561495 Wed Oct 01 06:51:42 -0700 2008 133 31 Home Cooking 0 4073970 October 2008 Cookbooks of the Month: Mario Batali’s Babbo, Molto Italiano, and Simple Italian Cooking. Please post your full-length reviews of primi recipes here, including pasta, risotto and soup recipes. Please mention the name of the recipe you are reviewing and the book and page number, if possible, as well as any modifications you made to the recipe. A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed. Thanks for participating! Wed Oct 01 06:51:42 -0700 2008 10985 MMRuth 1 4078655 Risotto with Barolo (Molto Italiano, p. 145) What's not to like? Risotto made with a little Barolo we had leftover after a dinner party a few weeks ago. It was my first time making risotto with red wine, and we both liked it. Classic recipe - risotto rice (I used Vialone Nano), olive oil, onion, and wine, finished with butter and grated Parmigiano-Reggiano. Fri Oct 03 00:57:33 -0700 2008 4073970 10271 Rubee 2 4120504 Fregula Soup w/Clams - Molto Italiano, p. 138 Although we liked this soup a lot, we weren't wowed by it, yet it definitely grew on us. Actually, I liked it a lot better for lunch the next day. We used regular fregula, because that is what I had (I don't think I've ever seen Saffrron Fregula.) That would probably have made a big difference. Wed Oct 22 03:49:36 -0700 2008 4078655 10231 mirage 3 4120512 I've not compared his recipe to the one in my Sardinian cookbook, but I loved that version and typed up the recipe here for JoanN: http://chowhound.chow.com/topics/460138#3120886 And, I've never heard of saffron fregula either. Wed Oct 22 04:08:17 -0700 2008 4120504 10985 MMRuth 1 4078724 Linguine with Monkfish, Thyme and Zucchini (MI p. 179) Made this exactly as written and we loved it. Once you've made the basic tomato sauce, this is very easy and quick to put together. On the basic tomato sauce I just want to say one thing - the recipe says it makes 4 cups. It makes more , so just be prepared for that with whatever you're planning to keep it in. Also, I didn't chop up my thyme for that ... just stuck the whole thing in there and let nature take its course. By the time the 30 minutes of simmering was over, most of the thyme had fallen off and into the sauce. Fri Oct 03 03:59:12 -0700 2008 4073970 56762 LulusMom 2 4079904 For the tomato sauce, did you use whole canned tomatoes? Did they melt down into a sauce consistency? I used diced and after 30 minutes, it was still pretty chunky and I had to whip out the immersion blender. Then again, I do love any excuse to use the immersion blender. Yes, I threw the whole thyme branches in too, much easier that way. Fri Oct 03 12:52:00 -0700 2008 4078724 95577 yamalam 3 4079944 I used canned whole tomatoes, but did break them up with a wooden spoon. Just adding that this is the Basic Tomato Sauce in all three books (Molto Italiano p. 71, Babbo p. 220, Simple Italian Food, p. 84). Ingredients are extra virgin olive oil, onion, garlic, fresh thyme, shredded carrot, and canned tomatoes. I made it a few weeks ago for the caponata recipe and froze the rest. Recipe link: http://topchefs.chef2chef.net/recipes-2/batali/basic-tomato-sauce.htm Fri Oct 03 13:05:34 -0700 2008 4079904 10271 Rubee 4 4083109 I never put thyme in red sauce before this book, and I really like it. I don't usually take them off the stem -- if the stems are woody, you can pull them out after it's cooked and the leaves have fallen off. I now have one and two cup bags of this in my freezer - super adaptable and handy. Sun Oct 05 10:23:45 -0700 2008 4079944 11989 pitu 3 4079969 I did the same as Rubee - used whole tomatoes and just broke them up each time I walked by the simmering pot. But I love my immersion blender too! Fri Oct 03 13:14:56 -0700 2008 4079904 56762 LulusMom 1 4078747 Spaghetti with Garlic, Onion and Guanciale (Molto Italiano, p. 186) I made half the recipe for dinner the other night, and had the leftovers for lunch yesterday. Overall delicious - sort of a carbonara without the egg. A couple of changes that I'd make - it calls for 1 tsp for the 1 lb of pasta, and I thought it was way too much heat - I don't mind heat, but here I thought it overwhelmed the dish. Next time I'd start w/ 1/2 tsp, and adjust accordingly. Hmm ... now I'm wondering if I accidentally added 1 tsp though I only made half the recipe. I thought there was a little too much oil, so I might drain a little of it off before tossing with the pasta. Lastly, I used parmesan, not pecorino, because I didn't have the latter, but I do think the sharpness of pecorino would be better with this dish, and a nice contrast to the guanciale. Fri Oct 03 04:37:08 -0700 2008 4073970 10985 MMRuth 2 4083105 CARBONARA p.184 for the rest of your guanciale...this is of course delicious in that simple creamy porky carbonara way. Guanciale is really an over-the-top kind of ingredient. I love to make this with very fresh farmer's market eggs -- carbonara or ceasar salad around here on weekends. I like his idea of separating the eggs and nesting the yolks in the pasta, but this could skeve some people. I lurve it. It reminds me of raw egg on rice and greens japanese style breakfast. Sun Oct 05 10:21:56 -0700 2008 4078747 11989 pitu 2 4086084 I made this a while back and love it too. I used thick pancetta instead of guanciale though. And whenver I make Carbonara, I ALWAYS use this method. I love the egg yolk, that is my favorite part! Mon Oct 06 14:21:36 -0700 2008 4078747 15291 ErikaK 2 4094350 At today's prices, pecorino is the new parmesan in my house. :+) MMR, I hate to admit it but I've never bought guanciale. Is it like pancetta? Thu Oct 09 16:57:41 -0700 2008 4078747 10245 oakjoan 3 4094513 I guess it's the type of cure that makes it different - more salt, more fat, more herb guanciale is intense... Thu Oct 09 18:19:07 -0700 2008 4094350 11989 pitu 3 4100452 Guanciale has a smokier flavor than pancetta, and has more fat. Mon Oct 13 04:23:29 -0700 2008 4094350 10985 MMRuth 4 4100461 I bought the Parma stuff and think it is too salty. A little goes a long way. It is hard to recalculate my seasoning when using it and not get dishes too salty. Wahhhhhhhhh Life is so hard! Mon Oct 13 04:28:20 -0700 2008 4100452 137946 Scargod 5 4102438 when I'm cooking with guanciale, I use no additional salt... Mon Oct 13 19:21:13 -0700 2008 4100461 11989 pitu 1 4083082 PICI with LAMB SAUCE p.220 MItaliano (and must be online, since I saw it on MM) LOVE this sauce - chunks of lamb with a big bunch of fresh basil, carrots, pancetta/bacon, white wine make the noodles or not (you roll them like a snake when you're making a coil pot in kindergarten), or use a dry artisinal pasta with a rough texture and little bit of thick toothiness the sauce is perfect for end of summer basil bounty Sun Oct 05 10:11:53 -0700 2008 4073970 11989 pitu 2 4083133 Pitu, did you make the pasta? And if so, was it fairly straightforward? Sun Oct 05 10:39:14 -0700 2008 4083082 126235 NYCkaren 3 4085432 I've made the pasta before and it was easy enough. Not my favorite shape of pasta but they were good. Mon Oct 06 10:48:55 -0700 2008 4083133 71916 arizonagirl 4 4089470 agreed, it's pretty easy but I don' usually bother Tue Oct 07 18:57:45 -0700 2008 4085432 11989 pitu 2 4132225 I made this on Saturday and boy was it good. I made a double batch, and cutting up the lamb shoulder chops into 1/2 inch chunks was a complete pain, but worth it, and I now have lots frozen. It also used up the last three cups of tomato sauce I had in the fridge. I served it with DeCecco orecchiette (sp?). He doesn't mention adding cheese, but I added some grated aged Pecorino Sardo. Mon Oct 27 12:17:18 -0700 2008 4083082 10985 MMRuth 3 4175455 (high five for the lamb sugo!) I don't know which book it's in (not Babbo or MI, the two I have) but Batali's LAMB WITH ARTICHOKE STEW is one you'd love, MM. It's on Food Network as a lamb and cardoon recipe, but on the show he did it with artichokes. Artichokes that are weirdly pared down - you chop the top of the leaves off, just above the choke, and pare off the outer leaves, peel the stem and quarter. http://www.foodnetwork.com/recipes/mario-batali/lamb-with-cardoons-agnello-con-i-cardi-recipe/index.html Sat Nov 15 06:30:42 -0800 2008 4132225 11989 pitu 1 4083118 Cauliflower soup p. 130 M Italiano a little cauliflower, a little chili flakes . . . I think the pasta is too "ribsticker"-y, so I now use half of what is called for. And I like it as well with veg broth instead of chicken. I haven't tried the suggested tomato juice variation, which sounds kinda good. cavolfiore ("cavol - FI - O' - re") = cauliflower. Isn't that pretty? Sun Oct 05 10:32:10 -0700 2008 4073970 11989 pitu 1 4083155 BUCATINI ALL'AMATRICIANA (p. 148 Babbo) The Babbo recipe (I now see) uses less basic red sauce (1 1/2 c v. 2c) and that's the one I like...more fun with the guanciale, chili flakes I use whatever thick chewy pasta I have, since my regular grocery doesn't have bucatini...the guanciale that I get is pretty salty, herbed with rosemary, black pepper, coriander... Sun Oct 05 10:53:40 -0700 2008 4073970 11989 pitu 2 4089009 Made this last night, but used pancetta instead of guanciale. Followed the MI version with 2 cups of basic red sauce and it totally drowned out the pancetta flavor. Don't bother making this unless you have gunaciale. Needed more chili flakes too in my opinion. Tue Oct 07 15:43:53 -0700 2008 4083155 95577 yamalam 3 4101431 This recipe is a family favorite but I've adjusted it from the first time I made it. I use pancetta but double the amount since I have to agree that the flavor is drowned out by the sauce. Mon Oct 13 12:06:42 -0700 2008 4089009 19121 tlegray 2 4092036 Pitu: If there's a Trader Joe's near you they carry a Durum wheat pasta they call Bucati. It looks and feels for all the world just like Bucatini. I've used it for the Amatriciana in the past and it's fine. Wed Oct 08 18:13:57 -0700 2008 4083155 75332 Gio 2 4139446 I made this the other night, used guanciale - a little more than called for - I was making half a batch and used up the 7.5 oz I had left, rather than six. It was quite good, though I think I prefer the NYT recipe that I've used in the past. I do love the red onions, which reminds me of the River Cafe recipe (with rosemary and oregano - unorthodox, but delicious). I used penne rigate as I didn't have any bucatini on hand. Thu Oct 30 15:49:02 -0700 2008 4083155 10985 MMRuth 1 4083547 Maccheroni alla Chitarra with Hot Pepper, Roasted Tomatoes, and Bottarga (Babbo, p.147) I'm a big fan of bottarga ever since making a Hazan recipe, so on my last trip to Boston I planned a trip to the North End's Salumeria Italiana and brought some back with me. The prep ahead of time is making toasted bread crumbs, the Oven-Roasted Tomatoes (p. 146) and the Basic Tomato Sauce (p. 220). I used Rustichella d'Abruzzo Chitarra pasta. Chitarra is similar to spaghetti, but square instead of round since the fresh pasta is cut on a chitarra/guitar (a frame strung with wires). Garlic and red pepper flakes (which I substituted for the habanero) are sauteed in olive oil, and then Oven-Roasted Tomatoes and Tomato Sauce are added. The cooked pasta is finished in this sauce with some fresh parsley. It's served dusted with grated bottarga (I used a microplaner) and sprinkled with toasted bread crumbs. I served this as a first course. The rest of the menu is here: http://chowhound.chow.com/topics/561494# Sun Oct 05 14:28:51 -0700 2008 4073970 10271 Rubee 2 4083563 Oh boy, that sounds and looks heavenly. Sun Oct 05 14:38:13 -0700 2008 4083547 56762 LulusMom 3 4085447 It was delicious. My first time eating the Bottarga and I loved it. Even my picky husband thought it was really good. Mon Oct 06 10:53:08 -0700 2008 4083563 71916 arizonagirl 2 4083567 Oven-Roasted Tomatoes (Babbo, p. 146) Roma tomatoes are cut in half, seeds and membranes removed, and tossed with sugar, extra virgin olive oil, s&p. Roast cut-side-down for 4 hours. I also peeled off the skin. Like all slow-roasted tomatoes, these were sweet and full of concentrated flavor. They were delicious in the above pasta dish. Sun Oct 05 14:39:45 -0700 2008 4083547 10271 Rubee 3 4083576 Everything looks great, Rubee! At what temp. do you slow roast the tomatoes? His recipe in Simple Italian Food calls for roasting at 150F for 10 hrs. He says to do this overnight, but I don't feel comfortable leaving my oven on while asleep. Sun Oct 05 14:47:16 -0700 2008 4083567 10371 Carb Lover 4 4083581 Thanks CL! The recipe in Babbo calls for 4 hours at 200 degrees. Sun Oct 05 14:49:35 -0700 2008 4083576 10271 Rubee 5 4094355 CL: Are you sure you're not looking at "Oven-dried Tomatoes"? His recipe for those in Molto It., calls for 10 hours in the oven. Thu Oct 09 17:03:01 -0700 2008 4083581 10245 oakjoan 4 4083583 It does look wonderful - I'm starting to wish I had the Babbo book - I've been cooking from Molto Italiano all weekend, but I'm starting to get a little annoyed with his instructions and am wondering how Babbo compares - may post on the main thread about it tomorrow. Off to check my Pollo alla Diavola (Diavolo?) - I'm highly suspicious of the 1/4 cup of pepper called for the 'topping' for it! Sun Oct 05 14:49:49 -0700 2008 4083576 10985 MMRuth 5 4083618 Looking forward to your report - I bought the jalapenos this weekend and actually planned on making the spicy oil today. 1/4 cup of ground black pepper for a 3-pound chicken, I guess he likes his food spicy! The bottarga recipe actually called for one habanero, though I used chili flakes which he suggests. Sun Oct 05 15:18:26 -0700 2008 4083583 10271 Rubee 6 4083625 Yes - it was a paste - impossible to brush on as he says to. I'm wary at this point! Sun Oct 05 15:20:56 -0700 2008 4083618 10985 MMRuth 7 4083831 Isn't that a mustard/black pepper paste that you coat the whole chicken with? I did a variation (didn't measure, put it on with a spoon and my hands instead of a brush) but I liked the seal the mustard paste gave the chicken. Curious about your final result . . . Sun Oct 05 17:05:42 -0700 2008 4083625 11989 pitu 8 4083930 It is - full report and photos tomorrow morning. Maybe I did something wrong. Sun Oct 05 18:05:28 -0700 2008 4083831 10985 MMRuth 5 4101163 Just caught this. Funny thing -- I was going to bring up the very same question, except that I only have the Babbo cookbook and was wondering whether or not I should get Molto Italiano. It seems that this month's COTM has more recipes from Molto Italiano versus Babbo, probably because MI is not as involved (this is totally from conjecture as I don't have the MI cookbook and haven't looked any of the recipes posted online). I've only made a few recipes from the Babbo cookbook. But every recipe I've made has been fabulous. FYI, this is what I've made: Cool roasted shitakes with barbecued onions and basil oil (p. 36) Gulf shrimp and mahogany clams in a green chile-basil brodetto (p. 53) Steamed cockles in a habaerno chive broth (p. 54) Barbecued octopus with yukon golds and spicy tangerine citronette (p. 66) Asparagus Milanese with Parmigiano and a Duck Egg (p. 69) Crostini Toscani (without the fennel pickles and kale) (p. 79) Warm Lamb's Tongue in a Black Truffle Vinaigrette with Pecorino and a Three Minute Egg (p. 80) Warm Tripe alla Parmigiana (p. 85) Spaghetti with Sweet 100 Tomatoes, Garlic Chives and Lemon Basil (p. 143) I haven't experienced the issues you and some other hounds have had regarding the MI book. I was debating whether or not to purchase the MI book. But after reading these threads and also having Marcella Hazan's book, I think I will pass. DH and my overstuffed bookshelf is probably thanking me now! Mon Oct 13 10:20:03 -0700 2008 4083583 10763 Miss Needle 6 4101288 Molto is my first Batali cookbook and I find it refreshing. Of what I've tried, the recipes are not difficult and ingredients not hard to come by. I might agree that some recipes are even simple and basic. I like simple or rustic. I like the layout of the recipes in the book and often there is a picture of the dish on the opposite page. Sometimes there are several recipes in a row without a picture. I think it is a clean layout and easy to follow. Just enough fluff. Mon Oct 13 11:02:09 -0700 2008 4101163 137946 Scargod 7 4101339 And I know I was complaining, but most of the dishes have been wonderful, and I've learned just to read the recipes carefully, and if something doesn't make sense, I adapt. I'm definitely glad I have the book at this point. Mon Oct 13 11:21:47 -0700 2008 4101288 10985 MMRuth 7 4101375 Scargod, do you have the Babbo cookbook? I do have to admit that recipes from the Babbo cookbook are generally not everyday cooking fare as I don't have a lot of these ingredients lying around in my kitchen -- ie. lamb's tongue. But as I have Hazan's book, do you or anybody else think the Molto Italiano book would be redundant? The mozzarella sandwich that MMRuth made from the MI book does look really yummy. But I'm TRYING my very best to curtail my cookbook purchasing habits. Mon Oct 13 11:38:09 -0700 2008 4101288 10763 Miss Needle 8 4102020 There is a lot of overlap - a good number of the Babbo recipes are in MI. Plus, there are a lot of Batali's recipes online- I've been able to find recipes for all of the COTM posts I've written, and most that I've read. Between FN, Fine Living, the Babbo website and his website... I'd save my shelf space for another book. Mon Oct 13 15:50:07 -0700 2008 4101375 95577 yamalam 9 4102093 Thank you! Yeah, I still am waiting for a few more cookbooks to come in from Amazon. Sigh -- my name is Miss Needle and I'm a cookbook addict. Mon Oct 13 16:18:56 -0700 2008 4102020 10763 Miss Needle 6 4102079 I'm thinking of making the roasted shitakes as part of a Batali pot-luck - do you think they'd be good sitting at room temp for a while? Tomorrow night I'm making the porcini dry-rubbed grilled ribe-eye, and probably that Asparagus Milanese (though the one with black pepper-pecorino zabaglione on the following page sounds good too). Mon Oct 13 16:15:45 -0700 2008 4101163 10271 Rubee 7 4102097 I think the shitakes would be excellent at room temperature. Sorry I haven't been posting on the COTM threads of the dishes I've made. Problem is that I've made them a while ago that I don't remember the exact details or anything like that. I just remember whether I liked them or not and how much I liked them. Mon Oct 13 16:20:22 -0700 2008 4102079 10763 Miss Needle 1 4085249 I don't know if this is in any of the books; I got it off the web and made it last night because I had a whole bunch of sage from my CSA. I made homemade pasta for this which really made this dish outstanding. We absolutely gobbled it up. Pasta with Sage Butter http://www.foodnetwork.com/recipes/mario-batali/butter-and-sage-sauce-recipe/index.html Mon Oct 06 09:39:40 -0700 2008 4073970 18353 DGresh 2 4085270 I love brown butter and sage sauce with pasta - and the lemon juice is an interesting addition - I'll have to try it. (Don't see it in Molto, though there is a recipe for Tortelloni with Sage Butter - no lemon juice in that one.) Mon Oct 06 09:45:22 -0700 2008 4085249 10985 MMRuth 2 4085674 Did you use Mario's recipe for the fresh pasta? Or a different one? Mon Oct 06 11:59:08 -0700 2008 4085249 126235 NYCkaren 3 4087261 I used the recipe in Marcella Hazan's Classic Italian book; though it's barely a recipe; just a ratio of eggs to flour (though God defend me, I did it in the food processor, added a bit of water to get it to come together, and worst of all, used a manual pasta maker to cut it out) Tue Oct 07 04:52:33 -0700 2008 4085674 18353 DGresh 1 4086100 Garganelli with Duck Ragu (Garganelli al Ragu d'Anatra, MI, p. 217) The ragu - pretty straight forward, after I tracked down the four duck legs (which thawed quite quickly under running cold water). It did take a lot longer than I would have thought to remove the skin/fat from the legs - some of it pulled apart quickly, but then I resorted to scissors and a knife. I cut one leg in half at the joint as instructed, but it was difficult, so I left the other three whole. The only difference that I noticed was that the two smaller pieces browned more quickly, but when I eventually got around to pulling off the meat, it was all tender, and in the future, I wouldn't bother cutting the legs in half. The other ingredients are diced onion, carrot, garlic and celery, and I did make a point to make it a small dice as called for. I used a Sangiovese wine, Better than Bouillion for chicken stock, and tomato paste from a tube, rather than a can (which I find has a tinny flavor - fortunately about half way through my squeezing, I realized that the paste was double concentrated, and stopped squeezing). After browning the duck legs, removing, sauteeing the vegetables, adding the stock/wine/tomato paste, adding the legs back in, you simmer for about 60 minutes. Then, remove the duck legs and, when cool enough to handle them, shred the meat and add it back to the pot. I thought there was a lot of fat floating on top, so I did remove some of it. Then simmer the shredded meat in the pot again for about 30 minutes, and season. Garganelli is, apparently, a fresh pasta that is formed into quill shapes, and penne is suggested as a substitute. But, I think this kind of sauce is lovely with fresh pasta, so I had bought some papardelle (sp?) from Borgatti in the morning (though I think it was cut a bit thinner than that). A wonderful dish - I have a lot of sauce leftover - it's very rich, so you really don't need a lot of it. Served with grated parmigiano-reggiano on top. Mon Oct 06 14:30:09 -0700 2008 4073970 10985 MMRuth 2 4086141 That sounds, and looks, wonderful. I think it's going to have to be one of the few recipes I copy from the book before I return it to the library. That, and the roasted potatoes. Mon Oct 06 14:45:57 -0700 2008 4086100 11407 JoanN 2 4087330 It looks incredible ... I had this dish at one of his restaurants a few years ago and loved it. Glad it was a hit for you (especially after all that work on the skin/fat). Tue Oct 07 05:48:57 -0700 2008 4086100 56762 LulusMom 2 4088415 I'm really happy to read this because my father adores duck and I had been thinking about making this recipe for him but feeling a bit gun-shy about MI. It sounds as though this recipe worked out well though. Tue Oct 07 12:29:38 -0700 2008 4086100 13756 GretchenS 3 4088632 I'd definitely make this again - was so nice on fall evening with a nip in the air. Tue Oct 07 13:36:44 -0700 2008 4088415 10985 MMRuth 2 4094360 MMR: Which Better than Bouillon did you use? I love the mushroom base, but that's the only one I've ever tried. Thu Oct 09 17:06:10 -0700 2008 4086100 10245 oakjoan 3 