Italian Eats Freshness, family perfect ingredients
You don't have to go to an Italian restaurant for an authentically delicious dinner. Thanks to the Scotto family, chefs and owners of Fresco by Scotto restaurant in New York City and frequent "Today Show" guest chefs, you can turn supper into a celebration that gets you rave reviews.
The Scottos know fresh herbs, savory sauces and garden vegetables are the keys to good Italian cooking. And they've come up with recipes that let you cook like a chef, too.
"These are delicious, easy-to-prepare recipes; it's like eating the meals we serve at the restaurant, only in the comfort of your home," said Marion Scotto, owner of Fresco by Scotto.
Of course, the most important ingredient to a great meal is family. So gather everyone around the table to enjoy the company and delicious food.
½ cup olive oil3 large onions, diced (about 3 cups)2 tablespoons minced garlic6 cups meat-flavored sauce4 fresh basil leaves, chopped1 teaspoon crushed red pepper6 slices thawed Texas Toast Garlic, diced½ cup whole milk1½ pounds ground beef2 eggs¼ cup grated Parmesan cheeseHeat 1/4 cup oil in a 6-quart saucepot over medium heat. Add 2 cups onions and garlic and cook until onion is tender. Stir sauce, basil and red pepper in saucepot. Remove saucepot from heat.Place toast into large bowl. Pour milk over toast. Stir and press toast into milk to coat. Let stand for 5 minutes.Add beef, remaining onions, eggs and cheese to toast mixture. Mix beef mixture thoroughly and shape firmly into 12 (3-inch) meatballs. Place meatballs onto a baking sheet. Cover and refrigerate for 15 minutes.Heat remaining oil in a 12-inch skillet over medium-high heat. Add meatballs in batches and cook until well browned.Add meatballs to sauce mixture. Cook over medium heat for 15 minutes or until meatballs are cooked through.
16 ounces uncooked penne pasta1 package (11.25ounces) Texas toast3 cups three cheese Italian sauce½ cup heavy cream¼ teaspoon crushed red pepper¾ cup freshly grated Parmesan cheesePreheat oven to 425°F for toast.Cook pasta according to package directions in 4-quart saucepan. Drain pasta well in colander and return to saucepan.Heat sauce in 2-quart saucepan over medium-high heat to a boil. Stir in cream and red pepper. Reduce heat to low. Cook until sauce mixture is hot and bubbling.Meanwhile, prepare toast according to package directions. Pour sauce mixture over pasta and toss to coat. Sprinkle with cheese. Serve with toast.
3 pounds bone-in chicken parts½ teaspoon ground black pepper1 cup all-purpose flour¾ cup olive oil1 small onion, diced2 cloves garlic, minced3 cups Italian Sausage and Garlic Italian sauce1 package (10 ounces) garlic breadPreheat oven to 400 degrees for bread.Season chicken with black pepper. Coat chicken with flour.Heat oil in a 12-inch skillet over medium-high heat. Cook chicken in batches until well browned on all sides. Remove chicken from skillet.Pour off all but 2 tablespoons oil from skillet. Reduce heat to low. Add onion and garlic and cook until onion is tender.Stir sauce in skillet. Return chicken to skillet. Cover and cook 15 minutes or until chicken is cooked through.Meanwhile, bake bread according to package directions.Cut bread into 2-inch diagonal slices and serve with chicken.
