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Video: Easy Italian meals! Savory stromboli, rigatoni

  1. Closed captioning of: Easy Italian meals! Savory stromboli, rigatoni

    >>> this morning on "today's kitchen" step by step italian cooking. chef scott conant of scarpetta and the cosmetopolitan las vegas is here with easy italian dishes that can be a meal or a side. nice to see you.

    >> thanks for having me.

    >> we should talk about how busy you have been. new restaurants in miami.

    >> miami, toronto, beverly hills and las vegas as well. i have had new york for a while.

    >> what is d.o.c.g.?

    >> it's a stamp of quality. you know how champagne is from champagne in france? it represents the same stamp of quality essentially.

    >> a class of wine?

    >> exactly. a stamp of quality for certain wines coming from certain places with a certain grape type. anyway, it's a reference to that.

    >> nice. what are we doing today.

    >> today we have stromboli. i have a beautiful dough we made.

    >> you have done the dough.

    >> i have. we're doing one with salami. the other with broccoli rabe , smoked mozzarella and ricotta.

    >> this is a vegetarian version?

    >> i'm doing the meat version. we have garlic that i'm putting inside.

    >> spread it across? i'm not going to put it in a lane that we wrap around later.

    >> do whatever you want . just spread it around.

    >> how involved was the dough making?

    >> simple dough. it's really straightforward. olive oil , yeast, water, little bit of salt. really simple and straightforward. the fun part is rolling this thing up. you stuff it nicely, fold it over.

    >> we have a limited amount of time here.

    >> this is goat?

    >> ricotta and fresh mozzarella. broccoli rabe .

    >> fold it by thirds and roll it up nicely just like that. perfect. then on top i add a little bit of olive oil , rub it on. a little bit of sea salt some tomatoes, some rosemary and pop it in the oven. i'll show you the finished product.

    >> is this a formal meal?

    >> this is something that's very rustic. it's in the bread basket at scarpetta. at docg it's on the menu. great with wine. great in the morning with a cappuccino.

    >> really? why does yours look better than mine and we are already started?

    >> i don't look as good as you though. i have caramelized onions in sausage. i will add the cookled rigatoni. let it cook for a couple of minutes. add beautiful spinach. this is a great -- you can do it without sausage as well if you're vegetarian. spinach, cherry tomatoes. i cook this beforehand. so when customers -- not customers, but when i have guests at home or something, just for example, i'll keep this right in the pot, cook it 10, 15 minutes before they arrive. when i'm ready to serve it, i pop it in the oven and let it heat up for 20 minutes . so i keep it right in the pot.

    >> if you like goat cheese , you can go heavy?

    >> not a problem at all. why not? people love that gooey good stuff.

    >> can't get enough.

    >> we heat it up, finish it in the oven. or we can go directly to the plate.

    >> oh!

    >> we like it!

    >> i'm done with you.

    >> oh, oh.

    >> this is amazing. this is a stromboli.

    >> we have garlic nundini as well which are garlic knots . and we have whipped ricotta.

    >> i'll live vicariovicariously.

    >> good stuff.

    >> what's elephant garlic ?

    >> you know what it is. the big one.

    >> i thought it came from an elephant. i don't know.

    >> all right.

    >> we're just here to learn.

    >> just here to learn.

    >> observe.

    >> the stromboli is delicious with the salami inside and that's vegetarian.

    >> it could be elephant. i have to be careful.

    >> such a nice quiet set before we arrived.

    >> sorry.

    >> scott, thank you so much. what's coming up?

    >> uno.

    >> kim cattrall is in the house. she has a new movie out.

TODAY recipes
updated 3/31/2011 5:53:39 AM ET 2011-03-31T09:53:39

Recipe: Stromboli

  • 1 tbsp dry yeast
  • 2 cups cold water
  • 1.5 tbsps extra-virgin olive oil
  • 5.5 cups bread flour
  • 2 tsps salt
  • Filling
  • 1 tbsp garlic, chopped
  • 2 cups smoked mozzarella
  • 4 oz salami, sliced thin
  • 1/2 bunch basil, chopped
  • Toppings
  • 1 tbsp rosemary, chopped
  • 1 tsp Maldon sea salt
  • 1/4 pint cherry tomatoes

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.

Serving Size

About 12-16 servings

Recipe: Rigatoni with sausage, spinach, and goat cheese

  • 2 tablespoons olive oil
  • 1 medium onion, cut in half lengthwise and thinly sliced crosswise
  • 3/4 pound Italian sweet sausage or a combination of sweet and spicy, casings removed
  • 3/4 pounds of rigatoni
  • Salt to taste
  • 4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups)
  • 1/2 pint cherry or grape tomatoes
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 1 tablespoon chopped fresh parsley

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.

Serving Size

Serves 4

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