Easy Mother’s Day Recipes with Rosanna Scotto & Her Kids

LA DOLCE MANGO (MOCKTAIL)

Ingredients

1.5 oz Fresh Mango puree

0.5 oz ginger syrup

0.75 oz lime juice

4 oz club soda

Garnish: lime wheel, mint

Procedure: mix and shake all ingredients except for the club soda!

CHITARRA CACIO E PEPE

2 servings

• 200g (7 oz) chitarra pasta
• 15g butter (about 1 tablespoon) — only at the very end
• 90g Pecorino Romano, very finely grated (like almost a powder)
• 1 teaspoon freshly ground black pepper (use Tellicherry pepper if you want the best aroma)
• Salt (for pasta water — go light, same as before)
• ½ cup reserved pasta water

Chef’s Technique:

1. Grate the Pecorino as finely as possible — it should almost look like dust (this makes it melt properly without clumping).
2. Boil pasta in very lightly salted water.
   • Important: Use less water than usual (so the pasta water gets extra starchy — this helps emulsify the sauce).
3. While the pasta is cooking, toast the black pepper in a large dry pan over low-medium heat until fragrant (~30 seconds).
4. Add a small ladle of hot pasta water into the pan with the pepper.
   • Simmer gently to infuse the water with pepper flavor.
5. Drain pasta about 1 minute before it’s fully al dente, and transfer it directly into the pepper water.
6. Toss vigorously to start coating the pasta.
7. Remove the pan from heat.
8. Wait 30 seconds to cool it slightly (this prevents the cheese from clumping).
9. Mix the finely grated Pecorino Romano with a splash of warm pasta water in a bowl first, making a cheese paste.
10. Add the cheese paste to the pasta and toss vigorously off the heat, adding tiny bits of pasta water as needed, until you get a glossy, silky, creamy sauce.
11. Finally, add 1 tablespoon of cold butter at the very end to make it even silkier.
12. Plate immediately, and top with a little more pepper if you want.

Meringue Ice Cream Sandwiches

Ingredients for the Meringues (makes about 8 sandwiches):

• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar (helps stabilize, optional but recommended)
• 1 teaspoon vanilla extract (or almond extract if you want)
• A pinch of salt

Make the Meringue Cookies:

• Preheat oven to 225°F (110°C).
• Line 2 baking sheets with parchment paper.
• In a clean, dry bowl, beat the egg whites on medium speed until frothy.
• Add cream of tartar and pinch of salt. Continue to beat until soft peaks form.
• Increase speed to high and slowly add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
• Beat in vanilla extract.
• Transfer meringue to a piping bag (or spoon it), and pipe or dollop 2.5–3 inch diameter rounds onto the baking sheets. You want them to be relatively flat, not mountain-shaped (easier for sandwiches).
• Bake for 1½ hours, then turn the oven off and let the meringues sit in the oven with the door closed for another 1 hour to dry out completely.
• Cool fully before handling.

Scoop your favorite flavor of ice cream in between and enjoy!