NEW YORK (FOX 5 NY) - Fresco by Scotto in Midtown Manhattan is serving up the perfect dishes to get you in the mood to celebrate Valentine's Day.
Grilled Pizza Margherita
Bel Paese and Pecorino Romano Cheese with Tomato Basil Sauce
1 quart lukewarm water
1 teaspoon fresh yeast
1 tablespoon molasses
2½ tablespoons kosher salt
¼ cup olive oil
6 cups all-purpose flour
6 cups high-gluten flour
1 cup whole-wheat flour
1 cup grated Pecorino Romano cheese
1 cup grated Bel Paese cheese
1 cup tomato sauce
3 tablespoons chopped fresh parsley
½ cup chopped fresh basil
1. In a mixing bowl, combine the water, yeast, and molasses. Mix together gently until all the yeast dissolves. Set the mixture aside for 5 to 10 minutes until the yeast makes a raft. Stir in the salt and olive oil.
2. With the mixer on a low speed, add the three kinds of flour. Mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Roll the dough into one large ball and let it stand for 5 minutes.
3. Cut the dough into 12 to 15 pieces (5 ounces each). Roll the pieces into balls and place them on an oiled baking sheet. Brush the balls lightly with olive oil and cover with plastic wrap.
4. If you are going to use the dough right away, let it sit at room temperature for 30 minutes before baking. If you don't need the dough immediately, you can store it for one day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.
5. On an oiled surface, push a piece of dough out using the palms of your hands. If the dough is sticking to the surface, lift it and drizzle a little more oil on the surface. You want the dough to be a 12-inch circle with an even thickness. The shape of the pizza is not as important as the thickness of the dough.
6. When the dough is ready, prepare the fire, preferably a charcoal fire, but a gas grill works nicely too. Make sure the grill grid is set at least
4-inches from the fire.
7. In a bowl, combine the cheeses.
8. Gently lift the dough, and, being careful not to tear it, drape it onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough to see the color of the underside, which should be evenly golden brown (this should take about 2 minutes).
9. Flip the dough over and place it on the side of the grill or a cooler spot of the grill. Brush the cooked side of the dough with olive oil. Take 1/6 of the cheese and evenly spread it out to the very edge of the dough. Next, with a tablespoon, dollop tomato sauce on the pizza (8 to 10 spoonfuls), you don't want to spread the sauce over the whole surface of the pizza. Drizzle the pizza with 1 tablespoon of extra virgin olive oil and sprinkle with ½ tablespoon of chopped parsley.
10. Carefully slide the pizza back to the edge of the hot section of the grill, and rotate the pizza until the bottom is evenly golden brown. This should take 3 to 4 minutes. Do not put the pizza directly over the fire, because the bottom will burn before the cheese melts.
11. Garnish with the chopped basil and serve immediately.
Oysters Oreganata (2 servings)
olive oil, garlic, breadcrumbs, parsley, oregano and parmesan
12 oysters, shucked and left on half shell
1½ cups dried bread crumbs
¼ chopped fresh parsley
2 teaspoons finely minced garlic
¾ teaspoon dried oregano
Freshly ground black pepper
¼ cup grated Parmesan
12 half shells for stuffing
1. Heat the oven to 400°F.
2. In a medium size bowl, combine the bread crumbs, parsley, garlic, oregano and parmesan. Stir the ingredients to mix well then season with freshly ground black pepper to taste.
3. Place an oyster on each half shell and using a spoon, divide the mixture among the 12 half shells, gently pressing down the stuffing to make it compact.
4. Place the stuffed shells on a baking sheet lined with foil, drizzle with olive oil and bake for 10 minutes or until the tops begin to brown.
5. Remove the oysters from the oven, drizzle with olive oil and serve immediately.
Tagliolini with Lobster "Fra Diavolo" (6 servings)
1 pound dry imported Linguini, Spaghetti or Tagliolini
3 lobsters, 1½ pounds each, steamed or broiled (or 1½ pounds cleaned and
cooked lobster meat)
½ cup extra virgin olive oil
4 garlic cloves, peeled, sliced thin
2 shallots, peeled, finely minced
6 whole plum Italian tomatoes cut into ½-inch dice
2 cups prepared tomato sauce
1 tablespoon Hot Chili Pepper Flakes or chopped fresh hot chili
¼ cup dry white wine
½ cup fresh chopped basil
½ cup fresh chopped parsley
½ cup fresh chopped oregano
1 bunch scallions, sliced thin
1. Bring large pot of water to a boil with 2 tablespoons salt. Crack lobster shells and remove meat. Cut tails into ½-inch chunks and claws into thirds; set aside.
2. In a large sauté pan, heat the extra virgin olive oil until smoking. Add garlic and shallots, toast until lightly brown. Add fresh chopped tomatoes and tomato sauce, turn heat down to a simmer and cook for 20 minutes then add red pepper flakes and white wine.
3. Begin to cook pasta, and then add lobster meat, fresh herbs and scallions to sauce. Season with salt and pepper.
4. Drain pasta but do not rinse. Place pasta in a large serving bowl, add sauce, toss and serve immediately.
Bomboloni di Nutella (makes 30 donuts)
Chocolate Hazelnut Donuts with Bittersweet Chocolate Sauce
1 pound ricotta cheese
1 teaspoon salt
1 teaspoon vanilla
4 teaspoons baking powder
2 cups all purpose flour
2 quarts Canola oil
2 jars Nutella (13 ounces each)
¼ cup heavy cream
1½ cups warm bittersweet chocolate sauce
1. In a large mixing bowl, combine ricotta, salt, vanilla, baking powder, flour and eggs. Mix until smooth to form dough.
2. Drop heaping spoonfuls of dough into hot Canola oil at 375° and cook for 3 to 4 minutes.
3. In a small pot, heat the Nutella and cream over low heat until warm then transfer to a pastry bag.
4. Remove donuts from hot oil, drain on paper towels for a moment then roll in granulated sugar, pipe in the warm Nutella cream, plate and serve with warm bittersweet chocolate sauce.