4100455 I used the chicken one, and occasionally use the beef one. Mon Oct 13 04:23:55 -0700 2008 4094360 10985 MMRuth 4 4100472 "tomato paste from a tube, rather than a can (which I find has a tinny flavor - fortunately about half way through my squeezing, I realized that the paste was double concentrated," I haven't ever seen this! I don't like that metallic taste either. Brand? BTW, I really like the chicken "Better than Bouillon", too (but haven't tried any others). Mon Oct 13 04:36:28 -0700 2008 4100455 137946 Scargod 5 4100520 I use the Montali brand tomato paste in a tube. Not only does it taste better, but it's such a pleasure to be able to squeeze out a few tablespoons and not have to deal with what's left in the can. Just put the tube back in the fridge and it's good to go the next time you need it. I buy it at Fairway. Mon Oct 13 05:30:43 -0700 2008 4100472 11407 JoanN 5 4102103 I think the mushroom is great. Haven't tried the others and so will make the wild claim that mushroom's best without any evidence at all. Mon Oct 13 16:22:12 -0700 2008 4100472 10245 oakjoan 5 4102142 Count me as a fan of the the tomato paste in the tube also. For larger amounts, I use the paste in the can, but always keep a tube in the fridge. I just checked and I have "Amore" brand. I also have an unopened tube of the Montali brand JoanN mentions. I've been able to find it in most local grocery stores, but definitely gourmet food stores and Italian markets. Mon Oct 13 16:41:27 -0700 2008 4100472 10271 Rubee 2 4103891 MMRuth ... thought of you and your duck pasta last night as I dined in one of the Batali restaurants in NY (Lupa this time) and had this pasta. It was still as heavenly as I remembered. I think I need to find a way to track down some duck down here! Tue Oct 14 12:35:05 -0700 2008 4086100 56762 LulusMom 3 4103904 I'm looking forward to your trip report! Tue Oct 14 12:39:46 -0700 2008 4103891 10985 MMRuth 1 4090026 Spaghetti With Garlic, Onions, and Guanciale, Molto Italiano, Pg. 186 A very simple pasta dish, this, which anywhere else would be a Primi course but at casa G & G was the Secondo. Because I did not have guanciale, I used a very fine pancetta but that was the only deviation from the recipe I made. Basicaly, red pepper flakes, diced red onion, garlic and pancetta was cooked till brown. When the spaghetti was cooked to al dente it was tossed into the sauce pot. Some grated Pecorino Romano was added and tossed through over high heat for about a minute. When served parsley leaves were sprinkled over top to garnish and more grated cheese added. A mixed vegetable salad with a red wine viniagrette rounded out the meal. Lovely and simple. Wed Oct 08 05:14:27 -0700 2008 4073970 75332 Gio 2 4090027 Did you think it was v. spicy? (Of course, I know I'm asking the wrong person that question!) I also thought it was delicious. Wed Oct 08 05:16:28 -0700 2008 4090026 10985 MMRuth 3 4090039 After posting my report of this dish I went up thread to re-read yours.... I have to say that we didn't think it was overly spice, MM. In fact, as he usually does, G added more RPF to his serving. Wed Oct 08 05:24:55 -0700 2008 4090027 75332 Gio 1 4090324 Baked Pasta with Ricotta and Ham. Pasticcio di Maccheroni. (Molto Italiano pg. 190.) Okay, I'm a sucker for the ooey, gooey cheesey in life....I had this recipe in the back of my mind for just this reason. Fortunately most of the ingredients managed to come to the front of my mind when I decided to make this while standing in the grocery store late yesterday afternoon. But, in Mario's introduction to the book, he writes: "with the best products it is much easier to prepare a perfect meal." Well, upon returning home, I discover that I have (shudder) run out of carrots and all I have are 2 sorry looking stalks of celery that only a stock-pot could love. But life goes on. I can live without the half carrot I need and decide to utilize the last of the gardin's eggplants which is screaming to be used. Oh and evidently I used up all my penne making other eggplanty things. So I subbed rotini. Anyway, this recipe calls for sauteeing cubed ham and adding onion, celery and carrot. (I used half an eggplant, diced instead of the carrot.) Then red wine is added and, brought to a boil, then reduced by half. I must say, it is smelling heavenly.... Then comes the problem. One is supposed to add the BASIC TOMATO SAUCE to the meat and let cook for 50 minutes. Although I read the recipe through a couple of times, (third time really IS the charm, I guess) I didn't have 50 minutes. Sorry, you get ten, while I dice and grate cheese. I will forgive my ham if it isn't falling apart.... But, here is the fatal flaw in the writing of this recipe. First you are supposed to add the tomato sauce to the meat/veggie mixture. THEN you are to add the tomato sauce to a cheese mixture of ricotta, and diced provolone. So which is it? Tomato sauce with the meat or tomato sauce with the cheeses? And at one point I thought you were supposed to mix everything together. Fortunately, I caught that one. One is upposed to layer the meat mix (with pasta tossed in) and the cheese mix. In the end, I added the recommended amount of sauce to the meat, and then some more to the cheese. But, as Mario writes in the introduction to the recipe: "Pasticcio is a full-on party for Easter-in one beautiful mess." And it also makes for great, Tuesday night comfort food. I liked the way the cheeses both blended and held their distinction. The dish came out quite good and my 15 year-old chowpup didn't even notice there was eggplant in there. Ha ha, snuck one by her.... Here's pictures of my "mess." Note: no pots or pans were harmed during the making of this dish. Wed Oct 08 07:57:37 -0700 2008 4073970 57199 clamscasino 2 4090337 Loved reading your great review, Clams. I have this recipe marked to make and so I thank you for the clarification of sauce to meat & sauce to cheese. Wed Oct 08 08:03:39 -0700 2008 4090324 75332 Gio 2 4090358 Terrific post, this recipe wasn't on my list but now it is, with your clarifications noted. I think the eggplant sounds like a great addition! Wed Oct 08 08:11:46 -0700 2008 4090324 13756 GretchenS 2 4090596 I'm a sucker for ooey gooey cheese too. Wouldn't have thought of making this (I don't eat ham) but I'm thinking maybe with a smoked turkey or something like that it might work, and yours looks so good. Really bad that they messed up the instructions like that. Wed Oct 08 09:35:19 -0700 2008 4090324 56762 LulusMom 2 4101374 Great report and thanks for all the helpful details. I'm having a small Chowhound Batali potluck this week, and I had marked this as a tentative recipe. Well, your pics have moved it up to a definite! Re the recipe instructions: I had looked at this earlier and actually didn't think there was a flaw. To clarify in case anybody else makes it, this is the way I understood it. In step #2 he says to braise the meat in the wine and tomato sauce, but then remove the meat to a bowl. In step #5, he says to add the cooked pasta to the bowl with the meat, while the tomato sauce is to be combined with the cheese mixture. This is then layered. Mon Oct 13 11:37:53 -0700 2008 4090324 10271 Rubee 3 4101681 I actually just substituted cottage cheese for the fresh ricotta, and I got a hunk of provolone from the deli counter at my local grocery. Interesting take on the directions...but I'm not sure that was what was meant. I think one needs the tomato sauce in with the meat in order to coat the noodles with it. Dividing the tomato sauce up worked well though. Mon Oct 13 