CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT Chef Conant has been on Food Network shows aired in over 200 countries. Shows such as; Best Baker in America, Beat Bobby Flay, Chopped and Chopped Sweets.

CONANT RESTAURANTS

Nestled in New York's picturesque Catskill Mountains, Cellaio Steak is Chef Scott Conant’s take on the traditional Italian steakhouse, complementing delectable steaks with the antipasti, market salads and house-made pasta that has become synonymous with his cooking. Seasonal offerings include a bountiful raw bar and assortment of seafood, accompanied by a robust selection of old and new SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. DESSERT - CHEF SCOTT CONANT Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g PASTA - SCOTT CONANT Pasta dishes by Chef Scott Conant. Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1

SAFFRON RISOTTO

Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 pinch crushed red pepper 1 pinch kosher salt (plus more to taste) 1 ½ cups Vialone Nano rice 1 tsp saffron ½ cup dry white wine 4 to 5 cups chicken stock ½ cup grated Parmigiano-Reggiano DIRECTIONS In a 4-quart saucepan, heat olive oil and 1 tablespoon of SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just RIGATONI WITH BRAISED SHORT RIBS Servings 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT Chef Conant has been on Food Network shows aired in over 200 countries. Shows such as; Best Baker in America, Beat Bobby Flay, Chopped and Chopped Sweets.

CONANT RESTAURANTS

Nestled in New York's picturesque Catskill Mountains, Cellaio Steak is Chef Scott Conant’s take on the traditional Italian steakhouse, complementing delectable steaks with the antipasti, market salads and house-made pasta that has become synonymous with his cooking. Seasonal offerings include a bountiful raw bar and assortment of seafood, accompanied by a robust selection of old and new SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. DESSERT - CHEF SCOTT CONANT Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g PASTA - SCOTT CONANT Pasta dishes by Chef Scott Conant. Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1

SAFFRON RISOTTO

Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 pinch crushed red pepper 1 pinch kosher salt (plus more to taste) 1 ½ cups Vialone Nano rice 1 tsp saffron ½ cup dry white wine 4 to 5 cups chicken stock ½ cup grated Parmigiano-Reggiano DIRECTIONS In a 4-quart saucepan, heat olive oil and 1 tablespoon of SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just RIGATONI WITH BRAISED SHORT RIBS Servings 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short COOKBOOKS | CHEF SCOTT CONANT A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. SC WINES | CHEF SCOTT CONANT’S PRIVATE WINE LABEL An homage to the traditions and the conviviality of Chef Scott Conant's family, SC Wines is the first wine collection for the James Beard Award-winning chef. Harvested, bottled, and imported from the finest winemaking regions of Italy, the trio features a 2017 Pinot Grigio, Ayla; a 2016 Super Tuscan, Karya; and a 2015 Barolo, Sprezza.The SC Wines collection is available online and at Chef RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. MAIN DISH - SCOTT CONANT Main dishes by Chef Scott Conant. Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili DESSERT - CHEF SCOTT CONANT Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities.Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down through generations, food is universal and connects us to SPREZZATURA MAGAZINE Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta SPINACH & RICOTTA GNUDI Servings 2 INGREDIENTS To make tomato sauce: 2 tablespoons extra virgin olive oil 1 clove garlic, thinly sliced 1 teaspoon crushed red pepper 1 teaspoon dried oregano 1 tablespoon fresh basil, sliced 1 cup cherry tomatoes, halved A pinch of salt 2 tablespoons tomato sauce To make the gnudi: 1 pound ricotta 1/4 cup cooked and chopped spinach 1/2 cup grated parmesan 1 egg plus 1 egg yolk 1/4 VEAL & RICOTTA MEATBALLS Servings: 8 INGREDIENTS Meatballs 1lb 4 oz ground veal ¼ cup parmesan cheese, grated ½ cup ricotta cheese 3 sprig parsley, chopped 1 sprig rosemary, chopped 1 ½ tbsp kosher salt ¼ tsp red pepper flake 1 whole egg 2 jars your favorite tomato sauce Bread Soak ½ cup panko breadcrumbs ½ cup milk Garnish (as needed) Parmesan cheese, grated Parsley, chopped Mozzarella cheese Sliced grilled CEDAR PLANK BRANZINO Servings: 2 Technique tip: Soak the cedar plank it doesn't burn in the oven while providing a great transfer of smoky flavor. Swap option: You can use sea bream or any light, flaky fish filet that is not more than half 1/2-inch thick. INGREDIENTS Glaze (optional) 1 onion, finely diced 1/2 cup garlic, chopped 2 heaping tablespoons capers, roughly chopped One 12-ounce can tomatoes 1 heaping

