RECIPES | Chef Scott Conant

RECIPES

From our kitchen to yours, enjoy!

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Acqua Pazza

Servings 4 INGREDIENTS 2 whole fish 1 lb. (stripe bass, snapper or any type of bream) 2 cloves garlic, sliced ¼ inch 2 sprigs oregano, leaves only As needed kosher salt As needed extra virgin olive oil Seafood Stock ¼ cup extra virgin olive oil 1 cup green onions, small dice 1/3 cup whole garlic ½ bunch oregano, including stems 2 tsp Calabrian chili 6 to 7 Roma tomatoes, cut in to 1/8 pieces 1 Tbsp Kosher salt 2 fish bones 1-gallon ice water 12 shrimp peels (optional) ½ bunch

Beef Spice Mix

Makes about 3 tablespoons INGREDIENTS 1.5 teaspoons whole allspice 1.5 teaspoons cumin seeds 1.5 teaspoons yellow mustard seeds 3/4 teaspoon Szechuan peppercorns .5 teaspoon crushed red pepper 1 tablespoon + 1 teaspoon sweet smoked paprika 2 sprigs fresh rosemary DIRECTIONS In a small sauté pan over medium heat, toast the allspice, cumin seeds, mustard seeds, Szechuan peppercorns and crushed red pepper stirring occasionally until fragrant, about 2-3 min. Take the pan off the

Kale & Broccoli Rabe Stromboli

Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10 cups) 1 cup chopped fresh basil 5 garlic cloves, minced 1 Tbsp extra-virgin olive oil, plus more for brushing 1½ tsp flaky sea salt, divided ½ tsp crushed red pepper, divided All-purpose flour, for work surface 12 oz provolone cheese, sliced 2 tsp chopped fresh rosemary DIRECTIONS Preheat oven to 375°. Place pizza dough on a work surface; cover

Brown Butter Cake

Note: This cake, with its subtle toasted nut flavor and moist buttery texture, is one of the few things I can’t resist, especially when it’s still warm from the oven. It’s also delicious made with hazelnuts or almonds in place of the walnuts. INGREDIENTS ½ lb. (two sticks) unsalted butter, plus more for buttering the pan 4 oz walnuts ¾ cup all-purpose flour 3 cups confectioners' sugar, plus more for dusting Pinch salt 1 cup egg whites (from about 8 large eggs) DIRECTIONS In a

Eggplant & Vegetable Rice

Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 cups crushed tomatoes (fresh or canned) 2 tsp oregano 2 tsp smoked paprika 2 cup basmati or jasmine rice 3 cups frozen vegetables 3 cups vegetable or chicken stock/broth To taste kosher salt As needed olive oil DIRECTIONS Preheat the oven to 425°F. In a large oven safe pot, sweat eggplants and onions on medium heat for about 4-5 min. Add rice

Eggplant Börek

Servings 10 INGREDIENTS 6 tablespoons extra-virgin olive oil 1 large onion, coarsely chopped 1 pound mild green peppers, such as cubanelles or Anaheims—stemmed, seeded and coarsely chopped Salt and freshly ground black pepper 1 ½ pounds plum tomatoes—halved, seeded and finely chopped 3 pounds small eggplants, peeled and cut into 1-inch cubes ½ cup canola oil, plus more for brushing 2 large eggs ½ cup milk One 16-ounce package phyllo dough DIRECTIONS In a large, deep skillet,

Yogurt Marinated Chicken & Rice, Turkish-Style

Servings: 6-8 INGREDIENTS 8 boneless skinless chicken thighs For the marinade: 2 tsp cumin 2 cup yogurt 4 garlic cloves, smashed 2 Tbsp kosher salt 1 tsp cardamom To taste hot sauce 1 tsp paprika ½ tsp cayenne For the rub: 2 cup basmati rice 1 medium onion, chopped fine 2 tsp oregano 1 tsp allspice 5 to 6 cup chicken broth As needed olive oil As needed Italian parsley, chopped 1 lemon zest DIRECTIONS Combine marinade ingredients with chicken thighs and marinate in the refrige

Rigatoni with Braised Short Ribs

Servings 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short ribs and add it to a large sauté pan with braising liquid. Warm short ribs and the liquid o

Lobster with Burrata & Peaches

Servings: 4 INGREDIENTS 2 lobsters, each about 1 1/2 lbs extra-virgin olive oil 2 tsp red wine vinegar 1 1/2 lbs heirloom tomatoes, preferably a mix of sizes and colors, cut into 1/2-inch pieces 1 lb ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch pieces 2 tbsp fresh basil chiffonade kosher salt and freshly ground black pepper 1 tsp fresh lemon juice pinch of crushed red pepper 8 oz burrata flaked sea salt A few torn leaves of young spicy greens, such as baby mu

Chocolate Zeppole

Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g amaretti cookies, finely ground ½ cup Nutella DIRECTIONS Whisk together the ricotta, eggs, sugar and vanilla. Sift the flour, cocoa powder, and baking powder together, then add the amaretti cookies. Fold the dry ingredients into the wet until just mixed. Transfer mixture to a piping bag and pipe, about the size of a quarter, on to a parchme

