Courtesy of ”Mario Batali Holiday Food” 3 cups day-old bread cut into 1/4 inch cubes 1 1/4 pounds ground beef 3 eggs, beaten 3 garlic cloves, minced 3/4 cup grated pecorino cheese 1/4 cup finely chopped Italian parsley 1/4 cup pine nuts, baked for 8 minutes in a 400 F oven 1/2 teaspoon kosher salt … Continue Reading →
Recipe excerpted from “Molto Batali” (Ecco, 2011). Pasta: 5 cups all-purpose flour 2 teaspoons salt 1/2 cup extra virgin olive oil 4 large eggs Filling: 2 cups fresh ricotta, drained 2 large eggs 1 cup grated caciocavallo cheese 6 salt-packed anchovy fillets, rinsed, drained and finely chopped 1/4 cup finely chopped fresh Italian parsley … Continue Reading →
Recipe courtesy of “Molto Batali” (Ecco, 2011) 1 large or 2 medium heads (about 2 pounds) Romanesco (or use regular cauliflower) 1 cup brine-cured green olives, pitted 3 tablespoons salt-packed capers, rinsed and drained 1/4 cup finely chopped fresh Italian parsley Grated zest and juice of 2 lemons 1/3 cup plus 1/4 cup extra … Continue Reading →
From “I Love Corn” by Lisa Skye. 5 slices uncooked bacon, chopped roughly 1 tablespoon olive oil 3 ears fresh corn, kernels removed (2 to 21/2 cups) 1 cup leeks, white part only, cleaned and chopped 1 clove garlic, chopped roughly 1/3 cup red bell pepper, seeded and diced small Salt and freshly ground black … Continue Reading →