MARIO BATALI SIMPLE ITALIAN(ISBN=) 英文原版

　　Perfectly pristine ingredients, combined sensibly and cooked
properly, are the unmistakable hallmarks of the best Italian food.
Chef Mario Batali, known to fans far and wide as “Molto Mario” from
his appearances on television’s Food Network and as chef of New
York’s much-loved Pó restaurant, has elevated these simple
principles to fine art, creating innovative new fare that pays
tribute to traditional Italian home cooking in a distinctly modern
way. Now, for the first time, more than 200 of his irresistible
recipes for fresh pastas, sprightly salads, grilled dishes, savory
ragus, and many others are gathered in Simple Italian Food, a
celebration of the flavors and spirit of
Italy.    
　　Mario draws inspiration for his distinctive dishes from the two
“villages” that have left their stamps on his cuisine: Borgo
Capanne, the tiny hillside village in Northern Italy where he lived
and cooked for several years, and New York’s Greenwich Village,
where he has ready access to bountiful produce and outstanding
artisan-made products; his full-flavored, smartly presented fare
combines the best of both worlds. Chapters covering antipasti,
pasta and risotto, fish, meat and poultry, contorni (side dishes),
and cheese and sweets offer classic dishes such as Baked Lasagne
with Asparagus and Pesto and pork loin cooked in caramelized onions
and milk alongside Batali’s own enticing improvisations–Penne with
Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with
Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his
recipes succeed on the strength of their ingredients rather than on
virtuoso techniques, home cooks can easily duplicate the clear,
clean flavors and lively presentations that are Mario’s signature.
Thirty-two pages of color photographs showcase Chef Batali’s
colorful and approachable recipes.    
　　Traditionalists as well as those who thrill to the new will want
to make dozens of these crowd-pleasing dishes a permanent part of
their repertoire and embrace Mario Batali’sphilosophy of Simple
Italian Food.

　　Mario Batali is chef/owner of the restaurants
Pó and Babbo in New York’s Greenwich Village. He has been a
mainstay of television’s Food Network for more than three years;
his new series, Mediterranean Mario, now airs in addition to his
popular Molto Mario shows. Mario lives in New York City with his
wife, Susi, and two sons, Benno and Leo.

