Classic 5-ingredient Italian dishes from the Scottos

1. Heat the oven to 350 degrees.

2. In a large bowl, combine the butter, Parmigiano Reggiano, olive oil and garlic. Season with salt and pepper to taste. Blend with a fork but don’t overdo it or the butter will separate.

3. Cut the loaf of bread into 1-inch-thick slices. Spread the butter-cheese mixture on both sides of each slice of bread. Wrap the bread in foil and place on a baking sheet. Heat in oven for about 10 minutes, and then open the foil to make the loaf crispy. Cook about 5 more minutes.

1. Take a slice of bread and place a slice of mozzarella on it. Season it with salt and pepper. Add another 2 layers of bread and mozzarella. Secure with toothpicks and cut in half diagonally.

2. Place flour in a bowl and the eggs in another bowl. Dip sandwiches in flour, and then in the egg mixture, and then one more time in the flour.

3. In a small pot over low heat, heat the butter until it melts. Then add the capers and heat for 3 minutes.

4. In a large sauté pan, heat olive oil over medium heat, add the carrrozza and brown evenly on all sides. Place on a platter and drizzle with butter caper sauce.

1. In a large skillet, heat olive oil over medium low heat. Add pancetta and cook until golden brown and crispy. Remove and set aside.

2. Bring skillet to medium heat, add onions and cook until translucent. Add the tomatoes and bring to a simmer, and cook for about 30 minutes. Add pancetta, and cook for another 15 minutes.

3. Cook bucatini pasta al dente according to package directions. Drain and add to skillet, then add in the cheese, and cook for about 3 minutes. Serve immediately.

1. In a sauté pan, heat the olive oil and butter over medium heat until butter melts, foams up and subsides. Add the garlic and sauté for 1 minute until the edges of the garlic begin to brown.

2. Add the shrimp to the pan, then add the white wine and stir to coat the shrimp with the butter, oil and wine. Increase the heat to high, and let wine boil for 2 to 3 minutes.

3. Cook shrimp on all sides, remove from heat, add the lemon juice and season with salt and pepper; serve immediately with garlic bread, over pasta, or over herbed rice.