Alumni restaurateurs who have graced many a table with their
delectable feasts were featured in the Fall 2004 issue of the
St. John's University Magazine. Here as promised, and for
your dining pleasure, are some of their favorite recipes:
Salvatore Scognamillo’s Tiramisu
4 large eggs, separated
1 pint heavy cream
2/3 cup plus 2 tbsp. sugar
8 oz. mascarpone
3 tbsp. Cognac
22 ladyfingers
1 ½ cups brewed espresso, chilled
1 tbsp. cocoa
Place egg whites in top of a double boiler and beat over simmering
water until the whites peak. Place egg yolks in top of another
double boiler and beat until yolks are thick and lemon-colored and
reach a temperature of 160ºF. Reserve. Whip cream until peaks
are formed. Reserve. In a large mixing bowl, combine 2/3 cup sugar,
mascarpone and Cognac and beat until smooth. Gently fold the
reserved egg yolks into the mascarpone mixture, followed by the
reserved egg whites and the reserved whipped cream until all the
ingredients are thoroughly blended. Pour the espresso in a small
bowl. Dip each ladyfinger in the espresso then layer in the
bottom and sides of a large glass bowl. Top with ½ of the
mascarpone mixture and a middle layer of espresso-dipped
ladyfingers. Spread the remaining mascarpone mixture on top.
Sprinkle with cocoa and refrigerate one hour before serving. Serves
six to eight.
Joe Giaimo’s Pasta Fagiolo
1 lb. of spaghetti #8 or #9
8 cloves of garlic cut into ¾ pieces
1 large slice of pancetta, diced in very small pieces
½ large onion, chopped
1 ½ can of cannelloni beans, drained
½ cup of olive oil
2 cans of chicken broth
2 or 3 pieces of bay leaves
A handful of chopped Italian parsley
A dash of red pepper
Romano cheese to taste
Sauté garlic and onion in olive oil. Add pancetta and red pepper to
pan. Once the onion begins carmelizing, add the beans and keep heat
at a medium flame. Add one can of chicken broth and stir. Add bay
leaf and a handful of chopped parsley. Add another can of broth and
turn to low. Simmer for 15 to 20 minutes. Break pasta into pieces ½
to 2 inches long and add to boiling water and salt. Cook to nearly
al dente and add to the broth mixture. Finish cooking until pasta
is al dente, approximately five minutes. Garnish with Romano cheese
and serve.
Martin Whelan’s St. Andrew’s Shetland Isle
Salmon with Potato Scones and Watercress Sauce
4, 8 oz. salmon filets, pan roasted
6 oz. mashed potatoes
1 whole egg
¼ cup chopped scallions
2 oz. oatmeal
3 oz. flour
1 bunch of watercress
2 oz. of sour cream
1 oz. of white wine vinegar
6 oz. of olive oil
Salt and pepper
Combine oatmeal and flour in a food processor until oatmeal is
slightly broken up. Add flour and oatmeal mixture to mashed
potatoes. Stir in scallions and egg. Add salt and pepper to taste.
Make individual patties and submerge into frying pan with hot oil
cooking scones until golden brown on both sides. In blender,
combine watercress, vinegar and sour cream and puree. Add olive oil
in slowly and emulsify. Add salt and pepper to taste. Arrange two
scones on plate with salmon filets on top and drizzle with room
temperature watercress sauce.
Carlo Acquista’s Italian Rice
Balls
1 lb. Arborio Rice
1/2 cup chopped meat
1/2 cup grated Parmesan cheese
4 eggs
Beef or chicken stock
4 tbsp. butter
Canned peas
Boil rice in a pot with stock. Drain, mix in the butter and let
cool. Beat two eggs and the grated parmigiano into the cold
rice mix. Using your hands, form the rice mixture into balls
the size of a large egg. Poke a hole into the center of each
ball and fill with the cooked chopped meat and drained peas. Close
the hole with more rice mixture. Beat the remaining egg in a bowl,
dip in rice balls, roll in bread crumbs then fry a few at a time in
hot oil until golden and crisp. Drain on paper towels and
serve hot.
John DiSanto’s Shrimp and Chicken
Paella
Vegetable nonstick cooking spray
¾ cup precooked rice
2 cans (14.5 oz. each) low sodium diced tomatoes
½ tsp ground turmeric (or 1 tsp saffron threads)
1 package (12 oz.) frozen deveined and detailed shrimp (about 3
cups cooked)
4 oz. of white meat chicken cut into bite-size chunks
1 cup frozen green peas, defrosted
Defrost shrimp. Preheat oven to 4000F. Lightly coat an 8 x
8-inch glass baking dish with cooking spray. Empty rice into baking
dish and distribute evenly. Empty one can of tomatoes with juice
over the rice and sprinkle turmeric over top. Add peas, shrimp and
chicken, distributing evenly. Drain second can of tomatoes and
discard juice. Distribute tomatoes over shrimp and chicken, then
cover with a nine-inch square piece of waxed paper and bake for 30
minutes. Remove from oven and let sit covered for five minutes.
Serve one cup paella in a shallow-rimmed soup bowl.
Jody Haggerty’s Bowtie Pasta
12 oz. farfalla pasta
1 tbsp. garlic
1 tbsp. butter
5 shrimp
4 asparagus with tops removed
1 tbsp. sun dried tomatoes
2 artichoke hearts cut in quarters
½ cup heavy cream
2 tbsp. grated cheese
Salt and pepper
Boil farfalla and drain. Add garlic, shrimp, asparagus, sun dried
tomatoes and artichokes to a pan and sauté until shrimp turns pink.
Add heavy cream and salt and pepper to taste. Add pasta and grated
cheese and garnish with parsley.