Recipes: Italian Favorites from Scott Conant

To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.)

Take the pan off of the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.

Halibut Filet

Recipe courtesy of Scott Conant

5 ounce halibut filet
2 baby Zucchini sliced thin
1 ounce olive oil
10 mussels, cooked. Reserve liquid and meat. Discard shells. 4 ounces chicken broth to taste
Crushed red pepper
2 Zucchini flowers
1/8 teaspoon chives
1 tablespoon peeled, seeded and chopped tomatoes


Heat the half of the mussel liquid and all of the chicken stock. Heat to 180 degrees or until it is just short of a simmer. Add the halibut and cover with a piece of parchment paper.

Cook in 250 degree oven for about 4 to 6 minutes.

In a separate pan while the halibut is cooking, heat some olive oil. Add the baby zucchini and saute for a moment to warm. Add the mussel broth and a touch of the chicken broth and cook. Add the tomatoes and the chives.

Plate the dish and finish with Extra Virgin Olive Oil.

Moist Roasted Baby Goat (Capretto) with Peas, Fingerling Potatoes and Shallots

Recipe courtesy of Scott Conant's "New Italian Cooking"

Serves four to six

For the goat

1 baby goat (also called kid, capretto and chevron) leg and shoulder, about 5 pounds
½ cup extra virgin olive oil
3 sprigs fresh rosemary
6 to 8 whole garlic cloves
Pinch of crushed red peppers
Kosher salt and freshly ground black pepper
2 to 3 tablespoons vegetable oil, such as canola, corn or grapeseed oil
6 to 8 cups chicken broth

For the vegetables:

2 to 3 tablespoons vegetable oil, such as canola, corn or grapeseed oil
5 medium, fingerling potatoes, boiled until just tender and cut into medium dice
2 small shallots or 1 large, thinly sliced
½ cup fresh or frozen pease
1 tablespoon chopped fresh parsley

To cook the goat:

Trim any fat off the goat and remove any silverskin. Combine the olive oil, rosemary, garlic, crushed red pepper, a teaspoon of salt and a teaspoon of pepper. Marinate the goat meat overnight in this mixture.

Heat the oven to 400 degrees F. In a large, heavy-based braising pan (a pan with sides about 4 inches high), heat a few tablespoons of vegetable oil over medium-high heat. Remove the goat from the marinade but reserve the marinade ingredients. Season the goat lightly all over with kosher salt. Sear the goat on all sides until golden brown; this should take 12 to 15 minutes. Add enough broth to cover the bottom of the pan by 1 inch, and add the reserved marinade ingredients to the pan as well. Roast the goat, basting it every 15 to 20 minutes, adding more broth as needed, until the meat is tender and falling off the bone, 2 to 2 ½ hours. Check on the shoulder earlier in the cooking time, as it will take a little less time to cook; take the shoulder out earlier if necessary.

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