If you’re tired of the same old potato salad and cold chicken for your summer picnics, check out our picnic with a twist. The Scottos — Marion, Anthony, Rosanna, Elaina, and chef Stefano Battistini — from New York’s Fresco restaurant have an Italian-inspired extravaganza that you can sink your teeth into. Sample some of their recipes below.
SOUR CREAM POUND CAKE Marion, Anthony, Rosanna, Elaina, and chef Stefano Battistini
Grease and flour a 4 x 13-inch loaf pan. Cream butter and sugar, add eggs and vanilla, then alternate dry ingredients with sour cream. Add milk. Pour batter into prepared pan and bake at 350 for 1 hour, or until top of cake springs back lightly when touched.
912386160491all purpose flour5cup5 cups all purpose flourbaking powder2teaspoon2 teaspoons baking powderbaking soda1teaspoon1 teaspoon baking sodapinch saltbutter10ounce10 ounces buttersugar1.3cup1 1/3 cups sugareggs44 eggsvanilla extract1tablespoon1 tablespoon vanilla extractsour cream3cup3 cups sour creammilk1cup1 cup milk
Recipes by executive chef Stefano Battistini and pastry chef Chris Smreker. Copyright 2001. Reprinted by permission of the chefs and the Scottos of New York’s Fresco restaurant.