1. Headline
  1. Headline
updated 2/7/2005 4:41:56 PM ET 2005-02-07T21:41:56

We have a special Valentine's Day menu and the dishes are mostly red — the color of love — courtesy of the Scotto family: Marion, John, Anthony and Elaina from the Manhattan restaurant Fresco.

Love Tart With Wild Mushrooms and Goat Cheese Topped With Plum Tomatoes
21 ounces goat cheese
6 whole large eggs
1/2 cup heavy cream
4 tablespoons olive oil
3 tablespoons Parmesan
1/4 cup Ricotta
1 teaspoon basil, chopped
1 teaspoon parsley, chopped
1 teaspoon chives, chopped
1 teaspoon tarragon, chopped
Salt and pepper to taste

In stainless steel bowl, mix goat cheese, parmesan and ricotta. Let stand at room temperature until soft. When soft, whisk in eggs until thoroughly mixed, heavy cream, olive oil, and fresh herbs. Season with salt and pepper to taste. With a small spatula, fill pre-baked tart shell with cheese filling.

Place roasted plum tomatoes and peppers on top of cheese filling. Put in oven for 15 minutes at 350 degrees. Serve immediately.

Roasted Plum Tomatoes and Peppers
4 plum tomatoes
2 to 3 red peppers
Thyme chopped
Oregano chopped
Rosemary chopped
1/4 cup extra virgin olive oil
Salt and pepper to taste

Cut tomatoes and peppers in half and clean. In a baking pan, add tomatoes, peppers, chopped herbs, olive oil, salt and pepper.
Bake in 300° oven for about 40 minutes until almost dry. Set aside and let cool.

Tart Crust
10-inch heart shaped tart shell
1 cup flour
1 teaspoon salt
1/2 cup shortening
4 tablespoons cold water

Sift flour and salt and mix in half of the shortening until the mixture looks like cornmeal. Then mix in the remaining flour mixture until the pieces are the size of peas. Sprinkle water, a tablespoon at a time, over part of mixture.

Mix gently with a fork and push to the side of the bowl. Repeat until all is moistened. Gather it up and form a ball. Roll out crust and line tart shell.

Preheat oven to 400°. Line tart shell with parchment paper. Fill shell with pie weights. Set shell on preheated baking sheet. Bake 10 minutes. Remove pie weights and paper. Lightly prick shell all over with fork. Return pan to oven and continue baking until shell is golden, about 10 minutes. Carefully flatten any bubbles in shell. Cool shell in pan on rack at room temperature. The tart shell can be baked up to 4 hours in advance. Cover loosely and hold at room temperature.

Steak Pizzaiola
2½ pounds beef tenderloin
½ cup olive oil
1 pound sliced mushrooms
1 can (32 ounces) Italian Plum Tomatoes, chopped
Salt and pepper to taste
1/4 chopped parsley
1 teaspoon oregano
3 cloves garlic, chopped

  1. More from TODAY.com
    1. Hillary Clinton: Granddaughter led me 'to speed up' political plans

      Clinton said she is inspired to keep working to ensure that Charlotte and her generation are provided equal opportunities ...

    2. Lauren Hill, inspirational college basketball player, dies
    3. Marathon dad's victories help raise money for son with spina bifida
    4. Will it work on Vale? Savannah tries tissue sleeping trick at home
    5. Listen to the chilling 911 call Sandra Bullock made during break-in

Pan-sear beef tenderloin over medium heat for 2 to 3 minutes. Remove from sauté pan and set aside.
Add garlic and mushrooms to pan and sauté for 2 to 3 minutes or until golden brown.
Add tomatoes, parsley, oregano and beef tenderloin to sauté pan and simmer over low heat for about 20 minutes. Season with salt and pepper to taste.

Sun Dried Tomato Polenta
6 ounces sun dried tomatoes
1 ounce chopped garlic
1 ounce chopped shallots
2 ounces extra virgin olive oil
3 cups milk
1 cup water
1 cup instant white polenta
1/2 cup mascarpone

To make the polenta, heat the milk and water in a large pot and bring to a boil. While it is simmering, slowly add the polenta. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.

Remove from heat and stir in the mascarpone. Set the polenta aside.

Next prepare the sun dried tomatoes. Sauté garlic and shallots in olive oil over low to medium heat until golden brown.

Add sun dried tomatoes and cook for about 3 to 5 minutes until soft. Set aside. Puree half of sun dried tomatoes in a blender. The other half should be chopped.

To finish, combine polenta, chopped sun dried tomatoes and puree. Serve immediately.

Risotto With Roasted Tomato, Roasted Red Peppers, Trevisano and Pancetta
5 cups chicken stock
6 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/2 pound carnaroli rice
1/2 cup white wine
1/2 cup parmesan cheese
Salt and pepper to taste

In a large, heavy stockpot, heat the olive oil over medium heat. Add the garlic and cook for 3 to 5 minutes, until golden brown. Using a slotted spoon, remove the garlic from the oil and discard.

Raise the heat to medium-high, add the rice, and stir for about 15 seconds, or until the grains are well coated with oil.

Add the wine and stir constantly, being careful to scrape the sides and bottom of the pan gently so that the rice does not stick. When the wine is almost gone, add ½ cup of the simmering stock and stir until the stock is nearly absorbed by the rice. Repeat, adding ½ cup of the stock after each preceding amount has been almost absorbed, until all the stock is used. The entire process will take 17 or 18 minutes. It is very important to stir the rice constantly for even cooking and a creamy texture, although it will remain al dente.

Mix in red pepper puree to finished polenta and top with Trevisano salad.

Red Pepper Puree
4 red bell peppers
1/4 cup extra virgin olive oil
1/2 cup chicken stock
Salt and pepper to taste

Rub peppers with oil, place on a baking sheet and bake in a 350° oven for about 20 minutes. Immediately place roasted peppers in a bowl and cover with Saran Wrap to steam peppers. Allow peppers to cool and remove skin. In a blender, add peppers, chicken stock, salt and pepper and blend until smooth.

Trevisano Salad
2 heads Trevisano (or radicchio)
1/4 pound pancetta
2 tablespoons extra virgin olive oil

Sauté pancetta in olive oil until crispy. Add single leaves of Trevisano and pancetta to a mixing bowl, toss, and top with risotto.

Blood Orange Panna Cotta (Eggless Custard)
For caramel
1/2 cup granulated sugar
1/2 teaspoon lemon juice
2 tablespoons hot water

For cream
2 cups blood orange juice
2 envelopes unflavored gelatin
4 cups heavy cream
1 cup sugar

To make caramel
Put lemon juice and ½ cup sugar into heavy pot. Cook over high heat, swirling often, until sugar caramelizes. Add hot water "careful"… caramel will splatter and is very hot. Pour caramel into the bottom of mold.

To make cream
Sprinkle gelatin over orange juice in a small saucepan, set aside to soften. Combine cream and sugar in another saucepan, and heat just to dissolve sugar.

Heat orange juice and gelatin gently to melt gelatin.

Combine orange juice mixture and cream mixture. Pour into prepared mold, and refrigerate overnight. To remove mold, invert onto serving platter just before serving.

Recipes courtesy of the Scotto family of New York's restaurant Fresco.

© 2013 MSNBC Interactive.  Reprints


Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments