Scott Conant
@conantnyc • 254,377 subscribers
Chef, Restaurateur, Author #PeaceLovePasta Martone Street · Leola Baha Mar · The Americano Atlanta · Cellaio Steak · The Kitchen, An SC Spot
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This takes me right back. 🥔 Who else grew up eating this? Want the recipe?
Scott Conant17,045 views • 10 days 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 • 29 days 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 • 4 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 • 1 month ago
A chef's guide to the Italian cooking terms you'll actually use.
Scott Conant16,322 views • 3 months ago
#Connecticut, I’m coming home. This one is especially meaningful to me, and I hope you’ll join me, my mom, and the rest of my family at LaBonne's Markets in Watertown on June 17 from 11AM – 1PM. We’ll be tasting Martone St. sauces, signing cookbooks, sharing stories, and celebrating where it all began! Hope to see you there. ☮️❤️🍝
Scott Conant11,588 views • 3 months ago
3.5 years later, seeing Martone St. at Sprouts Farmers Market makes me emotional 🥹 Thank you for all the love & support that made this possible! From my restaurants and home kitchen to yours, I'm looking forward to seeing what you cook up with these sauces ☮️❤️🍝
Scott Conant10,443 views • 9 months ago
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