Scott Conant is the chef at Scarpetta in New York, a restaurant known for refined yet soulful Italian food. This recipe, published in Esquire magazine, takes a slim list of ingredients and creates something special from them: to me, the hallmark of a great pasta dish.
'Scott Conant' on Serious Eats
I loved the idea of chickpeas in a pasta dish—a simple and inexpensive way of adding protein—which drew me to the recipe. I stayed for the relatively unusual remaining ingredients: pancetta, shallots, and mustard greens.
Few people come to Las Vegas specifically for the pizza. Fortunately the city is dotted with reputable pies such as Grimaldi's, Dom DeMarco's and the VPN kitchen of Settebello. But when craveing a Neopolitian-style pizzaon The Strip, the options dwindle down to just one: D.O.C.G. at the Cosmopolitan.
One of the most celebrated Italian chefs in New York City, Scott Conant is at the top of his game. Chef-owner of the very successful Scarpetta restaurants in NYC and Miami Beach, he opened his newest restaurant, Faustina, in early 2010. And next week, he'll be opening a brand new Scarpetta branch in Toronto—his first international project. Additionally, Scott is the host of new Food Network show 24 Hour Restaurant Battle, where teams of two compete every week for to open a restaurant in a mere 24 hours. I chatted with Scott about all of these projects and more.
[Photos: Nikki Goldstein] I'm always conflicted between the urge to order something plain and sweet at brunch—like pancakes or waffles—or something savory that might be a little more creative (or come with a runny yolk). At Scott Conant's Faustina,...
[Photos: Carey Jones] When Ed Levine first tasted Scott Conant's spaghetti with tomato and basil at Scarpetta, it was love at first bite. And he was hardly the only diner so enamored. While Scott Conant's trattoria has been widely...
The food at Scarpetta is not a radical departure for Scott Conant. In fact, you can call it Conant's Greatest Hits, with a few new tracks thrown in for good measure. Conant's food has always been honest, soulful, and mercifully devoid of gimmickry, and I wanted to see if it could withstand a retractable roof.