>>>
now on cooking with the scottos, it's a birthday celebration.
>>
and here to spread some good cheer are marian and her kids, elena, john and
anthony
of the new york famed restaurant, presto by scotto. where we had a nice little birthday lunch --
>>
who cares.
>>
a couple of days ago. and
anthony
brought us all our favorite --
>>
what is it?
>>
except for john. so anyway, welcome, everybody.
>>
we're doing something a little different. elena is always at the end. we decided to bump her up to the front of the train.
>>
it takes a birthday to get me to the front of the line here.
>>
tell me what you're making.
>>
this is the deal. we're celebrating your birthday. we brought our favorite dishes from fresco. this is a great way to cleanse your palate before a meal. three simple ingredients. from raspberry puree syrup. lemon sorbet, and then prosecco.
>>
an it's very refreshing. wonderful for the summer.
>>
so while you're looking at the other recipes and helping the rest of the family cook, it's a great way to start the meal.
>>
thank you.
>>
so
happy birthday
!
>>
great.
>>
kathie lee
's birthday? tuesday.
>>
mine don't count any more.
>>
this is your favorite. i'm seeing
kathie lee
's favorite.
>>
the polenta is unbelievable.
>>
so i'm doing our famous creamy polenta. i am boiling the water. and milk. we're then going do add some polenta. when it reaches a boil, stir it in, it takes about six minutes until it actually absorbs all the liquid. uh-huh, uh-huh.
>>
and then our secret at fresco, is once it's done, we add marscapone.
>>
you know the first time i ever had it, i was in the restaurant. i wasn't on the show, it was years ago and
al roker
was sitting next to me. eating a plate of this stuff and i went -- what is this. and he said, you never had it? and he gave me a
big bite
.
>>
once you have one -- you'll never --
>>
unbelievable.
>>
you'll always have a second.
>>
it's delicious.
>>
uh-huh.
>>
come here.
>>
come here -- okay, this, wait, we had this at our birthday lunch at scotto's.
>>
this is
red snapper
,ala hoda. and the polenta is ala klg.
>>
i salted, peppered, sauteed it. now we start with our onion. and our garlic.
>>
of course.
>>
is there anything you make at the restaurant that doesn't have a little bit of garlic in it?
>>
we're italians, this is our perfume. you got to have a base of garlic or onion.
>>
it's so good for you.
>>
i love it.
>>
and then tomatoes.
>>
tomatoes.
>>
and corn.
>>
now you're really supposed to cook the cherrybm minutes, okay?
>>
okay.
>>
we don't have that time. and then you top it off with corn.
>>
who is better than you?
>>
nobody!
>>
wait a second.
>>
come on,
anthony
.
kathie lee
has been dying for this.
>>
how many years ago.
>>
how many years ago?
>>
at least ten.
>>
at least ten. about ten years ago, you came into the restaurant and you wanted an idea for a new eggplant. you just didn't want eggplant. and you thought the idea was to add zucchini.
>>
i remember.
>>
and it's been that famous for that long at our restaurant.
>>
you kraelted it.
>>
you created it.
>>
kathie lee
's creation.
ricotta cheese
, eggs, mozzarella and some parsley and
salt and pepper
.
>>
kathie, what we're going to do is flour, egg, we've got this right. and then egg, the bread crumbs, got that. we're frying it. once we've gotten them cool. once we've gotten them cool. we're going to start the layers. i start the bottom layer. exactly right. you're going to add a little
ricotta cheese
on top? and then we're going to lakem a zucchini and eggplant.
>>
and keep doing it until it's finished.
>>
get your fork in there.
>>
i love you guys.
>>
tomato, three layers.
>>
it's great.
>>
one of the greatest restaurants in all of new york.
>>
you guys, come back monday, we have
jeff bridges
and
lynda carter
!
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