Molto Gusto_ Easy Italian Cooking Part 23

pancetta, 80, 81 81 and Celery Salad, 120, 120, 127 127Lentils with, 43, 43, 49 49Spaghetti alla Carbonara, 137, 137, 144 144Spaghetti all'Amatriciana, 138, 138, 145 145Spaghetti alla Gricia, 138, 138, 146 146 Pane Frattau, 204, 204, 209 209 Papalina, Penne alla, 171, 171, 179 179 Parmigiano-Reggiano, 95 Linguine with Cacio e Pepe, 148, 149 149Penne alla Papalina, 171, 171, 179 179Pizza Quattro Formaggi, 189, 189, 195 195Shaved Asparagus with, 19, 19, 25 25Spaghetti alla Carbonara, 137, 137, 144 144Tricolore Salad with, 119, 119, 126 126 Pa.s.sion Fruit Granita, 240 pasta, 13179 ten most important cooking tips for, 132see also linguine; penne; pennette; spaghetti linguine; penne; pennette; spaghetti peas: Penne alla Papalina, 171, 171, 179 179Penne alla Primavera, 170, 170, 178 178Spring, with Mint, 22, 22, 23 23 pecorino di fossa, 9597 pecorino romano, 94, 94, 95 95 and Asparagus Salad, 107, 107, 113 113Broccolini with, 40, 40, 47 47Linguine with Cacio e Pepe, 148, 149 149Pane Frattau, 204, 204, 209 209Spaghetti alla Carbonara, 137, 137, 144 144 penne: all'Arrabbiata, 156, 156, 164 164alla Papalina, 171, 171, 179 179with Pomodoro Cotto, 155, 155, 163 163with Pomodoro Crudo, 155, 155, 164 164alla Primavera, 170, 170, 178 178alla Puttanesca, 157, 157, 165 165 pennette: with Cauliflower Ragu, 167, 167, 17475 17475with Summer Squash and Ricotta, 168, 168, 176 176with Swiss Chard Ragu, 169, 169, 177 177with Three Pestos (Basil, Walnut, and Broccoli Rabe), 166, 166, 17273 17273 Peperonata, Mussels with, 68, 68, 74 74 Peperoncino, Pizza Aglio, Olio, and, 201, 201, 208 208 pepperoni, 82, 82, 83 83 Pizza, 191, 191, 196 196 peppers: Mussels with Peperonata, 68, 68, 74 74Pizza Quattro Stagioni, 192, 192, 197 197Roasted, with Capers, 31, 31, 36 36and Sausage Pizza, 190, 190, 196 196 pesto(s), 17273 Basil, 166, 166, 172 172Basil, in Winter Caprese Salad, 121, 121, 128 128Basil, Pizza (Benno), 210, 210, 213 213Broccoli Rabe, 166, 166, 173 173Walnut, 166, 166, 173 173 Pine Nut Brittle, 245 Pistachios, Beets with, 56, 56, 62 62 pizza, 181213 Aglio, Olio, and Peperoncino, 201, 201, 208 208Balsamic, Onion, and Goat Cheese, 205, 205, 209 209Bianca, 199, 199, 207 207Dough, 18385, 184 184Fennel and Bottarga, 200, 200, 207 207Funghi and Taleggio, 198, 198, 206 206important hints for, 186Lardo, 199, 199, 207 207Margherita D.O.P., 187, 187, 195 195Marinara, 187, 187, 194 194Napoletana, 188, 188, 195 195Pane Frattau, 204, 204, 209 209Pepperoni, 191, 191, 196 196Potato, Anchovy, and Ricotta, 202, 202, 208 208Prosciutto and Arugula, 193, 193, 197 197Quattro Formaggi, 189, 189, 195 195Quattro Stagioni, 192, 192, 197 197Romana, 187, 187, 194 194Sausage and Peppers, 190, 190, 196 196stretching and parbaking dough for, 184, 184, 185 185topping and broiling, 184, 184, 18586 18586Vongole, 203, 203, 208 208 pizza, kids', 182, 21113 Benno (Pesto), 210, 210, 213 213Ethan (Meatb.a.l.l.s), 210, 210, 211 211Jasper (Salami), 210, 210, 212 212Leo (Guanciale), 210, 210, 212 212Miles (Broccoli), 210, 210, 213 213Olivia (Prosciutto), 210, 210, 212 212Riley (Cauliflower), 210, 210, 213 213 Polenta Cake, 242 Potato, Anchovy, and Ricotta Pizza, 202, 202, 208 208 Primavera, Penne alla, 170, 170, 178 178 prosciutto: and Arugula Pizza, 193, 193, 197 197crudo dolce, 79crudo salato, 79La Quercia, 78, 78, 79 79di Parma, 78, 78, 79 79Penne alla Papalina, 171, 171, 179 179Pizza (Olivia), 210, 210, 212 212Pizza Quattro Stagioni, 192, 192, 197 197di San Daniele, 78, 78, 79 79 pumpkin: with Apples, Broiled, 45, 45, 51 51and Mushroom Salad, 117, 117, 124 124 Puttanesca, Penne alla, 157, 157, 165 165

