Talk Takeaway: Cooking with Chef Scott Conant

Posted on Apr 25, 2013 10:45am

Chef Scott Conant, visited "The Talk" for a Talk Takeaway: Cooking segment.  He showed the ladies how to make some of his favorite Italian cuisine. Here are the recipes!  


Spaghetti Aglio e Olio with ramps & herbed breadcrumbs

Recipe by Scott Conant
Serves two


Kosher salt

¼ cup extra virgin olive oil

½ pound good quality dried spaghetti

3 very thinly sliced garlic cloves

Pinch of crushed red pepper flakes

1 cup chopped ramps

2 tablespoons chopped fresh parsley, more to taste (optional)

For the Breadcrumbs (makes ½ cup)

½ cup panko breadcrumbs

2 tablespoons extra-virgin olive oil

1 ½ teaspoons chopped fresh parsley

Kosher salt

Breadcrumb Preparation:

In a small saucepan, combine the panko, olive oil, and parsley. Toast over medium-high heat, stirring occasionally, until panko golden brown.


1. Bring a large pot of very well salted water to a boil. Heat the olive oil in a sauté pan over medium heat. Start cooking the spaghetti.

2. While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes and chopped ramps.

3. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.

4. When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat.

5. Sprinkle with herbed breadcrumbs and serve immediately.

Marinated beet salad with La Tur cheese and hazelnuts
Recipe by Scott Conant

Makes 8 servings

8 medium to large red beets, quartered
8 small to medium golden beets
1 ½ cup olive oil, plus 2 tbsp.
4 tbsp. balsamic vinegar
3 tbsp. champagne vinegar
2 shallots, sliced thin
1 garlic clove
½ cup hazelnuts, crushed
1 sprig thyme
1 bag micro lettuce mix
16 oz. La Tur cheese
Salt and pepper, to taste

1. Preheat your oven to 350°F. In a large bowl, coat the beets with ½ cup olive oil and 1 tsp. salt. Transfer the beets to a large, high-walled baking dish, cover the dish with aluminum foil and roast until you can piece the beets easily with a knife, about 2 hours.

2. As the beets roast, prepare the marinades. For the red beet marinade, add 3 tbsp. balsamic vinegar to a medium bowl. Slowly whisk in ½ cup olive oil until combined. Season with salt and pepper and set aside. For the golden beet marinade, add the champagne vinegar to a medium bowl. Slowly whisk in ½ cup olive oil until combined. Season with salt and pepper and set aside.

3. Remove the beets from the oven, allow to cool, and peel. Cut the beets into bite-sized pieces and marinate ½ the red beets in the balsamic vinaigrette and all of the golden beets in the champagne vinaigrette. Marinate for at least 1 hour. 

4. Place the remaining red beets (about 3 to 4 cups) in a large pot with the shallots and garlic clove. Cover with water, bring to a boil, and then lower the heat so that the water simmers. Cook until the beets are easily broken apart with a fork and the water is a deep red, about 20 minutes.

5. Using a slotted spoon, transfer the beets to a food processor or blender. Puree until the beets form a smooth sauce, adding water from the pot as needed. Add 1 tbsp. balsamic vinegar and 1 tbsp. olive and pulse. Season with salt and pepper, to taste.

6. In a small bowl, toss the hazelnuts with the leaves from the thyme sprig and the remaining 1 tbsp. olive oil. Heat a small pan over medium low heat. Add the nut mixture to the pan and cook until aromatic, 5 to 10 minutes.

7. To plate the salad, brush the beet puree* across the plate. Top with several pieces of the red and golden beets, 2 oz. of La Tur cheese, a sprinkle of hazelnuts, and a few leaves of the micro lettuce.

*Leftover puree tastes great thinned with chicken stock, reheated, and eaten as a soup.


Scarpetta Restaurants Signature Cocktail: SAN REMO
Recipe by Scott Conant

Serves 1

1 ½ oz. Carpano Antica

1 oz. St. Germain

1 oz. Campari

½ oz. Bourbon (any kind)

1 oz. Orange Juice

½ Lime, squeezed



  1. Mix ingredients in shaker with ice. Shake well and strain over ice in rocks glass.

  2. Garnish with orange twist.

  3. Alcohol can be mixed in larger batches then shaken as needed.

Connect with the Talk