Italian summer grilling recipes from the Scottos

Looking to class up the grill? Fire it up with flavor! Marion, Anthony, Rosanna, John and Elaina, of the New York restaurant Fresco by Scotto, share their recipes for delectable entrées and desserts from Italy — including herbed salmon and butterscotch banana pouches:

Grilled Brick Chicken
Servings:

8 servings

Ingredients

    • 4 (2-pound) semi-boned whole chickens split in half, thigh and breast bone removed
    • Nonstick vegetable oil spray
    • 8 bricks, each wrapped in foil
    • 1/4 cup lemon juice
    • 4 garlic cloves, crushed
    • 11/2 cups extra virgin olive oil
    • 1 teaspoon fresh oregano
    • 1 teaspoon chopped rosemary
    • Salt and pepper to taste

Preparation

Baking Directions:

Herbed Salmon Rollatina
Servings:

4 servings

Ingredients

    • 1 (2-pound) salmon filet, skin removed
    • 1 cup bread crumbs
    • 6 cloves garlic, chopped fine
    • 3 tablespoons basil, chopped fine
    • 3 tablespoons parsley, chopped fine
    • 3 tablespoons shallots, chopped fine
    • 3 tablespoons chives, chopped fine
    • 1/4 pound butter
    • 1/2 cup extra virgin olive oil
    • Salt and pepper to taste
    • Aluminum foil

Preparation

Baking Directions:

Butterscotch Banana Pouches
Servings:

(1 pouch per person)

Ingredients

    • 1 banana, quartered
    • 3 tablespoons light brown sugar
    • 2 tablespoons unsalted butter
    • Pinch cinnamon

Preparation

Baking Directions:

Almond Pound Cake

Ingredients

    • 1 1/4 cups cake flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 9 ounces chilled almond paste
    • 1 1/2 cups chilled granulated sugar
    • 1 1/4 cups chilled unsalted butter, cut into pieces
    • 6 large chilled eggs

Preparation

Baking Directions:

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