Quattro Formaggi, Pizza, 189, 189, 195 195 Quattro Stagioni, Pizza, 192, 192, 197 197

radicchio: and Ginger Salad, 106, 106, 112 112 Tricolore Salad with Parmigiano-Reggiano, 119, 119, 126 126 radishes: with b.u.t.ter Dressing, 17, 17, 27 27Misticanza, 111, 111, 115 115 Raviggiuolo, 100 red pepper flakes, hot: Penne all'Arrabbiata, 156, 156, 164 164Penne alla Puttanesca, 157, 157, 165 165Pennette with Cauliflower Ragu, 167, 167, 17475 17475Spaghetti all'Amatriciana, 138, 138, 145 145 Red Wine Vinaigrette, 23 ricotta: Black Kale with, 54, 54, 60 60Coppetta, 225, 225, 24647 24647fresh, 98, 98, 99 99Gelato, 234Pennette with Summer Squash and, 168, 168, 176 176Potato, and Anchovy Pizza, 202, 202, 208 208smoked, 96, 96, 100 100 Ricotta Salata, Fresh Fava Beans with, 18, 18, 24 24 Robiola, Beet Salad with, 123, 123, 129 129 Romaine and Red Onion Salad, 108, 108, 113 113 Romana, Pizza, 187, 187, 194 194 rosemary: Chocolate Sauce, 249Pizza Lardo, 199, 199, 207 207

Saffron, Linguine with Mussels and, 151, 151, 159 159 salads, 10529 Arugula with Tomato Raisins, 116, 116, 125 125Asparagus and Pecorino, 107, 107, 113 113Beet, with Robiola, 123, 123, 129 129Caprese, Summer, 110, 110, 115 115Caprese, Winter, 121, 121, 128 128Celery and Pancetta, 120, 120, 127 127Escarole, Zach's, 122, 122, 129 129Misticanza, 111, 111, 115 115Pumpkin and Mushroom, 117, 117, 124 124Radicchio and Ginger, 106, 106, 112 112Romaine and Red Onion, 108, 108, 113 113Shaved Fall Fruit, 118, 118, 126 126Three-Bean, 109, 109, 114 114Tricolore, with Parmigiano-Reggiano, 119, 119, 126 126 salami: with celery, 82, 82, 83 83lardetto, 82, 82, 83 83Pizza (Jasper), 210, 210, 212 212toscano, 83 Salsify with Blood Orange Citronette, 52, 52, 58 58 Sampietrino, 94, 94, 100 100 Saor, 71, 71, 77 77 Sarde, Spaghetti con la, 139, 139, 147 147 sardines: in Saor, 71, 71, 77 77Spaghetti con la Sarde, 139, 139, 147 147 sauces: Bagna Cauda, 53, 53, 59 59Blackberry, 241Chocolate, 249Saor, 71, 71, 77 77Zabaglione, Cold Whipped, 243see also vinaigrettes vinaigrettes Sausage and Peppers Pizza, 190, 190, 196 196 seafood antipasti, 6577 Anchovies with Fried Bread, 69, 69, 75 75Mussels with Peperonata, 68, 68, 74 74Octopus and Celery, 70, 70, 76 76Sardines in Saor, 71, 71, 77 77Tuna, Preserved, 72, 72, 73 73 Shaved Fall Fruit Salad, 118, 118, 126 126 s.h.i.+take mushrooms: Pizza Funghi and Taleggio, 198, 198, 206 206Pumpkin and Mushroom Salad, 117, 117, 124 124 Simple Syrup, 239 sorbetto, 23740 Campari Grapefruit, 220, 220, 237 237Cantaloupe, 221, 221, 23839 23839Lemon, 222, 222, 239 239measuring sugar density of (egg test), 238 spaghetti: all'Amatriciana, 138, 138, 145 145with Black Truffles, 134, 134, 142 142with b.u.t.ter, 133, 133, 141 141alla Carbonara, 137, 137, 144 144with Caviar, 135, 135, 143 143with Garlic and Oil, 133, 133, 140 140with Gla.s.s Eels, 136, 136, 143 143alla Gricia, 138, 138, 146 146con la Sarde, 139, 139, 147 147with White Truffles, 134, 134, 142 142 squash, summer, see see summer squash summer squash squash, winter, see see pumpkin pumpkin Squid and Its Ink, Linguine with, 152, 152, 160 160 stracchino, or stracchino di crescenza, 98, 98, 99 99 strawberry(ies): Gelato, 219, 219, 229 229Macerated, 253 Summer Caprese Salad, 110, 110, 115 115 summer squash: Hot and Cold, 32, 32, 37 37Linguine with Zucchini and Bottarga, 153, 153, 161 161Pennette with Ricotta and, 168, 168, 176 176Shaved Fall Fruit Salad, 118, 118, 126 126 sunchokes: with Walnut Gremolata, 55, 55, 60 60Zach's Escarole Salad, 122, 122, 129 129 Swiss Chard Ragu, Pennette with, 169, 169, 177 177 syrups: Basil, 253Simple, 239

