Dyannucci's profile page
Recipes
Penne Pasta Primavera lydia
By dyannucci
Bring a large pot of salted water to boil for pasta
- 1 teaspoon salt, plus more for pasta pot
- 1 pound whole wheat pasta
- 1 tbsp butter
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, sliced
- 8 ounces asparagus, peeled, cut into 1-to-2-inch lengths
- 8 ounces green beans, peeled, cut into 1-to-2-inch lengths blanched
- 1 pint grape tomatoes
- 1 bunch scallions , chopped
- 1 cup frozen peas, thawed
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, loosely packed, shredded
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano -
Spaghetti alla Carbonara
By dyannucci
Recipe courtesy Anne Burrell
- Salt
- 2 tablespoons olive oil
- 3/4 cup pancetta, cut into 1/4-inch dice
- 1 pound spaghetti
- 8 large eggs
- 1/2 cup grated Parmesan
- 1/2 cup grated pecorino
- Freshly ground black pepper
- 4 scallions, cut on a severe bias
Fig and Blue Cheese-Stuffed Pork Tenderloin
By dyannucci
Preheat oven to 450°. Slice the pork in half lengthwise, cutting to, but not through, other side
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 cup dried figs, coarsely chopped
- 1/2 cup crumbled blue cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon apple jelly, melted
CHOCOLATE TRUFFLES
By dyannucci
The problem with many homemade truffles is that they have a dry, grainy texture
- Ganache
- 2 cups (12 ounces) bittersweet chocolate, roughly chopped
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
- Coating
- 1 cup (3 ounces) Dutch-processed cocoa
- 1/4 cup (1 ounce) confectioners' sugar
Anise Biscotti
By dyannucci
For hazelnut orange biscotti substitute hazelnuts for Almond and cointreu for anise, Also add orange zest to dough ...
- 1 1/4 cups (6 1/4 ounces) whole almonds, lightly toasted
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons anise seeds
- 1/4 teaspoon salt
- 2 large eggs, plus 1 large white beaten with pinch salt
- 1 cup (7 ounces) sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons anise-flavored liqueur (such as ouzo or anisette)
- 1/2 teaspoon vanilla extract
- Vegetable oil spray
Beef Tenderloin with Garlic-and-Merlot Jam
By dyannucci
Jackie Mills, R.D., Coastal Living DECEMBER 2012
- 2 teaspoons olive oil
- 1 (1 1/2-pound) beef tenderloin, trimmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 24 baguette or ciabatta slices or small focaccia squares, toasted
- Garlic-and-Merlot Jam
- Chopped chives
Pork Medallions with Almond-Fig Cream
By dyannucci
Serve with roasted red onions, tomatoes and mushrooms drizzled with olive oil
- 5 ounces dried figs or 4 fresh figs
- 1/4 cup port wine
- 6 to 8 4-ounce pork tenderloin medallions*
- Kosher salt and ground white pepper
- 1/4 cup all-purpose flour
- Canola oil
- 1 shallot, finely chopped
- 1/4 cup whole Marcona almonds or almonds
- 1 cup heavy whipping cream
- 2 sprigs fresh thyme
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- If necessary, purchase a 2-pound pork tenderloin and cut into eight 4-ounce medallions
Lemon Chicken Rao's
By dyannucci
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper
- LEMON SAUCE:
- 2 (2 1/2 to 3 pound) broiling chickens, halved (or 2 chicken breasts- cut sauce accordingly proportional to weight of breast)Best to use bone in, skin on chicken
- Lemon sauce, recipe follows
- 1/4 cup chopped flat-leaf parsley
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Pepin Crepes Suzette
By dyannucci
12-15 crepes In French restaurants, crepes Suzette are of- ten made at the table
- CREPES
- 3/4 cup all-purpose flour
- 2 large eggs
- l/2 cups milk
- 1/8 teaspoon salt
- l/2 teaspoon sugar
- 1/2 cup cold water
- 2 tablespoons canola oil
- 1 About 1 tablespoon unsalted butter, for
- the pan
- ORANGE BUTTER
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 1/4 cup sugar
- 1 tablespoon grated orange rind
- Juice of 1 orange (1/3) cup)
- 1 tablespoon unsalted butter, softened
- 3 1/2 tablespoons sugar
- l/2 cup cognac or bourbon
- 1/4 cup Grand Marnier, Cointreau,
- or homemade orange liqueur
Peanut Butter Banana Bread
By dyannucci
1. Preheat oven to 350°. 2
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts
- Cooking spray
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter