Fresco by Scotto Antipasto Platter | NBC New York
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Fresco by Scotto Antipasto Platter

Updated 12:47 PM EDT, Thu, Mar 11, 2010

Antipasto Platter 
tomato filets, artichokes, wild mushrooms, buffalo mozzarella and ricotta 
(6 servings)
Crostino (toasted Italian bread)
6 slices Italian bread, sliced thin
Olive oil and pastry brush

1 small can tomato filets (store bought) , tossed with oil, thinly sliced garlic, salt and pepper
¼ cup olive oil
2 garlic cloves sliced thin
2 tablespoons julienne basil
salt and pepper to taste

1 package frozen artichoke hearts, defrosted, sliced thin
½ cup olive oil
3 garlic cloves sliced thin
2 tablespoons chopped parsley
salt and pepper to taste

½ pound hen of the woods mushrooms
¼ cup olive oil
1 small onion diced small
2 garlic cloves diced small
1 teaspoon red pepper flakes
salt to taste

The Scottos Make Antipasto

The Scottos Make Antipasto

The Scottos Make Antipasto

1 pound buffalo mozzarella
½ pound fresh ricotta

1 bunch Belgian red endive, cut julienne
1 bunch upland cress, cleaned, stems removed

1. Using a pastry brush, coat both sides of the thinly sliced Italian bread with olive oil. Place on baking sheet in oven and broil on both sides until golden brown.
2. Place tomato filets in mixing bowl, add salt, pepper, garlic, basil, olive oil, and toss.
3. Defrost artichokes, dry, and sauté in olive oil and garlic for 5 to 10 minutes until soft and crispy. Season with salt, pepper and parsley.
4. Sauté mushrooms in olive oil with onion and garlic over medium heat for 10 minutes or until tender; season with salt and red pepper flakes.
5. On a large serving platter, arrange tomatoes, artichokes, mushrooms, mozzarella, and ricotta. Drizzle with olive oil, garnish with upland cress and Belgian red endive; serve immediately.

Brown Rice Fusilli “Gluten Free” with Sautéed Eggplant 
oven roasted cherry tomatoes, basil, escarole, mozzarella, parmesan, 
garlic, extra virgin olive oil (6 servings)
1 cup extra virgin olive oil
1½ cups onions, diced small
4 cloves garlic, sliced paper thin
Zest from 1 lemon
2 pints oven roasted cherry tomatoes
¼ cup julienne basil
2 pounds escarole, cleaned, ends removed and cut into medium dice
1 teaspoon red pepper flakes
1 eggplant, sliced lengthwise and then cut into 1-inch square pieces
1 cup all purpose flour,
1 pound uncooked Fusilli pasta (brown rice pasta)
½ pound fresh mozzarella, cut into small dice
6 ounces grated parmesan cheese
Salt and pepper to taste

1. For onions and Garlic: In a small sauté pan, heat ¼ cup olive oil over medium heat, and gently cook onions until golden; about 1 to 2 minutes. Add garlic and sauté for 1 minute, add the grated lemon zest and set aside.
2. For roasted tomatoes: Wash tomatoes and dry. Brush olive oil on large cooking sheet, add the tomatoes, season with salt and pepper, and place in the middle rack of oven, and roast for 30 minutes at 250 degree, when tomatoes are roasted, remove from oven and set aside.
3. For escarole: In a large sauté pan, heat ¼ cup olive oil over medium high heat and cook escarole until tender; season with salt and red pepper, and remove from heat. Transfer the sautéed escarole and onions to a covered dish, and keep warm.
4. For eggplant: Flour eggplant and season with salt and pepper. Heat ¼ cup olive oil over medium high heat. Add eggplant and sauté until tender and golden brown, Transfer to a large dish and set aside.
5. For the pasta: Bring a large pot of salted water to a boil. Add the Fusilli and cook until al dente according to package directions.
6. To assemble: Drain the pasta and add to a large mixing bowl, then add the tomatoes, escarole, garlic and onions and toss. Add the remaining olive oil, toss in the parmesan cheese and top with the sautéed eggplant, basil and mozzarella.

First Published: Mar 9, 2010 5:15 PM EDT

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