The Scottos present… Recipes with Zest!
Orange and Shaved Raw Fennel Salad
Arugula, black olives, ricotta salata citronette (4 servings)
2 medium fennel bulbs, about 1¾ pounds), stalks cut off and discarded
3 navel oranges, segments of
Black olive, pitted, oil cured
Ricotta Salata Citronette
1. Cut peel, including all white pith, from oranges with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into citronette. Drain citrus segments, then add to vinaigrette.
2. Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16-inch thick) with slicer. Add fruit, baby arugula and citornette and toss gently to combine. Garnish with pitted black olives.
Ricotta Salata Citronette
¾ cup finely grated ricotta salata cheese
Finely grated zest of one lemon
Juice of 1 to 2 lemons
¾ teaspoon coarse salt
Freshly ground black pepper
½ cup extra-virgin olive oil
1. In a medium bowl, combine ricotta salata, lemon zest and juice, salt, and pepper to taste. Whisk to combine.
2. In a slow, steady stream, gradually add olive oil, whisking continuously to emulsify. Taste for seasoning and add additional lemon juice, salt, and pepper to taste.
3. Dressing will keep, covered, in your refrigerator, for about 2 weeks.
Parmesan Risotto with Spicy Sopressata, Oranges and Chives (4 to 6 servings)
6 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 small onion, finely diced
3 cups vegetable stock
2 cups Arborio rice
1 pound spicy sopressata, thinly sliced, reserve half for sauté and half for folding in
1 cup grated parmesan cheese
½ bunch fresh chives, sliced very thin
3 navel oranges, peeled, white pith removed, leaving just the orange segments
Salt and freshly ground black pepper
1. In a large skillet, heat butter and olive oil over low heat. Add half of the sopressata and quickly sauté for just about 1 minute to render the fat from the meat. Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add rice and cook, stirring constantly with a wooden spoon, until every grain is coated with butter and olive oil.
2. Add 1 cup of vegetable stock and stir until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until rice is just tender and creamy but still al dente, about 15 to 20 minutes.
3. Just before removing risotto from heat, add the remaining sopressata and cook for about 2 to 3 minutes.
4. Remove risotto from heat, stir in parmesan and chives, garnish with orange segments, and serve.
Fresco Chicken with Orange Citrus Gremolata (4 servings)
How to Prepare Chicken Under a Brick
The brick presses the chicken onto the pan so that it comes out moist and juicy, with a lovely golden skin.
1 (4-pound) chicken, boned out, backbone cut away; cut in half length-wise; patted dry
Coarse kosher salt
2 tablespoons olive oil
1 teaspoon butter
Brick wrapped in aluminum foil and heavy cast iron skillet
1. Preheat oven to 400°F. Season chicken first with coarse kosher salt and black pepper. Heat 2 tablespoons olive oil in skillet over medium heat. Place chicken flat, like a book, skin side down on hot large cast iron skillet. Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken, and cook on stovetop until golden brown, about 7 minutes (do not turn chicken over); then roast in oven for 7 minutes.
2. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 3 minutes longer.
3. Remove brick and transfer chicken to platter. Dress with orange gremolata.
1 bunch parsley, chopped
4 garlic cloves, minced
Zest from one whole orange on a microplane grater/zester
Zest from one whole lemon on a microplane grater/zester
4 ounces extra virgin olive oil
Coarse kosher salt
1. Mix all ingredients. Season to taste with salt and pepper. Add more oil if too thick.
Blood Orange Rice Pudding with Vin Cotto (4 to 6 servings)
1 cup water
½ tablespoon butter
½ cup Arborio rice
1 cup whole milk
1 cup heavy cream
4 tablespoons sugar
1 teaspoon vanilla extract
Zest from half an orange
1 Pinch cinnamon
Fresh whipped cream, for serving
Orange segments for garnish
1 cup vin cotto (store bought)
1. Slice and sear an orange the night before and add to whole milk. Let steep overnight, strain and discard orange; this will add flavor to the milk.
2. Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
3. Bring milk, cream, sugar, vanilla, orange zest and cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium to low heat until rice absorbs most of the milk and cream and, mixture starts to get thick and silky, about 10 to 15 minutes.
4. Transfer pudding to a large bowl or individual serving bowls. Serve warm topped with fresh whipped cream, garnish with orange segments and drizzle with vin cotto.