Dyannucci's profile page
Recipes
Soupe Aux truffes Noires
By dyannucci
Balck truffle soup MA version of paul bucose
- 2 quarts very good quality beef broth or veal
- 1/2 cup finely minced black truffle peelings
- 1/2 can truffle juice
- salt
- frozen puff pastry sheets
- 2 whole eggs
- flour for dusting
Grilled Salmon with Herb and Meyer Lemon Compound Butter
By dyannucci
Recipe courtesy Anne Burrell
- 1 stick butter, room temperature
- 2 Meyer lemons, zested
- 1/2 bunch dill, finely chopped
- 1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
- 1 small clove garlic, smashed and finely chopped
- Kosher salt
- 4 (6-ounce) salmon fillets, skin-on
- Extra-virgin olive oil
Cinnamon Elephant Ears
By dyannucci
Directions Preheat the oven to 450 degrees
- 1 cup sugar, divided
- Pinch kosher salt
- 1/4 teaspoon cinnamon
- 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
Fruit and Nut Balls
By dyannucci
Nutrition: 93 calories per piece
- 1/2 cup dried apricots
- 1/2 cup blanched almonds
- 1/2 cup raisins
- 5 ounces white chocolate
- 1/3 cup dried coconut
Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette
By dyannucci
Recipe courtesy Bobby Flay
- 1/2 cup kosher salt
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons crushed black peppercorns
- 1 (3 to 3 1/2-pound) piece center-cut salmon, skin on, pin bones removed, halved
- Alderwood chips, soaked in cold water for 4 hours
- Salad of Apple, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette, recipe follows
- 1/4 cup apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 1/4 cup canola oil
- 4 ounces organic baby greens, roughly chopped
- 1 Gala apple, cored and thinly sliced
- 1 Granny Smith apple, cored and thinly sliced
- 1 cup dried cherries
- 1 cup peeled, toasted hazelnuts, chopped
Sausage Stuffed Quail
By dyannucci
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 1/4 fennel bulb, cut into 1/4-inch dice
- 1/4 onion, cut into 1/4-inch dice
- Pinch crushed red pepper
- Kosher salt
- 1/2 pound bulk fennel sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmigiano
- 1 egg
- 1/2 bunch fresh Italian parsley, finely chopped
- 4 semi-boneless quail, wingtips removed
- 4 slices bacon
- 1/2 cup dry port wine
- 1 1/2 cups chicken stock
- 3 cups baby arugula, washed and dried
Spaghetti Alla Puttanesca
By dyannucci
Bring a large pot of water to a boil
- 1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, sliced
- 4 anchovy fillets
- 2 ounces pitted and sliced black olives
- 1 tablespoon salted capers, rinsed and chopped
- Pinch crushed red pepper
- 1 pound spaghetti
- 1 handful fresh parsley, leaved picked and chopped
- Kosher salt and freshly ground black pepper, to taste
Polenta
By dyannucci
M symon iron chef
- 4 cups (1 quart) Chicken Stock, heated, recipe follows
- 2 cups polenta (recommended: Anson Mills)
- 2 large tablespoons mascarpone cheese
- 2 large tablespoons freshly grated Parmesan cheese, plus peeled ribbons, for garnish
- Unsalted butter, as needed
- Chicken stock
- Chicken Stock
- 2 pounds chicken backs and necks
- 2 pounds chicken feet or additional backs and necks
- 1 onion, quartered
- 1 carrot, thinly sliced
- 1 head garlic, halved crosswise
- 4 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 gallon water
Smashed New Potatoes with Peas, Lemon, and Pearl Onions
By dyannucci
Recipe courtesy Tyler Florence
- 1 1/2 to 2 pounds red bliss potatoes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 (10-ounce) box frozen pearl onions, defrosted
- Pinch sugar
- Splash freshly squeezed lemon juice
- 5 slices lemon
- 2 (10-ounce) boxes frozen peas, defrosted
- 1 lemon, zested
- Kosher salt and freshly-ground black pepper
- 1/4 cup roughly chopped flat-leaf parsley
- 2 heaping tablespoons roughly chopped fresh dill
- 1 bunch watercress, stems trimmed just above the rubber band
Serrano Ham and Manchego Croquettas
By dyannucci
TF very good can bake insead of fry
- 3 cups mashed potatoes, leftover or freshly made
- 1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving
- 6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup)
- 2 large eggs
- Kosher salt and freshly ground black pepper
- 2 cups panko bread crumbs
- Vegetable oil, for deep-frying
- Romesco Sauce, for serving
- Chopped chives, for serving
- 1/2 cup slivered almonds
- 1/2 poumd roasted red peppers, drained
- 1 egg yolk
- 2 large garlic cloves, peeled
- 1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar