Scott Conant
@conantnyc • 267,920 subscribers
Chef, Restaurateur & Author #PeaceLovePasta · Martone Street · Leola Baha Mar · The Americano Atlanta · Cellaio RWC · Come Hungry, Stay Late premieres Nov 7!
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NYC Chinese takeout just hits different. What’s your go-to order?
Scott Conant67,617 views • 26 days ago
My go-to garlic bread. Simple to make, hard to resist. • 1/2 cup unsalted butter • 1 whole head of roasted garlic • 1 tablespoon of fresh chopped parsley • A pinch of salt • A pinch of red pepper • 4 hero rolls Preheat the oven to 400°F. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and season with salt. Wrap tightly in foil and roast for 40 minutes, or until the cloves are soft and golden. Squeeze the roasted garlic into a small frying pan. Add the butter, salt, and red pepper. Cook over low heat until the butter is melted and everything is well combined, smashing the garlic into smaller pieces as you stir. Add the chopped fresh parsley and mix to combine. Spread the garlic butter generously over the bread and top with plenty of grated Parmesan. Bake at 375°F for about 12 minutes, or until the bread is golden brown and crisp.
Scott Conant18,618 views • 1 month ago
This takes me right back. 🥔 Who else grew up eating this? Want the recipe?
Scott Conant17,484 views • 1 month ago
Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!
Scott Conant40,771 views • 5 months ago
Some recipes are about more than the food...they’re about the people who taught you how to make them. Making meatballs with my mom is one of those things that takes me right back to my childhood. And finishing them in Martone St. sauce makes the whole thing that much more special. Get recipe here:
Scott Conant11,388 views • 1 month ago
@cucinapalermo_rita’s Tendahh Sunday Meatballs * 2lbs chopped meat (beef) * 1/4 Cup of chopped garlic * 2 Cups of soaked and squeezed-out semolina bread (soak in water or milk) * 3/4 Cup of grated Pecorino * Romano cheese * 1/4 Cup of freshly chopped parsley * Tsp of pepper * Tbs of grated onion * 1 Cup of 4C Italian seasoned breadcrumbs * 2 Eggs * Salt to taste * 2 Cups of extra virgin olive oil Sauce: * 2 jars Martone St. Signature Pomodoro Use code Rita15 for a discount on Martone Street!
Scott Conant18,056 views • 2 months ago
@flavorsbyalessandra's Ricotta Stuffed Shells Ricotta Filling: ● 1 tsp olive oil ● 2 cloves garlic, thinly sliced ● 12 oz fresh or frozen spinach, chopped (& thawed, if needed) ● 2 cups (16oz) whole milk ricotta ● 2 cups (16oz) mascarpone cheese ● 1 cup Parmigiano cheese ● 1 cup mozzarella cheese ● 3 tbsp fresh parsley, chopped ● 1 egg ● 1 lemon, zested ● Salt and pepper, to taste Sauce: Martone St.’s Campagna Marinara Pasta & Breadcrumbs: ● 1 12oz box of jumbo shells ● 1 cup mozzarella cheese ● 2 tbsp butter ● 1 clove garlic, grated ● 1 tsp calabrian chiliis in oil ● 1 cup panko breadcrumbs ● Salt
Scott Conant14,470 views • 3 months ago
A chef's guide to the Italian cooking terms you'll actually use.
Scott Conant16,497 views • 5 months ago
