RECIPE TITLE "Braised Pork Roll with Ziti"
Recipes from Mario Batali Holiday Food by Mario Batali. Copyright © 2000 by Mario Batali.
... more great recipes by Mario Batali on our GREAT CHEFS page!
Makes about 18 crêpes; serves 6 to 10 ---
3 pounds boneless pork shoulder or leg, butterflied and pounded to yield 1 large piece 1/2 inch thick and 12 inches square
Kosher salt and freshly ground black pepper
1/2 cup finely chopped Italian parsley plus 2 tablespoons
1/4 cup pine nuts, baked for 8 minutes in a 400 degree F oven
1/2 cup dried currants
3/4 cup freshly grated young pecorino cheese
16 slices prosciutto di Parma, about 1/2 pound
4 hard-boiled eggs, peeled and quartered lengthwise
Several gratings of nutmeg
4 tablespoons dried oregano
1/4 cup extra-virgin olive oil
2 red onions, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
2 cups dry white wine
3 28-ounce cans plum tomatoes, crushed by hand, juices included
2 teaspoons hot red pepper flakes
2 pounds ziti, cooked until al dente (optional)
The most difficult part of this truly spectacular dish may be finding a piece of pork big enough to stuff and roll. Few supermarkets stock a piece of pork shoulder this large, and you will probably need to special-order it. This is when it definitely pays to have a good relationship with a local butcher. The sauce from this dish is generally used to dress ziti, which is served as a pasta course. The meat is held in a warm place and served as a secondo, or main course.
Lay the pork on a cutting board and season with salt and pepper. In a mixing bowl, stir together 1/2 cup of the parsley, the pine nuts, currants, and 1/2 cup of the pecorino and season with salt and pepper. Lay the prosciutto slices over the pork piece to cover completely. Sprinkle the parsley mixture evenly over the prosciutto. Arrange the eggs in two rows across the meat. Grate the nutmeg over the entire piece and sprinkle with 2 tablespoons of the oregano, rubbing it between your fingers to release the essential oils. Carefully roll the piece up like a jellyroll and tie firmly with butcher twine in several places. Season the roll with salt and pepper. (The tied roll can be refrigerated for a day or two.)
In an 8-quart Dutch oven, heat the oil until smoking. Carefully brown the pork roll on all sides, taking your time to get a deep golden brown; this should take 15 to 20 minutes. Remove the meat and set aside.
Add the onions, remaining 2 tablespoons of oregano, and the garlic to the pan and cook until light golden brown and soft, 9 to 11 minutes. Add the wine, tomatoes, and pepper flakes and bring to a boil. Return the pork to the pan and simmer partially covered for 1 hour 20 minutes, moving occasionally to avoid sticking.
Transfer the pork to a cutting board and remove the butcher twine carefully. Slice the braciolona 3/4 inch thick with a very sharp knife. Arrange like shingles on a warm platter and sprinkle with the remaining 1/4 cups of grated pecorino and remaining chopped parsley. Cover and keep warm if serving after the pasta course.
|Mario Batali Holiday Food
With the infectious enthusiasm of a kid on Christmas morning, Mario Batali--who presides over a culinary empire that includes the popular Food Network television show Molto Mario, four acclaimed New York restaurants, and a wine store--presents four complete menus for the holidays and captures all the fun and festivity that epitomize Italian celebrations. True to the commitment to simple cooking evident in his first book, Simple Italian Food, the dishes here deliver maximum flavor and enjoyment without being overly complicated.
Batali's version of the famous Italian seafood extravaganza traditionally served on Christmas Eve--known as the Feast of Seven Fishes--includes no fewer than 15 enticing dishes. Marinated Fresh Anchovies are both surprisingly delectable and delightful in their simplicity. Salt Cod with Capers and Mint, Grilled Lobster with Herbs and Arugula, and Sea Bass Ravioli with Marjoram and Potatoes would each be showstoppers as the centerpiece of any meal. Served together, they comprise a truly unforgettable feast. Click here to buy
|Mario Batali Simple Italian Food: Recipes from My Two Villages
Sure to excite lovers of the best Italian cooking, Mario Batali Simple Italian Food: Recipes from My Two Villages reenvisions classic home cucina with enticing results. Batali, known to fans as "Molto Mario" from his Television Food Network shows, and as chef-owner of Manhattan's much-loved Po and Babbo restaurants, presents nearly 250 of his favorite recipes, traditional and innovative, for delectable salads, pastas, grilled specialties, ragus, and desserts, among others. The collection, inspired by the cooking of Borgo Cappene, a hillside village in northern Italy, and Greenwich Village, where Batali culls exemplary ingredients for his restaurants, reflects Batali's commitment to simple cooking--impeccable ingredients sensibly combined and properly prepared. Cooks seeking deeply flavored, smartly presented dishes will embrace Batali's recipes for everyday meals and for entertaining. Click here to buy
|Molto Italiano: 327 Simple Italian Recipes to Cook at Home
"The trick to cooking is that there is no trick." ––Mario Batali
The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.
Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.
Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library. Click here to buy
|Spain...A Culinary Road Trip
From Mario Batali, superstar chef and author of Molto Italiano and Italian Grill, comes an eating tour throughout Spain with his friend Gwyneth Paltrow.
Spain...A Culinary Road Trip is the companion book to the prime-time public television series Spain...On The Road Again. The premise is simple: Mario Batali and Mark Bittman are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spain—and in this series they will find it. Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer, and each pair will be lured into the worlds of the other.
The foursome take the ultimate road trip adventure, showcasing the pleasures of Spain, the country's regional cuisine, art, history, and culture, as they've never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain. Click here to buy
From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.
Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.
Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs. Click here to buy
|The Babbo Cookbook
One of the most coveted reservations to have in New York City is at Babbo, Mario Batali's flagship restaurant in Greenwich Village. In The Babbo Cookbook, Batali (author of Mario Batali Simple Italian Food and Mario Batali Holiday Food) takes readers behind the scenes of his popular restaurant--from the kitchen to the front of house--sharing 150 recipes for his innovative Italian fare and offering tips on menu selection, service, and presentation. Along the way, Batali expertly captures the intimate buzz, the warm hospitality, and the generous attention to detail that makes Babbo a singular dining experience.
Before digging into any of the dozen-plus featured antipasti, Batali offers several specialty aperitivi, including the refreshing Blood Orange Bellini. Two of Babbo's signature dishes, Mint Love Letters with Spicy Lamb Sausage (little ravioli stuffed with a filling of sweet peas, mint, heavy cream, and Parmigiano-Reggiano) and Beef Cheek Ravioli (so good the book recommends doubling the filling and freezing a batch), are broken down and made more than accessible to the home cook. Other exceptional pasta options include Pumpkin Lune with Butter and Sage (finished with a dusting of Parmigiano-Reggiano and amaretti cookie crumbs) and Gnocchi with Oxtail Ragù (a reinterpretation of a Batali family classic, still served at Salumi, his father's must-visit Seattle shop). Chapters "Mare (From the Sea)" and "Terra e Bosco (From the Earth and Forest)" offer Crispy Black Bass with Endive Marmellata and Saffron Vinaigrette ("'crispy' sells more food than a barrage of adjectives," Batali reveals) and a succulent Osso Buco with Toasted Pine Nut Gremolata. There's a wonderful section on pre-desserts and cheese, and in "Dolci" pastry chef Gina DePalma wraps things up with Maple and Mascarpone Cheesecake, Meyer Lemon Semifreddo, and a tempting cookie plate. Click here to buy