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

Watch Mario Batali Make Monkfish Piccata

Watch Mario Batali whip up some scrumptious Monkfish Piccata! 

Monfish Piccata

•    1 1/2 pounds monkfish, bone removed and cut into 8 round medallions 

•    Kosher salt and freshly ground black pepper

•    1 cup Wondra flour or all-purpose flour

•    1/4 cup extra-virgin olive oil, plus 3 tablespoons

•    1 red onion, thinly sliced

•    1 bunch kale, chiffonade 

•    4 baby artichokes, trimmed. sliced paper thin and in acidulated water

•    3/4 cup dry white wine

•    2 tablespoons tiny capers

•    Juice of 1 lemon

•    1 bunch flat-leaf parsley, finely shredded

1. Season the fish medallions well with salt and pepper. Place the flour in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess. 2. In a 12 to 14 inch sauté pan, heat 1/4 cup of the olive oil over high heat until smoking. Working in batches, if necessary, to avoid overcrowding the pan, cook the monkfish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side. 3. Meanwhile, in a separate sauté pan, heat 2 tablespoons of olive oil over medium high heat and cook the onion for about one minute, until softened slightly. Add the kale to the sauté pan and cook until just slightly toasted, about 3 minutes, and season with salt and pepper. Remove from heat and set aside.4. Drain the artichokes and season with salt and pepper , then add them to the sauté pan with the monkfish, making sure to place them on the bottom of the pan. Add white wine to the pan and swirl for about one minute. Add the capers, lemon juice, and parsley. Stir and remove from heat.5. Spoon the kale onto the plate, place the monkfish medallions on top of the kale, and then spoon the sauce and artichokes over the top . Serve immediately.

Family Dinners with Mario Batali's Chefs

Starting this Sunday, chefs from Mario Batali's restaurants will be whipping up dinner for families at The New York Botanical Gardens.  It's part of a summer dinner series geared towards kids, ages 4-12 and adults. Guests will enjoy a three-course, family-style meal featuring seasonal ingredients at the NYBG's Ruth Rea Howell Family Garden.

Kids will get to dig in the dirt while participating in some hands on gardening activities, live cooking demonstrations and a chance to chat with the chefs about their inspiration behind each meal.  
On July 28th, Chef Cruz Goler of Lupa and Chef Frank Langello of Babbo will prepare dinner and dessert for guests. Tickets are $75 for adults, $30 for kids.  For more information or to purchase tickets, click here.

Family Dinner Schedule:
July 28th:  Chefs from Lupa & Babbo
August 11th: Chefs from Casa Mono & Tarry Lodge
September 21st: Chef from Felidia
September 29th: Chefs from Tarry Market & Otto

This Summer, Mario Batali Is...

Summer is for catching up on all the little things in life we can't seem to squeeze into the hustle and bustle of every day life.  It's a time to reconnect with our senses and our inner selves. Every summer, Mario Batali escapes the steamy streets of New York City for Lake Michigan reconnecting with his family, the outdoors and himself.  Below are some of Mario's summer favorites.  His go-to books, playlists and meals, plus, an in depth look into Mario's summer reading list as a guest-editor in Lifestyle Mirror.   We hope you take a little time to take it all in this summer and enjoy the lazy road ahead.  It doesn't last that long!
READING: 
Cooked by Michael Pollan 
Michael Pollan's genius is infectious... in a good way.  This book will inspire you to cook at home this summer!
Slideshow: Mario Batali's Reading List in Lifestyle Mirror

LISTENING TO:
Bagboy by The Pixies
Loving this single from one of my favorite bands, especially since it's their first single in 13 years!!!

DINING AT:
Frita Batidos in Ann Arbor, Michigan
This Cuban street food inspired cruisine by the brilliant Eve Aronoff will knock your socks off!

A Spicy Summer Recipe

A note from Mario Batali -- The summer has officially begun and for the next two months, I'll be hanging with my family at our house in Northern Michigan and cooking up a storm, too!  Below you'll find a spicy summer recipe, some of my summer pics and more...

Bucatini with Fiery Chile Pesto

Instructions:
To make the chile pesto, combine the chilies, red onion and anchovies in a food processor. Drizzle in olive oil until you’ve achieved a coarse pesto. Set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12 to 14-inch sauté pan, heat the olive oil until smoking. Add garlic and cook until soft but not yet browned, about 4 to 5 minutes. Add the pesto to the sauté pan and adjust consistency with oil to form a sauce.

Cook the bucatini according to the package directions, until tender yet dente. Drain the pasta, reserving about 1/2 cup of the boiling water and add the pasta to the sauté pan with the pesto. Toss over high heat for 1 minute, adding a scant splash of the pasta water if necessary to keep the condiment from getting too “tight.” At the very end, add the basil and toss to incorporate.

Divide among four warmed pasta bowls and serve immediately.

Recipe of the month archive:  Click here

Mario Batali's 4th of July celebration in Northern Michigan.

Pranzo al lago