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The Scottos are back to create classic Calabrian dishes, from homemade fettuccine with fresh (and fast) tomato sauce to chicken and sausage to chocolate-dipped navel oranges with mascarpone cream.
- 3 cups all-purpose flour
- 2 eggs, beaten thoroughly
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- 3 garlic cloves, minced
- 2 pounds ripe tomatoes, peeled, seeded, and chopped
- 1/4 to 1 teaspoon crushed hot red pepper flakes
- 8 fresh basil leaves, finely shredded
- 2 tablespoons unsalted butter, at room temperature
- 1 cup freshly grated Parmigiano Reggiano cheese
For dough:Place the flour in the center of a work surface and make a well. Mix the eggs, oil and salt. Pour mixture into the center of the flour well. Fold the flour into the eggs and knead into a ball. Add 1 tablespoon of cold water if the dough seems too dry. Cover with plastic wrap and refrigerate the dough for at least 4 hours before rolling out. Using a pasta machine, roll out the pasta on the thinnest setting and cut into 6 sheets, each about 16 inches long. Using a sharp knife, cut the pasta sheets into long strips. Keep the pasta sheets under a damp cloth so that they don’t dry out. For sauce:In a large saucepan over medium heat, heat the olive oil. Add the garlic and cook, stirring for 3 minutes or until the garlic just begins to turn golden brown. Increase the heat to medium-high, add the tomatoes, salt and red pepper flakes, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed. Remove from heat and top with fresh basil. Meanwhile, cook the pasta in a large pot of boiling, salted water until al dente, about one minute less than the package directions. Drain the pasta in a colander, reserving 1 cup of the cooking water. Return the pasta to the cooking pot and add the sauce. Add the reserved cooking water and stir, over medium-high heat for 2 minutes, until the sauce adheres to the pasta. Stir in the butter. Arrange the pasta in a serving bowl and top with the Parmigiano Reggiano.
- 6 chicken breasts, skin on
- 1/2 cup olive oil
- 6 sweet Italian sausages
- 1 pound crimini mushrooms, cleaned and quartered
- 1 1/2 pounds whole peanut potatoes (small potatoes)
- 1 1/2 pounds cipollini onions, left whole
- 1 red bell pepper, cut into 2-inch wide strips, seeds removed
- 1 yellow bell pepper, cut into 2-inch wide strips, seeds removed
- 1 cup chicken stock
- 4 tablespoons balsamic vinegar
- 2 ounces butter
- 1 tablespoon parsley, chopped
- 1 tablespoon basil, chopped
- Salt and pepper
In a separate sauté pan, season potatoes with sea salt and olive oil and roast in oven till tender, about 35 minutes at 350 degrees then set aside. In a large heavy bottom skillet, heat the olive oil over medium heat. Sear chicken breasts on both sides until golden brown, remove and set aside. In the same skillet over medium heat, add the sausages and brown on all sides; then remove and set aside.In the same skillet, add the onions, peppers and mushrooms; sauté over medium heat until tender. Add balsamic vinegar and simmer for about 5 minutes. Return chicken, sausages and potatoes to the skillet. Add chicken stock and sauté for about 8 to 10 minutes. Add butter, basil, parsley, stir and serve.
- 10 ounces mascarpone
- 6 ounces heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners sugar
- 1/3 cup pistachio nuts, chopped rough
- 1 pound chopped chocolate
- 4 seedless navel oranges, peeled, and separated into segments
Mascarpone cream In a large mixing bowl, combine mascarpone, heavy cream, vanilla extract and sugar. Whip in a mixer machine at medium speed for about 3 minutes until soft peaks form, but not too stiff; set aside and refrigerate. Oranges and nuts Heat oven to 350 degrees Fahrenheit. Spread nuts on a sheet pan and bake until fragrant and lightly golden, about 5 minutes. In a 1 quart sauce pan, gently warm chocolate. Remove from heat. Carefully dip orange sections into chocolate sauce then transfer to a platter to cool then top with chopped nuts. Portion mascarpone cream into serving bowls, top with 4 to 5 orange segments and serve immediately.