Private Air New York

www.privateairny.com Private Air New York | Summer 2015 66 DINING Shining as the latest jewel in the Scotto crown is the recently launched Fresco Ware by Scotto, a collection of stainless cookware available through digital commerce site EVINE Live. "We're so excited to be able to offer this collection of cookware," says Anthony. "Fresco Ware is a quality line– we use it here at Fresco, we use it in our own homes… it's something we're proud to have our name on and proud to be able to offer Fresco fans and customers through EVINE Live." Between the myriad media segments, public appearances, a thriving catering offshoot, brand new cookware line, successful cookbooks, and a restaurant that shows no sign of slowing down, it's clear that the Scotto's plates are heavily laden (pun intended). Despite the frenetic pace, the family remains firmly grounded. "I get to spend time doing what I love with the people I love," says Marion. "I can't ask for more than that." Fresco by Scotto Pappardelle with Duck Ragu 1 pound boneless, skinless duck meat cut into 1/2-inch chunks 1/4 cup extra virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 garlic cloves, thinly sliced Salt and freshly ground pepper 1 pound mixed seasonal mushrooms 1 (6 ounce) can tomato paste 2 cups dry red wine 2 cups brown chicken, duck or veal stock 1 tablespoon roughly chopped fresh rosemary 1 pound uncooked fresh or dry pappardelle pasta ¼ cup freshly grated Parmesan or Asiago cheese 1. In a 6 to 8 quart heavy bottomed casserole, saucepan or Dutch oven, heat the olive oil over high heat until it is just smoking. Season the duck with salt and pepper to taste, and sear the pieces of duck in several batches until it is evenly browned on all sides. Remove all the browned meat and set aside on a plate. 2. In the same pan, add the onion, carrot, celery and garlic. Stirring constantly with a wooden spoon, cook for five to seven minutes until lightly browned. Add the tomato paste and stir to work in thoroughly. Cook until the tomato paste is lightly browned, three to four minutes. Add the wine, stock, and rosemary and bring the mixture to a boil. Return the browned duck meat to the pot, bring the liquid to a boil, and reduce the heat to a simmer. Cook, uncovered, until the meat is tender and almost falling apart, about one hour. The sauce should have a thick, rich consistency. Adjust the seasoning to taste. Remove the sauce from the heat, cover and keep hot. 3. In a large pot, bring six quarts of water to a boil, season with salt and add the pappardelle. Cooke the pasta until it begins to float, one to two minutes at most, and drain well. Add the pappardelle to the pan with the ragu and toss well but very gently. Transfer the pasta to a platter or large bowl. Add grated cheese on top of the pasta and serve. Scotto's private label Montepulciano

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