The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant by Scott Conant

  • Spiced almonds

    from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant The Scarpetta Cookbook by Scott Conant

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Italian; Vegetarian
    • Ingredients: grapeseed oil; sweet paprika; ground cayenne pepper; whole star anise; egg whites; almonds
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Notes about this book

  • okcook on April 10, 2015

    This ratio of ingredients does not even come close to the consistency that would allow one to put through a pasta machine let alone a cavatelli maker....much too soft. We made them by hand after adding a couple of tablespoons of semolina.

Notes about Recipes in this book

  • Roasted potatoes with fonduta

  • Fresh pasta

    • okcook on September 15, 2015

      This recipe didn't work for me. I mixed the flour, salt, eggs/egg yolks and olive oil in the stand mixer with a dough hook as instructed but there wasn't enough flour and it stuck badly to the bottom of the bowl. After adding about 1/2 cup more flour I got the dough to come together enough that I could knead it. The recipe said it makes 3 lbs of pasta but I didn't even have a full 2 lbs. Having said that, the pasta was very good. Great egg taste and it rolled out nicely. I would make again but would use the traditional method of making the dough on the counter.

  • Ricotta and truffle ravioli

    • Mliston on February 22, 2026

      Time consuming to make the pasta but worth the effort! Filling is very tasty and the pasta is very tender. Did a quick passata and mushroom sauce to go with.

  • Roasted bone-in veal chop with semolina gnocchi

    • okcook on February 18, 2022

      Wow, the veal was cooked perfectly. The oven treatment resulted in a very tender piece of meat. The fresh salad of lemony herbs on top really finished the dish. I made the sauce but kinda winged it because I only had one chop, not the four called for. It was nice with the preserved lemon. I would make again keeping a close eye on the doneness of the meat.

  • Vanilla caramel budino with salted caramel sauce

    • Baxter850 on November 16, 2024

      Great. Would kick the custard a touch longer next time (it was thick when cooking but not as thick as I wanted when set). Let caramel cool slightly before topping the custard. Hazelnut paste (rather than hazelnut praline which I could find) and corn flakes were killer.

  • Candied walnuts

    • okcook on November 10, 2015

      Dead easy and they turned out very nicely. I added some cayenne too :-)

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Reviews about this book

  • Martha Stewart

    Interview: "Let’s Talk Tomato Sauce: Five Questions for Scott Conant"

    Full review
  • ISBN 10 0544188055
  • ISBN 13 9780544188051
  • Published Oct 15 2013
  • Format eBook
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

Scott Conant's five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like 24-Hour Restaurant Battle (as host), Chopped (as frequent judge), and on Bravo's Top Chef. He has been cited on such lists as Esquire's "Best New Restaurants in America." His most recent venture and the subject of this cookbook, Scarpetta, received a three-star review from the New York Times and now has locations in Miami, Los Angeles, Las Vegas, and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurant's signature dishes, written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home.

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