Scott Conant, chef and owner of Scarpetta and the D.O.C.G. Enoteca at the Cosmopolitan Las Vegas, shares easy and versatile Italian dishes that can be served as a meal or a side dish.
Recipe: Stromboli (on this page) Recipe: Rigatoni with sausage, spinach, and goat cheese (on this page)
Whisk together yeast, water, and oil. Add flour and mix on low speed for 5 minutes, and then medium speed for another 5 minutes.
Add salt until incorporated. Before removing, add 1 tbsp of oil. Transfer to large hotel pan greased with oil, and put a little on top as well.
Wrap all the way around and put on top, not in, an oven for about 1½ hours. The oven should be no higher than 375 degrees and the dough will double in size.
When it's ready, transfer to an oiled table. Form into a log and cut into pieces that measure between 900 and 930 grams. Cover the pieces with plastic so they don't dry out and let them sit for 5 to 10 minutes.
Spread out the dough with the palms of your hands (don't use your fingertips). The dough should be even all the way around with no fat edges.
Place the fillings on the dough in the order listed, leaving the bottom quarter of the dough empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to an oiled tray and rub a little oil on top.
Let it sit for between 45 minutes and 2 hours.
When the stromboli is ready for the oven, put a pan of ice in the oven for 5 minutes and then remove. add the toppings to the stromboli and bake in a 375-degree oven for 45 minutes. After the first 20 minutes, turn the stromboli and then flip 5 minutes before it's ready.
About 12-16 servings
Bring a large pot of salted water to boil. Heat the oil in a large saute pan over medium-low heat. Add the onion and saute until it is tender and begins to color, about 10 minutes. Crumble the sausage into the pan, increase the heat to medium-high, and fully cook the sausage.
Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
Add the spinach and tomatoes and some of the pasta cooking liquid to the sausage and cook, tossing, until the spinach has wilted. Add the pasta, half the reserved cooking liquid, Parmigiano-Reggiano, and goat cheese. Toss well and lightly smash the tomatoes. Add a bit more of the cooking liquid if needed and serve sprinkled with parsley, if you like.
Serves 4
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