Cunettos Salad Recipes

COUSCOUS SALAD WITH HONEY VINAIGRETTE

Steps:

• Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.
• Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.
• In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
• Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.

CUNETTO'S SALAD

Steps:

• Mix corn starch, anchovy paste, salt, pepper, garlic powder, sugar, oregano with oil and red wine vinegar. blend well. Toss with Romaine and iceberg lettuce, provalone cheese, parmesan cheese, pimento, green onion. Garnish with 6 slices cooked crumbled bacon, and croutons.

CUNETTO'S CHICKEN SPEDINI

Steps:

• Place all ingredients (except butter and lemon juice) into a large bowl and marinate for 1 hour.
• Place the chicken on skewers and broil for 8-10 minutes.
• Prepare sauce by infusing together butter and lemon juice. Ladle over the cooked chicken and serve.

CUNETTO'S TUTTO MARE

Steps:

• Cook pasta until al dente. In the meantime, simmer rest of ingredients 5 minutes. Add fish mixture to drained pasta and simmer additional 3 minutes. Sprinkle liberally with Parmesan.

COUSCOUS SALAD WITH CURRANTS, PINE NUTS, AND CELERY

Steps:

• In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
• Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
• Do Ahead
• The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.

CUNETTO'S SPAGHETTI CON BROCCOLI (ACTUAL RECIPE)

Steps:

• Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
• Increase the heat of the cream sauce slightly and bring to a boil.
• When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
• Reduce over medium heat until cream sauce clings to the spaghetti.
• Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.