13:32:39 -0700 2008 4101374 57199 clamscasino 1 4091439 I made the risotto with mushrooms and vin santo and paired it with the lamb chops with garlic confit and mint.. I had vegetables from another meal that you see on the plate. I used vermouth, instead of vin santo and dried porcinis and at the end I added a few wild mushrooms on top. Those are the ones laying on top of the risotto, in the picture. I used too small a skillet. I use an Allclad 9-1/2, I think it is.... By the time I was halfway through it had filled the pan to a point where stirring was dicey. I t was done before I used all the liquid. Perhaps that was because of how deep it was in the skillet. Still, the texture seemed right and it was delicious and very rich. I'm having it tonight with "chicken in the style of Canzano" (another Batali dish). Wed Oct 08 14:16:09 -0700 2008 4073970 137946 Scargod 2 4091479 I find with risottos generally that the amount of liquid needed varies - I also heat up more than the recipe called for, so that I have plenty hot liquid on hand. Wed Oct 08 14:32:30 -0700 2008 4091439 10985 MMRuth 2 4091554 Thanks for the report - I have that risotto on my list to make too. "Delicious and very rich" sounds great! Wed Oct 08 15:00:17 -0700 2008 4091439 10271 Rubee 2 4091983 Whoa... Very nice indeed! I might just give this a try after I'm done with this horrible code in my node..... Wed Oct 08 17:44:31 -0700 2008 4091439 75332 Gio 1 4094309 Linguine with Crabmeat, Radicchio and Garlic (MI, p. 175) I was really looking forward to this one, and in the end was disappointed. Nothing really wrong with it, but it seemed like a waste of delicious jumbo lump crabmeat. We liked it ok, but I think we both agreed that some other, less expensive seafood (maybe salmon?) would work just as well - and heck, the pasta without would still be good. I love love love crabmeat, and it was overwhelmed by some of the other stuff in this. Oh well. Thu Oct 09 16:33:27 -0700 2008 4073970 56762 LulusMom 1 4094760 Tortelloni with Sage Butter(pg 231) I got te ingredients for this recipe with the best of intentions, but the evening I had decided to make it I was exhausted so I took a shortcut. Rather than making my own pasta I used the dried pasta I had on hand, fussili, and made a deconstructed version of the recipe. I used the ingredients as called for, but rather than stuffing the pasta, I made the ricotta, Parmigiano, nutmeg and parsley mixture and used it as a bed for the cooked pasta that I tossed with butter and sage. Even though I am not a huge Reggiano fan, this dish was really nice, and my husband ADORED it. Arika My Yummy Life http://rawforamonth.blogspot.com Thu Oct 09 20:42:37 -0700 2008 4073970 82243 ArikaDawn 1 4099599 Linguine with Manila Clams, Pancetta, and Chiles. Simple Italian Cooking, page 115. This recipe is very easy to make. I did make some changes. I did not have pancetta in the house, so I subbed bacon. Also, some of the people eating hate bacon (!) so I sauteed the onions in the butter he calls for, and added in the bacon at the end, after plating the bacon haters (!) pasta. I also took most of the clams out of the shells in advance to make it easier for people to eat. My favorite linguini with clams recipe is Macella Hazan's, and I could not help but repeat some of the steps she mentions....Batali's recipe calls for steaming the clams in the sauce and then just adding in the pasta, but I was worried about sand getting into the sauce, even though I scrubbed the clams well.....so I steamed the clams and then ran the sauce through a lined strainer to catch any sand. I also cut the clams in half. I used count neck clams (littlenecks), because that is what we can get here in MA. Overall, I liked it, but Macella Hazan's recipe is still my favorite. Sun Oct 12 14:15:28 -0700 2008 4073970 203273 liamsaunt 2 4101394 Thanks for that report, it looks delicious! I have this on my list too. Hazan is my favorite recipe too; it will be interesting to compare. Mon Oct 13 11:44:18 -0700 2008 4099599 10271 Rubee 3 4101397 Mine too, but I like the idea of the pancetta in it. Mon Oct 13 11:46:32 -0700 2008 4101394 10985 MMRuth 1 4101398 Risotto alla Milanese (MI, p. 144) I made 2/3 of the recipe, to go with the osso bucco. He calls for a lot more liquid than Hazan does, noting that you might not need it. I wish I'd thought of it at the time, but, because of that, rather than adding the saffron to the hot broth, I'd dissolve in a small bowl with broth and add it in, so as not to lose any saffron. The dish was rich and creamy - and I did, for the first time, add some butter in, though only 1 T. Mon Oct 13 11:46:39 -0700 2008 4073970 10985 MMRuth 2 4102735 Risotto Milanese, Simple Italian Food, p. 127 That looks great, MMRuth! Your post reminded me that I made Batali's risotto Milanese to accompany osso buco back in Jan. of this year. To be honest, I'm not sure if I followed his recipe to a T, but I definitely followed it pretty closely since it was my first time making Milanese style risotto. It was truly delicious...amazingly rich and poetically paired w/ the osso buco. I guess this is a classic combo for good reason! I don't think I used Batali's osso buco recipe in the book, rather I made up some sort of hybrid between his and Molly Steven's recipe in All About Braising. I think I did follow his gremolata recipe on p. 202 (parsley, pine nuts, lemon zest) which was simple yet such an essential finisher to the dish. Given that veal shanks seem to be on sale regularly at my meat counter, I think I'll be indulging in this one again soon as the weather gets cooler. Thanks for the reminder! Tue Oct 14 03:21:30 -0700 2008 4101398 10371 Carb Lover 1 4102641 Spaghetti alla Carbonara - Simple Italian Food, p. 124 Delicious!! This pasta dish is one of our favorites. I don't make it that often because if I did, we'd eat it until we popped. I chose the one from this Batali book because it had cream in it. Yes, I know, that's not authentic, but we like carbonara with and without. I'm going to make the recipe in Molto Italiano (no cream) next week to compare which one we liked the best. I couldn't find guanciale locally, so used a very good pancetta (Fra'Mani - found it at Whole Foods). This is diced and cooked with minced onion and then cream is added. The cooked pasta is added to the pan and tossed to coat, add fresh grated pecorino, egg whites, and tossed to coat again. Finally, finish by topping each serving with an egg yolk, more pecorino, and lots of fresh blacked pepper. I halved the recipe, and it turned out perfect. I also liked the silky richness from stirring the egg yolk into the pasta right before eating. We thought this was an excellent version of carbonara. We took one bite and both made the same comment - "mmmmmm". Recipe link: http://www.foodnetwork.com/recipes/mario-batali/spaghetti-alla-carbonara-recipe/index.html Had to take this one quick, so excuse the blurry pic: Mon Oct 13 22:35:51 -0700 2008 4073970 10271 Rubee 2 4102725 Nice photo and report, Rubee! I haven't made carbonara in a loooong time, so will put this on the list for a quick weeknight supper. I haven't tried cream in carbonara before, so I'll see how I like it... Tue Oct 14 02:54:20 -0700 2008 4102641 10371 Carb Lover 2 4105546 Did this dish (from Molto Italiano), last night, with a twist. Working in the garden, I was surprised to find a few mature green beans. I chopped and braised them a little in chicken stock and added them at the last stage, with the egg whites. I also had fresh shitakes so I couldn't stop myself from adding some. I also