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Video: Make leftovers with the Scottos

updated 9/18/2007 12:01:49 PM ET 2007-09-18T16:01:49

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.

Recipe: Risotto with Veal Meatballs (on this page)

Recipe: Risotto Cake with Veal (on this page)

Recipe: Beef Stew Lasagna with Béchamel Sauce (on this page) Recipe: Nutella Cookies (on this page) Recipe: Nutella Mousse Tart (on this page)

Recipe: Beef Stew Lasagna with Béchamel Sauce

You can take the leftovers from the Hearty Beef Stew with Red Wine recipe to make this.

  • 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

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.

Serving Size

12 servings

Recipe: Nutella 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

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.

Serving Size

36 cookies

Recipe: Nutella Mousse Tart

You can use the leftovers from the Scottos' Nutella Cookies recipe for this.

  • 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

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.

Serving Size

6 servings

Recipe: Risotto with Veal Meatballs

  • For veal meatballs
  • 1/2 pound ground veal
  • 1/2 cup diced white bread
  • 3 tablespoons milk
  • 3 tablespoons grated Parmesan cheese
  • 1 small onion, finely chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons chopped parsley
  • For risotto
  • 6 cups vegetable stock
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 3 cups Arborio rice
  • 1/2 cup white wine
  • Salt and freshly ground black pepper to taste

1. To make meatballs: Place the bread for the meatballs in a bowl. Cover with the milk and soak for about 3 minutes. To make the meatballs, add the soaked bread, Parmesan, onion and parsley and season with salt and pepper. Mix well using your hands. Roll the mixture into meatballs about 1½ inches in diameter. Melt the butter in a large sauté pan over medium to high heat. Brown the meatballs on all sides. Set aside and keep warm while preparing risotto.

2. To make risotto: Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer. Melt the butter with the olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil. Then add the wine and stir until absorbed. Add 1 cup of the 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 the rice is just tender and creamy but still al dente, about 15 to 20 minutes. You may have leftover stock.

3. To assemble: Remove the risotto pan from heat and season with salt and pepper. Add ¼ cup grated Parmesan cheese. Serve piping hot, topped with the meatballs.

Serving Size

4-6 servings

Recipe: Risotto Cake with Veal

You can take the leftovers from the Risotto with Meatballs recipe to make this.

  • Leftover veal meatballs should be diced
  • 1 cup cooked risotto
  • 1 beaten egg
  • 4 ounces diced fresh mozzarella
  • 2 tablespoons Parmesan cheese
  • 1/4 cup dried bread crumbs
  • 1/4 cup all-purpose flour
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons mascarpone
  • 1/4 cup heavy cream
  • 1 teaspoon lemon zest
  • 1 teaspoon parsley, chopped

1. In a bowl, add risotto, meatballs, egg, mozzarella, bread crumbs and grated cheese. Season with salt and pepper and mix gently.

2. Shape into a round disk about 3 inches in diameter and ½-inch thick.

3. Dredge in flour on both sides.

4. In a 12-inch sauté pan, heat olive oil to high heat.

5. Place risotto cakes in sauté pan and cook till golden brown, about 2 minutes on each side.

6. In a small bowl, whip mascarpone and heavy cream together until soft peaks form. Fold in parsley, lemon zest and season with salt and pepper. Top risotto cake with a dollop of whipped mascarpone.

Serving Size

4 servings


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