes and cook,
covered, for about 12 minutes, until the sausage begins to brown and
render its fat.
2. Add the lentils and chicken stock and bring to a boil. Reduce the heat to
medium and simmer, uncovered, for 20 minutes. Add the escarole and
cook for about 25 minutes, or until the lentils are very soft. Stir in the
cheese and season to taste with salt. Ladle the soup into bowls and
garnish with parsley.
Bittersweet Chocolate Pudding Cake with
Butterscotch Sauce (10 servings)
For Chocolate Pudding Cake
1¾ cup all purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup plus 2 tablespoons unsweetened cocoa powder
1 cup butter
1¾ cups firmly packed light brown sugar
4 eggs
1 teaspoon vanilla extract
¾ cup hot water
For Butterscotch Sauce
2 cups firmly packed light brown sugar
1 cup butter
1 cup heavy cream
3 tablespoons light corn syrup
1. To make chocolate pudding cake: Sift together the flour, salt, baking powder, and
½ cup of the cocoa powder.
2. In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until
light. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Stir in the flour mixture.
3. Preheat the oven to 350°. Lightly grease a 2-quart baking dish. Spoon the batter into
the dish.
4. In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons
cocoa powder and the hot water. Pour the liquid over the batter and place the baking
dish into a larger pan. Place the pan in the oven and pour enough hot water into the
pan to reach halfway up the sides of the baking dish.
5. Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull
away from the sides of the baking dish.
6. To make butterscotch sauce: Combine all the ingredients in a medium saucepan,
bring to a boil, and remove from the heat. Serve the pudding warm with the warm
butterscotch sauce.
Tiramisu (6 to 8 servings)
Ingredients
3 large eggs, separated
¾ cup granulated sugar
1 (8-oz) container mascarpone cheese
1 pinch of salt
½ cup chilled heavy cream
2 cups brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 Italian ladyfingers, 6 ounces each
2 tablespoons cocoa powder
¼ cup bittersweet chocolate shavings
Procedure
1. Whip egg yolks and ½ cup granulated sugar in a large bowl until pale
yellow and tripled in volume, about 2 minutes. Add in mascarpone and
whip for 1 minute more until just combined.
2. Whip egg whites with a pinch of salt in another bowl until soft peaks form.
Add remaining ¼ cup sugar a little at a time while beating, then continue
to beat egg whites until stiff peaks form.
3. Whip heavy cream in another bowl until soft peaks form. Gently fold
cream into mascarpone mixture, then fold in egg whites.
3. Stir together coffee and Marsala wine in a shallow bowl. Dip 1 ladyfinger
in coffee mixture, soaking it on each side, and transfer to an 8-inch glass
baking dish (2-quart capacity). Repeat with 8 more ladyfingers and
arrange in bottom of dish.
4. Spread half of mascarpone mixture evenly over ladyfingers. Make
another layer with remaining ladyfingers and mascarpone mixture. Chill
tiramisu, covered, at least 6 hours.
5. Just before serving, sprinkle with cocoa powder and garnish with
chocolate shavings.
Italian Wedding Soup (6 servings)
For the Meatballs
1 pound ground beef
1 cup dried bread crumbs (store-bought are fine)
1 egg
2 tablespoons chopped fresh parsley
½ cup grated parmesan cheese
1 teaspoon Kosher salt
pinch of pepper
2 tablespoons cold water
For the Soup
½ cup olive oil
1 cup dried onions
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes
2 quarts chicken stock
1 cup diced carrots
1 cup diced celery
½ cup diced zucchini
1 pound escarole, chopped
5 tablespoons grated parmesan cheese
salt
Procedure
1. To make the meatballs: Place the ground beef in a large bowl.
2. Add the bread crumbs, egg, parsley, cheese, salt, and pepper.
3. With wet, cold hands mix the ingredients together well.
4. Add the cold water. Form the mixture into about 18 one-inch meatballs.
Set aside.
