Orecchiette, which means “little ears” in Italian, are a small, dimpled pasta shape that is traditionally served in Puglia, the “heel” on Italy’s boot and made with semolina dough. For a classic combination, try pairing orecchiette with some crumbled fennel sausage and sautéed broccoli rabe. Here, Matt Abdoo, chef de cuisine at Del Posto, demonstrates…
grilled pizza margherita
The quintessential pizza, named for Italy’s Queen Margherita and sporting the colors of the Italian flag. Don’t worry if the pizzas aren’t perfectly round-in fact, they will look much more appealing if they are not. But be sure to let the dough set and firm up on the grill before flipping it over, or it may stick or tear. I once rushed this step on a live taping of Good Morning America, with disastrous results, so wait…just wait!
Semolina Pasta Dough
Some pasta shapes are traditionally made with an eggless, semolina-based dough rather than the standard egg pasta used in much of Italian cooking. Semolina dough is essential for cavatelli, pici and orecchiette. Learn how to make this classic dough with Matt Abdoo, chef de cuisine of Del Posto.
OTTO = RangersTown
Earlier this month, OTTO turned into RangersTown to celebrate the Rangers’ Presidents’ Trophy. Now they’re onto the second round, baby!! Throughout the Rangers’ run, OTTO is offering a special pizza called the “Go Rangers.” The pie is topped with tomato sauce, Joe’s Dairy fresh and smoked mozzarella, D’Artagnan Uncured Duck Hot Dogs, caramelized onions, poppy seeds, a drizzle…
Via Alta Studio Kitchen
Introducing the brand-spanking-new Via Alta Studio Kitchen. Team Batali is psyched to shoot some amazing videos here in 2015! To christen the new space, Babbo pastry chef Rebecca DeAngelis whips up a special olive oil & blood orange cake. To learn more about the studio, click here