By Mario Batali
ISBN-10: 0061987913
ISBN-13: 9780061987915
The bestselling writer of Italian Grill and Molto Italiano can provide a beautiful selection of mouthwatering recipes to carry a few Italian favorites home.
Chef Mario Batali's zest for all times infuses the informal Italian fare that has made his eating place Otto Enoteca Pizzeria a perennially well known ny urban vacation spot. you can now have the flavors of Otto at domestic, with Molto Gusto, a set of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.
Mario has written the definitive publication on nice pizza making for the beginner, the amateur, the foodie, and the connoisseur prepare dinner, instructing the best way to make quite nice pizza at domestic with none fancy gear. right here too are recipes for traditional pizza, Otto's particular pizzas, or even youngsters' pizzas.
Looking for anything a bit lighter? attempt the antipasti. in line with seasonal greens, with a couple of recipes showcasing seafood and meat, those dishes could make up a whole, fit meal. additionally integrated are lots of Mario's favourite easy pasta dishes, and to complete all of it off, superb recipes for gelati, sorbetti, and copette.
Filled with Mario's infectious character and love of strong flavors, and illustrated with luscious full-color images, Molto Gusto makes it effortless to spend an evening in town with out leaving home.
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Extra info for Molto Gusto: Easy Italian Cooking
Example text
At no place is this drive toward less protein more evident than at Otto Pizzeria Enoteca. ” What seems to be all the rage in the smart world of foodies is simply an extension of the traditional Italian table… We created Otto Pizzeria for one basic reason, to give us a place to go with our kids that made sense in the “big three” for families: (1) to have fun; (2) to be able to find something the kids want to eat at the same place where the adults want to eat; and (3) to serve both adults and kids something that is good for them but, at the same time, delicious—without having to resort to the didacticism and sloganeering language that “health food” restaurants are trapped by.
Whisk in 2 tablespoons of the reserved brine (or warm water). Slowly add the olive oil, whisking until emulsified. Spoon the mozzarella crema over the broccoli rabe, and serve. Lentils with Pancetta SERVES 6 · PHOTO VEGETABLE ANTIPASTI � pound small lentils, preferably Castellucio (see Sources) 1 carrot, halved 1 onion, halved 1 celery rib, halved 2 tablespoons Dijon mustard 2 ounces pancetta, in one piece 2 tablespoons extra virgin olive oil Maldon or other flaky sea salt and coarsely ground black pepper Put the lentils in a medium pot, add water to cover by 2 inches, and bring to a simmer.
Beets with Pistachios SERVES 6 · PHOTO VEGETABLE ANTIPASTI 2 large bunches medium beets, preferably a combination of red and golden beets, trimmed (not peeled) and scrubbed 1 tablespoon olive oil Kosher salt � cup shelled pistachios, preferably Sicilian, plus (optional) chopped pistachios for garnish About ¼ cup warm water 2 tablespoons pistachio oil 2 tablespoons Red Wine Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coarsely ground black pepper Preheat the oven to 400°F.
Molto Gusto: Easy Italian Cooking by Mario Batali
by Robert
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