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Mario Batali™ Cutting Boards Featured on Pictures, Pieces & Plantains

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Mario Batali's HOW TO Make (easy) Brussel Sprouts

Check out the Mario Batali™ Cutting Boards in action in this all new HOW TO make simple roasted brussels sprouts.

Mario Batali Talks Mario Batali™ Cutting Boards

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Mario Batali's HOW TO make cannoli

Just in time for Valentine's Day, Mario Batali has shared HOW TO make cannolis. If you look close enough you will even see a Mario Batali™ Cutting Board in the background.

Ingredient of the Month: Wild Mushrooms

Throughout the autumn and winter months, Italian foragers tromp to their special spots amid great secrecy and excitement, searching out the truly luxurious riches of the forests and fields. Many restaurants in fungi-rich areas prepare entire meals based on a treasure trove of porcini, Caesar's mushroom, oyster, or chanterelle.

When buying mushrooms, look for firm and relatively dry caps and stems. Bruised or obviously damaged mushrooms should be avoided except in the case of split porcini, which have been opened to show their lack of worm infestation. Store mushrooms in the coolest part of the house, wrap in paper (not plastic) and use them quickly, as they do not age to any advantage. Mushrooms should be foraged in the wild by experts only, as there are several cognates for each species, many of them poisonous. If ever in doubt, throw the mushrooms out- no one dies from mushrooms in the trash.

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Recipe of the Month: Hedghog Mushrooms in Cartoccio - Etna Style

 2 pounds fresh hedgehog mushrooms

8 white anchovy filets (boquerones), finely chopped

1 bunch Italian parsley, finely chopped to yield 1/4 cup

4 cloves garlic, thinly sliced

1/4 cup toasted fat boy breadcrumbs

1/4 cup extra virgin olive oil

Juice and zest of 2 meyer lemons

4 tablespoons porcini powder

8 squares parchment paper, about 10-inch squares

INSTRUCTIONS:

Preheat the oven to 425F.

Slice mushrooms into 1/4-innch pieces and place in a mixing bowl with chopped anchovies, parsley, garlic, breadcrumbs, olive oil, lemon juice and zest, and porcini powder, and toss to mix well.  Season with 3 tablespoons freshly ground black pepper, 2 tablespoons Maldon salt.

Lightly brush some olive oil on each sheet of paper. Divide the mushroom mixture among the parchment pieces and fold to form a cartoccio, like a love letter. Place on rack in the oven and cook the mushrooms for 6 minutes.

Serve the package on a warm platter. Slice an “X” with a sharp knife into each package tableside and allow guest to open to the magnificent fungal facial.

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Mario Batali™ Cutting Boards Featured in February's Monthly Molto

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