Celebrate the flavors of fall with the Scotto family. Here, the restaurant owners make Bartlett pear and endive salad, orecchiette with sweet Italian sausage and green tomato ragu, pork chops with apples and onions and apple brown butter cake.
Recipe: Orecchiette with sweet Italian sausage and green tomato ragu (on this page) Recipe: Pork chops (on this page) Recipe: Bartlett pear and endive salad (on this page) Recipe: Tiramisu (on this page)1. In a large skillet, heat extra virgin olive oil over medium to high heat until smoking. Reduce heat to medium, add sausage and sauté until golden brown.
2. Add onions and garlic; simmer for 2 to 3 minutes then add green tomatoes and continue to simmer until tomatoes are soft but still firm.
3. Add white wine and reduce until almost completely absorbed then add chicken stock, parsley, salt and pepper. Simmer uncovered, stirring occasionally for 20 to 25 minutes.
4. When sauce is ready, add pasta, butter and parmesan cheese. Toss thoroughly and serve.
For pork chops:
1. Season pork chops generously with salt. Coat a large sauté pan with olive oil and bring to a high heat. Sear pork chops on both sides. Remove pork from pan and place on a cookie sheet. Finish pork in oven for about 10 to 12 minutes. Remove from oven, arrange on serving platter, add the apples and onions, and top with the apple cider vanilla reduction.
For apples and onions:
1. Melt butter in large skillet till golden brown. Add fresh herbs, apples, onions, and shallots. Cook 5 minutes over medium heat until the apples are soft and the onions are translucent. Season with salt and pepper, stir and remove from heat.
For apple cider vanilla reduction:
1. Add all ingredients to a pot. Reduce over medium to low heat till syrup like consistency, stir in the butter then remove from heat and drizzle over pork chops.
For the salad:
1. Mix the frisée with the rainbow micro greens in a large bowl then place on 4 serving dishes and insert the red and yellow endive leaves around the greens.
2. Arrange the tangerine segments, pear and cheese slices on top of the greens.
3. Garnish salad with toasted pistachio nuts and drizzle with pistachio vinaigrette.
For the vinaigrette:
1. Mix all ingredients together and set aside.
1. Beat egg yolks and sugar in a large bowl with an electric mixer at medium speed until thick and pale. Beat in mascarpone until just combined and set aside.
2. Soak gelatin sheets in water for about 5 minutes.
3. Beat cream in another bowl with clean beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly.
4. Heat Marsala over low heat, add gelatin sheets to warm Marsala wine then add to mascarpone mixture.
5. Dip one ladyfinger in cooled espresso, soaking it on each side and transfer to an
8-inch glass baking dish (2-quart capacity). Repeat with more ladyfingers and arrange in bottom of dish. Spread half of mascarpone mixture evenly over ladyfingers.
6. Make another layer with remaining ladyfingers and mascarpone mixture. Cover with clear wrap and refrigerate tiramisu until set, about 2 to 3 hours. Just before serving, sprinkle with cocoa powder.
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
An Oklahoma local farm home to hundreds of animals is still reeling from the storm, and staffers are trying to figure out how many animals were lost.
Third-grader Ja’Nae Hornsby is among the first of the Oklahoma victims to be identified. Hornsby was one of the students who perished when the tornado hit Plaza Towers Elementary School in Moore, Okla. on Monday afternoon.
Asking the jury that convicted her of murder to now let her live, Jodi Arias said in a Phoenix courtroom Tuesday that she never meant to cause her victim’s family so much pain — and that if she was given a life sentence she would contribute to society.
“ ”