By Mario Batali
The bestselling writer of Italian Grill and Molto Italiano can provide a beautiful number of mouthwatering recipes to convey 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 renowned manhattan 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 novice, the amateur, the foodie, and the gourmand cook dinner, instructing tips on how to make rather nice pizza at domestic with none fancy gear. right here too are recipes for traditional pizza, Otto's exact pizzas, or even childrens' pizzas.
Looking for anything a bit lighter? try out the antipasti. in keeping with seasonal greens, with a number of recipes showcasing seafood and meat, those dishes could make up a whole, fit meal. additionally incorporated are a lot of Mario's favourite easy pasta dishes, and to complete all of it off, very good recipes for gelati, sorbetti, and copette.
Filled with Mario's infectious character and love of strong flavors, and illustrated with luscious full-color pictures, Molto Gusto makes it effortless to spend an evening in town with out leaving home.
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Additional info for Molto Gusto: Easy Italian Cooking
Upload the wine, convey to a boil, and boil until eventually diminished by means of part. upload the calamari and cook dinner, stirring, until eventually simply delicate, 2 to three mins. Whisk within the squid ink and take away from the warmth. Drop the pasta into the boiling water and cook dinner until eventually simply al dente. Drain, booking approximately ½ cup of the pasta water. upload the pasta and ¼ cup of the reserved pasta water to the sauce, stirring and tossing over medium warmth, then conceal and steam jointly over low warmth for two mins. upload a touch or extra of the reserved pasta water if essential to loosen the sauce, stir within the parsley, and upload a squeeze of lemon juice, or to flavor. Serve instantly. Linguine with Zucchini & Bottarga SERVES 6 · picture PASTA Kosher salt ¼ cup additional virgin olive oil 1 medium purple onion, halved lengthwise and thinly sliced three garlic cloves, sliced eight oz zucchini, halved lengthwise and minimize into 1/3-inch-thick slices eight oz. yellow squash, halved lengthwise and minimize into 1/3-inch-thick slices Maldon or different flaky sea salt 1½ to two teaspoons scorching crimson pepper flakes three huge clean mint sprigs, leaves got rid of and torn into 2 or three items every one 1½ cups Pomì strained tomatoes, simmered till diminished via part 1 pound dried linguine ½ cup coarse clean bread crumbs, fried in olive oil till golden brown (see thesaurus) A small piece of bottarga di mugine (see resources) carry 6 quarts of water to a boil in a wide pot and upload three tablespoons kosher salt. in the meantime, warmth the olive oil in one other huge pot over medium warmth till sizzling. upload the crimson onion and prepare dinner, stirring, sometimes, until eventually softened and golden brown, eight to ten mins. upload the zucchini and yellow squash, season with Maldon salt, and prepare dinner, stirring sometimes, till softened, eight to ten mins. upload the pink pepper flakes, part the mint, and the tomato sauce and take away from the warmth. Drop the pasta into the boiling water and prepare dinner till simply al dente. Drain, booking approximately ¾ cup of the pasta water. upload the pasta and ½ cup of the reserved pasta water to the sauce and stir and toss lightly over medium warmth till the pasta is definitely lined (add a dash or extra of the reserved pasta water if essential to loosen the sauce). move the pasta to a serving bowl and scatter the bread crumbs and the rest mint excessive. utilizing a Microplane or different rasp grater, grate plenty of bottarga excessive. Serve instantly. Linguine with Clams SERVES 6 · picture PASTA Kosher salt 6 tablespoons additional virgin olive oil three garlic cloves, minced 6 tablespoons dry white wine 1 tablespoon sizzling crimson pepper flakes 1 pound small clams, reminiscent of Manila, or cockles, scrubbed 1 pound dried linguine third cup coarsely chopped clean Italian parsley deliver 6 quarts water to a boil in a wide pot and upload three tablespoons kosher salt. in the meantime, mix the oil and garlic in a wide pot and prepare dinner, stirring, over medium-high warmth untl the garlic is softened, approximately 1 minute. upload the wine, crimson pepper flakes, and clams, hide, and prepare dinner, shaking the pot sometimes, until eventually the clams open, approximately five mins; move the clams to a bowl as they open.
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