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish.

SAFFRON RISOTTO

Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 pinch crushed red pepper 1 pinch kosher salt (plus more to taste) 1 ½ cups Vialone Nano rice 1 tsp saffron ½ cup dry white wine 4 to 5 cups chicken stock ½ cup grated Parmigiano-Reggiano DIRECTIONS In a 4-quart saucepan, heat olive oil and 1 tablespoon of RIGATONI WITH BRAISED SHORT RIBS Servings 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just SLOW ROASTED VEAL CHOP Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili flakes salt and pepper to taste For the Porcini Mushrooms: olive oil as needed 2 cloves garlic, lightly crushed ¼ lbs porcini mushrooms, wiped clean and sliced in half 1 pinch chili flakes 2 tsp parsley, chopped fine For the Bone Marrow and Preserved Lemon

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish.

SAFFRON RISOTTO

Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 pinch crushed red pepper 1 pinch kosher salt (plus more to taste) 1 ½ cups Vialone Nano rice 1 tsp saffron ½ cup dry white wine 4 to 5 cups chicken stock ½ cup grated Parmigiano-Reggiano DIRECTIONS In a 4-quart saucepan, heat olive oil and 1 tablespoon of RIGATONI WITH BRAISED SHORT RIBS Servings 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just SLOW ROASTED VEAL CHOP Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili flakes salt and pepper to taste For the Porcini Mushrooms: olive oil as needed 2 cloves garlic, lightly crushed ¼ lbs porcini mushrooms, wiped clean and sliced in half 1 pinch chili flakes 2 tsp parsley, chopped fine For the Bone Marrow and Preserved Lemon RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. MAIN DISH - SCOTT CONANT Yogurt Marinated Chicken & Rice, Turkish-Style. Servings: 6-8 INGREDIENTS 8 boneless skinless chicken thighs For the marinade: 2 tsp cumin 2 cup yogurt 4 garlic cloves, smashed 2 Tbsp COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities.Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down through generations, food is universal and connects us to DESSERT - CHEF SCOTT CONANT Chocolate Zeppole. Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp

baking powder 225g

PASTA - SCOTT CONANT Pasta dishes by Chef Scott Conant. Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 APPETIZER - CHEF SCOTT CONANT Appetizers by Chef Scott Conant. Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10 SPREZZATURA MAGAZINE SPREZZATURA MAGAZINE. Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta. VEAL & RICOTTA MEATBALLS Servings: 8 INGREDIENTS Meatballs 1lb 4 oz ground veal ¼ cup parmesan cheese, grated ½ cup ricotta cheese 3 sprig parsley, chopped 1 sprig rosemary, chopped 1 ½ tbsp kosher salt ¼ tsp red pepper flake 1 whole egg 2 jars your favorite tomato sauce Bread Soak ½ cup panko breadcrumbs ½ cup milk Garnish (as needed) Parmesan cheese, grated Parsley, chopped Mozzarella cheese Sliced grilled EGGPLANT & VEGETABLE RICE Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 cups crushed tomatoes (fresh or canned) 2 tsp oregano 2 tsp smoked paprika 2 cup basmati or jasmine rice 3 cups frozen vegetables 3 cups vegetable or chicken stock/broth To taste kosher salt As needed olive oil DIRECTIONS Preheat the oven to 425°F.

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish.

SAFFRON RISOTTO

Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 pinch crushed red pepper 1 pinch kosher salt (plus more to taste) 1 ½ cups Vialone Nano rice 1 tsp saffron ½ cup dry white wine 4 to 5 cups chicken stock ½ cup grated Parmigiano-Reggiano DIRECTIONS In a 4-quart saucepan, heat olive oil and 1 tablespoon of RIGATONI WITH BRAISED SHORT RIBS Servings 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just SLOW ROASTED VEAL CHOP Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili flakes salt and pepper to taste For the Porcini Mushrooms: olive oil as needed 2 cloves garlic, lightly crushed ¼ lbs porcini mushrooms, wiped clean and sliced in half 1 pinch chili flakes 2 tsp parsley, chopped fine For the Bone Marrow and Preserved Lemon

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish.

SAFFRON RISOTTO

Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 pinch crushed red pepper 1 pinch kosher salt (plus more to taste) 1 ½ cups Vialone Nano rice 1 tsp saffron ½ cup dry white wine 4 to 5 cups chicken stock ½ cup grated Parmigiano-Reggiano DIRECTIONS In a 4-quart saucepan, heat olive oil and 1 tablespoon of RIGATONI WITH BRAISED SHORT RIBS Servings 6-8 INGREDIENTS 2 lb rigatoni pasta ½ to 1 cup cooking liquid from pasta ½ cup grated parmesan cheese 1 batch braised beef short ribs (see sub recipe) 3 Tbsp unsalted butter ¼ cup fresh parsley, chopped To taste, salt As needed, shaved parmesan for garnish DIRECTIONS Bring gallon of water and ¼ cup of salt to boil. While the water comes to a boil, roughly chop the cooked short SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just SLOW ROASTED VEAL CHOP Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili flakes salt and pepper to taste For the Porcini Mushrooms: olive oil as needed 2 cloves garlic, lightly crushed ¼ lbs porcini mushrooms, wiped clean and sliced in half 1 pinch chili flakes 2 tsp parsley, chopped fine For the Bone Marrow and Preserved Lemon RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. MAIN DISH - SCOTT CONANT Yogurt Marinated Chicken & Rice, Turkish-Style. Servings: 6-8 INGREDIENTS 8 boneless skinless chicken thighs For the marinade: 2 tsp cumin 2 cup yogurt 4 garlic cloves, smashed 2 Tbsp COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities.Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down through generations, food is universal and connects us to DESSERT - CHEF SCOTT CONANT Chocolate Zeppole. Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp

baking powder 225g

PASTA - SCOTT CONANT Pasta dishes by Chef Scott Conant. Servings: 4-6 INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp unsalted butter 3 tbsp shallots, minced 1 ½ tsp garlic, finely chopped 1 APPETIZER - CHEF SCOTT CONANT Appetizers by Chef Scott Conant. Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10 SPREZZATURA MAGAZINE SPREZZATURA MAGAZINE. Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta. VEAL & RICOTTA MEATBALLS Servings: 8 INGREDIENTS Meatballs 1lb 4 oz ground veal ¼ cup parmesan cheese, grated ½ cup ricotta cheese 3 sprig parsley, chopped 1 sprig rosemary, chopped 1 ½ tbsp kosher salt ¼ tsp red pepper flake 1 whole egg 2 jars your favorite tomato sauce Bread Soak ½ cup panko breadcrumbs ½ cup milk Garnish (as needed) Parmesan cheese, grated Parsley, chopped Mozzarella cheese Sliced grilled EGGPLANT & VEGETABLE RICE Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 cups crushed tomatoes (fresh or canned) 2 tsp oregano 2 tsp smoked paprika 2 cup basmati or jasmine rice 3 cups frozen vegetables 3 cups vegetable or chicken stock/broth To taste kosher salt As needed olive oil DIRECTIONS Preheat the oven to 425°F.