Taleggio, 98, 98, 99, 100 99, 100 Pizza Funghi and, 198, 198, 206 206Pizza Quattro Formaggi, 189, 189, 195 195 testa, 83 Three-Bean Salad, 109, 109, 114 114 Toma Piemontese, 99 tomato(es): bruschetta topping, 87, 87, 91 91Cherry, with Creme Fraiche and Chives, 30, 30, 35 35Linguine with Zucchini and Bottarga, 153, 153, 161 161Oven-Dried, in Winter Caprese Salad, 121, 121, 128 128Penne all'Arrabbiata, 156, 156, 164 164Penne alla Puttanesca, 157, 157, 165 165Penne with Pomodoro Cotto, 155, 155, 163 163Penne with Pomodoro Crudo, 155, 155, 164 164Raisins, Arugula with, 116, 116, 125 125Spaghetti all'Amatriciana, 138, 138, 145 145Summer Caprese Salad, 110, 110, 115 115 Tricolore Salad with Parmigiano-Reggiano, 119, 119, 126 126 truffle(s): Black, Honey, 102, 102, 103 103Black, Spaghetti with, 134, 134, 142 142Pizza Funghi and Taleggio, 198, 198, 206 206White, Spaghetti with, 134, 134, 142 142 Tuada, 94, 94, 97 97 Tuna, Preserved, 72, 72, 73 73 Turnips Braised in Chianti, 57, 57, 63 63

Ubriaco, 94, 94, 97 97

vegetable antipasti, 1563 Artichokes with Grana Padano, 20, 20, 26 26Asparagus, Shaved, with Parmigiano-Reggiano, 19, 19, 25 25Beets with Pistachios, 56, 56, 62 62Black Kale with Ricotta, 54, 54, 60 60Broccoli Rabe with Mozzarella Crema, 42, 42, 49 49Broccoli with Pecorino Romano, 40, 40, 47 47Brussels Sprouts with Mustard, 38, 39 39Cardoons, Braised, with Bagna Cauda, 53, 53, 59 59Cauliflower with Olives, 41, 41, 48 48Chickpeas with Leeks, 21, 21, 27 27Farro with Cuc.u.mbers, 29, 29, 35 35Fava Beans, Fresh, with Ricotta Salata, 18, 18, 24 24Fregula with Corn, 33, 33, 46 46Green Beans with Charred Onions, 28, 28, 34 34Lentils with Pancetta, 43, 43, 49 49Peas, Spring, with Mint, 22, 22, 23 23Peppers, Roasted, with Capers, 31, 31, 36 36Pumpkin with Apples, Broiled, 45, 45, 51 51Radishes with b.u.t.ter Dressing, 17, 17, 27 27Salsify with Blood Orange Citronette, 52, 52, 58 58Summer Squash, Hot and Cold, 32, 32, 37 37Sunchokes with Walnut Gremolata, 55, 55, 60 60Tomatoes, Cherry, with Creme Fraiche and Chives, 30, 30, 35 35Turnips Braised in Chianti, 57, 57, 63 63White Beans, 44, 44, 50 50 Vento d'Estate, 94, 94, 97 97 vinaigrettes: Lemon, 24Red Wine, 23 Vongole, Pizza, 203, 203, 208 208

walnut: Gremolata, Sunchokes with, 55, 55, 60 60Pesto, 166, 166, 173 173 White Beans, 44, 44, 50 50 bruschetta topping, 89 Winter Caprese Salad, 121, 121, 128 128

Zabaglione, Cold Whipped, 243 Zach's Escarole Salad, 122, 122, 129 129 Zucchini, Linguine with Bottarga and, 153, 153, 161 161

Acknowledgments.

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I would like to give special thanks to the following heroes in my funny world:

To SUSI, BENNO SUSI, BENNO, and and LEO LEO, who keep me happy with smiles and wit throughout every single day of our lives who keep me happy with smiles and wit throughout every single day of our lives To JOE BASTIANICH JOE BASTIANICH, my business partner, and the playahz on our teams at all of B&B Hospitality Group, whose work gives us inspiration and keeps the humor flowing my business partner, and the playahz on our teams at all of B&B Hospitality Group, whose work gives us inspiration and keeps the humor flowing To PAMELA LEWY PAMELA LEWY, my communications director, whose diligence and intelligence keep the wheels on the whole bus, and other buses too my communications director, whose diligence and intelligence keep the wheels on the whole bus, and other buses too To JUDITH SUTTON JUDITH SUTTON, for making a book out of our chicken scratches and for testing the recipes for the real world for making a book out of our chicken scratches and for testing the recipes for the real world To LISA EATON LISA EATON and and DOUGLAS RICCARDI DOUGLAS RICCARDI, for all of the d.a.m.n beauty and thought for all of the d.a.m.n beauty and thought To chef DAN DROHAN DAN DROHAN, for running Otto smoothly and at full tilt all of the time for running Otto smoothly and at full tilt all of the time To chef MEREDITH KURTZMAN MEREDITH KURTZMAN, for the sweet stuff and constant thought in the cool world of desserts for the sweet stuff and constant thought in the cool world of desserts To DENNIS MULALLY DENNIS MULALLY and the core of the Otto staff, for making Otto Pizzeria every day and the core of the Otto staff, for making Otto Pizzeria every day [image]

To QUENTIN BACON QUENTIN BACON and and LAUREN VOLO LAUREN VOLO, for wisdom, velocity, and beauty of image for wisdom, velocity, and beauty of image To PAMELA DUNCAN SILVER, PAOLA RAMIREZ PAMELA DUNCAN SILVER, PAOLA RAMIREZ, and and KARIN OLSEN, KARIN OLSEN, for plates, settings, and thoughts for plates, settings, and thoughts To DANIEL HALPERN, GINNY SMITH, RACHEL BRESSLER, JOHN JUSINO DANIEL HALPERN, GINNY SMITH, RACHEL BRESSLER, JOHN JUSINO, and and LUCY ALBANESE LUCY ALBANESE at Ecco, for being the successful ones in their strange business at Ecco, for being the successful ones in their strange business To JOHN FARBER JOHN FARBER, for thoughtful and sage advice and follow-through for thoughtful and sage advice and follow-through To DARCIE PURCELL DARCIE PURCELL, for helping build the mountain and the Mario Batali Foundation for helping build the mountain and the Mario Batali Foundation To TONY GARDNER TONY GARDNER, my agent, for watching the deal, and to my agent, for watching the deal, and to CATHY FRANKEL, CATHY FRANKEL, my lawyer, for watching everyone else my lawyer, for watching everyone else To JUAN MIGUEL JUAN MIGUEL and and JULIE PANEBIANCO JULIE PANEBIANCO, for unswerving support and humor for unswerving support and humor To my partners at COPCO, CROCS, VIC FIRTH, GIA RUSSA, DCI CHEESE, ERNST BENZ COPCO, CROCS, VIC FIRTH, GIA RUSSA, DCI CHEESE, ERNST BENZ, and and FRAPPe PRODUCTIONS FRAPPe PRODUCTIONS, for vision and perseverance for vision and perseverance To JIM HARRISON JIM HARRISON, for the voice in my head asking me about naps and lunchtime for the voice in my head asking me about naps and lunchtime From Mark I would like to thank my partners, Mario, Joe, and Jason, for their inspiration and vision And I would like to thank everyone at Lupa, Otto, and Del Posto for their dedication and hard work!

About the Author.

Mario Batali is one of the most recognized and respected chefs working in America today, with fourteen restaurants-including his New York City flags.h.i.+p, Babbo Ristorante e Enoteca, as well as two restaurants in Los Angeles and three in Las Vegas-and a host of television shows, including the ever-popular Iron Chef America Iron Chef America. He is also the author of eight cookbooks, among them the James Beard Awardwinning Molto Italiano, Molto Italiano, the the New York Times New York Times bestsellers bestsellers Italian Grill Italian Grill and Spain... and Spain...A Culinary Road Trip, the companion book to his prime-time PBS series Spain...On The Road Again Spain...On The Road Again. He has received such accolades as a GQ Magazine GQ Magazine Man of the Year Award and the James Beard Award for Outstanding Chef. Man of the Year Award and the James Beard Award for Outstanding Chef.

Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons. He started the Mario Batali Foundation in May of 2008 with the mission to feed, protect, educate, and empower children.

To learn more, visit www.mariobatali.com and www.mariobatalifoundation.org.

Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins author.

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ALSO BY MARIO BATALI.

Spain: A Culinary Road Trip (with Gwyneth Paltrow) (with Gwyneth Paltrow) Italian Grill Mario Tailgates NASCAR Style Molto Italiano The Babbo Cookbook Holiday Food Simple Italian Food Italian Grill Mario Tailgates NASCAR Style Molto Italiano The Babbo Cookbook Holiday Food Simple Italian Food