richard-in-cincy
Well-known member
I saw Mario make this menu on his show last night and I'm going to make it next weekend. It looked absolutely wonderful. Would be fun to have everything ready and let the guests sit at the bar in the kitchen and help just like on the show (I have a counter bar facing my cooking area very similar to his set up).
Enjoy!
Veal Involtini: Involtini all Siciliana
Recipe courtesy Mario Batali
Prep Time: 30 min
Inactive Prep Time: --
Cook Time: 10 min
Level: Easy
Serves: 4 servings
Ingredients
• 8 slices veal, top round, about 4 ounces each
• 1 cup grated Pecorino
• 4 tablespoons bread crumbs
• 2 bunches flat-leaf parsley, finely chopped, to yield 1/2 cup
• 1/4 cup pine nuts
• 1/4 cup currants, soaked 1 hour in warm water and drained
• 8 (3-inch) rosemary sprigs, soaked in water 1 hour
• Salt and freshly ground black pepper, plus crushed black pepper for garnish
• 2 ounces olive oil
• Lemon wedges
• Herb Salad, recipe follows
Directions
Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each slice of veal between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the veal slices with salt and pepper.
Divide the Pecorino mixture among the 8 pieces of veal, spreading it out thinly. Roll the veal up tightly like a burrito and secure with toothpicks.
Lay 4 pair of veal rolls side by side a 1/2-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges.
Serve with Herb Salad.
Herb Salad:
• Large basil leaves
• Parsley leaves
• 1 lemon, halved
• Extra-virgin olive oil
• Salt and pepper
Combine basil and parsley in a large bowl. Squeeze the juice of the lemons over herbs and sprinkle with extra-virgin olive oil. Season with salt and pepper.
Fettuccine with Lobster Pantelleria-Style
Recipe courtesy Mario Batali
Prep Time: 15 min
Inactive Prep Time: --
Cook Time: 10 min
Level: Intermediate
Serves: 4 servings
Ingredients
• 2 (1 1/2 pound) lobsters, steamed and cooled
• 1/2 cup mint leaves
• 1/2 cup basil leaves
• 1 cup parsley leaves, plus chopped parsley leaves, for garnish
• 2 cloves garlic
• 4 tablespoons salt packed capers, rinsed and drained
• 4 medium canned plum tomatoes, roughly chopped
• 1 tablespoon freshly ground black pepper
• 1 tablespoon crushed chili pepper
• 1/2 cup extra-virgin olive oil
• 1 pound fettuccine
Directions
Bring 6 quarts water to boil and add 2 tablespoons salt.
Crack lobster shells and remove meat. Cut tail into 1/2-inch slices and claws into 3 pieces. Set aside tomalley.
In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and chili pepper and extra-virgin olive oil to form smooth paste. If needed, add a little more olive oil. Pour pesto into large serving bowl.
Cook fettuccine according to package instructions until al dente. Add lobster into the pasta cooking water for 1 minute. Drain well. Pour hot pasta and lobster into the bowl and toss like a salad until well mixed and serve immediately. Sprinkle with chopped parsley leaves.
Cannoli
Recipe courtesy Mario Batali
Note: To make this classic dessert, it is essential to have metal cannoli tubes.
Prep Time: 30 min
Inactive Prep Time: --
Cook Time: 15 min
Level: Intermediate
Serves: 4 servings
Ingredients
Shells:
• 2 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons butter, unsalted
• 6 tablespoons Marsala
Filling:
• 1 pound sheep's milk ricotta (may substitute cow's milk)
• 1/2 cup superfine sugar
• 1/3 cup lemon juice
• 1 tablespoon vanilla
• 4 tablespoons grated orange zest, plus extra for garnish
• 1/4 cup tiny chocolate chips
• 1 egg white, lightly beaten
• 2 quarts canola oil, for frying
• Powdered sugar, for dusting
Directions
To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.
To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.
Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.
Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.
Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.
When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.
Enjoy!
Veal Involtini: Involtini all Siciliana
Recipe courtesy Mario Batali
Prep Time: 30 min
Inactive Prep Time: --
Cook Time: 10 min
Level: Easy
Serves: 4 servings
Ingredients
• 8 slices veal, top round, about 4 ounces each
• 1 cup grated Pecorino
• 4 tablespoons bread crumbs
• 2 bunches flat-leaf parsley, finely chopped, to yield 1/2 cup
• 1/4 cup pine nuts
• 1/4 cup currants, soaked 1 hour in warm water and drained
• 8 (3-inch) rosemary sprigs, soaked in water 1 hour
• Salt and freshly ground black pepper, plus crushed black pepper for garnish
• 2 ounces olive oil
• Lemon wedges
• Herb Salad, recipe follows
Directions
Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each slice of veal between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the veal slices with salt and pepper.
Divide the Pecorino mixture among the 8 pieces of veal, spreading it out thinly. Roll the veal up tightly like a burrito and secure with toothpicks.
Lay 4 pair of veal rolls side by side a 1/2-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges.
Serve with Herb Salad.
Herb Salad:
• Large basil leaves
• Parsley leaves
• 1 lemon, halved
• Extra-virgin olive oil
• Salt and pepper
Combine basil and parsley in a large bowl. Squeeze the juice of the lemons over herbs and sprinkle with extra-virgin olive oil. Season with salt and pepper.
Fettuccine with Lobster Pantelleria-Style
Recipe courtesy Mario Batali
Prep Time: 15 min
Inactive Prep Time: --
Cook Time: 10 min
Level: Intermediate
Serves: 4 servings
Ingredients
• 2 (1 1/2 pound) lobsters, steamed and cooled
• 1/2 cup mint leaves
• 1/2 cup basil leaves
• 1 cup parsley leaves, plus chopped parsley leaves, for garnish
• 2 cloves garlic
• 4 tablespoons salt packed capers, rinsed and drained
• 4 medium canned plum tomatoes, roughly chopped
• 1 tablespoon freshly ground black pepper
• 1 tablespoon crushed chili pepper
• 1/2 cup extra-virgin olive oil
• 1 pound fettuccine
Directions
Bring 6 quarts water to boil and add 2 tablespoons salt.
Crack lobster shells and remove meat. Cut tail into 1/2-inch slices and claws into 3 pieces. Set aside tomalley.
In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and chili pepper and extra-virgin olive oil to form smooth paste. If needed, add a little more olive oil. Pour pesto into large serving bowl.
Cook fettuccine according to package instructions until al dente. Add lobster into the pasta cooking water for 1 minute. Drain well. Pour hot pasta and lobster into the bowl and toss like a salad until well mixed and serve immediately. Sprinkle with chopped parsley leaves.
Cannoli
Recipe courtesy Mario Batali
Note: To make this classic dessert, it is essential to have metal cannoli tubes.
Prep Time: 30 min
Inactive Prep Time: --
Cook Time: 15 min
Level: Intermediate
Serves: 4 servings
Ingredients
Shells:
• 2 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons butter, unsalted
• 6 tablespoons Marsala
Filling:
• 1 pound sheep's milk ricotta (may substitute cow's milk)
• 1/2 cup superfine sugar
• 1/3 cup lemon juice
• 1 tablespoon vanilla
• 4 tablespoons grated orange zest, plus extra for garnish
• 1/4 cup tiny chocolate chips
• 1 egg white, lightly beaten
• 2 quarts canola oil, for frying
• Powdered sugar, for dusting
Directions
To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.
To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.
Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.
Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.
Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.
When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.