By Mario Batali
The bestselling writer of Italian Grill and Molto Italiano offers a stunning choice of mouthwatering recipes to convey a few Italian favorites domestic.
Chef Mario Batali's zest for all times infuses the informal Italian fare that has made his eating place Otto Enoteca Pizzeria a perennially well known long island urban vacation spot. you can now have the flavors of Otto at domestic, with Molto Gusto, a suite of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.
Mario has written the definitive ebook on nice pizza making for the beginner, the beginner, the foodie, and the gourmand prepare dinner, educating the best way to make particularly nice pizza at domestic with none fancy gear. right here too are recipes for traditional pizza, Otto's precise pizzas, or even kids' pizzas.
Looking for anything a bit lighter? try out the antipasti. in accordance with seasonal greens, with a number of recipes showcasing seafood and meat, those dishes could make up a whole, fit meal. additionally integrated are a lot of Mario's favourite basic pasta dishes, and to complete all of it off, exceptional recipes for gelati, sorbetti, and copette.
Filled with Mario's infectious character and love of strong flavors, and illustrated with luscious full-color pictures, Molto Gusto makes it effortless to spend an evening in town with out leaving domestic.
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Extra resources for Molto Gusto: Easy Italian Cooking
To peel a tomato, first core it with a paring knife, removing the stem end and white center. Cut an X on the bottom of the tomato, carefully piercing just through the skin. Using a slotted spoon, plunge the tomato into boiling water just long enough to loosen the skin without cooking the tomato (about 5 seconds for a very ripe tomato, or 10 to 20 seconds for a firmer tomato). Remove the tomato with the slotted spoon and immediately plunge it into a bowl of ice water; let stand for about 1 minute.
Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. W h i s k t o g e th e r the water and tomato paste in a small bowl; add to the soup. Stir in the tomatoes and garlic; immerse the cheesecloth bag in the soup. Bring to a boil over high heat. Reduce the heat; cover and simmer until the tomatoes are very tender, about 30 minutes. Wrap th e thy m e , to make the puff pastry to 400º F. Line a baking sheet with parchment paper (see Tips, page 162). Lightly beat the egg with the water.
Store the oil in the refrigerator for up to 1 year. Fresh fennel (also called finocchio) looks like a flattened bunch of celery with a large, white, bulbous base and feathery green fronds. To use the bulb, cut off the stalks and discard the bottom end. Cut the bulb in half lengthwise and slice it crosswise into crescent-shaped slices. The stalks are fibrous, with little use other than adding to stocks. The foliage can be used as a garnish or snipped like dill to use for flavoring. Fennel’s distinct licorice flavor becomes milder when the vegetable is cooked.
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