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking COOKBOOKS | CHEF SCOTT CONANT A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities. Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down

through

SPREZZATURA MAGAZINE SPREZZATURA MAGAZINE. Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta. SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking COOKBOOKS | CHEF SCOTT CONANT A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRY Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities. Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down

through

SPREZZATURA MAGAZINE SPREZZATURA MAGAZINE. Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta. SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just COOKBOOKS | CHEF SCOTT CONANT A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. MAIN DISH - SCOTT CONANT Yogurt Marinated Chicken & Rice, Turkish-Style. Servings: 6-8 INGREDIENTS 8 boneless skinless chicken thighs For the marinade: 2 tsp cumin 2 cup yogurt 4 garlic cloves, smashed 2 Tbsp RECIPES | CHEF SCOTT CONANT Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g DESSERT - CHEF SCOTT CONANT Chocolate Zeppole. Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp

baking powder 225g

CORPORATE TEAM

Sprezzatura, or a studied nonchalance, is a philosophy that influences style, behavior and taste. Driven by the art of making the elegant look easy, Chef Scott Conant and his team are committed to creating an impeccable dining experience, paying attention to every detail as they serve fresh, satisfying cuisine in an atmosphere of simple

sophistication.

APPETIZER - CHEF SCOTT CONANT Appetizers by Chef Scott Conant. Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10

BLACK PLUM TART

Servings 6 INGREDIENTS The Dough 4 3/4 cup all-purpose flour 2 cup confectioners’ sugar 2 sticks plus 5 tbsp cold unsalted butter, cut into pieces 2 large eggs 1/8 cup ice water The Filling 5 tbsp unsalted butter, at room temperature 1 1/4 cup confectioners’ sugar 1/2 tsp granulated sugar Finely grated zest from 1 lemon 1/2 tsp kosher salt 2 large eggs 1 tbsp milk 1 1/2 tsp all-purpose VEAL & RICOTTA MEATBALLS Servings: 8 INGREDIENTS Meatballs 1lb 4 oz ground veal ¼ cup parmesan cheese, grated ½ cup ricotta cheese 3 sprig parsley, chopped 1 sprig rosemary, chopped 1 ½ tbsp kosher salt ¼ tsp red pepper flake 1 whole egg 2 jars your favorite tomato sauce Bread Soak ½ cup panko breadcrumbs ½ cup milk Garnish (as needed) Parmesan cheese, grated Parsley, chopped Mozzarella cheese Sliced grilled

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking COOKBOOKS | CHEF SCOTT CONANTCHEF SCOTT CONANT RESTAURANTSCHEF SCOTT

CONANT WIFE

A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRYCHEF SCOTT

CONANT RECIPES

Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities. Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down

through

SPREZZATURA MAGAZINE SPREZZATURA MAGAZINE. Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta. SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT In this sweet spinoff of television's ultimate culinary competition, Chef Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as

they

CONANT RESTAURANTS

The spirit of the modern, convivial osteria comes alive at Chef Scott Conant's Mora Italian. Located in Phoenix, Arizona, Mora Italian blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, bustling bar and street-side patio. On the menu, Chef Conant’s contemporary approach to Italian cooking COOKBOOKS | CHEF SCOTT CONANTCHEF SCOTT CONANT RESTAURANTSCHEF SCOTT

CONANT WIFE

A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRYCHEF SCOTT

CONANT RECIPES

Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities. Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down

through

SPREZZATURA MAGAZINE SPREZZATURA MAGAZINE. Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta. SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just COOKBOOKS | CHEF SCOTT CONANT A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. RECIPES | CHEF SCOTT CONANT Eggplant & Vegetable Rice. Servings 6 INGREDIENTS 3 medium size eggplants, peeled and dice into 1-inch cubes 1 onion, chopped small dice 4 cloves garlic, minced 2 c RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. MAIN DISH - SCOTT CONANT Yogurt Marinated Chicken & Rice, Turkish-Style. Servings: 6-8 INGREDIENTS 8 boneless skinless chicken thighs For the marinade: 2 tsp cumin 2 cup yogurt 4 garlic cloves, smashed 2 Tbsp RECIPES | CHEF SCOTT CONANT Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g DESSERT - CHEF SCOTT CONANT Chocolate Zeppole. Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp

baking powder 225g

CORPORATE TEAM

Sprezzatura, or a studied nonchalance, is a philosophy that influences style, behavior and taste. Driven by the art of making the elegant look easy, Chef Scott Conant and his team are committed to creating an impeccable dining experience, paying attention to every detail as they serve fresh, satisfying cuisine in an atmosphere of simple

sophistication.

