CHEF SCOTT CONANT RECIPES

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MAKE-AHEAD ANTIPASTO SALAD WITH OREGANO VINAIGRETTE | CHEF ...



Make-Ahead Antipasto Salad with Oregano Vinaigrette | Chef ... image

Chef Scott Conant's make-ahead Italian-American-style antipasto salad is packed with salami, provolone, olives, tomatoes + peppers.

Provided by Chef Scott Conant

Number Of Ingredients 31

½ cup pimento stuffed green olives
sliced crosswise into thirds
¼ cup Gaeta olives or any black olives
pits removed
roughly chopped
6 sweet peppers
blistered over an open flame
skin removed
and cut into ¼-inch-thick slices
¼ cup finely diced white or yellow onion
½ cup cherry or grape tomatoes
cut into quarters
3 stalks celery
hearts cut into ¼-inch-thick slices
plus ½ cup celery leaves
1 tablespoon chopped fresh flat-leaf parsley
¼ cup sundried tomatoes in oil
drained and thinly sliced
½ teaspoon Calabrian chile
¼ cup thinly sliced pickled pepperoncini peppers
plus ¼ cup brine from the jar
½ cup Genoa salami
cut into ½-inch cubes
2½ ounces provolone cheese
cut into ½-inch cubes
? cup extra-virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
1 teaspoon chopped fresh oregano leaves (optional)
3 heads butter lettuce
leaves separated

Steps:

  • In a large mixing bowl, combine the olives, sweet peppers, onion, cherry tomatoes, sundried tomatoes, celery stalks, chile pepper, salami, and provolone and toss well
  • In a separate bowl, whisk together the juice from the pepper jar, the olive oil, vinegar, dried oregano (and fresh oregano, if using)
  • Toss the dressing with the antipasti
  • Set the antipasti aside at room temperature or place in the refrigerator to let the flavors marinate at least 20 minutes before serving
  • When ready to serve, arrange the butter lettuce leaves on a platter and spoon the antipasti mixture on top, being careful not to break the lettuce
  • Sprinkle the celery leaves on the very top
  • The dressed antipasti mixture will keep in the refrigerator for a few days, but do not combine it with the lettuce until the very end, as the acid from the dressing will cause the leaves to wilt

SCOTT CONANT'S POMODORO SAUCE | RECIPE - RACHAEL RAY SHOW



Scott Conant's Pomodoro Sauce | Recipe - Rachael Ray Show image

There's a few tricks in this recipe that put this homemade tomato sauce in a league of its own.

Provided by Scott Conant

Number Of Ingredients 7

5 pounds plum tomatoes
cored
½ tablespoon kosher salt
4 garlic cloves
¼ cup olive oil
1 teaspoon chili flakes
¼ bunch basil

Steps:

  • In a large pot of boiling water, blanch tomatoes and then transfer immediately to an ice water bath
  • Remove tomato skins and discard
  • Deseed the tomatoes in a bowl, then strain the liquid from the seeds through a fine mesh strainer, reserving the liquid; discard seeds
  • Mix peeled tomatoes, reserved juice, and salt in a large bowl
  • Place garlic in a saucepan and cover with olive oil
  • Cook over very low heat till garlic is golden and soft
  • Strain and reserve oil
  • In a large, heavy bottom stock pot, put the garlic oil and chili flakes over low heat for about 2 minutes, blooming the chili flakes
  • Add the salted tomatoes and liquid and increase heat to medium-high
  • Bring to a slight boil and skim any foam that rises to the top
  • Lower heat to a simmer and cook, mashing the tomatoes with a potato masher, until reduced by one-quarter, 25 to 30 minutes
  • Season to taste with salt
  • Remove the sauce from the heat and submerge basil to infuse the sauce as it cools

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