Description: Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c...
DA: 43 PA: 62 MOZ Rank: 54
Description: Roasted Brussel Sprouts with "Italian XO" Sauce. Recipe courtesy of Scott Conant. Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots ... Recipe courtesy of Scott Conant. 2 Reviews ...
DA: 79 PA: 89 MOZ Rank: 80
Description: · Toss the sauce with cooked, drained pasta, adding about a teaspoon of butter and a drizzle of vegetable oil (grapeseed, canola, safflower or soy, but not olive oil) per serving. Top with grated Parmigiano-Reggiano, but leave off the parsley for this one.
DA: 48 PA: 24 MOZ Rank: 94
Description: Spoon about half of the sauce into a deep saucepan. Heat to medium-high. When the pasta is just about seventy-five percent of the way cooked, start adding it directly to the sauce with a slotted spoon. Stir to coat the pasta. Allow to cook in the sauce a few minutes…tossing often.
DA: 83 PA: 55 MOZ Rank: 11
Description: Save this Tagliatelle with Bolognese sauce recipe and more from Scott Conant's New Italian Cooking: More Than 125 Recipes for Everyday Eating, Relaxed Weekend Cooking, and Elegant Entertaining to your own online collection at EatYourBooks.com
DA: 71 PA: 66 MOZ Rank: 48
Description: I took the challenge and recreated Scott Conant’s tomato spaghetti, following his recipe and indications to the letter. As with garlic, the presence of chili flakes was a bit unusual for me, both in the infused oil and in the sauce itself, but very common in many Italian-American recipes.
DA: 98 PA: 5 MOZ Rank: 69
Description: Since Bolognese Sauce has been around for over 200 years there have been many variations on the recipe and much disagreement over what is the authentic version of this meat sauce. In 1982 a recipe for “authentic ragù alla bolognese” was registered with the Bologna Chamber of Commerce by the Italian Academy of Cuisine.
DA: 51 PA: 76 MOZ Rank: 94
Description: In a large cast-iron pan, heat olive oil and butter over high heat until hot. Sear the meatballs, then transfer the pan to the oven until meatballs are cooked through, 25 to 30 minutes. Transfer to an oven-proof pot with the warmed pomodoro sauce and cook in the oven for another hour or so.
DA: 73 PA: 61 MOZ Rank: 90
Description: 6 ounces tomato sauce (recipe follows) 4 large leaves of basil; 1/2 tablespoon butter, unsalted; 2 tablespoons freshly grated Parmigiano Reggiano; 1 tablespoon extra virgin olive oil; 8 ripe plum tomatoes; 1/4 of a can San Marzano tomatoes; 2 tablespoons extra virgin olive oil; Pinch of red chili flakes; Pinch of kosher salt; 1/4 cup extra virgin olive oil
DA: 53 PA: 34 MOZ Rank: 41