Mario Batali Simple Italian Food: Recipes from My Two Villages by Mario Batali

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Notes about Recipes in this book

  • Spaghettini with rock shrimp, anaheim chiles, and arugula

    • Breadcrumbs on March 16, 2010

      p. 118 Substitutes For Anaheim Chile: poblano chile or fire roasted, canned green chilies. March 2010 - first attempt w this recipe. Recipe was quick, easy and produced great results. I was concerned about the quantity of wine - essentially wine is the sauce. Once the shrimps were added the sauce took on a more mellow flavour and the addition of the pasta and arugula further enhanced the sauce. Since you need 2 cups of a good wine for this recipe I’m not convinced that I’ll make this again. The results weren’t unique enough or spectacular enough to provide an adequate return on the wine investment.

  • Barbecued swordfish with black olive-cucumber salad and red wine-chive vinaigrette

    • Breadcrumbs on July 07, 2010

      p. 166/7 - Fish is brushed w bbq sauce then grilled. BBQ sauce comprised of 1/2 c tomato sauce, 2tbsp sugar, 2 tbsp balsamic and 1 tbsp pepper flakes. Salad served on side. Mario notes this is a best-seller on Po menu when featured. Looks good. - June 2010, tried recipe and pleased with results. The bbq sauce adds a nice flavour to the fish, I did cut back on the heat though...just 1tsp pepper flakes for us. Salad was delicious and simple, olives were perfect with the fish.

  • Tortelli of potato and chives with brown butter and sage

    • fprincess on May 28, 2013

      I used this sauce for pre-made fresh butternut squash ravioli. I used foraged wild sage. The combination of brown butter and fried sage is delicious. Photo here:

  • Crespelle with radicchio and goat cheese

    • AgusiaH on March 26, 2014

      You have to multiply the batter ingredients by 1/3 to get 8 crespelle. Filling with a bitter note because of radicchio.

  • Eel livornese

    • bellatavia on December 27, 2016

      We made this for Christmas Eve and I don't know if we didn't cook it long enough, or if we got the wrong kind of eel, but while the sauce was delicious, the fish itself was unappetizing, difficult to eat, and rubbery.

  • Sauteed fennel with anchovies, garlic, and sambuca

    • bellatavia on March 04, 2016

      A very nice recipe -- watch the cooking times on the bulbs (increase it) so that they are easy to cut with a dinner knife.

  • Bigoli

    • twoyolks on December 26, 2013

      I used the meat grinder attachment for the Kitchenaid mixer to make this. The hole placement meant that individual pasta strands clung together. I had to separate each pasta strand by hand after extruding it.

  • Pork scaloppina perugina

    • Bloominanglophile on July 28, 2014

      I made this at the very beginning of the summer while the weather was still quite cool, but it would be a great dish for Fall. I served it with "Lentils with Pancetta" from Batali's Molto Gusto cookbook.

  • Shaved fennel with blood oranges, pomegranate, and Pecorino

    • Zosia on January 21, 2015

      This salad was as beautiful as it was flavourful. I didn't have the ingredients to make the new york times fennel-orange salad that was a recommended accompaniment to the rabbit ragu I was making, but thanks to EYB I found this recipe (simpler and didn't involve buying a bottle of Pernod for 1 tbsp!) A new favourite!

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  • ISBN 10 0307236099
  • ISBN 13 9780307236098
  • Published Apr 05 2005
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Clarkson N Potter Publishers
  • Imprint Clarkson N Potter Publishers

Publishers Text

Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Po restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.
Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products; his full-flavored, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as Baked Lasagne with Asparagus and Pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations--Penne with Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavors and lively presentationsthat are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colorful and approachable recipes.
Traditionalists as well as those who thrill to the new will want to make dozens of these crowd-pleasing dishes a permanent part of their repertoire and embrace Mario Batali'sphilosophy of Simple Italian Food.

"From the Hardcover edition."

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