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Recipes Prepared on the Tony Danza Show by Chef Sal Scognamillo on 12/12/05
Frank's Clams Posillipo - serves four
Ingredients:
32 littleneck clams
3 tablespoons olive oil
6 garlic cloves, halved
1 small yellow onion, chopped (about ¼ cup)
1 28-ounce can whole plum tomatoes with juice
Salt and freshly ground black pepper, to taste
1 tablespoon tomato paste (optional)
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
Preparation:
- Scrub the clamshells, rinse thoroughly in cold water,
and place in a large pot. Add cold water to cover and bring
to a boil over high heat. Cook until the shells open, about
5 minutes. Using a slotted spoon, transfer the clams to
a large bowl. Discard any clams that have not opened.
- Strain the cooking liquid through a chinois or a strainer
lined with a coffee filter, and reserve ¾ cup of
this liquid as clam broth. Return the clams to the pot,
add cold water, and stir to remove any remaining sand.
Drain and rinse.
- Heat the oil in a large saucepan over medium flame and
sauté the garlic halves until golden, about 2 minutes.
With a slotted spoon or tongs, remove and discard the garlic.
Add the onions to the saucepan and sauté for 3 to
4 minutes, until soft and translucent. Coarsely chop the
tomatoes and add with their juice to the saucepan and bring
to a boil. Reduce the heat to low, cover, and simmer for
25 minutes, stirring occasionally.
- Season to taste with salt and pepper. Stir in the tomato
paste (if using) and add the basil and parsley. Simmer
uncovered for 5 minutes.
- Add the reserved clam broth and clams to the sauce and
bring to a boil. Cover, reduce the heat to low, and simmer
for 8 to 10 minutes, or until the clams are heated through.
Spoon the clams and sauce into a large serving bowl, garnish
with parsley, and serve immediately.
Frank's Veal Cutlets Milanese - serves eight
Ingredients:
½ small Italian stale baguette (about ½ pound)
2 tablespoons freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 tablespoons olive oil
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 ¼ pounds), pounded this to slightly less
than ¼ inch
Salt and freshly ground black pepper to taste
1 lemon cut into 8 wedges
Preparation:
- Break or cut the bread into large chunks and place in a food processor.
Process until the bread is reduced to fine crumbs. Transfer the crumbs
to a large bowl and stir in the cheese, oregano, and parsley. Gradually
add 3 tablespoons of oil, stirring, until thoroughly combined. Season
with the salt and pepper.
- Spread the flour on a large plate, place the eggs in a shallow bowl,
and spread the seasoned bread crumbs on a second large plate. Coat
each veal cutlet in the flour, then the beaten eggs, and then the bread
crumbs, patting with the palm of your hand to ensure adhesion.
- Heat 1 cup of the oil in a large nonstick skillet over medium-high
flame (to a frying temperature of 350 F) and sauté the veal
for 2 minutes. Turn and sauté for 1 additional minute. Do not
crowd pan. If necessary, fry the cutlets in batches. Remove with a
slotted spatula and drain on paper towels. Season to taste with salt
and pepper, and serve with lemon wedges.
Frank's Stuffed Artichokes - serves four
Ingredients:
4 jumbo artichokes
2 garlic cloves, halved
1 cup dry breadcrumbs
2 tablespoons finely chopped black olives
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped nonpareil capers, rinsed and drained
1 tablespoon chopped fresh basil
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
salt, to taste
Preparation:
- Preheat the oven to 450º F.
- Rinse the artichokes under cold running water. Remove the stem and
cut two inches from the top of each artichoke. Pull the middle leaves
apart, and with a small spoon remove the fuzzy choke and tiny inner
leaves. Insert a garlic half into the hollowed-out artichoke center.
Reserve.
- Place the breadcrumbs, olives, cheese, parsley, capers, basil, red
pepper flakes, oregano, and pepper in a large mixing bowl. Gradually
add the olive oil, stirring until thoroughly combined and moistened.
Spoon the breadcrumb mixture into the hollowed out artichoke centers,
tamping down with the back of the spoon until each artichoke is filled
to the top. Season to taste with salt.
- Place the artichokes in a baking dish and add enough water to cover
the bottom halves of the artichokes. Cover the pan with foil, and bake
in the preheated oven for 1 hour and 15 minutes, until artichokes are
cooked through. Check for tenderness by removing a leaf after one hour
and tasting. If the water level drops to less than ½ inch while
cooking, add more.
- Remove from the oven and increase the heat to broil. Take off the
foil and place the artichokes under the broiler until the breadcrumb
topping has browned, about two to three minutes.
- Place the artichokes on a serving platter and spoon two to four tablespoons
of the pan juices over each artichoke.
- Garlic may be omitted, if desired.
Lemon Ricottta Torte - serves eight
Ingredients:
3-pound container whole-milk ricotta cheese
1 2/3 cups sugar
3 extra-large eggs
1/2 teaspoon vanilla extract
Zest from 1 lemon
Butter and flour, for greasing pan
Preparation:
- Preheat the oven to 400º F.
- In a large bowl, mix the ricotta, sugar, eggs, vanilla, and lemon
zest until well blended.
- Butter and flour a 9 x 2-inch round baking pan. Spoon the ricotta
mixture into the pan and smooth the top with a spatula. To avoid having
rising batter spill over the side of the pan while baking, construct
a "collar" to wrap around the pan, extending at least 2 inches above
the pan's top edge. Construct the collar with a sheet of aluminum foil,
folded in half lengthwise, inside surface greased, and secured with
string or tape. Bake on the oven's bottom shelf for 55 minutes.
- Refridgerate for 3 to 4 hours. Remove from the refrigerator and allow
to return to room temperature before serving.
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