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Mario Batali Cooks!
One of my favorite apps these days is Mario Batali’s very first iPhone and iPad app, Mario Batali Cooks! Along with all the video recipes, Mario teaches us basic cooking techniques, suggests wines to go with your meal and lets you browse Italian recipes by season and region. I’ve found the kid-friendly search especially useful lately when looking for inspiration around dinnertime. Mario .has shared a few springtime recipes from the app plus a Polenta recipe exclusively for goop.
From Mario Batali’s new iPhone/iPad app:
Linguine Con Le Vongole / Linguine with Clams
- 1 pound dried linguine
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, sliced
- 1 pound small clams, such as Manila, or cockles, scrubbed
- 1 tablespoon red chile flakes (optional)
- 1 cup dry white wine
- 1 bunch Italian parsley
- 3 tablespoons Kosher salt
1.Bring 6 quarts of water to a boil. Salt the water. Drop the linguine into the boiling water.
2.While pasta cooks, make the sauce. In a 12- to 14-inch sauté pan, heat the olive oil over medium high heat. Add the sliced garlic.
3.Cook the garlic until it's fragrant. Before the garlic gets too brown, add in the clams. Add the chili flakes and white wine. Cover the pan and cook until the clams steam open.
4.While cooking, coarsely chop parsley, including stems.
5.Drain the linguine when it is one minute short of the cooking time on the package instructions and put it in the sauté pan with the clams. Toss the pasta in the pan to allow it to absorb the broth.
6.Remove any unopened clams. Add parsley and toss together. Serve the pasta. Finish with a pinch of chiles.
Spaghetti alla Carbonara / Spaghetti in the
Style of the Coal Delivery Guy's Wife
- 1 pound spaghetti
- 5 ounces sliced pancetta, (about 8 slices)
- 3 tablespoons extra-virgin olive oil
- 9 large eggs (6 whole eggs, plus 3 separated)
- 1 cup freshly grated Pecorino Romano, plus more for serving
- 1 cup freshly grated Parmigiano Reggiano, plus extra for serving
- Kosher salt, to taste
- 2 tablespoons freshly ground black pepper, plus more to taste
1.Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water.
2.Slice pancetta in to 1 inch strips. In sauté pan with extra-virgin olive oil, place pancetta and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned.
3.Crack 6 eggs into large serving bowl. Separate 3 eggs, adding the whites to the 6 cracked whole eggs. Set aside the yolks in their shells on a bed of salt.
4.Whisk the eggs well. Add the grated Pecorino Romano and whisk together.
5.Stir pancetta and add small ladle of pasta water to slow down the cooking. Allow pancetta to cool for a minute and add another small ladle of pasta water.
6.Take a ladle of beaten eggs and stir it into the pan with the pancetta and pasta water. Working quickly, stir the egg pancetta mixture and as soon as the eggs start to thicken and set just slightly, add them to the rest of the room temperature beaten egg mixture. Whisk furiously for 30 seconds to combine the two mixtures.
7.When pasta is al dente, drain the pasta (reserving the pasta water). Add the pasta to the egg mixture, stirring and tossing well to coat approx 30 seconds. Stir in the Parmigiano Reggiano and mix well again. Add the pepper and stir along with another ladle of pasta water to loosen the sauce a bit and further cook the eggs.
8.Gently drop the 3 egg yolks into pasta. Add more of the grated cheeses and pepper on top. Bring the dish to the table. Just before serving, stir the yolks into the pasta so they will cook. Serve the pasta and finish with grated Parmigiano Reggiano and pepper.
Linguine Cacio e Pepe
- 1 pound bavette or linguini fine
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 stick butter
- 3 tablespoons freshly ground black pepper
- 1 1/2 cup freshly grated Cacio di Roma
- 1 1/2 cup freshly grated Pecorino Romano, plus extra for serving
- 2 tablespoons Kosher salt
1.Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt. Drop in pasta.
2.In a large sauté pan, heat the olive oil and butter over low heat until just melted. Turn off the heat.
3.When pasta is about one minute short of package directions for al dente, turn the heat back on under the saute pan. Take 2 ladles of pasta cooking water and add to the oil and butter in the saute pan and bring it to a boil. Add a small handful of the cheeses and allow to melt into the butter.
4.Drain the noodles, reserving a few cups of the cooking liquid. Drop the noodles into the saute pan and toss with black pepper, using tongs. Add in 2 more ladles of pasta water.
5.Add rest of the cheeses, turn off the heat, allow them to melt into the top of the pasta, then toss well. Drizzle with extra-virgin olive oil. Keep tossing, adding another ladleful of pasta cooking water, until pasta is well coated and a sauce has formed.
6.Serve with additional grated Pecorino and freshly ground black pepper.
Carciofi alla Romana
- 6 large artichokes with long stems, trimmed, halved, choke removed, and held in lemon water
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 10 garlic cloves
- 1 red onion, sliced thinly
- 1 lemon, sliced and seeds removed
- 1 bunch mint coarsely chopped, leaves and stems and all
- 2 cups dry white wine
- 1½ cups water
- 1 teaspoon red chile flakes, plus more to taste
- 2 tablespoons orange zest (see the video on how to zest)
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
1.Split the trimmed artichoke and remove the choke with a paring knife. Place cleaned artichokes in acidulated (lemon) water.
2.In a 12- to 14-inch sauté pan with straight sides, heat oil and add garlic, onion, lemon and chopped mint.
3.Place artichokes cut-side down in the pan. Sprinkle them with salt.
4.Pour in wine and water to almost cover artichokes. Add the chile flakes. Turn the heat to high and bring the liquid to a boil, then reduce to a simmer, cover and cook for 20 minutes, until tender when pierced with a knife.
5.Remove cooked artichokes to a plate with a slotted spoon. Finish with orange zest, coarse sea salt, drizzle of olive oil, chile flakes and freshly ground black pepper.
6.Serve on top of bruschetta or as is.
Mario came up with this recipe exclusively for goop:
Soft Polenta with Asparagus, Prosciutto, Garlic and Spring Onions
- 5 cups water
- 1 pound asparagus, jumbo
- 1 cup polenta, quick cooking
- 1 cup mascarpone cheese
- 4 tablespoons butter plus 2 tablespoons
- 3 cloves garlic, thinly sliced
- 3 slices prosciutto, cut into julienne
- 12 spring onions, cleaned and root ends removed
- juice and zest of 1 lemon
1.Set up an ice bath.
2.Place 5 cups water in a 4-quart saucepan and bring to a boil. Trim asparagus, drop into water and cook until tender, about one and a half minutes. Remove and refresh in ice bath. Return the same water to boil and, whisking constantly, pour polenta in a thin stream until all is incorporated. Remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat. Fold in mascarpone and let stand covered in a warm spot.
3.In a 12- to 14-inch sauté pan, heat 4 tablespoons butter until foaming over medium heat. Add garlic, prosciutto and spring onions and sauté until onions are wilted. Add asparagus, lemon juice and zest and let sizzle. Add remaining butter, shake pan to emulsify and season with salt. Divide polenta among 4 bowls, top each with asparagus-spring onion mixture and serve immediately.