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Entries tagged with 'Mario Batali'

Mario Batali's Pork Chops with Fennel Seed and White Wine

Serious Eats Nick Kindelsperger 4 comments

I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome. More

Leg of Lamb in a Clementine Crust

Serious Eats Caroline Russock 1 comment

If you've spent time cooking from many of Mario Batali's recipe, you'll know the man is not afraid of bitter. His grasp on how bitter flavors come into play is typical of Italian cuisine, where bitter is celebrated instead of disguised. This Leg of Lamb in a Clementine Crust from Molto Batali employs whole clementines—bitter pith, skin, seeds, and all—into a coating that's bitter, sweet, herbal, and pretty much made for winter lamb enjoyment. More

Cook the Book: Cool Chard with Peppery Ricotta

Serious Eats Caroline Russock Post a comment

In the winter, braised and roasted vegetables may be de rigueur, but chilled vegetables can be satisfying even in cold weather. If you're looking for something different, try this Cool Chard with Peppery Ricotta from Mario Batali's latest, Molto Batali. More

New Potatoes alla Savonesa

Serious Eats Caroline Russock Post a comment

The key of these little potatoes is the bold, green dressing that goes on and soaks in while the potatoes are still warm. Tart white wine vinegar melds with basil, parsley, capers, and scallions, giving the potatoes a sharp, oniony bite tempered with just enough salt from the briny capers and shavings of pecorino that melt and cling to the potatoes. More

Braised Chicken with Sweet Onions and Parmigiano

Serious Eats Caroline Russock 5 comments

When making this Braised Chicken with Sweet Onions and Parmigiano from Mario Batali's latest cookbook, Molto Batali, the house filled up with a very familiar and very French aroma. Coq au vin. It's sort of Mario's Italian accented take on coq au vin. More

Cook the Book: Pennette with Spicy Sicilian Pesto

Serious Eats Caroline Russock 1 comment

This Pennette with Sicilian Pesto from Mario Batali's latest, Molto Batali takes that Ligurian classic on a trip to the south of Italy by adding brightness and heat from unique-to-Sicily ingredients. Chiles (raw and dried), mint, almonds and fennel seeds are added to the basic basil-garlic-olive oil mix More

Cook the Book: Farfalle Abruzzese with Veal, Porcini, and Spinach

Serious Eats Caroline Russock 6 comments

This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes. More

Dinner Tonight: Pan-Roasted Whole Fish with Olives

Serious Eats Blake Royer 11 comments

I turned to Mario Batali for this recipe from his book Molto Mario. The sauce is marvelous: black olives, capers, white, and lemon zest are spooned into the skillet after the fish gets a thorough searing over high heat. In the oven, it practically melts with the pan juices. More

Dinner Tonight: Sea Scallops alla Caprese

Serious Eats Blake Royer 2 comments

Taking a cue from the piazza style of cooking (which produces similar results to the Spanish technique of cooking seafood a la plancha), this recipe calls for cooking the scallops on a blazing hot surface inside of a grill. From there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole mess. For me, it was all a lovely goodbye to summer. More

Dinner Tonight: Sopa de Ajo (Garlic Soup)

Serious Eats Nick Kindelsperger 14 comments

Why is garlic soup so satisfying? It's one of the simplest soups to make, and yet it comes out soothing and utterly calming. Some people have chicken soup; I prefer this stuff. Which isn't to say all are created equal. More

Cook the Book: Olive Oil Gelato

Serious Eats Caroline Russock 25 comments

I waited until the end of this week's Cook the Book of Molto Gusto by Mario Batali and Mark Ladner to test out this recipe: olive oil gelato. The texture is perfectly creamy, with haunting notes of fruit and pepper from the oil. When choosing an olive oil, make sure you go with the good stuff here. More

Cook the Book: Pizza with Sausage & Peppers

Serious Eats Caroline Russock 32 comments

In Molto Gusto by Mario Batali and Mark Ladner, the par-baking method of pizza making that is employed at Otto is broken down for the home kitchen. The recipes I tested ended being some of the most picturesque and tasty pizzas that have ever come out of my oven. More

Winter Caprese Salad

Serious Eats Caroline Russock 1 comment

The following recipe is from the April 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The title for this recipe might not seem all that apt as it's halfway through April,... More

Cook the Book: Linguine with Squid and Its Ink

Serious Eats Caroline Russock 5 comments

This Linguine with Squid & Its Ink from Molto Gusto by Mario Batali and Mark Ladner is one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone. More

Cook the Book: Octopus and Celery

Serious Eats Caroline Russock 6 comments

Celery has never been a vegetable that I've had an affinity for—not crunched on raw or slathered with peanut butter. I've always found it stringy, fibrous, and bitter in a way that was unappealing. But the first few bites of the sweet celery hearts mixed with tender octopus, lightly dressed with olive oil and vinegar, opened my eyes to celery's potential. Who would have thought it would take a cephalopod to help me learn to love celery? More

Cook the Book: Lentils with Pancetta

Serious Eats Caroline Russock 4 comments

The Lentils with Pancetta have been one of my favorite vegetable antipasti at Otto for ages. On paper, room temperature lentils don't sound like the most exciting prelude to a meal but these little legumes have an intensity of flavor that belies their humble appearance. For a long time I have been trying to figure out what it is that gives them their distinct tang and brightness. More

Dinner Tonight: Pepper and Sausage Ragu with Polenta

Serious Eats Blake Royer 6 comments

[Photograph: Blake Royer] Molto Mario really was a great show. What's not to like about a younger Mario Batali flying around the kitchen saying intelligent and exuberant things about how great Italian food could be? The episodes recently appeared on... More

Dinner Tonight: Chickpea Bruschetta

Serious Eats Blake Royer 12 comments

As the summer swelter begins to arrive, I'm sometimes as adverse to cooking dinner as I am to wearing wool socks. There are just some days when actually contributing to the amount of heat in the house seems like absolute... More

Easy Mother's Day Sunday Brunch: Frittata with Spinach and Cheese

Serious Eats Ed Levine 1 comment

I'm going to make this Frittata with Spinach and Cheese, adapted from Mario Batali's encyclopedic Molto Italiano, for Vicky's family today. Why not? It's perfect Mother's Day fare. It looks great, all golden brown and bubbly; it tastes great, all... More

Mario Batali's Spaghetti with Bottarga

Serious Eats Kerry Saretsky 2 comments

Read more about Mario Batali's Spaghetti with Bottarga on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City.... More

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