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Spring vegetables lighten up fritto misto

Think fried calamari is heavy and greasy? Think again. Scott Conant, executive chef Alto and L’Imper in New York City, says traditional fritto misto is light and perfect for a spring party. Conant, who wrote “Scott Conant's New Italian Cooking," with Joanne McAllister Smart, was invited on TODAY to share some of his recipes. Try them at home:
/ Source: TODAY

Think fried calamari is heavy and greasy? Think again. Scott Conant, executive chef Alto and L’Imper in New York City, says traditional fritto misto is light and perfect for a spring party. Conant, who wrote “Scott Conant's New Italian Cooking," with Joanne McAllister Smart, was invited on TODAY to share some of his recipes. Try them at home:

Light and Crispy Fritto Misto with Fried Lemons and Herbs

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Light and Crispy Fritto Misto with Fried Lemons and Herbs

Scott Conant, executive chef Alto and L’Impero
Spinach and Ricotta Gnocchi with Fava Beans, Tomatoes, and Guanciale

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Spinach and Ricotta Gnocchi with Fava Beans, Tomatoes, and Guanciale

"Scott Conant’s New Italian Cooking" by Scott Conant with Joanne McAllister Smart
Chicken Breast topped with Peas, Asparagus, Tarragon, and Melted Fontina Cheese

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Chicken Breast topped with Peas, Asparagus, Tarragon, and Melted Fontina Cheese

"Scott Conant’s New Italian Cooking" by Scott Conant with Joanne McAllister Smart
Rigatoni with Shrimp, Peas, and Scallion

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Rigatoni with Shrimp, Peas, and Scallion

"Scott Conant’s New Italian Cooking" by Scott Conant with Joanne McAllister Smart