5. To make the soup: In a large stockpot, heat the olive oil over medium
heat and sauté the onions until they are translucent. Add the garlic and
red pepper flakes and sauté for about 5 minutes, or until the onions are
glazed.
6. Add the chicken stock and bring the soup to a boil over high heat. Add the
carrots, celery, onions, and zucchini, lower the heat, and simmer for about
1½ hours, or until the vegetables are tender.
7. Add the meatballs and escarole and simmer for 20 minutes. Stir in the
cheese and season to taste with salt. Serve warm.
Tagliolini with Rock Shrimp, Zucchini and Toasted
Bread Crumbs (6 servings)
Ingredients
4 tablespoon extra virgin olive oil
1 pound Tagliolini pasta
½ tablespoon chopped garlic
½ teaspoon pepper flakes
½ tablespoon chopped shallot
2 zucchini diced small
½ pound Rocked shrimp, cleaned
2 bunch fresh basil
1 cup white wine
4 tablespoons toasted bread crumbs
2 cups of zucchini puree
salt and pepper to taste
Zucchini Puree
1 tablespoon extra virgin olive oil
2 onions, diced
1 tablespoon chopped garlic
½ cup white wine
2 zucchini, diced small
2 cups clam juice
salt and pepper to taste
1. Sauté garlic, onion and zucchini in olive oil. Add white wine and reduce to half. Add
clam stock and reduce to half again. Add salt and pepper to taste. Puree and strain
through sieve.
Procedure
1. Cook pasta in boiling salted water for 6 minutes.
2. Sauté shallots, garlic, zucchini and shrimp in olive oil over medium heat. Deglaze with
white wine.
3. Add zucchini puree, pasta and mix very well. Top with toasted bread crumbs.
Polenta
2 cups whole milk
1 cup heavy cream
1½ cups instant polenta
½ cup mascarpone
½ cup grated Parmesan cheese
Salt and pepper
1. To make the polenta, heat milk and heavy cream in a large pot and bring to a
boil then reduce heat to a simmer. Slowly add the polenta stirring constantly
for 6 to 7 minutes, or until the liquid has been absorbed.
2. Remove from heat, stir in mascarpone and parmesan, and season with salt
and pepper to taste.
3. Portion the polenta into bowls and top with the bolognese sauce.
Creamy Polenta with Veal and Chicken Bolognese
Spaghettini alle Vongole (6 servings)
Bolognese
1½ pounds dried spaghetti
¾ cup olive oil
¾ cup dry white wine
1½ teaspoons chopped garlic
¾ teaspoon crushed red pepper flakes
3 tablespoons chopped flat leaf parsley, plus more for garnish
3 pounds, manila, littleneck, or cherrystone clams, well scrubbed
18 pieces oven roasted tomatoes or dry packed sundried tomato halves,
roughly chopped
Salt to taste
(6 to 8 servings)
½ cup olive oil
1 large carrot, chopped fine
1 medium onion, chopped fine
1 large bulb fennel, chopped fine
1 teaspoon crushed red pepper flakes
3 large garlic cloves, finely chopped
1 pound ground chicken
1 pound ground veal
2 cups tomato sauce
1 cup white wine
2 cups veal stock
Salt and freshly ground black pepper
¼ cup butter
½ cup Parmesan cheese
Salt and pepper
1. In a large saucepan, heat the olive oil over low heat. Add the carrot, onion, fennel, red
pepper flakes and garlic. Simmer for about 15 minutes, or until the moisture
evaporates, stirring occasionally.
2. In the same pot, brown the chicken and veal then add the tomato sauce, white wine,
and veal stock to the saucepan. Stir to mix and simmer over medium to high heat,
stirring occasionally, for 1½ hours or until the sauce thickens and is reduced by one
quarter. Remove from heat, stir in the butter and Parmesan cheese. Season with salt
and pepper.
Ingredients
Procedure
1. Bring a large pot of lightly salted water to a boil and cook the pasta for 6 to 8 minutes,
until barely al dente. Drain, reserving ½ cup of the cooking water.