Slow Roasted Veal Chop

Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili flakes salt and pepper to taste For the Porcini Mushrooms: olive oil as needed 2 cloves garlic, lightly crushed ¼ lbs porcini mushrooms, wiped clean and sliced in half 1 pinch chili flakes 2 tsp parsley, chopped fine For the Bone Marrow and Preserved Lemon Jus 1 cup shallots, sliced thin olive oil 1 pinch chili flakes (plus more to taste) 4 cu

Cedar Plank Branzino

Servings: 2 Technique tip: Soak the cedar plank it doesn't burn in the oven while providing a great transfer of smoky flavor. Swap option: You can use sea bream or any light, flaky fish filet that is not more than half 1/2-inch thick. INGREDIENTS Glaze (optional) 1 onion, finely diced 1/2 cup garlic, chopped 2 heaping tablespoons capers, roughly chopped One 12-ounce can tomatoes 1 heaping tablespoon tomato paste 2 sprigs fresh oregano 1 large teaspoon toasted and ground fenne

Porchetta

Servings: 10-12 INGREDIENTS For the brine and pork: 40 cloves garlic (3 to 4 heads), lightly smashed 2 tablespoons fennel seeds 6 tablespoons dried juniper berries 3 tablespoons black peppercorns 1 bunch thyme 1 1/2 cups kosher salt 1/2 cup packed light or dark brown sugar 1 7-to-8-pound pork belly For the rub: 2 tablespoons fennel seeds 1 tablespoon dried juniper berries 1 tablespoon black peppercorns 1/4 teaspoon ground nutmeg 2 tablespoons chopped fresh thyme 4 cloves garl

Spaghetti Aglio e Olio

Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just enough heat so that it sizzles gently, then add the crushed red pepper flakes. When the

Spinach & Ricotta Gnudi

Servings 2 INGREDIENTS To make tomato sauce: 2 tablespoons extra virgin olive oil 1 clove garlic, thinly sliced 1 teaspoon crushed red pepper 1 teaspoon dried oregano 1 tablespoon fresh basil, sliced 1 cup cherry tomatoes, halved A pinch of salt 2 tablespoons tomato sauce To make the gnudi: 1 pound ricotta 1/4 cup cooked and chopped spinach 1/2 cup grated parmesan 1 egg plus 1 egg yolk 1/4 teaspoon grated nutmeg 1/4 cup all-purpose flour 3 tablespoons breadcrumbs Salt 1 table

Clams Gauzzetto

Servings 4 INGREDIENTS 4 cloves garlic, sliced thin 4 tbsp extra-virgin olive oil 12 each yellow cherry tomatoes, halved 12 each red cherry tomatoes, halved 2 lbs Manila clams ¼ cup chicken broth or water ½ cup fresh tomato sauce 2 tbsp basil, chiffonade 2 tbsp parsley, chopped 1 pinch chili flakes Grilled filone bread DIRECTIONS In a sauté pan, sweat the garlic with the olive oil. Cook for 1 minute on low heat. Add the cherry tomatoes, and cook for an additional 2 minutes. A

Saffron Risotto

Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 pinch crushed red pepper 1 pinch kosher salt (plus more to taste) 1 ½ cups Vialone Nano rice 1 tsp saffron ½ cup dry white wine 4 to 5 cups chicken stock ½ cup grated Parmigiano-Reggiano DIRECTIONS In a 4-quart saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallots, garlic, crushed red pepper, and a pinch of ko

Black Plum Tart

Servings 6 INGREDIENTS The Dough 4 3/4 cup all-purpose flour 2 cup confectioners’ sugar 2 sticks plus 5 tbsp cold unsalted butter, cut into pieces 2 large eggs 1/8 cup ice water The Filling 5 tbsp unsalted butter, at room temperature 1 1/4 cup confectioners’ sugar 1/2 tsp granulated sugar Finely grated zest from 1 lemon 1/2 tsp kosher salt 2 large eggs 1 tbsp milk 1 1/2 tsp all-purpose flour The Plums 1 cup granulated sugar 1/2 cup light corn syrup 1/2 cup verjus, or substitu

Veal & Ricotta Meatballs

Servings: 8 INGREDIENTS Meatballs 1lb 4 oz ground veal ¼ cup parmesan cheese, grated ½ cup ricotta cheese 3 sprig parsley, chopped 1 sprig rosemary, chopped 1 ½ tbsp kosher salt ¼ tsp red pepper flake 1 whole egg 2 jars your favorite tomato sauce Bread Soak ½ cup panko breadcrumbs ½ cup milk Garnish (as needed) Parmesan cheese, grated Parsley, chopped Mozzarella cheese Sliced grilled bread DIRECTIONS First soak bread & milk for 2 hours and lightly press out excess milk. In st

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Scott Conant