Make a fresh campanelle with walnuts, ricotta, and lemon

Lucinda Scala Quinn of Martha Stewart Living shares a tasty dish to please a big crowd

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>>> this morning in "today's kitchen," what's on the summer party menu? we've got one that's easy, affordable and delicious from the folks at martha stewart living . lucinda quinn is the host of mad hungry.

>> mad hungry.

>> and the editorial director of food for martha stewart living . good to see you.

>> hi, al. great to see you, as always.

>> thank you.

>> the good thing about these relspies, these are all things you can kind of make ahead.

>> this is the trifecta of easy entertaining in the summer. make ahead. eat at room temperature.

>> right.

>> and there's something for everybody. the young-ones, the grandma.

>> the younguns.

>> i'm doing ts for my graduation party for my high schooler. it's already road tested . here's a cool tip.

>> what does this look like?

>> this is oil that has been cooked with garlic chips. you don't want a big, raw, garlic bomb at a party. instead we flavored the oil with the garlic. and we're putting in one pound, already cooked ahead. right.

>> of campenelli, little bells , and a big bunch, about half a cup of parsley. can you put in the walnuts, and then lots of lemon zest . that brings so much flavor. and that's it. just toss this together and the oil has already got that yummy garlic flavor, right?

>> right.

>> and the at the very end we put in a little bit of ricotta. which is just like dotted in there. and you can serve it on the side. and then a little more parsley. and this is what i like. i keep this on the side so that anyone who doesn't want garlic, but i do, you like garlic? when it's like this, it's so nice. and then just a little , and you're good.

>> all right.

>> so here's steak. this is flank steak which you do ahead. you can use sirloin, london broil . cook it ahead. can you slice it ahead. here i a interesting, tangy, yummy sauce. we have black olives . pepperorcini, the peppers in a jar. we have parsley here. this is like a parsley thing.

>> you like parsley?

>> i love parsley. parsley stems. we don't want to waste them. parsley chopped. right.

>> and some parsley juice.

>> and then a ltle bit of parsley from the garden. some oregano. all you do, if you want to pour that in, we want about two-thirds of a cup of olive oil . bring it together, emulsify. doesn't it look great? and it's so tangy and a little salty and that just goes here on the side. and then, because as i said, you might have people that just want to grab a sandwich and go. some nice sliced bread and you're good with that.

>> how farahead can you make this?

>> this honestly, i keep it in the fridge for two or three days. but you can also just do it right ahead. there's so much do ahead here. in the summer you want to be in your people. you don't want to be in the kitchen cookg. we have a loose, beautiful salad. i made croutons by ripping bread and toasting it. we just scatter. this is last-minute. just scatter and then a nice, mustardy dressing. which by the way, on the plate, this mustardy dressing is also great with that.

>> it does double duty?

>> everything does double duty. that's what makes it easy.

>> there's no parsley in this.

>> all right. this is the parsley punch -- just kidding! this is what i like to do, i like to do a bunch, this is pineapple coconut water and ginger ale and a little gin and vodka on the side. for the grown-ups. soft and hard . always thinking like that. and this is the little brownie idea, which is make delicious brownies, and these chocolate chunk brownies are beyond the beyond. i put a little bit of, you know, just a little standing sugar that's a little festive and a little color. al, i have your name, this is al in a little edible letters. a-l.

>> you know how you improve that? a little parsley.

>> al, next time i come i am making you your very own parsley dessert. listen, this menu, you use it all summer. bring it out for different people. get it down.

Show transcript

TODAY recipes

updated 5/18/2012 10:43:49 AM ET

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It's not easy to come up with a menu that pleases a big crowd, but the folks at Martha Stewart Living came up with one that is easy, affordable and delicious. Lucinda Scala Quinn, editorial director of Martha Stewart Living and host of "Mad Hungry" shares her tasty recipes:

Recipe: Campanelle with walnuts, ricotta and lemon (on this page) Recipe: Grilled flank steak with olive and herb sauce (on this page)

Recipe: Campanelle with walnuts, ricotta and lemon

Lucinda Scala Quinn, Martha Stewart Living

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves
Coarse salt and freshly ground pepper
1 pound campanelle pasta
1 cup packed fresh flat-leaf parsley leaves, divided, plus 2 tablespoons finely chopped parsley stems (from 1 small bunch)
2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
1 cup fresh ricotta cheese

Preparation

1. Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic with a mandoline (you should have 1/4 cup). Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain garlic chips in a sieve set over a large bowl (reserve oil). Spread garlic chips on paper towels; season with salt.

2. Bring a large pot of salted water to a boil. Cook pasta until just barely al dente. Drain. Add pasta to oil, and toss. Partially cover, and let cool at least 20 minutes and up to 1 hour.

3. Roughly chop parsley leaves, and add them with parsley stems, lemon zest, and walnuts to pasta. Toss to combine. Dot with cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate cheese. Garnish with remaining parsley leaves, and serve with garlic chips.

Serving Size

Serves 8 to 10

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Recipe: Grilled flank steak with olive and herb sauce

Lucinda Scala Quinn, Martha Stewart Living

Ingredients

2 flank steaks (3 1/2 to 4 pounds total)
2 tablespoons plus 2/3 cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
1/2 cup chopped peperoncini, plus 1/3 cup reserved juice
2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems
(from 1 small bunch)
1 tablespoon chopped fresh oregano

Preparation

1. Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium rare. Let steaks rest, loosely tented with foil, 10 minutes.

2. Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.

3. Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.