used fresh linguine. Fresh parmesan and ground black pepper to finish it off. We really enjoyed it. Wed Oct 15 06:49:56 -0700 2008 4102641 137946 Scargod 2 4139453 Spaghetti alla Carbonara (Molto Italiano - p. 184) Well, up until now E thought he liked carbonara better with a bit of cream, but we both agreed that we liked this recipe just a little better than the one in SIF because you could taste more of the richness of the egg yolk and the pancetta. I halved the recipe and it was plenty for two of us, though I could have eaten the batch for four. In this version, pancetta (or guanciale) is sauteed in a little olive oil until crispy and the fat is rendered, and set aside. A little pasta water is added along with the cooked pasta, and heated for a minute. Finally, remove from heat and toss with egg white, Parmigiano, and fresh pepper, and then present the egg yolks "in nests of pasta". Another delicious carbonara. Thu Oct 30 15:52:53 -0700 2008 4102641 10271 Rubee 3 4139690 What is SIF? I still need to try his carbonara recipe, but need to get more guanciale. Thu Oct 30 18:16:58 -0700 2008 4139453 10985 MMRuth 4 4139708 Oh, sorry for my laziness - from Simple Italian Food (the first version of carbonara I made). Thu Oct 30 18:30:33 -0700 2008 4139690 10271 Rubee 1 4105456 Pasta Fagioli, Molto Italiano, Pg. 124 Another very simple and easy recipe that had a nice comfort food feel. To start a quick sauté of pork fatback (I used olive oil), chopped parsley, chopped Spanish onion and tomato paste. Chicken stock and Borlotti beans are added and simmered for 30 minutes. (I used canned red kidney beans per MB's recommended substitution.) The next addition to the soup is 2 cups of dried pasta scraps. (I used broken dried lasagna noodles because I had a half box to use up... I now have 1/4 box.....)The soup is simmered for 10 minutes, removed from the heat, seasoned and allowed to rest for 10 more minutes. I really wanted to grate some Pecorino over top but didn't bother. The soup could have used something extra, I thought, but it was fine as it was. In fact G said it was delicious and he loved it.. Wed Oct 15 06:04:47 -0700 2008 4073970 75332 Gio 1 4105476 Trenette with Pesto, Beans and Potatoes (MI p. 169). I cheated and used premade pesto (I have an excuse - just back from 4 and a half days away, and wanted something that wouldn't require a trip to the store, and the produce around here cannot be counted on to last that long ... my green beans only just made it), and had to go with regular linguine. Basically you cook boiling potatoes, green beans, pasta and stir all together with the pesto. Easy and delicious. The potato really adds a nice textural touch. Husband thought it was slightly dry and drizzled his with olive oil; Lulu thought it was "dirty" - the look of the pesto bothered her (so much for my perfectly chowish daughter), but I was happily surprised by this one. Wed Oct 15 06:14:42 -0700 2008 4073970 56762 LulusMom 2 4105499 That looks lovely, LLM. I would never think of eating potatoes and macaroni together. Just as I would never eat bread and macaroni. Mother did not serve two "starches" together. Funny how some childhood no-nos follow one into adulthood. Wed Oct 15 06:26:57 -0700 2008 4105476 75332 Gio 3 4105510 I've made other versions of this and really liked it. What visually bothered me, was all the green and tan. It looked so bland. So, I chopped up seeded tomatoes to give it a bit more color and flavor. Wed Oct 15 06:32:38 -0700 2008 4105499 10214 beetlebug 3 4105511 I know, I have that too, although a couple of years ago I had a fantastic pizza with potatoes and pesto - pure heaven. That is what got me interested in this recipe, and I'm really glad I made it. Atkins and his ilk be damned! Wed Oct 15 06:33:03 -0700 2008 4105499 56762 LulusMom 3 4105520 It's a traditional Ligurian dish, I believe. I've made the recipe from MI and loved it. It is a carb-fest! Especially with a hunk of bread alongside. Wed Oct 15 06:36:00 -0700 2008 4105499 126235 NYCkaren 4 4105989 LOL.... double trouble!! Guess I'm going to have to make this CarbFest . Wed Oct 15 09:50:45 -0700 2008 4105520 75332 Gio 4 4111568 Yep, this is the classic Pesto al Genovese - I thought it was weird too the first time I tried it but it's delicious. Fri Oct 17 13:49:14 -0700 2008 4105520 110146 greedygirl 1 4106107 Linguine with Monkfish, Thyme and Zucchini (Linguine con Coda, MI, p. 179) I had 1/2 a pound of monk fish leftover from another dish and so made it last night. It's quick and esy - saute chopped red onion,sliced zucchini and thyme, add the chopped monkfish to the pan, then add the tomato sauce and white wine. Add the pasta to the pan with the sauce, add parsley and toss. I forgot the parsley, and mistakenly used fettucini, as I just realized. Interestingly, while we were eating this, my husband said he thought it would be better with a thinner pasta. This pasta dish was fine, but not rave worthy - maybe could have benefitted from some red pepper flakes. Wed Oct 15 10:27:17 -0700 2008 4073970 10985 MMRuth 1 4106128 Cauliflower Soup (Minestra di Cavolfiore, MI, p. 130) I thought this was on the boring side - or maybe I'm just making too many dishes that call for the tomato sauce. The cauliflower is sauted in olive oil for about ten minutes, then you add red onion, garlic, bay leaf and red pepper flakes, and cook another five minutes. Then add chicken stock and tomato sauce, bring to a boil, and simmer for twenty five minutes. At that point, add more water, and add pasta - I broke up some leftover spaghetti that wasn't enough for a full portion, rather than the mezza ziti. I did add some parmesan on top, though not called for. Don't think I'll make this again - no photo, as battery died. Wed Oct 15 10:35:02 -0700 2008 4073970 10985 MMRuth 1 4110506 Spaghetti with Carmelized Onions, Anchovies and Toasted Bread Crumbs (Spaghetti con Salsa, MI,p. 173) We both really liked this dish, though it's very rich, and I think it might be better as a small primi before a plain-ish roasted fish secondi. I served it with an arugula salad with tomatoes and ricotta salata. You carmelize onions, then remove the onions, and saute garlic and red pepper flakes in olive oil, add salt packed anchovies (filleted, rinsed, and soaked in milk), and cook for five minutes or so until the anchovies dissolve. He says to use one pan for the onions and another for the other ingredients, but that seemed silly to me, so I used the same one. You then add the onions back in, simmer, add the cooked spaghetti and chopped parsley, and stir to coat. Put in bowl and add the bread crumbs. I toasted the fresh bread crumbs a la Goin, tossed with a little olive oil and salt and baked in the oven. I did find that the garlic, pepper flake and anchovy mixture stuck to the pan a bit, so instead of draining the pasta, I pulled it out of the water with tongs, added it to the sauce and simmered a bit, scraping the bits off the bottom of the pan. Fri Oct 17 07:11:42 -0700 2008 4073970 10985 MMRuth 2 4110556 This I have yet to make. It looks yummy.... MM, you could have added a little bit of the pasta water to the pan with the sauce, then simmered. The pasta with zucchini, above, holds no appeal for me at all cooked MB's way. I like to either dry fry the rounds or roast them in the oven for a bit to brown around the edges, and I don't like monkfish. If I do make the dish, I think I'll use halibut and roast the zucchini. Fri Oct 17 07:28:03 -0700 2008 4110506 75332 Gio 3 4110562 Yes - I thought it was just faster to put the pasta in, with the residual