Cooking up more tasty ways to use leftovers

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

6 servings

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.

208236486048106048254554all purpose flour0.5cup1/2 cup all-purpose flourextra virgin olive oil2tablespoon2 tablespoons extra-virgin olive oilgarlic cloves, crushed33 garlic cloves, crushedmushrooms, sliced1cup1 cup mushrooms, slicedlarge onion, chopped11 large onion, chopped(1/4 stick) butter3tablespoon3 tablespoons (1/4 stick) butterbeef stew meat, cut into 1-inch cubes2pound2 pounds beef stew meat, cut into 1-inch cubesdry red wine0.75cup3/4 cup dry red winebeef broth2cup2 cups beef brothdried oregano1tablespoon1 tablespoon dried oreganocarrots, diced1cup1 cup carrots, dicedsmall red skin potatoes, cut in half1pound1 pound small red skin potatoes, cut in halfSalt and pepper to taste

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.

NBC News video

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Beef Stew Lasagna with Béchamel Sauce

12 servings


  • For béchamel sauce

    • 3 cups whole milk
    • 1/4 teaspoon freshly grated nutmeg
    • 6 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • Salt and pepper to taste
  • For lasagna

    • 2 tablespoons unsalted butter to grease lasagna pan
    • 1 pound dried lasagna sheets
    • 2 cups diced mozzarella cheese
    • 11/2 cups grated Parmesan cheese
    • 1 cup ricotta
    • 2 large eggs
    • 2-3 cups leftover beef stew less the liquid
    • Salt and pepper to taste


Baking Directions:

1. To make béchamel sauce: Combinethe milk and nutmeg in a small saucepan and bring to a boil over medium heat. Whisk in flour and 2 tablespoons butter until the sauce is smooth. Reduce heat and simmer uncovered for about 8 minutes until sauce is thick. Season with salt and pepper, cover and set aside. 1. To make lasagna: In a large bowl, combine mozzarella, 1 cup Parmesan cheese, ricotta and eggs; mix well. 2. Bring to a boil a large pot of lightly salted water; cook lasagna sheets for 8 minutes till al dente. 3. Add 1 teaspoon of olive oil to the boiling water to prevent lasagna sheets from sticking. Drain and separate the sheets to cool. 4. In an 8x12-inch baking pan that is at least 2 inches high, grease pan with butter. 5. Line pan with a layer of lasagna, spread half the cheese mixture over the pasta, top with leftover beef stew that is at room temperature. 6. Lay a second layer of pasta and use the remaining cheese mixture with the beef stew. 7. Lay a third layer of pasta sheets and top with béchamel sauce and sprinkle with ½ cup Parmesan cheese. 8. Bake uncovered in 350° oven for 35 minutes until top is golden brown. Let lasagna stand for 10 to 15 minutes before serving.

Nutella Cookies

36 cookies


    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 cup butter
    • 1/2 cup Nutella
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 1/2 teaspoon vanilla
    • 1 egg


Baking Directions:

1. Sift together flour, salt and baking powder; set aside. 2. Cream butter, Nutella and sugars; beat in vanilla and egg. 3. Stir in flour mixture, blending well. 4. Shape mixture into ¾-inch balls. Place on greased baking sheets and bake cookies at 375° for about 10 to 12 minutes.

Nutella Mousse Tart

6 servings


  • For the crust

    • 1 1/2 cups Nutella cookie crumbs
    • 1/4 cup sugar
    • 1/4 cup flour
    • 1 stick (4 ounces) butter, melted
  • For the filling

    • 2 jars Nutella
    • 1 cup mascarpone
    • 1 1/2 ounces Frangelico
    • 2 cups heavy cream


Baking Directions:

1. To make crust:In a large bowl, combine cookie crumbs, sugar, flour and butter. Mix well and press into 9- or 10-inch pie pan. Bake at 350° for 15 minutes; cool completely.2. To make filling: Whip Nutella and mascarpone until smooth. 3. In a separate bowl, whip cream and Frangelico till stiff peaks form. 4. Fold cream into Nutella mixture and pour into prepared pie crust. 5. Cover with plastic wrap and chill overnight. Serve with whipped cream.