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Video: Scottos cook up traditional Calabrian feast

  1. Closed captioning of: Scottos cook up traditional Calabrian feast

    >>> this morning on today's kitchen melting pot .

    >> maryann scotto can trace her roots to a region located on the italian peninsula .

    >> and here with cuisine from the old country, fresco by scotto.

    >> we've got 2 1/2 minutes.

    >> all this food are recipes from clalabria.

    >> and we can read about it on the website.

    >> oh, al, you're rushing me.

    >> i am.

    >> we're making it.

    >> garlic, red pepper flakes.

    >> yes, saute it, fresh tomatoes from the farm.

    >> which is a great time right now. lots of fresh stuff.

    >> and, of course, we put a little salt, little pepper.

    >> little rub.

    >> basil. perfume.

    >> right. so you cook it down.

    >> homemade pasta.

    >> boom.

    >> 20 minutes . 20 minutes .

    >> now we're making chicken.

    >> chicken, pork, right, mom? pork is very big. great, everything from the sea. it's chicken, sausage and vegetables. i've already browned off some of the chicken and sausage you see here. we're going to add that back to the pot. i'm going to add your mushrooms, potatoes, red and yellows, peppers, onions. we put that all together. you're going to reduce that down, add a little stock, add a little butter. always better with butter.

    >> always better.

    >> and a little bit of balsamic vinegar to give it the flavor.

    >> how long will you cook it down?

    >> 25, 30 minutes , that's what it's going to look like.

    >> about the family, when they came over.

    >> oh, really?

    >> yeah, we can talk about it, right?

    >> well, they opened -- there's the photo.

    >> there we go.

    >> mom's taking her time back there.

    >> come back here.

    >> time for dessert. chocolate covered oranges.

    >> you know what, oranges are plentiful in calabria. we melt them here. we melt it on boiling water and then you just -- whoops you dip it with a fork. just do that all over again. we just dip it in and then we put it in our pistachio and you let it cool about 20, 30 minutes . and we like to top it off with fresh creme.

    >> and these are blood oranges , right?

    >> no, these are navel oranges.

    >> like i said.

    >> big oranges.

    >> big oranges.

    >> and big orange.

    >> careful with your hands there. anthony and elena of fresco by scotto.

TODAY recipes
updated 6/5/2013 5:26:23 PM ET 2013-06-05T21:26:23

Recipe: Homemade fettuccine with tomato sauce

  • Pasta dough
  • 3 cups all-purpose flour
  • 2 eggs, beaten thoroughly
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon salt
  • Tomato sauce
  • 1/2 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 pounds ripe tomatoes, peeled, seeded, and chopped
  • 1/4 to 1 teaspoon crushed hot red pepper flakes
  • 8 fresh basil leaves, finely shredded
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup freshly grated Parmigiano Reggiano cheese

For dough:

Place the flour in the center of a work surface and make a well. Mix the eggs, oil and salt. Pour mixture into the center of the flour well.

Fold the flour into the eggs and knead into a ball. Add 1 tablespoon of cold water if the dough seems too dry. Cover with plastic wrap and refrigerate the dough for at least 4 hours before rolling out.

Using a pasta machine, roll out the pasta on the thinnest setting and cut into 6 sheets, each about 16 inches long. Using a sharp knife, cut the pasta sheets into long strips. Keep the pasta sheets under a damp cloth so that they don’t dry out.

For sauce:

In a large saucepan over medium heat, heat the olive oil. Add the garlic and cook, stirring for 3 minutes or until the garlic just begins to turn golden brown. Increase the heat to medium-high, add the tomatoes, salt and red pepper flakes, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed. Remove from heat and top with fresh basil.

Meanwhile, cook the pasta in a large pot of boiling, salted water until al dente, about one minute less than the package directions. Drain the pasta in a colander, reserving 1 cup of the cooking water.

Return the pasta to the cooking pot and add the sauce. Add the reserved cooking water and stir, over medium-high heat for 2 minutes, until the sauce adheres to the pasta. Stir in the butter.

Arrange the pasta in a serving bowl and top with the Parmigiano Reggiano.

Serving Size

Makes 6 servings

Recipe: Calabrian chicken and sausage

  • 6 chicken breasts, skin on
  • 1/2 cup olive oil
  • 6 sweet Italian sausages
  • 1 pound crimini mushrooms, cleaned and quartered
  • 1 1/2 pounds whole peanut potatoes (small potatoes)
  • 1 1/2 pounds cipollini onions, left whole
  • 1 red bell pepper, cut into 2-inch wide strips, seeds removed
  • 1 yellow bell pepper, cut into 2-inch wide strips, seeds removed
  • 1 cup chicken stock
  • 4 tablespoons balsamic vinegar
  • 2 ounces butter
  • 1 tablespoon parsley, chopped
  • 1 tablespoon basil, chopped
  • Salt and pepper

In a separate sauté pan, season potatoes with sea salt and olive oil and roast in oven till tender, about 35 minutes at 350 degrees then set aside.

In a large heavy bottom skillet, heat the olive oil over medium heat. Sear chicken breasts on both sides until golden brown, remove and set aside.

In the same skillet over medium heat, add the sausages and brown on all sides; then remove and set aside.

In the same skillet, add the onions, peppers and mushrooms; sauté over medium heat until tender. Add balsamic vinegar and simmer for about 5 minutes.

Return chicken, sausages and potatoes to the skillet. Add chicken stock and sauté for about 8 to 10 minutes. Add butter, basil, parsley, stir and serve.

Serving Size

Makes 6 servings

Recipe: Chocolate-dipped oranges with mascarpone

  • 10 ounces mascarpone
  • 6 ounces heavy cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners sugar
  • 1/3 cup pistachio nuts, chopped rough
  • 1 pound chopped chocolate
  • 4 seedless navel oranges, peeled, and separated into segments

Mascarpone cream

In a large mixing bowl, combine mascarpone, heavy cream, vanilla extract and sugar. Whip in a mixer machine at medium speed for about 3 minutes until soft peaks form, but not too stiff; set aside and refrigerate.

Oranges and nuts  

Heat oven to 350 degrees Fahrenheit. Spread nuts on a sheet pan and bake until fragrant and lightly golden, about 5 minutes.

In a 1 quart sauce pan, gently warm chocolate. Remove from heat. Carefully dip orange sections into chocolate sauce then transfer to a platter to cool then top with chopped nuts.

Portion mascarpone cream into serving bowls, top with 4 to 5 orange segments and serve immediately.

Serving Size

Makes 6 servings

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