EARTH DAY is Monday, April 22nd. Watch the video below to see how Mario Batali™ is celebrating!
Did you knowMario Batali™ cutting board line, manufactured by Madeira Housewares, is made from 100% plantation teak using responsible forestry practices. To view Mario Batali™ cutting boards: Click here
To find out where to buy Mario Batali™cutting boards: Click here
Mario Batali loves the vibrant green color of this stinging nettles pasta. It reminds him that spring is here, the market is again full of possibilities and sweet inspiration!
Since stinging nettles have a slightly tangy, almost artichoke flavor, they work really well with the richness of the pancetta in this pasta dish.
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
Set up an ice bath next to the pot. Blanch the asparagus. Boil the asparagus for 1 minute, then remove using tongs and plunge into the ice bath, reserving the cooking water. Cut the cooled asparagus into 1-inch pieces and set aside.
In a 12- to 14-inch sauté pan, cook the pancetta over medium-low heat until the fat begins to render, about 6 minutes. Add the butter. Once it has foamed and subsided, add the blanched asparagus and sauté for about 3 to 4 minutes, until pancetta begins to crisp. Season to taste with salt and pepper and remove from the heat.
Drop the pasta into the boiling water and cook until tender, about 1 minute.
Drain the pasta and add to the sauté pan with the pancetta and asparagus. Add the jalapeno pesto and cook over high heat until coated, about 1 minute. Add the grated cheese and toss to mix. Pour into a heated serving bowl, sprinkle each with a pinch of lemon zest and serve immediately.
Green Pasta Dough:
1 pound stinging nettles
1/4 cup extra virgin olive oil
4 extra large eggs
3 1/2 cups unbleached all-purpose flour plus 1/2 cup for dusting your work surface
1 cup semolina flour
Yield: 1 pound
Bring 6 quarts of water to a boil.
Meanwhile, using plastic gloves, separate nettle leaves and stems and discard stems. Set up an ice bath next to the stove and drop nettle leaves into boiling water. Allow cooking for 1 minute, drain and immediately immerse in the ice bath. Drain leaves by pressing between 2 plates to remove all moisture. Place in the bowl of a food processor. Bend with olive oil until mixture has emulsified into a paste.
In a medium-sized bowl, combine nettle paste and eggs. Mound 3 1Ž2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and nettle mixture. Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Using a pasta rolling machine, roll dough to thinnest setting and cut into 1Ž4 inch thick noodles. Line a sheet tray with parchment paper and sprinkle liberally with semolina. Gently place pasta on top of semolina, cover and set aside.
Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.
Jalapeno Pesto:
6 Fresh jalapeno peppers, cored & seeded
1/2 medium red onion, chopped into 1/4-inch dice
1/2 cup sliced blanched almonds
1 cup extra virgin olive oil
Directions:
Make the jalapeno pesto: Place the jalapenos, almonds, and olive oil in a food processor or blender and process until smooth. Season with salt to taste. Set aside 1/2 teaspoon for the dish and refrigerate the rest for later use.
Mario Batali Kitchen Gardens starts THIS Saturday, April 6, at The New York Botanical Garden. Kids can explore with Mario's Menu Mystery game, featuring favorite vegetables and herbs from nine of his restaurants' kitchens, including Otto and Del Posto. The Ruth Rea Howell Family Garden is home to The Edible Garden. Together they bring plenty of fun for adults and kids alike, with cooking demonstrations in the Whole Foods Market® Family Garden Kitchen; daily, family-friendly activities; and hands-on gardening.
As a Garden friend and chef extraordinaire, Mario Batali has a featured role during The Edible Garden. Visit "Mario Batali's Kitchen Gardens," an interactive space filled with beds of vegetables and herbs where you can pick up recipes for his popular dishes, and learn how to create fresh, seasonal family meals
Courtesy: New York Botanical Garden
Starts April 6. Open daily 1:30-6 p.m. Included in any All-Garden Pass.
For more information on Children Gardening Programs: Click here
As a Garden friend and chef extraordinaire,Mario Batalihas a featured role during The Edible Garden. Visit "Mario Batali's Kitchen Gardens," an interactive space filled with beds of vegetables and herbs where you can pick up recipes for his popular dishes, and learn how to create fresh, seasonal family meals.
Children's Gardening Program
Spring Session Begins March 30
Each gardening season offers unique and engaging activities. Register for spring, summer, fall, or all three! The programs run rain or shine, and regular attendance is required.
To Register: Call 718.817.8181 or email to register
It's getting warmer outside but we're still craving some heart-warming meals!
Mario Batali presents Winter Warm-up: Braised Short Ribs in Chestnut Beer
Braised Short Ribs in Chestnut Beer
Servings: 8-10
Ingredients: ¼ cup extra virgin olive oil 5 pounds boneless beef short ribs, cut into eight to ten 2 x 4-inch pieces Kosher salt and freshly ground black pepper ½ cup chestnut flour 4 carrots, peeled and chopped into ¼-inch dice 3 Spanish onions, chopped into ½-inch dice 4 celery stalks, chopped into 1-inch pieces 12 garlic cloves Two 12-ounce bottle chestnut beer (or use any Dogfish Head beer) 2 cups basic tomato sauce -for quick results, use Mario Batali pasta sauces by Gia Russa; 2 cups Brown Chicken Stock 1 bunch fresh thyme sprigs and 1 bunch fresh rosemary sprigs, tied together with kitchen twine
Gremolata: Leaves from 1 bunch fresh Italian parsley Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips 4 ounces fresh horseradish, grated
Preheat the oven to 375ºF.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.
Notes:
If you can't find chesnut beer that is okay!! Chef Rob used a darker bottled beer in the video above.
Also, chestnut flour can be hard to find, so go ahead and use all purpose flour if you need to.
Radicchio, frisee, escarole, Belgian endive, puntarelle - what do all of these have in common? They're all members of the chicory (chicorium) family. Five or ten years ago, Radicchio di Treviso (left) was not regularly found, but these days, these elongated heads, resembling romaine lettuce with deep ruby leaves and white stems, can be found in most farmer's markets and supermarkets.
In 1996, Radicchio di Treviso and its cousin, Radicchio di Castlefranco were given the IGP (Indicazione Geografica Protetta) certification. This means they can only be sold if they are produced in Treviso under the supervision of the Corsorzio Radicchio di Treviso.
I love radicchio's vibrant color, crunch and zesty peppery flavor. (See the recipe of the month: Radicchio di Treviso with Ginger and Mielito). Though you can find it anytime of year, it's most delicious when harvested in the fall or spring. That said, bring on the spring!!
1 1/2 pounds
radicchio di treviso, cut into 1/2 rounds and separated
1/4 cup balsamic
vinegar
1 teaspoon honey
1/4 cup lemon
agrumato oil or 1/4 cup extra virgin olive oil, plus a generous pinch or grated
lemon zest
1/4 cup extra
virgin olive oil
Maldon or other
flaky sea salt and coarsely ground black pepper
1 piece mielito cheese if we can find it (if
not, we use asiago)
Serves 6
Using a Benriner
(Japanese mandoline) or other vegetable slicer, thinly slice the ginger; or
slice it paper-thin with a very sharp knife. Combine the radicchio and ginger
in a large bowl, tossing gently.
Whisk the vinegar
and sugar together in a small bowl. Whisk in the oils, then whisk in salt and
pepper to taste.
Toss the salad
with vinaigrette and pile high. Grate fresh mielito over and serve.