APPETIZER - CHEF SCOTT CONANT Appetizers by Chef Scott Conant. Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10

BLACK PLUM TART

Servings 6 INGREDIENTS The Dough 4 3/4 cup all-purpose flour 2 cup confectioners’ sugar 2 sticks plus 5 tbsp cold unsalted butter, cut into pieces 2 large eggs 1/8 cup ice water The Filling 5 tbsp unsalted butter, at room temperature 1 1/4 cup confectioners’ sugar 1/2 tsp granulated sugar Finely grated zest from 1 lemon 1/2 tsp kosher salt 2 large eggs 1 tbsp milk 1 1/2 tsp all-purpose VEAL & RICOTTA MEATBALLS Servings: 8 INGREDIENTS Meatballs 1lb 4 oz ground veal ¼ cup parmesan cheese, grated ½ cup ricotta cheese 3 sprig parsley, chopped 1 sprig rosemary, chopped 1 ½ tbsp kosher salt ¼ tsp red pepper flake 1 whole egg 2 jars your favorite tomato sauce Bread Soak ½ cup panko breadcrumbs ½ cup milk Garnish (as needed) Parmesan cheese, grated Parsley, chopped Mozzarella cheese Sliced grilled

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT Chef Conant has been on Food Network shows aired in over 200 countries. Shows such as; Best Baker in America, Beat Bobby Flay, Chopped and Chopped Sweets. COOKBOOKS | CHEF SCOTT CONANTCHEF SCOTT CONANT RESTAURANTSCHEF SCOTT

CONANT WIFE

A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen.

CONANT RESTAURANTS

Nestled in New York's picturesque Catskill Mountains, Cellaio Steak is Chef Scott Conant’s take on the traditional Italian steakhouse, complementing delectable steaks with the antipasti, market salads and house-made pasta that has become synonymous with his cooking. Seasonal offerings include a bountiful raw bar and assortment of seafood, accompanied by a robust selection of old and new RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRYCHEF SCOTT

CONANT RECIPES

Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities.Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down through generations, food is universal and connects us to SPREZZATURA MAGAZINE Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just

CHEF SCOTT CONANT

Chef Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere with a career spanning more than 34 years – chef, Food Network host, and restaurateur. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. TV | CHEF SCOTT CONANT Chef Conant has been on Food Network shows aired in over 200 countries. Shows such as; Best Baker in America, Beat Bobby Flay, Chopped and Chopped Sweets. COOKBOOKS | CHEF SCOTT CONANTCHEF SCOTT CONANT RESTAURANTSCHEF SCOTT

CONANT WIFE

A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen.

CONANT RESTAURANTS

Nestled in New York's picturesque Catskill Mountains, Cellaio Steak is Chef Scott Conant’s take on the traditional Italian steakhouse, complementing delectable steaks with the antipasti, market salads and house-made pasta that has become synonymous with his cooking. Seasonal offerings include a bountiful raw bar and assortment of seafood, accompanied by a robust selection of old and new RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. SPREZZA | CHEF SCOTT CONANT’S LINE OF ITALIAN PANTRYCHEF SCOTT

