Ingredients ➜3 lb. container of
ricotta (you will use half of this) ➜1 lb. mozzarella cut
into small chunks ➜3 lbs. sweet sausage ➜6 eggs
Directions Fry sausage first and cut into chunks. Thoroughly mix half the container of ricotta, mozzarella, sausage and eggs in a large bowl. Lightly spray Pam into a double-sided omelet pan. Spoon mixture into one side and close lid. After about 2 minutes, lift lid of pan to check if top is light brown. Then flip pan over and wait another 2 minutes. Check to see if light brown. Remove from heat and slip onto plate. Makes about six small omelets.
Courtesy of Mena Pedorenko
Mena’s Easter Omelets
PRH Suggested Wine Pairing by Vincent Novello Adami Valdobbiadene Prosecco $15
“This recipe has been in my family for as long as I can remember. I couldn’t wait for Easter Sunday morning when my mom would make these omelets for us! But it doesn’t have to be just on Easter. You can make them anytime.”
Philly Courtesy of Amanda Stanczyk
with Brown Butter & Parmesan Risotto
“My husband and I started a tradition many years ago of creating a ‘fancy’ Valentine’s Day meal together. The holiday is extra sentimental as he proposed to me on the date in 2012,” Amanda says. “We are huge seafood lovers and scallops are one of my favorites. This recipe combines many of my favorite side dishes all in one delectable creation. We’ve since made this dish several times for our families and various celebrations.”
Ingredients ➜4 tablespoons butter, divided ➜2 garlic cloves, minced & divided ➜1 cup Arborio rice
➜1 /2 cup white wine ➜3 - 3 1/2 cups of chicken broth ➜1 /2 cup Parmesan cheese
➜2 tablespoons olive oil, divided ➜1 lb. jumbo scallops ➜4 cups greens, such as spinach or kale
Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add one minced garlic clove and sauté for a minute or two, until soft and aromatic. Add the Arborio rice, stir to coat with butter. Add the white wine. It will sizzle to cook off the alcohol. Add the broth, half a cup at a time, keeping the flame to a simmer. Stir constantly after each addition until the rice is soft and creamy. For a creamier texture, add additional liquid. Add the Parmesan and stir until incorporated. Salt and pepper to taste.
Heat 1 tablespoon of olive oil in a nonstick skillet. Pat scallops dry with paper towels. Sprinkle with salt and add to pan when the oil shimmers and just begins to smoke. Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. The exterior should be golden brown and the interior opaque. Transfer to a paper towellined plate to absorb excess oil.
Sauté 1 tablespoon of olive oil over medium low heat. Add the remaining minced garlic clove, stir for a minute until fragrant. Add the spinach (or other green of choice) and toss until wilted.
Prepare butter by melting in a clean skillet over medium heat. When it foams and looks golden and it gives off a nutty aroma, butter is done. Remove from heat, transfer to a heatproof bowl to cool slightly. Serve immediately by drizzling brown butter over the risotto, scallops, and greens.
PRH Wine Pairing Suggestion by Vincent Novello Stillman St. Chardonnay $14 January
/ February / March 2017 | rowhome magazine | 43