　　Introduction
　　Simplicity.
　　An unremarkable word, and one that is perhaps overused today. It
is nonetheless one of the most fundamental and at the same time
most elusive keys to preparing food well. Certainly it is the
absolute cornerstone of the spectacular and glorious regional
Italian fare that has so influenced my approach to cooking. It is
also the object of my desire, whether I am re-creating a
100-year-old dish from the hill country between Bologna and
Firenze, or creating a new dish to demonstrate on television. It is
certainly my design when cooking at home for friends and family and
what is expected at my restaurants, Pó and Babbo, in New York
City.
　　Perfectly pristine ingredients, combined sensibly and cooked
properly, are what make Italian food taste so good, both in Italy
and here in the United States. Reducing the distance and time food
spends on its journey from the soil to the plate is the modus
operandi for all Italian cooks–and those who wish to cook in the
Italian style. From the young pizzaiaoli to the savvy homemakers,
buying the freshest, peak-of-season produce is a habit that is
observed for every meal, every day, always. A special holiday may
be celebrated with a complex five-course meal; for other days, an
arugula salad with shaved cheese and some spaghetti with hot
pepper, garlic, and olive oil may do. But in either case, the
rigorous pursuit of incomparable freshness elevates the seemingly
banal to the superb.
　　Prosciutto di Parma with Fresh Stuffed Figs
　　serves 4
　　Figs stuffed with Gorgonzola creates an almost sweet and sour
sensation in my mouth that can challenge the prosciutto. To achieve
the perfect balance of flavors in each bite I generally cut the
figs into quarters and wrap each quarter in a slice of
prosciutto.
　　12 black mission or Kadota figs
　　6 ounces Gorgonzola cheese, softened to room temperature
　　2 tablespoons finely chopped walnuts
　　2 bunches Italian parsley, finely chopped (1/2cup)
　　8 ounces prosciutto di Parma, sliced paper-thin
　　Preheat the oven to 450 F.
　　Quarter the figs lengthwise, cutting down from the stem but
leaving the segments attached at the base. Place on an ungreased
baking sheet.
　　In a mixing bowl, stir together the Gorgonzola, walnuts and
parsley until well mixed. Using a tablespoon, stuff 1tablespoon of
the filling into each open fi. Bake the figs for 8 to 10 minutes,
until the cheese filling is bubbling.
　　Arange 3 or 4 slices of prosciutto on each of 4 plates. Remove
the figs from the oven, place three in center of each plate, and
serve immediately.
　　Linguine with Manila Clams, Pancetta, and Chiles
　　serves 4
　　Traditionalist scoff at the combination of pork and shellfish in
this Pó classic, but I find that just a small amount of bacon
rounds out the flavor in a big way. Traditional Portuguese cooks
were, of course, light-years ahead of me with their cataplana of
chorizo and clams.
　　6 tablespoons extra-virgin olive oil
　　1/2 medium red onion, minced
　　1/4 pound pancetta, cut into 1/8-inch dice
　　4 garlic cloves, thinly sliced
　　1 teaspoon hot red pepper flakes
　　1 pound Manila clams, scrubbed and rinsed
　　2 cups dry white wine
　　4 tablespoons (1/2 stick) unsalted butter
　　10 ounces dried linguine
　　1/4 cup finely chopped Italian parsley
　　Bring 6 quarts of water to a boil and add about 2 tablespoons of
salt.
　　In a large sauté pan, heat the olive oil and sauté the onion,
pancetta, and garlic over medium heat until the onion is very soft
and the pancetta is translucent, about 10 minutes.
　　Add the red pepper flakes, clams, wine, and butter and bring to a
boil. Cook just until all the clams have opened, 5 to 7 minutes,
and then set aside. Discard any clams that did not open.
　　Boil the linguine according to package directions, until tender
yet still al dente. Drain the pasta and toss into the pan with the
clams. Stir gently to mix; this should still be a little brothlike.
Add the parsley, pour into a warm serving bowl, and serve.
　　T-Bone Fiorentina with Sautéed Spinach and Da Vero Oil
　　serves 4
　　This recipe generated the largest number of recipe requests (and
the most oohs and aahs from the production staff) of any dish I’ve
ever demonstrated on Molto Mario. Traditionally cooked and simply
presented, this is perhaps the definitive Tuscan dish.
　　1 t-bone steak, at least 3 inches thick (3 to 3 1/2 pounds)
　　1 tablespoon chopped fresh rosemary leaves
　　1 tablespoon chopped fresh sage leaves
　　1 tablespoon fresh thyme leaves
　　2 tablespoons freshly ground black pepper
　　2 tablespoons kosher salt
　　3/4 cups plus 2 tablespoons best-quality extra-virgin olive
oil
　　1/4 cup virgin olive oil
　　6 garlic cloves, thinly sliced
　　4 pounds spinach, washed, spun dry, stems removed
　　juice of 1 lemon
　　salt and pepper
　　Prepare a charcoal fire or preheat the grill to medium-high
heat.
　　Pat the steak dry. In a small bowl, combine the rosemary, sage,
thyme, black pepper and kosher salt until well-blended. Coat the
entire steak with the spice mix and brush with 2 tablespoons of the
extra-virgin olive oil. Place on the grill and cook until well
charred, about 12 minutes on the first side and 9 minutes on the
second side. Let stand 5 minutes.
　　Meanwhile, in a 12- to 14-inch saute pan, heat the virgin olive
oil until smoking. Add the garlic and cook until light brown, 3 to
4 minutes. Add the spinach and stir quickly, cooking just until
wilted. Remove from the heat, add the lemon juice and salt and
pepper, and set aside.
　　Carve the filet and strip steaks off the bone and slice. Divide
the spinach and steak among 4 plates, giving each some of the
filet, and drizzle each serving with a few tablespoons of the
remaining extra-virgin olive oil.