'One Pot' meals offer less complicated cooking

The Scottos are known for their delicious dishes, but say cooking doesn't always need to be complicated. These four recipes provide a variety of taste, without forcing you to pull off a circus act in the kitchen.

Beef short rib stew
Servings:

Four to six servings

Ingredients

    • 1 cup olive oil
    • 1 cup all-purpose flour seasoned with salt and pepper
    • 8 pounds short ribs of beef, cut 2 inches wide
    • 6 ounces pancetta, diced (about 1 cup)
    • 1/4 cup chopped garlic (about 3 to 4 cloves)
    • 1 cup chopped onion (about 1 onion)
    • 1 cup red wine
    • 3 quarts beef stock
    • 1 cup chopped carrots (about 2 carrots)
    • 8 small Yukon Gold Potatoes, left whole
    • 1 cup chopped fennel (1 trimmed bulb)
    • Salt and freshly ground black pepper

Preparation

Baking Directions:

In a large, 8-quart stock pot, heat the oil over medium-high heat. Dust the short ribs in seasoned flour and place in the pot. Sear them for 2 to 3 minutes on each side, until browned. Sear ribs in batches, and set aside on a platter, taking care not to crowd the pot with the ribs. Reduce heat to low, add pancetta, garlic and onions to the pot, and cook for 4 to 5 minutes, then add the ribs, red wine and beef stock; simmer covered for 1 hour. Then add carrots, potatoes, fennel, cook, covered, for 1 more hour; total cooking time about 2 hours. Season to taste with salt and pepper. Transfer the ribs and vegetables to a warm serving platter and serve.

Italian wedding soup
Servings:

Six to eight servings

Ingredients

  • For the meatballs

    • 1/2 pound ground veal
    • 1/2 pound ground chicken
    • 1 cup dried bread crumbs (store-bought are fine)
    • 1 egg
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup grated parmesan cheese
    • 1 teaspoon Kosher salt
    • Pinch of pepper
    • 2 tablespoons cold water
  • For the soup

    • 1/2 cup olive oil
    • 1 cup diced onions
    • 2 tablespoons chopped garlic
    • 2 quarts chicken stock
    • 2 cups diced carrots
    • 2 cups diced celery
    • 1 cup diced zucchini
    • 1 pound escarole, chopped
    • 1/2 cup grated parmesan cheese
    • Salt and pepper (to taste)

Preparation

Baking Directions:

To make the meatballs: Place the ground veal and chicken in a large bowl. Add the bread crumbs, egg, parsley, cheese, salt, and pepper. With wet, cold hands mix the ingredients together well. Add the cold water into the mixture then form into about 18 one-inch meatballs, then set aside. To make the soup:In a large stockpot, heat olive oil over medium heat, add the garlic and onions and sauté for about 3 to 5 minutes. Add the chicken stock and bring the soup to a boil over high heat. Add the carrots, celery, and zucchini, lower the heat, cover and simmer for about 1 hour, or until the vegetables are tender. Add the meatballs and escarole and simmer for another 20 to 25 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

Risotto with shrimp, gorgonzola and parmesan Cheese
Servings:

Four to six servings

Ingredients

    • 6 tablespoons unsalted butter
    • 3 tablespoons extra virgin olive oil
    • 1 small onion, finely diced
    • 3 cups vegetable stock
    • 2 cups Arborio rice
    • 1 pound large shrimp, cut in half
    • 3/4 cup crumbled gorgonzola cheese
    • 1 cup grated parmesan cheese
    • Salt and freshly ground black pepper (to taste)

Preparation

Baking Directions:

In a large skillet, heat butter and olive oil over low heat. Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add rice and cook, stirring constantly with a wooden spoon, until every grain is coated with butter and olive oil. Add 1 cup of vegetable stock and stir until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until rice is just tender and creamy but still al dente, about 15 to 20 minutes. Just before removing risotto from heat, add shrimp and cook until pink in color, about 2 to 3 minutes. Remove risotto from heat, stir in crumbled gorgonzola cheese, sprinkle with parmesan cheese and serve.

Sweet italian sausage with peppers, onions and potatoes
Servings:

Makes six servings

Ingredients

    • 1/2 cup olive oil
    • 6 sweet Italian sausages
    • 4 large Idaho potatoes, sliced 1/2 inch thick
    • 2 medium onions, cut into 2-inch wide strips
    • 1 teaspoon balsamic vinegar
    • 1 red bell pepper, cut into 2-inch wide strips, seeds removed
    • 1 green bell pepper, cut into 2-inch wide strips, seeds removed
    • 1 yellow bell pepper, cut into 2-inch wide strips, seeds removed
    • Salt and pepper

Preparation

Baking Directions:

In a large heavy bottom skillet, heat olive oil over medium heat. Add the sausages and brown on all sides; then remove and set aside. Add the potatoes and brown on both sides; set aside with the sausages. In the same pot, add the onions and balsamic vinegar, sauté over low heat until translucent. Add the peppers and cook until peppers are tender. Return the sausages and potatoes to the skillet and sauté for five minutes.

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