The Scarpetta Cookbook by Scott Conant

Author:Scott Conant
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2013-06-15T16:00:00+00:00

RECIPES

BLACK COD WITH CONCENTRATED TOMATOES AND CARAMELIZED FENNEL

BRAISED FENNEL

STRIPED BASS WITH CELERY ROOT PURÉE, CHARRED ONION, SPRING GARLIC, AND PICKLED LEEK VINAIGRETTE

SPRING GARLIC AND PICKLED LEEK VINAIGRETTE

FENNEL- AND CITRUS-SPICED ROASTED BLACK COD WITH BACCALÀ MANTECATO

BACCALÀ MANTECATO

HOMEMADE SALT COD

SLOW-COOKED LOBSTER WITH RICOTTA DUMPLINGS, PEA SHOOTS, CHERRY TOMATOES, AND TARRAGON OIL

CRISPY BLACK BASS WITH PORCINI BRODETTO

TURBOT WITH MUSSELS, CAVOLO NERO, SALSIFY, AND PROSECCO EMULSION

PAN-ROASTED SALSIFY

DIVER SCALLOPS WITH PINE NUT GREMOLATA AND ASPARAGUS

RADISH CONFIT

BRANZINO WITH SAFFRON-SCENTED SHELLFISH STUFATO AND BROCCOLI DI CICCO

SOFT-SHELL CRABS WITH SPRING VEGETABLE FRICASSEE

POACHED TUNA WITH LEEKS, CHANTERELLES, AND MARROW SAUCE

GUANCIALE-WRAPPED HALIBUT WITH MORELS, ASPARAGUS, AND SMOKED POTATO SAUCE

SPICED HALIBUT WITH ALMONDS, ARTICHOKES, AND MINT

MINT PESTO

ROAST CHICKEN WITH FEGATO SAUCE

SICILIAN SPICED DUCK BREAST WITH PRESERVED ORANGE

ROASTED BONE-IN VEAL CHOP WITH SEMOLINA GNOCCHI

SEMOLINA GNOCCHI

PANCETTA-WRAPPED PORK TENDERLOIN WITH APPLES AND TURNIPS

LENTILS WITH PICKLED MUSTARD SEEDS

FRESH GUANCIALE CONFIT

SPICE-CRUSTED VEAL RIB EYE

MOLASSES- AND BALSAMIC-GLAZED SLOW-ROASTED PORK

SCARPETTA’S ROASTED PORCHETTA

AUSTRALIAN WAGYU STEAK WITH POTATOES, ROASTED MUSHROOMS, AND PARMESAN

DRY-AGED STEAK WITH SMOKED EGGPLANT PURÉE

SMOKED EGGPLANT PURÉE

SPICE-RUBBED BONE-IN RIB EYE

COLORADO LAMB CHOPS WITH ROSEMARY-LEMON JUS, PARSNIP PURÉE, AND HAZELNUT CRUMBLE

MOIST ROASTED CAPRETTO (BABY GOAT)

GOAT STOCK

ASH-SPICED VENISON WITH POLENTA DUMPLINGS, CRANBERRIES, AND CONCORD GRAPE REDUCTION

POLENTA DUMPLINGS

CONCORD GRAPE REDUCTION

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