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TODAY recipes
updated 3/5/2009 10:25:20 AM ET 2009-03-05T15:25:20

Recipe: Baked ricotta with bruschetta

Ingredients
  • Ricotta
  • 6 tablespoons unsalted butter
  • 3 pounds whole-milk ricotta
  • 1 cup diced mozzarella cheese
  • 4 eggs
  • 10 ounces grated Parmesan cheese
  • Salt and pepper to taste
  • Bruschetta
  • 1 round loaf Italian bread
  • 1/2 cup olive oil
  • 2 cloves garlic, peeled and cut in half
Preparation

For ricotta
1. Preheat the oven to 400° F.
2. Butter a 2-quart oval baking dish.
3. In a large mixing bowl, add the ricotta, mozzarella, eggs, 8 ounces Parmesan cheese, salt and pepper; mix thoroughly.
4. Place the ricotta mixture in the buttered baking dish, top with the remaining 2 ounces Parmesan cheese, and bake for 20 minutes at 400° F.

For bruschetta
1. Preheat oven to 450° F.
2. Slice bread into 1/2-inch-thick slices. Coat both sides with olive oil using a pastry brush, and rub each slice with garlic.
3. Place on a cookie sheet and toast in top rack of oven for 3 minutes on each side, or until the bread is golden brown on both sides.

Serving Size

6 to 8 servings

Recipe: Rigatoni with cauliflower and bread crumbs

Ingredients
  • 1 1/2 pounds dried rigatoni, or other large tubular pasta
  • 3 cups cauliflower florets
  • 1/2 cup olive oil
  • 2 large garlic cloves, chopped
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 stick salted butter
  • Salt to taste
  • 3/4 cup toasted fine bread crumbs
Preparation

Bring a large pot of lightly salted water to a boil and cook the pasta and cauliflower florets for about 6 minutes, until both are barely al dente. Drain, reserving 1 cup of the cooking water.

In large saute pan, heat the olive oil over medium heat. Add the garlic and saute for about 1 minute, until golden. Add the red pepper flakes, parsley, and butter; season with salt.

Add the pasta, cauliflower, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.

Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss. Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.

Serving Size

6 servings

Recipe: Chicken cacciatore

Ingredients
  • 1 whole 3-pound chicken, cut into 8 pieces, leaving the bones in and skin on
  • 1/2 cup flour
  • Salt and pepper to taste
  • 3/4 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 cup chopped onion
  • 1 cup button mushrooms, halved
  • 2 cups diced red and yellow peppers
  • 1/4 cup red wine vinegar
  • 2 cups Italian plum tomatoes, chopped
  • 1 cup chicken or veal stock
  • 1/2 bunch fresh basil, chopped fine
Preparation

Season the flour with salt and pepper and lightly dust the chicken pieces.

In a large saute pan over medium heat, pan-sear the chicken on all sides in 1/4 cup of the olive oil until golden brown, about 4 minutes. Set aside.

In the same pan, heat the remaining olive oil and saute the garlic and onions until light brown, about 2 minutes.

Add the mushrooms and peppers, and sauté for 5 minutes, or until soft. Deglaze with the red wine vinegar.

Add the tomatoes, chicken stock, salt and pepper, and simmer over low heat for 10 minutes. Add the chicken and cook with lid on for about 30 minutes, or until cooked. Just before serving add the basil.

Serving Size

6 servings

Recipe: Citrus gratin with orange, grapefruit and tangerine fruits and topped with Frangelico zabaglione

Ingredients
  • 6 cups citrus supremes (any combination of grapefruit, orange or tangerine segments with peel, pith and membranes cut away)
  • 1 cup granulated sugar
  • 12 egg yolks
  • 1 cup Frangelico
  • Powdered sugar for dusting
  • Toasted hazelnuts for garnish
Preparation

In a metal bowl on top of a pot of simmering water, whisk sugar, egg yolks, and Frangelico until pale yellow and thickened.

Arrange fruit in one layer in a baking dish. Spoon zabaglione over top of fruit, smoothing well.

Dust with powdered sugar and place under the broiler until golden brown.

Sprinkle with hazelnuts and serve immediately.

Serving Size

6 servings

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