pasta water, than draining it, then adding water. Always looking for the short cuts - enough water drips off the pasta and the tongs. Fri Oct 17 07:30:01 -0700 2008 4110556 10985 MMRuth 2 4111273 I have this on my list to make next week (although I'm going to have to toast the bread crumbs in a pan ... still no oven, and don't get me started), so I'm glad to hear it was such a hit. Will take your tips into account. I've noticed that MB often has these silly instructions where you use 2 pans, and I've just been ignoring him (as you did). Fri Oct 17 11:57:00 -0700 2008 4110506 56762 LulusMom 2 4128875 Our turn on the Spaghetti with Carmelized Onions, Anchovies and Toasted Bread Crumbs, and we both thought it was wonderful. Not much to add to what MMRuth said - I did end up using regular olive oil packed anchovies, so skipped the milk soak. I added probably about a cup and a half (guesstimate here) of the pasta water to the onion mix. Oh, and of course making breadcrumbs without a working oven was interesting. I ended up toasting the bread, then the food processor, then toasted in a pan - not perfect, but not bad either. It definitely is rich, so we didn't have anything else - just an indulgent, wonderfully carby main. Sat Oct 25 16:39:33 -0700 2008 4110506 56762 LulusMom 1 4115425 Baked Pasta with Ricotta and Ham (Pasticcio di Maccheroni- Molto Italiano pg. 190) ClamsCasino's delicious-looking pics above motivated me to make this dish as a contribution to a Batali potluck at my home this weekend. Ham (I used Fra'Mani rosemary ham) is cubed and browned in olive oil, carrot, onion, and celery added (oops, just realized I forgot the onion!), and simmered in red wine and Basic Tomato Sauce (p. 190) for about 50 minutes. The ham is removed and tossed with cooked ziti (I used ziti rigati), and the sauce is mixed with fesh ricotta thinned with pasta water, and cubed caciotta cheese. This is then layered a couple of times, starting with "a ladleful of cheese and sauce" and then a layer of pasta and meat topped with grated Parmigiano. It's a comforting, satisfying pasta dish - I especially liked the chunks of flavorful ham - though it's a bit heavy for a dish as part of a big buffet spread. I had a lot left over, but we'll be enjoying it the rest of the week! (complete Batali buffet menu here): http://chowhound.chow.com/topics/561501#4115397 Sun Oct 19 23:00:09 -0700 2008 4073970 10271 Rubee 2 4115464 I'm interested in where folks live who are buying the Fra' Mani ham, pancetta, etc. The company was started by Paul Bertoli, a chef at Chez Panisse for several years and co-author of Chez Pan. Cookbook with A.W. He then went on to open Oliveto in Oakland, a very good restaurant which he sold a few years ago when he went into the salumi (sp?) business. It's just interesting to see how wide his distribution is. This is also interesting because Mario B's parents have a cured meat business in Seattle...or used to. Salumi again. Sun Oct 19 23:58:17 -0700 2008 4115425 10245 oakjoan 3 4115486 I bought the Fra'Mani ham (and also pancetta and sopressata) at Whole Foods in Scottsdale, AZ. They have the chorizo and salami too. I looked into ordering salumi for the party from Armandino's (Batali's dad's company in Seattle you mention). One of these days.... I should add that I ordered the caciotta, and other cheese for the cheese platter, from Artisinal in NYC - they've just dropped their shipping rates. I HIGHLY recommend - my first time ordering from them. Huge selection of course, packed in a well insulated package with cool packs, and shipped overnight, and my shipment included a free sample (French banon) and a $15 gift certificate. Shipping for my order (orders up to $75) was only $8.99. Artisinal Cheese: http://www.artisanalcheese.com/ Mon Oct 20 00:57:44 -0700 2008 4115464 10271 Rubee 4 4119720 You've got to try Armandino's Salumi shop. The meat is awesome and everyone in there is just so nice. Tue Oct 21 16:46:09 -0700 2008 4115486 71916 arizonagirl 2 4119719 This turned out delicious. I've made it several times myself and like you said it's comforting and satisfying but also very filling. I thought the rosemary ham was really good in this. Tue Oct 21 16:45:10 -0700 2008 4115425 71916 arizonagirl 1 4115967 Tuscan Cabbage and Bean Soup Molto Italiano pg. 133 Ribollita Now I love that saying "cook like a peasant, eat like a gourmet" and I love making soup on a Sunday afternoon, so I tried this recipe for the "mother of all minestrone." I halved this recipe but pretty much followed it precisely (up until the last 15 minutes) except that when I went out to the garden I discovered that the kale had disappeared, and I couldn't obtain black cabbage or collard greens from the local grocer. So I went with all white cabbage and had to guess just how much a pound and a half is. I was also wary of the lack of garlic in the recipe (just two cloves for a recipe that requires an 8 quart pot?) so I doubled that. Anyway, this recipe calls for sauteeing the classic quartet of onion, carrot, celery and potato. It also calls for leeks (yeah, I got those). Rosemary, thyme, garlic and a bay leaf are added to the veggies. Cook for a bit and then add the cabbage. Cook some more and then add tomato paste. Cook some more and add cannellini beans. I cheated here and used canned ones. Cover with water, bring to a boil and then simmer for 45 minutes. Right away it was looking pretty dull. So in went more tomato paste. Still dull - but I decided to be patient. Soup does have to evolve, after all. Then it was down to the final 15 minutes of simmering. Still dull. Odors of herby soup weren't wafting around the kitchen although addmittedly the smell of my daughter's Amish Friendship Bread baking trumped everything else - even the old dog. I quickly minced and added another clove of garlic. I threw in another sprig of thyme and more rosemary. Five minutes later my chief stirrer/taster took a taste. "It needs more garlic" she said. I was till looking for more kick so added about a half teaspoon of balsamic vinegar. Didn't help much... So, my conclusion: pretty dull, but not terrible. I think it would have been better with some stock instead of water and maybe some tiny meatballs floating around. Or maybe a rind of cheese added to the pot...and maybe a bit of pasta to make it a more substantial dinner soup. In the end it didn't matter because we had Amish Friendship bread. (For those of you who don't know, this a diabolical food pyramid scheme designed to make one fat.) Mon Oct 20 08:37:42 -0700 2008 4073970 57199 clamscasino 2 4116021 Great report; you make me chuckle. The Amish bread sounds intriguing...The soup sounded like it should be good, but too bad it was flat tasting. Did you add plenty of salt given that the ingredients like beans, potato, cabbage need quite a bit? Mon Oct 20 08:59:28 -0700 2008 4115967 10371 Carb Lover 3 4116126 In my kitchen, salt is considered the spice of last resort...but I did think I added plenty. :0 The Amish bread IS intriguing. It is a starter yeast type thing that requires 10 days to ferment, or whatever it is doing. On day 6 one adds some ingredients, including milk. (Thought we might die!) Other days, one merely stirs it. On day 10 one adds some more stuff and then divvies up the starter into four portions. (The idea is that you pass the extra portions of yeast starter on to friends so they can make their own. ) The remaining portion is mixed with lots of ingredients, including vanilla pudding mix and cinnamon. The result is a sweet (oxy-moron here) quick bread that smells heavenly while