2. In a large sauté pan, heat the olive oil over medium to high heat. Add the wine, garlic,
red pepper flakes, parsley, and clams. Cover and cook for 3 to 4 minutes, until the
clams open. Discard any that do not open.
3. Add the pasta, tomatoes, and reserved cooking water and cook for 3 to 4 minutes, until
the water has almost evaporated. Season to taste with salt. Transfer to a serving
platter and garnish with parsley.
Braised Short Ribs of Beef with Mashed Potatoes
(4 servings)
Ingredients
½ cup olive oil
6 pounds short ribs of beef, cut 2 inches wide
freshly ground black pepper to taste
1 cup prosciutto, diced
1½ cups finely grated carrots
2 cups finely grated onion
1 cup finely grated fennel (1 trimmed bulb)
¼ cup chopped garlic
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1½ cups tomato puree
1 cup red wine
1 cup beef stock
1½ teaspoons crushed red pepper flakes
salt and pepper to taste
Procedure
1. In a large, heavy skillet, heat the oil over medium-high heat. Season the
short ribs with salt and pepper and put about a third of them into the
skillet. Sear them for 2 to 3 minutes on each side. Until browned, and
transfer to a roasting pan. Sear the remaining ribs in batches, taking care
not to crowd the pan with the ribs.
2. Reduce the heat to low, add the prosciutto to the same skillet, and cook
for 10 to 12 minutes, until the fat is rendered. Carefully pour off the fat and
discard, keeping the prosciutto in the skillet.
3. Add the carrots, onion, fennel, and garlic and cook, covered, for about 20
minutes, until the vegetables soften. Add the lemon and orange zest,
tomato puree, wine, stock, and red pepper flakes. Season to taste with
salt if necessary and continue to cook for about 5 minutes longer.
4. Preheat the oven to 375°.
5. Pour the sauce over the ribs in the roasting pan, making sure they are
nearly covered. If necessary, add more stock or water so that the liquid
comes three-quarters of the way up the sides of the ribs. Cover tightly with
aluminum foil and bake for 1½ hours. Remove the foil and bake for about
1 hour longer, until the ribs are very tender.
6. Transfer the ribs to a warm serving platter. Pour the sauce remaining in
the pan into a saucepan, bring to a boil over medium-high heat, and cook
until reduced to about 3 cups. Serve the ribs with the sauce.
Mashed Potatoes
2 pounds Yukon Gold Potatoes peeled, cut in quarters
1 cup heavy cream
6 tablespoons unsalted butter
Kosher salt to taste
1. In a 6-quart pot, cover potatoes with water and cook until potatoes are
soft all the way through. Drain and cover to keep warm.
2. In a 1-quart pot, heat the heavy cream and butter until hot, stirring
frequently.
3. Add the hot butter and cream to the warm potatoes and smash with a
potato masher or large fork until you get a lumpy consistency. Season
with salt and pepper to taste and set aside.
Chicken Cacciatore (6 servings)
Ingredients
1 whole 3-pound chicken
¾ cup canola oil
½ cup flour
1 tablespoon chopped garlic
1 cup chopped onion
1 cup button mushrooms, cut in half
2 cups diced red and yellow peppers
½ cup kalamata olives, whole and pitted
¼ cup red wine vinegar
2 cups tomato sauce
1 cup chicken or veal stock
½ bunch fresh basil, finely cut
salt and pepper
Procedure
1. Cut chicken into 8 pieces leaving bone in and skin on. Season flour with
salt and pepper to taste and lightly dust the chicken. Pan sear in ¼ cup
olive oil until golden brown. Set aside.
2. In the same pan, heat the remaining olive oil and sauté garlic and onions
until light brown. Add mushrooms, peppers, kalamata olives and sauté for
5 minutes. Deglaze with red wine vinegar.
3. Add tomato sauce, chicken stock and simmer over a low heat. Add
chicken and cook for approximately 30 minutes. Add basil and season
with salt and pepper to taste.