Molto Gusto: Easy Italian Cooking

Molto Gusto: Easy Italian Cooking

Mario Batali

Language: English

Pages: 272

ISBN: 0061924326

Format: PDF / Kindle (mobi) / ePub


The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.

Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.

Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.

Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.

Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.

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the remaining vinaigrette on the side. Misticanza SERVES 6 · PHOTO INSALATA 1 small fennel bulb, trimmed 8 ounces radishes, trimmed 8 ounces (2 medium bunches) arugula, trimmed, washed, and spun dry 6 tablespoons Lemon Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coarsely ground black pepper Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the fennel. Transfer to a medium bowl. Thinly shave the radishes and add to the bowl. Add

tomatoes, simmered until reduced by half 1½ to 2 teaspoons hot red pepper flakes 1 pound penne 2 tablespoons salt-packed capers, rinsed and soaked overnight in cold water (change the water frequently) 1/3 cup pitted Gaeta olives, coarsely chopped 1/3 cup coarsely chopped fresh Italian parsley Freshly grated Parmigiano-Reggiano for serving Put the anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain the anchovies, pat dry, and coarsely

container at room temperature for up to 1 week.) MASCARPONE CREMA MAKES 2 CUPS 8 ounces (1 cup) mascarpone ½ cup heavy cream ¼ cup confectioners’ sugar Combine the mascarpone and 2 tablespoons of the cream in a large bowl and beat with an electric mixer until thickened; take care not to overbeat the mascarpone, or the crema may look curdled. Combine the remaining 6 tablespoons heavy cream and the confectioners’ sugar in a medium bowl and beat until the cream holds stiff peaks. Fold

until it has rendered some of its fat and is beginning to brown and caramelize, about 5 minutes. Pour the pancetta and fat over the Brussels sprouts, tossing to coat. Season well with salt. Transfer to a baking sheet (set the bowl aside), spreading the sprouts out in a single layer. Broil 4 inches from the heat source, stirring occasionally, for 15 to 18 minutes, until lightly browned and just tender. Return the Brussels sprouts to the bowl, add the mustard seeds, lemon zest and juice, and

Broccoli Rabe with Mozzarella Crema, 42, 49 Broccoli with Pecorino Romano, 40, 47 Brussels Sprouts with Mustard, 38, 39 Cardoons, Braised, with Bagna Cauda, 53, 59 Cauliflower with Olives, 41, 48 Chickpeas with Leeks, 21, 27 Farro with Cucumbers, 29, 35 Fava Beans, Fresh, with Ricotta Salata, 18, 24 Fregula with Corn, 33, 46 Green Beans with Charred Onions, 28, 34 Lentils with Pancetta, 43, 49 Peas, Spring, with Mint, 22, 23 Peppers, Roasted, with Capers, 31, 36 Pumpkin with Apples,

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