baking. It started here as a science project in the middle school and is working its way around the community like an annoying chain letter. More info at www.armchair.com Mon Oct 20 09:42:25 -0700 2008 4116021 57199 clamscasino 2 4116139 I wanted to make a ribollita a couple of weeks ago, read through that MI recipe, and decided against it. Something about it just didn't call to me. I'm not exactly pleased to read that my instincts were correct. I ended up making this one http://www.foodnetwork.com/recipes/food-network-kitchens/vegetarian-ribollita-recipe/index.html instead and thought it was very good indeed. And I think you're absolutely right about the cheese--and not just the rind, either. This one, by the way, was so substantial it was almost like a vegetable stew. I ended up thinning the leftovers with additional chicken stock just to make it more of a soup. Mon Oct 20 09:48:44 -0700 2008 4115967 11407 JoanN 1 4120149 Fettucini with Lemon, Hot Peppers, and Pecorino Romano (Fettucine al Limone), Molto Italiano, p. 206 We both thought this was very good - lemony but with a nice amount of heat. It's pretty quick too. Sliced red onion and red pepper flakes are sauteed in olive oil, sliced jalapenos added, lemon juice and zest, and then butter. Fresh fettuccine is tossed in this mixture, along with fresh grated pecorino. I halved the recipe (one lemon was plenty), and used store-bought fresh pasta, Sini Fulvi Pecorino Romano, and Plugra butter. Tue Oct 21 20:08:51 -0700 2008 4073970 10271 Rubee 1 4124121 Fettucini with Lemon, Hot Peppers, and Pecorino Romano (Fettucine al Limone), Molto Italiano, p. 206 I give it a 2/5. Ridiculously sour. Zest and juice of 3 lemons for 4 servings?!? The lemon juice was so overpowering, the delicate flavor of zest was lost. I suggest zest of 3 lemons and juice of 1 lemon at the most. Even if made correctly, it is a pretty basic recipe and doesn't really inspire any jumping off points. Thu Oct 23 10:46:42 -0700 2008 4073970 74905 jaykayen 2 4124198 I agree that three lemons sounds like too much. I thought so too when I read the recipe. As I mentioned above, for pasta for two, I used the juice of only one lemon, and that was plenty. I should have added that I used grated lemon zest in the sauce, but for flavor garnished the finished dish with strips of lemon zest. Thu Oct 23 11:13:55 -0700 2008 4124121 10271 Rubee 3 4124226 Wish I had read your post before making it last night! I think the picture and simplicity sucked my BF into it. Thu Oct 23 11:22:26 -0700 2008 4124198 74905 jaykayen 2 4176571 I totally agree. I wish I had read your post before making this dish. The description sounds so yummy but the lemon was way too much. I've had great success with other MI recipes so I think this is a fluke. Sat Nov 15 16:04:00 -0800 2008 4124121 77409 chai 1 4126718 Chickpea and Pasta Soup (Minestra di Ceci e Pasta, MI, p. 127) This soup is reminiscent of one of my favorite Hazan soups - chickpeas, rosemary, tomatoes, garlic, pasta ... but it's not as good. However, it's a lot of faster, provided that you have the tomato sauce made. One part of the instructions that I did like is to puree half the chickpeas in the food processor before adding them to the soup - rather than removing some cooked ones and running them through the food mill as Hazan calls for - this is less messy. I liked the saffron in this recipe, and did throw in some extra rosemary sprigs, as well as some better than bouillion to boost the flavor. You drizzle on a tablespoon of olive oil in each bowl before serving, and I added some grated aged Pecorino Sardo to boot. It was quite good, but next time I think I'll try 'merging' his recipe with Hazan's. Fri Oct 24 12:13:35 -0700 2008 4073970 10985 MMRuth 2 4175450 This soup didn't do much for me either -- I forgot that I made it last year until I read your report. It seemed like a good idea, but...meh. I'll have to try Marcella's. Sat Nov 15 06:29:01 -0800 2008 4126718 11989 pitu 3 4175454 The Marcella one is excellent ... prefect for rainy days like this one. Sat Nov 15 06:30:34 -0800 2008 4175450 10985 MMRuth 1 4129523 Penne con Cavolfiore (Penne with Cauliflower), Molto Italiano, Pg., 170 Lots of EVOO, chopped garlic, and cauliflower broken into florets are cooked till the cauliflower is softened and quite tender, then seasoned with salt and pepper. Cooked and drained penne is added to the sauce pan along with finely minced parsley. After tasting, DH decided to add RPF then served the pasta with freshly grated Parmigiana. Grilled chicken/jalapeño sausages accompanied the pasta. I thought the sausages saved the dish. DH loved it and thought it was very tasty. My note: I love cauliflower and have made a similar sauce with cut macaroni except I add tinned anchovies. That makes quite a difference, IMO. Sun Oct 26 05:50:30 -0700 2008 4073970 75332 Gio 2 4129544 Gio, I also make a pasta with cauliflower, RPF and anchovies, and I agree - I can't imagine it would be half as good without the 'chovies. It's a big favorite around here. Sun Oct 26 06:22:28 -0700 2008 4129523 56762 LulusMom 2 4129560 I do a similar dish but with bacon and a little chilli as well as cauliflower. It works really well. Sun Oct 26 06:33:36 -0700 2008 4129523 110146 greedygirl 2 4129570 Oy! RPF. That took me a while since I call it CRP. ;-) Sun Oct 26 06:40:05 -0700 2008 4129523 11407 JoanN 3 4129792 Sorry JoanN!! RPF/CRP and anchovies make everything taste fab. And you know, the amount of red pepper flakes we toss into a dish doesn't make the dish over-powering hot.... just a little zesty..... Sometimes I use diced pancetta instead of the 'chovies, as LLM calls 'em.....The Italian bacon. Sun Oct 26 09:26:18 -0700 2008 4129570 75332 Gio 4 4129815 Couldn't agree more. Just stumped, momentarily, over the "initialism." (See what we learn on Chowhound!?!) Sun Oct 26 09:42:10 -0700 2008 4129792 11407 JoanN 2 4131094 Unfortunately, I don't have MI so can't verify whether this recipe is similar -- but it does add tomatoes: http://wardstreetbistro.typepad.com/wsb/2008/04/pasta-with-caul.html Basically, same idea: cook chopped cauliflower florets until tender, add tomatoes, anchovies, penne, bread crumbs, parsley. Really satisfying, and no one ever knows there were anchovies in it... Mon Oct 27 03:44:23 -0700 2008 4129523 14388 theannerska 3 4131144 That Does look appetizing, theannerska! There are no breadcrumbs in Mario's recipe but other than the addition of tomatoes the two recipes are similar. I like that blog....thanks. Mon Oct 27 04:56:24 -0700 2008 4131094 75332 Gio 1 4138104 Minestra di Ceci e Pasta, Molto Italiano, Pg., 127 In hot olive oil garlic, rosemary and saffron threads are cooked till garlic is brown. Tomato sauce and some hot water are added and brought to boil. One half can of chick peas are pureed then added to the pot with more hot water and the remaining beans. Broken pieces of fettuccini are added and everything is cooked till the pasta is al dente. My notes: 1. I had some leftover spicy bison tomato sauce, so of course I used that instead of MB's Basic Tomato Sauce. 2. Instead of the fettuccini I used leftover Penne with Cauliflower from a few nights ago. 3. Three words: Dee. Lish. Us. Thu Oct 30 05:42:30 -0700 2008 4073970 75332 Gio 1 4172585 Tagliatelle with Mushroom Ragu (Molto Italiano, p. 201) A simple, no-fuss recipe. I used portobello mushrooms and dried fettucine, which rendered very good results. With porcini and fresh egg pasta as the recipe calls for, it undoubtedly would be excellent. Thu Nov 13 23:37:08 -0800 2008 4073970 74905 jaykayen