CONANT RECIPES

Chef Scott Conant brings his passion for food culture into homes with the debut of his acclaimed Sprezza line of cooking and pantry essentials. This collection of nine sauces, spreads, olives, and more embodies the three tenets of Conant restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish. COMMUNITY | CHEF SCOTT CONANT The Alzheimer’s Association is rallying the culinary community through Around the Table, an initiative featuring shared experiences with food to raise awareness of Alzheimer’s disease and its impact on individuals, families and communities.Whether it be a holiday meal, a celebratory dinner, an original recipe, or a dish passed down through generations, food is universal and connects us to SPREZZATURA MAGAZINE Like many Italian words, Sprezzatura has no one direct translation, but rather encompasses an essence or feeling. To Chef Conant, Sprezzatura is a philosophy that influences style, behavior, and taste. Much like his restaurants, Sprezzatura resonates throughout the pages of these issues. #peacelovepasta SPAGHETTI AGLIO E OLIO Servings: 2 INGREDIENTS ½ lb Pasta di Gragnano dried spaghetti ¼ cup extra-viring olive oil 3 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes 1 pinch kosher salt 2 tbsp parsley, chopped DIRECTIONS Add spaghetti to a large pot of boiling, well-salted water. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic to the pan with just COOKBOOKS | CHEF SCOTT CONANT A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen. RECIPES | CHEF SCOTT CONANT Be a chef at home. Follow along one of Chef Conant’s delicious recipes to make your own Italian main dishes, desserts, and more. MAIN DISH - SCOTT CONANT Main dishes by Chef Scott Conant. Servings: 2 INGREDIENTS For the slow-roasted veal: Two 14-oz veal chops ½ cup olive oil 4 sprigs thyme 4 sprigs rosemary 1 pinch chili RECIPES | CHEF SCOTT CONANT Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g DESSERT - CHEF SCOTT CONANT Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g

CORPORATE TEAM

Sprezzatura, or a studied nonchalance, is a philosophy that influences style, behavior and taste. Driven by the art of making the elegant look easy, Chef Scott Conant and his team are committed to creating an impeccable dining experience, paying attention to every detail as they serve fresh, satisfying cuisine in an atmosphere of simple

sophistication.

APPETIZER - CHEF SCOTT CONANT Appetizers by Chef Scott Conant. Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10

BLACK PLUM TART

Servings 6 INGREDIENTS The Dough 4 3/4 cup all-purpose flour 2 cup confectioners’ sugar 2 sticks plus 5 tbsp cold unsalted butter, cut into pieces 2 large eggs 1/8 cup ice water The Filling 5 tbsp unsalted butter, at room temperature 1 1/4 cup confectioners’ sugar 1/2 tsp granulated sugar Finely grated zest from 1 lemon 1/2 tsp kosher salt 2 large eggs 1 tbsp milk 1 1/2 tsp all-purpose SPINACH & RICOTTA GNUDI Servings 2 INGREDIENTS To make tomato sauce: 2 tablespoons extra virgin olive oil 1 clove garlic, thinly sliced 1 teaspoon crushed red pepper 1 teaspoon dried oregano 1 tablespoon fresh basil, sliced 1 cup cherry tomatoes, halved A pinch of salt 2 tablespoons tomato sauce To make the gnudi: 1 pound ricotta 1/4 cup cooked and chopped spinach 1/2 cup grated parmesan 1 egg plus 1 egg yolk 1/4 VEAL & RICOTTA MEATBALLS Servings: 8 INGREDIENTS Meatballs 1lb 4 oz ground veal ¼ cup parmesan cheese, grated ½ cup ricotta cheese 3 sprig parsley, chopped 1 sprig rosemary, chopped 1 ½ tbsp kosher salt ¼ tsp red pepper flake 1 whole egg 2 jars your favorite tomato sauce Bread Soak ½ cup panko breadcrumbs ½ cup milk Garnish (as needed) Parmesan cheese, grated Parsley, chopped Mozzarella cheese Sliced grilled

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“Everything I do, everything I make, is done with honesty, integrity, and soul. Those are the common threads that connect my entire career.” -SC

ABOUT CHEF CONANT

OLD WORLD HOSPITALITY Inspired by his Italian heritage, Chef Conant’s restaurants are an award-winning blend of old-world hospitality and outstanding cuisine.

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