CHEF SCOTT CONANT RECIPES

Steps:

• In a large mixing bowl, combine the olives, sweet peppers, onion, cherry tomatoes, sundried tomatoes, celery stalks, chile pepper, salami, and provolone and toss well
• In a separate bowl, whisk together the juice from the pepper jar, the olive oil, vinegar, dried oregano (and fresh oregano, if using)
• Toss the dressing with the antipasti
• Set the antipasti aside at room temperature or place in the refrigerator to let the flavors marinate at least 20 minutes before serving
• When ready to serve, arrange the butter lettuce leaves on a platter and spoon the antipasti mixture on top, being careful not to break the lettuce
• Sprinkle the celery leaves on the very top
• The dressed antipasti mixture will keep in the refrigerator for a few days, but do not combine it with the lettuce until the very end, as the acid from the dressing will cause the leaves to wilt

Steps:

• In a large pot of boiling water, blanch tomatoes and then transfer immediately to an ice water bath
• Remove tomato skins and discard
• Deseed the tomatoes in a bowl, then strain the liquid from the seeds through a fine mesh strainer, reserving the liquid; discard seeds
• Mix peeled tomatoes, reserved juice, and salt in a large bowl
• Place garlic in a saucepan and cover with olive oil
• Cook over very low heat till garlic is golden and soft
• Strain and reserve oil
• In a large, heavy bottom stock pot, put the garlic oil and chili flakes over low heat for about 2 minutes, blooming the chili flakes
• Add the salted tomatoes and liquid and increase heat to medium-high
• Bring to a slight boil and skim any foam that rises to the top
• Lower heat to a simmer and cook, mashing the tomatoes with a potato masher, until reduced by one-quarter, 25 to 30 minutes
• Season to taste with salt
• Remove the sauce from the heat and submerge basil to infuse the sauce as it cools