Valentine's Day recipes from Fresco by Scotto

- Rosanna and her family from Fresco by Scotto Restaurant appeared on Good Day New York with Valentine's Day dishes. Here are the recipes for the dishes they showed off:

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 on 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.

Baked Ricotta with Bruschetta

For Ricotta

6 tablespoons unsalted butter

2 pounds whole milk ricotta

1 cup diced mozzarella cheese

10 ounces grated parmesan cheese

1 ounce dried oregano

Pinch red pepper flakes

Salt and pepper to taste

  1. Preheat the oven to 400°F.
  2. Butter a 2-quart oval baking dish.
  3. In a large mixing bowl, add the ricotta, mozzarella, 8 ounces parmesan cheese, oregano, red pepper flakes, salt, and pepper; mix thoroughly.
  4. Place the ricotta mixture in the buttered baking dish, top with the remaining 2 ounces parmesan cheese, and bake for 20 minutes at 400°F.

For Bruschetta

1 round loaf Italian bread

½ cup olive oil

2 cloves garlic, peeled and cut in half

  1. Preheat oven to 450°F.
  2. Slice bread on into ½-inch thick slices. Coat both sides with olive oil using a pastry brush, and rub each slice with garlic.
  3. Place on a cookie sheet and toast in top rack of oven for 3 minutes on each side, or until the bread is golden on both sides

Heart Shaped Black Winter Truffle and Red Beet Ravioli

Filling for Ravioli

1 pound red beets

½ pound spinach

½ pound fresh ricotta cheese

1 tablespoon chopped garlic

2 tablespoons chopped shallots

4 tablespoons black truffles, pureed

¼ cup extra virgin olive oil

½ cup goat cheese

Salt and pepper

  1. Preheat oven to 350 degrees.
  2. Peel beets and cut into ¼-inch pieces, wrap in aluminum foil and top with a drizzle of extra virgin olive oil. Cook for about 45 minutes, cool down and grind.
  3. Sauté spinach with garlic, shallots and olive oil. Chop and squeeze to drain all the liquid from the spinach.
  4. In a bowl, place the beets, spinach, ricotta, goat cheese and add black truffles. Mix well until you get a firm texture. Add salt and pepper to taste.

To Make the Ravioli

6 fresh pasta sheets (see recipe below or purchase at a local gourmet store)

½ cup butter

¼ cup Parmesan cheese

  1. Roll out the dough and cut into sheets of manageable length, approximately 16 inches. Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle.
  2. Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
  3. Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
  4. Gently press the filling down with your fingertips. Press the dough down between each teaspoon of filling to enclose it.
  5. Using a pasta cutter, trim off the edges of the dough and cut apart the ravioli. Gently crimp the edges of the ravioli with a fork.
  6. Lay the ravioli on a lightly floured bed sheet or tea towels. Let dry at least 5 minutes before cooking.

To Cook the Ravioli

  1. Bring a large pot of salted water to the boil.
  2. Add ravioli to the boiling water. Very fresh pasta takes about 2 to 5 minutes to cook.
  3. Carefully drain the ravioli and transfer to a warm serving platter.
  4. Top with ½ cup of unsalted butter and top with Parmesan cheese.

Homemade Pasta Sheets

3 cups all-purpose flour

2 whole eggs

1 teaspoon extra virgin olive oil

¼ teaspoon salt

  1. Place flour in the center of the table, make a well.
  2. Beat eggs thoroughly, add oil and salt.
  3. Place in center of well.
  4. Fold in flour and knead into a ball. Add 1 tablespoon of cold water if dough seems to dry.
  5. Refrigerate for at least 4 hours before rolling out.
  6. Using pasta machine, roll out the pasta on the thinnest setting, cutting it into 6 sheets.

Note: This ravioli is a perfect dish for Valentine's Day because of its unusual filling. The flavors really complement one another.

Grilled Prime Sirloin Steak for Two

42-ounce dry aged ribeye steak

Sea salt

Freshly ground black pepper

1 head fresh garlic

¼ cup extra virgin olive oil

Fresh rosemary sprigs

Fresh thyme

5 ounces Yukon Gold potatoes, cut into wedges

3 ounces wild mushrooms, cleaned and cut

  1. Preheat grill to high temperature. Have your butcher trim steak of excess fat. Season with salt and pepper.
  2. In small sauté pan, combine rosemary, garlic and thyme and extra virgin olive oil. Simmer until garlic is golden brown, remove from heat and set aside.
  3. In another sauté pan, 3 tablespoons olive oil, garlic and sauté the mushrooms until tender. Season with salt and pepper, and set aside.
  4. Bring a large pot of lightly salted water and the cut potatoes to a boil. Drain and cool off. Place the potatoes on a large baking sheet with a lip, season with salt, pepper, rosemary, and thyme. Drizzle with olive oil and bake in preheated oven at 375 degrees for 15 to 20 minutes until tender.
  5. To assemble: Let the steak rest for 5 minutes before cutting into slices then place the steak on a large serving platter, garnish with potatoes and mushrooms, season with sea salt and drizzle with the herbed olive oil and sprigs of fresh rosemary.
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