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.

Beauty. Strength. Sustainability.

Mario Batali™by Madeira

The Mario Batali™ plantation teak cutting board line, manufactured by Madeira Housewares, is made from 100% plantation teak using responsible forestry practices.  The farm-raised teak is cultivated using high quality raw materials.  Each piece combines classic design with functionality to produce timeless products for every home.  Mario Batali™cutting boards can be found at select Bed & Bath & Beyond, Publix, Eataly NYC, Chef's Central, H-E-B, Amazon.com.

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 Plantation Teak - Edge Grain M
 Utility Board
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Plantation Teak - Edge Grain L
Carving Board
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A Trip to Sardegna...

Hello, September!  This month, it's all about Sardegna, Italy!  Stunning, isn't it?!

Sardegna is an island that has only in the last 75 years been inhabited along its magnificent coastline.  People are fiercely independent, many lived inland in the mountains and for centuries fought off invasion and piracy, and whose life is remarkably similar to what it was a century ago.  

Driving on the 4 main roads is slow at best, and on the peripheral roads even slower, but the ancient rhythms and lifestyle are almost hypnotic and addictive, so a good visit takes at least a couple of weeks.  

To read more about where to eat in Sardegna, click here

{Bonus!}
Here's one of Mario's favorite recipes from the region Malloreddus with Fennel Seeds & Tomatoes

How To Cut Stone Fruit

This post comes personally recommended by Mario Batali himself!  Learn how to prep stone cut fruit and then show off your new skills with Vanilla Gelato with Peaches in Balsamic Vinegar.  Yum!

Stone fruits {like apricots, peaches, & plums} are wonderfully sweet and juicy, but they can be tricky to cut up without damaging the delicate flesh.  In the video below, Meredith Kurtzman, pastry chef extraordinaire at Otto, demonstrates how to cut open and de-pit these guys and still keep them intact, whether they're hard, soft or somewhere in between.

Watch How To: Cut Stone Fruit

Recipe of the Month: Fiori Ripieni Fritati

Zucchini Flower

The trick to Fiori Ripieni Fritati is serving the fried flowers as soon as they are cooked; allowing them to sit, even for five minutes, causes them to become soft and heavy.  Before starting the frying process, make sure the salad is composed and plated so you don't waste precious time plating these puppies.

Fiori Ripieni Fritati| Babbo

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Ingredient Of The Month: Zucchini Flowers

Zucchini Flowers

The beautiful zucchini flowers, which bloom from both male and female zucchini plants, are extremely delicate, lasting only a day or so once picked.  Perhaps inspired by their luck with the squash themselves, Italians soon began cooking with the fiori as well.  The most common Italian preparation of the squash blossom may be the most ideal way to enjoy this summer specialty.  Stuffed with soft cheese {think ricotta or fresh mozzarella} then battered and fried, a delicate platter of crispy-then-soft zucchini blossoms is a thrill to eat. 

To read more about the zucchini flower and its origin:  Click here
Ingredient of the Month Archive:  Click here

How To: Preserved Lemons

Preserved lemons are absolutely delicious and can add a ton of depth to a dish.  Chef Anthony Sasso of Casa Mono shows you how to do it at home... DIY, baby!

Watch! How To: Preserved Lemons