When it opened several years ago, Fresco was an immediate success in a city that has more than its share of outstanding Italian restaurants. Fresco by Scottor was widely praised for its delectable dishes inspired by the Tuscan region of Italy well known for its unpretentious, seasonal specialties.
Including some 125 recipes all of which have been carefully tested for the home cook, Fresco offers a wonderful variety of dishes for everyday meals as well as for festive occasions. Many of the recipes are quick and easy to prepare, and even those that take a little more time, are not difficult to make. The recipes, beautifully illustrated in specially commissioned color photographs, are arranged by season with the exception of several signature dishes that may be prepared throughout the year. Among the recipes that transform the freshest and best ingredients into delicious dishes are an innovative array of antipasti, many kinds of pasta mixed with seasonal vegetables or fresh seafood, risotto paired with wild mushrooms or garlic sausage; grilled or roasted meats, poultry, and fish, crispy pizzas overflowing with vegetables, memorable desserts, and much more.
This indispensable cookbook also provides scores of preparation tips, advice about which foods to keep on hand, and how to select the freshest produce.
For those who love Northern Italian food and enjoy using the freshest local ingredients, this cookbook is awonderful addition to a cooking library or a perfect gift for someone who takes pleasure in preparing distinctive home cooking.
Other Details: 40 full-color illustrations 180 pages 8 1/2 x 8 1/2" Published 1997
|Publisher:||Abbeville Publishing Group|
|Product dimensions:||8.82(w) x 8.88(h) x 0.80(d)|
Read an Excerpt
Recipes for All Seasons
We call these recipes for "all seasons" because they are the foundation on which we build so many of our dishes. On these pages you will find recipes for stocks, for pesto, for a basic tomato sauce, and for roasted garlic, among others. Because these recipes are so versatile, they are not ascribed to any one season.
We recommend that you utilize these homemade staples as often as you can. Make your own stock instead of relying on canned; oven-roast tomatoes to replace commercial sun-dried varieties; and take advantage of the garden's surplus crops of basil and peppers to make homemade pesto and roasted red peppers. Store stock and tomato sauce in premeasured quantities in the freezer; keep roasted peppers, tomatoes, and garlic in the refrigerator. None of these preparations is difficult-only a little time-consuming-and the difference in quality is immediately apparent. Whenever you take the time to prepare these basics, you ensure that your cooking will be richer, more flavorful, and more expressive.
Potato and Zucchini Chips with Gorgonzola
When Marion visited her cousins in South Carolina, she tried potato chips with blue cheese at a local restaurant. When she returned to New York, she and Vincent devised their own version, making both potato and zucchini chips and serving them with creamy gorgonzola. It's become one of our most popular menu items-regardless of the season.
1 pound (450 g) large baking potatoes
1/2 pound (230 g) large zucchini (courgettes)
2 tablespoons all-purpose (plain) Xour
About 2 quarts (2 l) peanut oil, for frying (see Note)
4-1/2 ounces (130 g) gorgonzola cheese, crumbled
3 tablespoons (45 ml) heavy (double)cream
Kosher salt to taste
1. Peel the potatoes and, using a sharp knife, a food processor with the metal blade, or a mandoline, cut them into thin slices. Immediately submerge them in a bowl filled with cold water to prevent discoloring.
2. Cut the zucchini into thin slices. (Do not put them in water.) Transfer the zucchini to a large bowl and toss with the flour.
3. In a large, deep, heavy saute pan, pot, or deep-fat fryer, heat the oil to 325�F.
4. Lift about a third of the potatoes from the water and dry them well on paper towels (kitchen paper). Scatter them over the oil so that they do not clump and let them fry for 1 minute. Gently stir the chips with a wooden spoon and continue to fry for about 2 minutes longer, until golden brown. Using a slotted spoon, lift the potatoes from the oil and drain on a double thickness of paper towels. Repeat with the remaining potatoes, frying them in 2 or 3 more batches and letting the oil regain the correct temperature between batches.
5. Let the oil regain the correct temperature, then fry the zucchini in 1 or 2 batches in the same way as the potatoes. Drain on paper towels.
6. In a small saucepan, combine the cheese and cream and heat over very low heat until the cheese melts. Stir until smooth.
7. Toss the potato and zucchini chips together in a large bowl or on a platter and salt lightly. (Keep in mind that the cheese provides saltiness.) Drizzle with the melted cheese and serve immediately.
Note: Use a heavy pot when deep frying. You will need enough oil to fill the pan or pot to a depth of 2 to 3 inches (5 to 7.5 cm). Deep-fat fryers are equipped with a thermometer, which makes reading the temperature easy. If you don't have one, use a deep-fat frying thermometer. It's important that the oil be hot enough to fry the potatoes and zucchini; otherwise they will absorb oil during frying and be soggy.
Table of ContentsPreface by Marion Scotto
The Fresco Kitchen
Recipes for All Seasons
Author Biography: Marion Scotto, her daughters Rosanna and Elaina, and her son Anthony, Jr. own and operate Fresco by Scotto. Chef Vincent Scotto was formerly at Al Forno in Rhode Island. Marion Scotto was coordinator of special events for the Borough of Brooklyn; Rosanna Scotto is a co-anchor for Channel Five Fox Network News; Anthony Scotto, Jr. managed several restaurants in California, and Elaina Scotto was a public relations director.