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Mario Batali
Recipes
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Recipes

These recipes are a cross-section of what is served in Mario's restaurants, published in his cookbooks and what comes out of his own kitchen at home.

  
Mario Batali
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  • Balsamic Glazed Chicken with Grilled Radicchio
  • Book: Simple Italian Food: Recipes from My Two Villages (Clarkson Potter 1998)
  • Around my house this simple roasted chicken is one of our favorite things to have on my days off. There are few things more satisfying to eat – or as easy to prepare and clean up – than a whole roasted bird. It's also a great way to use up the flavorful but inedible rinds from prosciutto and Parmigiano Reggiano cheese. I love bitter radicchio di Treviso and it is particularly delicious with the pan juices from the roasted onions and chicken splashed over it.
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  • Bruschetta Al'Inferno
  • Regional Origin: Calabria
  • What I love about this dish is the unexpected blend of tastes, spicy, rich, fruity, and tangy, all combined into one cool mixture. Mussels are so often served hot and steamed open, in pastas, and stews, or in a simple mixture of wine and their own juices. This dish reminds me of how delicious mussels can be served cold, even in winter, if the bread is toasted and the sauce is spicy-hot.
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  • Bucatini all'Amatriciana
  • Regional Origin: Abruzzo | Book: Molto Italiano (Ecco 2005)

    This dish is named for the town of Amatrice, about an hour east of Rome, considered by many Italians to be the birthplace of the best cooks on the peninsula. Many dishes at the heart of Roman cooking may indeed have actually started in the region to the east of Lazio, Abruzzo.

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  • Erbazzone (Herb Sandwich from Parma)
  • Regional Origin: Emilia-Romagna | Book: Molto Italiano (Ecco 2005)
  • This is a classic dish of Parma, yet I have never seen it anywhere else. The most traditional stuffed pasta there is filled with nearly the same cast as the erbazzone, with the addition of ricotta and omission of pancetta.
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  • Malloreddus al Pomodoro (Malloreddus with Fennel Seeds and Tomatoes)
  • Regional Origin: Sardegna | Book: Molto Italiano (Ecco 2005)
  • The cooking of Sardegna is mysterious and even counterintuitive on many levels for a peninsula-trained cook like myself. The first time I visited, the only dish I remember eating was grilled meat that had been stuffed inside a pig’s bladder, and a whole lot of really good bread and cheese. The second time, I was in Olbia at one of the great restaurants of Italy, Ristorante Gallura, which in itself merits a trip, where I had these saffron cavatelli cousins. Malloreddus are classic to the cooking of Sardegna but rarely spotted in American restaurants.
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  • Osso Bucco with Toasted Pine Nut Gremolata
  • Regional Origin: Lombardia | Book: Simple Italian Food (Clarkson Potter 1998)
  • This is the Po rendition of the renowned braised veal shanks served often with saffron-drenched "risotto Milanese". The true trick to all braised dishes is the very first step: carefully and comprehensively browning the pieces to a deep golden brown. This not only makes for a delicious, full-flavored piece of meat, but also contributes to a rich and complex sauce. Contrary to popular belief, you can overcook veal shanks and it is important that they do not dry out, so pay careful attention to the final half hour of cooking time. The meat must still offer a bit of resistance when poked with a fork, but fall away from the bone with a little firm pressure. As with all great dishes, the more often you prepare them, the better your final results will become.
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  • Pasta alla Norma (Baked Penne with Eggplant)
  • Regional Origin: Sicilia | Book: Molto Italiano (Ecco 2005)
  • The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.
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  • Pumpkin Lune with Butter and Sage
  • Book: Babbo Cookbook (Clarkson Potter 2002)
  • Traditional to Motavo, these lune (little moon) often have crushed amaretti cookies inside the filling. We like to grate an oversized cookie over the top in addition to the cheese.
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  • Pork Chops with Cherry Barbecue Sauce
  • Book: Mario Tailgates NASCAR Style (Sporting News 2006)
  • It's only natural that racing would find its way to Michigan, birthplace of America’s auto industry. Cale Yarborough won the first premier NASCAR race at Michigan International Speedway in 1969. As the state also is known for its abundant cherry crop, it seemed right to feature this sweet and tangy cherry barbecue sauce.
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  • Spaghetti alla Carbonara
  • Regional Origin: Lazio | Book: Molto Italiano (Ecco 2005)
  • A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best—quality eggs you can get.
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  • Olive con Pomodoro (Sauteed Black and Green Olives in Tomato Sauce)
  • Regional Origin: Le Marche | Book: Molto Italiano (Ecco 2005)
  • This is a great antipasto that transcends an already perfect existence, a bowl of olives. Heated through, olives become more meaty, more visceral, more Nigella Lawson – in short, more of what we want and need when we are hungry.
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  • Trenette Genovese (Trenette with Pesto, Beans and Potatoes)
  • Regional Origin: Liguria | Book: Molto Italiano (Ecco 2005)
  • This is the true pasta with pesto from the stunningly beautiful Ligurian coast in the northwestern corner of Italy, on the border of France. The potatoes serve to soak up the driblets of oil from the pesto and the beans add a delightful crunch and a counterpoint of sweetness.
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