Food & Wine Magazine, April 2013

  • Spring pasta with blistered cherry tomatoes

    Spring pasta with blistered cherry tomatoes (page 18)

    from Food & Wine Magazine, April 2013 Food & Wine Magazine, April 2013 by Mario Batali

    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian; Vegetarian
    • Ingredients: Broccolini; cherry tomatoes; yellow cherry tomatoes; scallions; asparagus; Mafaldine pasta; dried red pepper flakes; ricotta salata cheese; garlic; extra virgin olive oil; unsalted butter; flat leaf parsley
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Notes about Recipes in this book

  • Spring pasta with blistered cherry tomatoes

    • SACarlson on May 15, 2020

      I made a few changes--I roasted the asparagus instead of boiling it, and I omitted the scallions. I only had Parmesan Reggiano, so used that instead of ricotta salata.

  • Grilled eggplant Parmesan

    • kath on April 14, 2013

      I dusted off my grill pan to make this and it was outstanding! Although it did take me a bit longer than 45 minutes to make it. I will definitely make it again. The olives and the chiles are subtle additions that make it sing. I had some local peppers, Mama Lil's Kick Butt Peppers, that I subbed for the Calabrian chiles and they worked well. To keep the oil down, I did not brush the tomatoes with olive oil as the recipe had suggested. I brushed the grill pan with olive oil and grilled them first. Then I brushed the eggplant slices with a bit of olive oil and grilled them. I probably used a total of about 1/4 cup of olive oil.

  • Fresh pasta with pork shoulder and cocoa sugo

    • Rebeccajwj on April 03, 2022

      No. Just no. I was able to make it work but only because I’m very familiar with this kind of recipe. The mint is excellent. But I worry that the cocoa and other proportions were off because I really had to repair it.

  • Fettuccine with spicy sausage and cabbage ribbons

    • Rutabaga on September 30, 2014

      This is a creative way to use up a head of cabbage, and a good simple dinner for fall or winter. Since I didn't have a whole head, the cabbage flavor was pretty mild. For tomato sauce, I pureed a can of San Marzano tomatoes.

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Reviews about Recipes in this Book

  • Broccoli rabe with sausage

    • Bitten Word

      Though there's nothing particularly notable about this recipe -- it's a very straightforward way of combining broccoli rabe and sausage -- we really enjoyed it. It's flavorful and satisfying.

      Full review

  • Oil-poached tuna with fennel and orange

    • Bitten Word

      It was delicious. Really, really delicious. The oil-poached tuna was full of flavor and perfectly cooked. The fennel and orange were excellent, and the fried crispy fennel was a great garnish.

      Full review
  • Published Apr 01 2013
  • Format Magazine
  • Page Count 136
  • Language English
  • Countries United States
  • Publisher American Express Publishing

Publishers Text

Food & Wine Magazine has always gone way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. Because we know that our readers are always hungry for more than just a great meal. From travel and entertaining to luxury and design, we bring an energetic and stylish take on living well covering the many areas of our readers' lives that intersect with their love of food and wine. Food & Wine's insider intelligence can be found in every issue, on foodandwine.com, in our books, on the iPad and at such events as our famous FOOD & WINE Classic in Aspen. No matter what the medium, FOOD & WINE brings the best to wine and food lovers everywhere.