Fourth Of July Food Guide

Independence Day is the perfect holiday to crank up your grill and celebrate the land of the free.  Obviously you're going to have your hotdogs, perfectly grilled burgers and pulled pork sandwiches at your holiday extravaganza.  But this year, Mario Batali decided to switch up his BBQ routine and add some fish to the smorgasbord of deliciousness.  Below is this summer's Fourth of July menu worthy of fireworks!

Fourth of July Menu:

Dad's Salumi

Fregula with Corn

Summer Caprese Salad

The Perfect Burger

Chilled Zabaglione with Rasberries and Amaretti

Dad's Salumi 
Serves well on Mario Batali™by Madeira End Grain Teak Chop Block

Fregula with Corn

Summer Caprese Salad

The Perfect Burger

Chilled Zabaglione with Rasberries and Amaretti 

Watermelon & Red Onion Salad

Watermelon & Red Onion Salad

Ingredients
Makes 4 Servings

1 cup watermelon cut into 1/2 inch cubes and chilled
1 teaspoon fresh mint, chiffonade
1/4 red onion, sliced paper thin
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 ounce bottarga, sliced paper thin lengthwise

Directions
Toss watermelon cubes with red onion, lemon juice, extra virgin olive oil, mint and pepper. Place in the center of a plate or bowl.
Shave bottarga over like a teepee and serve!

Recipe of the Month: Watermelon & Red Onion Salad with Bottarga

Watermelon & Red Onion Salad with Bottarga

There are a lot of great flavors playing off each other in this seasonal Sardinian dish.  But the real star is the bottarga, which adds a briny-ness that heightens and accents the freshness of the melon and mint.  At Babbo, chefs like to slice the bottarga paper-thin and then drape it atop the salad so its subtle flavors and texture can be savored as it dissolves on the tongue.  The unexpected mix of sweet & savory is a delight to the senses.

To get the recipe, click here.