The Scotto family has been cooking up a storm at their first restaurant, Fresco by Scotto, since 1993. Rosanna and her mother, sister and brothers are taking their signature style to the Barclays Center in Brooklyn.
Potato and Zucchini Chips with Gorgonzola Cheese
1 pound large baking potatoes
½ pound large zucchini
2 tablespoons all-purpose flour
2 quarts peanut oil for frying
1 cup Gorgonzola cheese crumbled
Kosher salt to taste
1. Peel potatoes, cut into very thin slices and immediately place in a bowl of cold water. Cut zucchini into thin slices, place in a large bowl and toss with flour. Drain potatoes and dry on paper towels.
2. In a heavy sauté pan, heat oil to 325°. Deep fry potato and zucchini chips for about 2 to 3 minutes; drain, season with salt and let cool.
3. Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one layer. Top with gorgonzola cheese and bake in a 350° oven until cheese melts. Serve immediately.
Sunday Chicken Meatball Slider (4 to 6 servings)
4 pounds ground chicken, yields 24 to 30 (3 ounce) meatballs
¼ quart Panko
3 cups milk to soak Panko in until soft and mushy
1 cup grated Grana Padano Parmesan
¼ pound smoked mozzarella cut into small dice
¼ pound provolone cut into small dice,
6 slices provolone for the sandwiches
3 whole eggs
2 tablespoons granulated garlic
1 tablespoon poultry seasoning
Salt and Pepper to taste
4 dashes Worcestershire sauce
2 dashes Tabasco
8 ounces olive oil
1. Place panko in a large mixing bowl, add milk and let sit 15 to 20 minutes, until the panko softens.
2. Add the cheeses, eggs, garlic, salt and pepper, poultry seasoning, Worcestershire and Tabasco; whisk until well incorporated.
3. Add ground chicken, mix thoroughly, and form meatballs 3 ounces in size.
4. In a large saute pan, heat the olive oil over medium heat. Add the meatballs and sauté until brown on all sides.
5. On a Brioched roll, place a slice of provolone cheese and top with a chicken meatball.
The Gnudi Chicken Meatball
4 to 6 servings
Whipped Ricotta and Mascarpone
1 container of mascarpone (500 g)
1 container (1 pound) ricotta cheese
1. In a bowl, combine mascarpone and ricotta and blend until smooth.
2. On a platter, place the whipped ricotta and mascarpone and spread evenly to create a
1-inch thick layer.
3. Place the chicken meatballs on top and drizzle with the red pepper sauce.
Red Pepper Sauce
4 sweet red peppers, thinly sliced
½ cup onions or shallots, thinly sliced
2 garlic cloves peeled and crushed with knife
1 ounce extra virgin olive oil
¾ cup vegetable stock or canned chicken broth
1 teaspoon excellent quality balsamic vinegar
Salt and pepper to taste
1. Sauté the pepper, onion and garlic in the olive oil until heated through.
2. Cover the pan and sweat until the vegetables are softened to the touch.
3. Add the stock; simmer until the sauce is reduced to the point at which there is no free liquid visible on the bottom of the pan (about 8-10 minutes).
4. Puree the sauce in the blender until it is completely smooth. Adjust the consistency as needed; to thin the sauce, add a little stock.
5. Taste the sauce and finish by adding balsamic vinegar and salt and pepper to taste.
6. Sauce can be used hot, warm or cold.
Note: To give a more intense flavor, roast and peel the red peppers before preparing this sauce. Peppers roasted in a hot oven have a better flavor or peppers that are roasted by means of grilling over an open flame. In both cases, the skin needs to be removed after cooking the peppers and before proceeding with sauce recipe.