High Carb Olympic Recipes | NBC New York
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High Carb Olympic Recipes

Updated 1:09 PM EDT, Wed, Feb 24, 2010

High Carb Olympian “Penne from Heaven"

Makes Six Servings

1 pound uncooked penne pasta
1 cup diced prosciutto
3 tablespoons olive oil
½ cup unsalted butter
1 cup heavy cream
4½ cups grated Parmesan cheese
½ cup diced fontina cheese
½ cup diced fresh mozzarella
Freshly grated black pepper

1. Bring a large pot of lightly salted water to a boil. Cook the pasta until 
al dente, approximately 8 to 10 minutes. Drain and keep warm.
2. Meanwhile, in a sauté pan over low heat, sauté the prosciutto in the olive oil for about 3 minutes, or until prosciutto is wilted.
3. Preheat the broiler. In a sauté pan over medium heat, melt the butter. Add the prosciutto, heavy cream, 3½ cups of the Parmesan cheese, the fontina, mozzarella, and a pinch of pepper. Bring the sauce to a light boil, add the pasta, toss, and transfer the pasta to a shallow baking dish.
4. Sprinkle the remaining 1 cup of Parmesan cheese on top of the pasta and broil for 5 to 6 minutes, or until golden brown.

More Olympic Meals From the Scottos!

More Olympic Meals From the Scottos!

More Olympic Meals From the Scottos!

High Carb Olympian Risotto with Roasted Red Peppers, 
Spinach, and Pancetta

Makes 4 servings

4 red bell peppers
½ cup extra virgin olive oil
½ cup chicken stock
Salt and freshly ground black pepper
5 cups chicken stock
1 tablespoon chopped garlic
½ pound carnaroli rice
½ cup white wine
1 cup grated Parmesan cheese
Salt and freshly ground black pepper
¼ pound pancetta, diced
1 pound baby spinach, prewashed, and drained

1. To prepare the peppers: Preheat the oven to 350°F. Rub the peppers with olive oil, place on a baking sheet, and roast for about 20 minutes or until skin is blackened. As soon as the peppers are done roasting, place them in a bowl and cover it with plastic wrap. Allow the peppers to cool, then peel off the skin, and cut into long thin slices; set aside.
2. To make the risotto: Meanwhile, in a medium saucepan, simmer the chicken stock over low heat.
3. In a large heavy stockpot, heat the olive oil over medium heat. Add the pancetta and sauté until crisp. Next add the garlic and cook for 3 to 5 minutes, until golden brown. Using a slotted spoon, remove the garlic from the oil and discard the garlic.
4. Raise the heat to medium high, add the rice to the oil, and stir for about 1 minute, or until the grains are well coated with the oil.
5. Add the wine to the rice and stir constantly, being careful to scrape the sides and bottom of the pan gently so that the rice does not stick. When the wine is almost gone, add ½ cup of the hot chicken stock and stir until the stock is nearly absorbed by the rice. Repeat, adding ½ cup of the stock at a time, until all the liquid is absorbed. The entire process will take 17 to 18 minutes. It is very important to stir the rice constantly for even cooking and a creamy texture.
6. Mix the red peppers and spinach in with the finished risotto, stir in ½ cup parmesan cheese, simmer for less than a minute, top with the remaining parmesan cheese and serve.

First Published: Feb 23, 2010 3:29 PM EDT

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