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A clean-and-green Scotto menu for spring

Herb-Crusted Rack of Lamb. Mmmm! It must be spring! This delicious entrée is just one of the seasonal specialties dishes prepared on “Today” by the Scottos — Elaina, Anthony, Rosanna, John and Marion — of New York City’s Fresco restaurant. And just in case we need a further reminder that winter is behind us, the Scottos have served up a completely green menu. Here are the recipes:Risott
/ Source: TODAY

Herb-Crusted Rack of Lamb. Mmmm! It must be spring! This delicious entrée is just one of the seasonal specialties dishes prepared on “Today” by the Scottos — Elaina, Anthony, Rosanna, John and Marion — of New York City’s Fresco restaurant. And just in case we need a further reminder that winter is behind us, the Scottos have served up a completely green menu. Here are the recipes:

Risotto with Snap Peas, Fava Beans, String Beans, Crisp Prosciutto and Shaved Parmesan Elaina, Anthony, Rosanna, John and Marion

4 servings

1. Preheat oven to 200°C (400°F).. Lay prosciutto in a single layer on an oven tray and bake until crisp.

2. Heat olive oil and half the butter in a heavy based saucepan over moderate heat. Add shallots and garlic and gently sweat until shallots are transparent. Add rice and stir until rice is well coated with the oil.

3. Reduce heat to low, add 1 cup of the boiling stock and stir briefly. Allow risotto to cook and the stock to be almost completely absorbed by the rice before adding another 1 cup stock, then stir again. Continue adding stock and cooking in this way, stirring frequently, until rice is almost cooked, about 15 to 20 minutes.

4. Add pesto to risotto and continue adding stock and cooking until rice is tender and creamy. Stir in grated parmesan, remaining butter and pesto. Lastly, stir in fresh snap peas, fava beans and string beans. Season with salt and black pepper to taste.

5. To serve, spoon into wide shallow bowls and top with shaved parmesan, crisp prosciutto, a splash of extra virgin olive oil and some freshly ground black pepper.


(makes about 1½ cups)

1. Pick over basil leaves, wash and dry in a salad spinner.

2. Place basil in a food processor with the garlic and lemon juice, process until well combined.

3. With machine running, drizzle in olive oil. Add pine nuts and parmesan and process briefly to retain some texture to the pesto.

4. Season with salt and pepper to taste.

5. Store pesto with a thin layer of olive oil covering the surface in an airtight container. It will last several days in the refrigerator.

9122943604813070260581330917281060492prosciutto12slice12 slices prosciuttoextra-virgin olive oil2tablespoon2 tablespoons extra-virgin olive oilbutter2.5tablespoon2½ tablespoons unsalted buttershallots44 shallots, dicedgarlic2clove2 cloves garlic, finely choppedrisotto rice1.5cup1½ cups risotto ricechicken stock2pint1¾-2 pints chicken stocksnap peas0.5pound½ pound snap peas, shelledfava beans2cup2 cups fava beans, shelledstring beans0.5pound½ pound string beans, cleanedparmesan2ounce2 ounces parmesan, freshly gratedpesto 0.25cup¼ cup pesto (see recipe below)parmesanshaved parmesansalt and peppersalt and pepper

basil leaves4cup4 cups basil leavesgarlic3clove3 cloves garlic, crushedlemon juice 0.5½ lemon, juice onlyextra-virgin olive oil1cup1 cup extra-virgin olive oilpine nuts0.5cup½ cup pine nuts, roastedparmesan2ounce2 ounces parmesan, freshly gratedsalt and peppersalt and pepper



Herb Crusted Baby Rack of LambElaina, Anthony, Rosanna, John and Marion

1. In a bowl, combine the bread crumbs with the herbs chopped very finely. Add the garlic and oil until all the ingredients are mixed together.

2. Preheat a sauté pan and sear the rack of lamb until you get a nice dark brown color. Allow to cool down for a minute, brush the lamb with Dijon mustard and roll in the bread crumbs to cover the meat.

3. Preheat oven to 450F. Place the rack of lamb in the sauté pan and cook for approximately 12 minutes (medium rare).

9122943604813070260674rack of lamb4pound4 pounds whole baby rack of lamb, cleanedbread crumbs8ounce8 ounces fresh bread crumbsherbs3ounce3 ounces mixed herbs (thyme, rosemary, sage and parsley), choppedgarlic1ounce1 ounce chopped garlicextra-virgin olive oil3ounce3 ounces extra-virgin olive oildijon mustard2ounce2 ounces Dijon mustardsalt and peppersalt and pepper

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Kiwi Lime Tart

Elaina, Anthony, Rosanna, John and Marion

Pistachio Mascarpone Torte Elaina, Anthony, Rosanna, John and Marion

12 servings

1. Line the bottoms of two greased 9-inch round cake pans with parchment paper; grease paper and flour pans lightly.

2. Beat egg yolks at high speed in large bowl for 2 minutes. Gradually beat 1 cup sugar into egg yolks, beating until very thick and lemon colored, 3 to 5 minutes. Beat in salt and vanilla.

3. Using clean beaters, beat egg whites and cream of tartar in large bowl to soft peaks. Add remaining ¼ cup sugar gradually, beating to stiff peaks.

4. Toss pistachios with flour. Fold ½ the egg yolk mixture into the egg whites. Then, fold in ½ the pistachio mixture. Repeat with remaining egg yolk and pistachio mixtures. Spread batter in prepared pans.

5. Bake at 350F until cakes are firm to touch and are beginning to pull away from the sides of the pans, 35 to 40 minutes. Cool in pans, upside down, on wire racks until pans are cool, 15 to 20 minutes. Remove cakes from pans, loosening sides of cakes with sharp knife, if necessary. Remove parchment paper and cool completely.

6. For Mascarpone Cream: Whisk sugar into egg yolks in small bowl; whisk in flour. In medium saucepan, heat milk to boiling. Gradually whisk ½ the milk into the yolk mixture; whisk yolk mixture into remaining milk in saucepan. Whisk over medium heat until mixture boils and thickens, 2 to 3 minutes. Pour into bowl and cool. Refrigerate covered until chilled.

7. Let mascarpone cheese stand at room temperature in medium bowl until soft enough to stir, 10 to 15 minutes. Whisk egg yolk mixture into cheese until smooth.

8. To assemble, place 1 cake layer on serving plate and spread with 1 cup Mascarpone cream. Top with second cake layer and spread top of cake with remaining Mascarpone cream. Refrigerate cake; let stand at room temperature 15 to 30 minutes before serving.

912294360491307023813326560604926069931902egg66 large eggs, separatedsugar1.25cup1¼ cups granulated sugar, dividedsalt0.25teaspoon¼ teaspoon saltpistachio extract1teaspoon1 teaspoon pistachio extractcream of tartar0.125teaspoon¹/8 teaspoon cream of tartarpistachio2.25cup2¼ cups very finely chopped pistachiosflour2tablespoon2 tablespoons all purpose floursugar6tablespoon6 tablespoons granulated sugaregg 33 large egg yolksall purpose flour3tablespoon3 tablespoons all purpose flourmilk0.75cup¾ cup milkcheese1.5ounce1½ packages (12 ounces total) mascarpone cheese, chilled

Recipes provided by Marion, John, Anthony, Rosanna and Elaina Scotto of New York City’s Fresco restaurant. Copyright ©2004. All rights reserved. Reprinted by permission.