Cook up this fall feast for friends and family

Want to create a fall feast for your family and friends? Marion, John, Rosanna, Anthony and Elaina Scotto, from the wonderful Manhattan restaurant Fresco, have just the answer. They were invited to appear on “Today” to share some of their favorite dishes featuring the season's freshest foods. Check out their recipes:

Baked Figs Stuffed with Gorgonzola and Pine Nuts with Prosciutto and Grilled Romaine
Servings:

Serves 4

Ingredients

  • For Romaine

    • Preheat grill to highest setting
    • 3 heads of romaine hearts, cut into quarters lengthwise, lightly brushed with extra virgin olive oil, and seasoned with salt and pepper to taste
    • For Figs
    • 12 ripe seasonal figs
    • 5 ounces Gorgonzola Cremificato, cut into 1/2-inch cubes
    • 1/4 cup toasted pine nuts, rough chopped
    • 1 tablespoon fresh thyme, chopped fine
    • 1 tablespoon honey (to drizzle on figs after they are baked)
    • 4 to 5 ounces thinly sliced Prosciutto di Parma

Preparation

Baking Directions:

Pappardelle with Duck and Wild Mushroom Ragu
Servings:

Serves 6

Ingredients

    • 1 pound boneless duck meat, breast and legs, skin on, cut into 1/2-inch chunks
    • 1/4 cup extra virgin olive oil
    • 1 onion, finely chopped
    • 1 carrot, finely chopped
    • 1 celery stalk, finely chopped
    • 6 garlic cloves, rough chopped
    • salt and pepper to taste
    • 1 pound mixed seasonal wild mushrooms (available in September: Puff Ball, Hen of the Woods, Chanterelles; if unavailable, use combination of oyster, shiitake, and crimini mushrooms)
    • 1 (6 ounce) can tomato paste
    • 3 cups dry red wine
    • 2 cups good quality poultry stock
    • 3 sprigs rosemary
    • 1 pound fresh or dry pappardelle pasta
    • Parmesan cheese for grating

Preparation

Baking Directions:

Torta Di Mele Della Nonna (Grandma's Apple Cake with Figs, Dates, Raisins and Pine Nuts)

Ingredients

  • For the Apple Mixture

    • 12-inch diameter round cake pan
    • 3 large Granny Smith apples
    • juice of 1/2 lemon
    • 1/2 cup dried figs, chopped
    • 1/2 cup dates, pitted and chopped
    • 1/2 cup raisins
    • 1/2 cup toasted pine nuts
    • 1 teaspoon ground cinnamon
    • 1/2 cup vin santo
  • For the Cake

    • 1 1/4 sticks (5 ounces) unsalted butter
    • 3 eggs
    • a pinch of salt
    • 4 tablespoons granulated sugar
    • 1 teaspoon vanilla extract
    • grated zest of 1 lemon
    • 3 tablespoons whole milk
    • 1 cup cake flour
    • 2 teaspoons baking powder
    • 1 cup pine nuts

Preparation

Serving Directions:

Marinated and Grilled Lamb Chops alla Romana (Braised Swiss Chard and Cannellini Beans)
Servings:

Serves 4

Ingredients

  • For the Lamb Chops

    • Preheat grill to highest setting
    • 8 to 12 lamb rib chops
    • salt and pepper to taste
    • 1/2 teaspoon chili pepper flakes
    • 2 tablespoons fresh rosemary leaves, chopped fine
    • 2 tablespoons extra virgin olive oil
    • pinch of sea salt
    • 3 fresh lemons cut in half
  • For the Braising Greens

    • 1/4 cup extra virgin olive oil
    • 4 cloves garlic, thinly sliced
    • 3 whole shallots, peeled, thinly sliced
    • 1/2 teaspoon chili pepper flakes
    • 1 head swiss chard, cut crosswise into 3/4-inch wide ribbons, washed, and dried (Note: Escarole or any other hearty, heavy leaf green can be substituted. Use kale, dandelions, turnip tips or all four.)
    • salt and pepper to taste
    • juice of 1 fresh lemon
  • Cannellini Al Aglio Olio

    • 1 pound dried cannellini beans, presoaked for 6 hours
    • 4 tablespoons extra virgin olive oil
    • 1 small onion, chopped fine
    • 3 garlic cloves, minced
    • 1/2 cup dry white wine
    • salt and pepper to taste
    • 1 sprig fresh rosemary
    • 2 bay leaves

Preparation

Baking Directions:

Halibut Saltimbocca alla Romana (Roman Style Halibut Steak)
Servings:

Serves 4

Ingredients

    • 4 halibut filets, 6 ounces each, boned, and skinned
    • 4 whole sage leaves
    • 4 thin slices Speck (Smoked ham from Trentino, Italy)
    • all purpose flour for dusting
    • salt and pepper for seasoning
    • 4 tablespoons unsalted butter
    • 1 tablespoon extra virgin olive oil
    • 3/4 cup dry white wine
    • 4 lemon wedges for garnish

Preparation

Baking Directions:

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