Looking for an innovative way to get your family actually craving leftovers? Chefs Marion, Anthony, Rosanna, John and Elaina of the New York City restaurant Fresco by Scotto share mouthwatering gourmet recipes from day-old dishes.
From the Risotto with Veal Meatballs recipe, learn how to make Risotto Cake with Veal, Mozzarella and Parmesan Cheese topped with Whipped Mascarpone. From the Hearty Beef Stew recipe, you can then make Beef Stew Lasagna with Béchamel Sauce. And lastly, for dessert, discover how to make Nutella Mousse Pie from Nutella Cookie leftovers.
Hearty Beef Stew with Red Wine Scotto Family
1. Season beef with salt and pepper, then toss with flour in medium bowl, shake off excess.
2. Heat olive oil in heavy large pot over medium to high heat. Add the garlic, onions and mushrooms; sauté for about 1 minute, then discard garlic. Add butter to same pot and let melt. Working in batches, add beef to pot and sauté until brown, about 6 minutes per batch.
3. Using slotted spoon, transfer beef to bowl. Add wine, beef broth and oregano to pot, scraping up any browned bits. Return beef and any accumulated juices to pot; bring to low simmer, cover and cook for 45 minutes. Add carrots and potatoes to stew; cover and simmer for an additional 30 to 45 minutes or until beef is fork-tender. Season with salt and pepper and serve.
Cook up a Scotto fall harvest
Sept. 18: Our favorite Italian family takes over the TODAY kitchen to make some delicious and meaty meals for the new season.