Green Apple Risotto Mario Batali Recipes

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GREEN APPLE RISOTTO-MARIO BATALI



Green Apple Risotto-Mario Batali image

This dish is commonly made in the fall in Veneto--at least according to Mario Batali :) Be sure to start out by simmering the stock. Posted for ZWT.

Provided by Chef Jean

Categories     European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons sweet butter, divided
2 tablespoons virgin olive oil
1 large red onion, finely chopped
2 granny smith apples, peeled, cored and sliced into 1/8-inch pieces
1 1/2 cups arborio rice
1 cup dry white wine, such as Albana di Romagna
4 -5 cups homemade chicken stock, simmering
1/4 cup freshly grated parmigiano-reggiano cheese
1 bunch flat-leaf Italian parsley, finely chopped to yield 1/4 cup
salt & freshly ground black pepper

Steps:

  • In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned.
  • Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality.
  • Add the wine and simmer until evaporated.
  • Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice.
  • Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes. The rice should be tender and still retain an "al dente" bite.
  • Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

Nutrition Facts : Calories 640.6, Fat 22.9, SaturatedFat 10, Cholesterol 36.6, Sodium 1659.3, Carbohydrate 79.2, Fiber 5, Sugar 12.6, Protein 18.8

FRESH EGG PASTA - MARIO BATALI



Fresh Egg Pasta - Mario Batali image

Make and share this Fresh Egg Pasta - Mario Batali recipe from Food.com.

Provided by DrGaellon

Categories     Healthy

Time 1h

Yield 1 pound

Number Of Ingredients 4

3 1/2 cups unbleached all-purpose flour
1/2 cup unbleached all-purpose flour, for dusting
4 extra large eggs
1/2 teaspoon olive oil

Steps:

  • Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
  • Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
  • Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
  • Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
  • Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Nutrition Facts : Calories 2125.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 744, Sodium 294.1, Carbohydrate 383, Fiber 13.5, Sugar 2.1, Protein 76.8

MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO



Mario Batali's Risotto Al Zucca: Squash Risotto image

Make and share this Mario Batali's Risotto Al Zucca: Squash Risotto recipe from Food.com.

Provided by Piaqua

Categories     Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons unsalted butter
1/2 cup parmesan cheese, plus more
parmesan cheese, for sprinkling

Steps:

  • In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
  • Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
  • Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
  • Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
  • Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Nutrition Facts : Calories 798.5, Fat 32.1, SaturatedFat 12.3, Cholesterol 48.7, Sodium 542.7, Carbohydrate 102.9, Fiber 4.8, Sugar 5.4, Protein 18.6

AGNOLOTTI - MARIO BATALI



Agnolotti - Mario Batali image

Make and share this Agnolotti - Mario Batali recipe from Food.com.

Provided by DrGaellon

Categories     Cheese

Time 1h45m

Yield 1 lb, 4 serving(s)

Number Of Ingredients 17

3 1/2 cups unbleached all-purpose flour, plus
1/2 cup unbleached all-purpose flour
4 extra large eggs
1/2 teaspoon olive oil
4 tablespoons butter
1 medium Spanish onion, chopped into 1/8th-inch dice
1/4 cup ricotta cheese
1/4 cup grated italian fontina
3 tablespoons fresh goat cheese
2 tablespoons fresh marjoram
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/4 teaspoon freshly grated nutmeg
salt, to taste
fresh ground black pepper, to taste
3 ounces unsalted butter
4 ounces porcini mushrooms, sliced paper thin (may substitute crimini)
1/4 cup grated parmigiano-reggiano cheese

Steps:

  • Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
  • Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
  • Using a pasta machine, roll out the dough to the thinnest setting.
  • Bring 6 quarts water to boil and add 2 tablespoons salt.
  • In a 12 to 14 inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden brown, about 7 to 8 minutes. Remove pan from heat and allow to cool. Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
  • To form agnolotti, cut 3 inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to bottom and pinch closed. Press dough flat between lumps of filling. Using a pastry cutter, cut half moons using folded part as flat side of moon. Continue until pasta and filling are finished.
  • When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer until tender. Meanwhile, melt butter with mushrooms in a 12 to 14 inch saute pan. Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.

Nutrition Facts : Calories 898, Fat 42.4, SaturatedFat 24.1, Cholesterol 342.6, Sodium 333.9, Carbohydrate 100.5, Fiber 4.1, Sugar 2.7, Protein 27.4

CAVATELLI WITH GARLIC, CRAB, CHILE AND TREBBIANO



Cavatelli With Garlic, Crab, Chile and Trebbiano image

A Mario Batali recipe. He stresses the importance of not buying crabmeat that has been pasteurized. He claims it loses most of it's great brininess which is essential to the success of this dish.

Provided by mermaidmagic

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1 tablespoon serrano chili, finely sliced
2 cups trebbiano wine or 2 cups other dry white wine
4 tablespoons butter
1 lb fresh lump crabmeat, cooked,picked over (not pasteurized)
1 lb fresh or dried cavatelli
salt and pepper

Steps:

  • Bring 6 quarts of water to a boil.
  • Add about 2 TB salt.
  • In a 12 to 14 inch saute pan, heat the olive oil.
  • Add the garlic.
  • Saute over medium heat until lightly browned, 2 to 3 minutes.
  • Add the chile, wine and butter.
  • Bring to a boil.
  • Stir in the crab meat and immediately remove from the heat.
  • Cook the pasta until tender, yet al dente, about 6 to 8 minutes.
  • Drain well and add to the crab mixture.
  • Return to the heat and cook briefly until most of the liquid is absorbed.
  • Pour into a warm serving bowl and enjoy.

Nutrition Facts : Calories 875, Fat 28.2, SaturatedFat 9.7, Cholesterol 116.6, Sodium 522.7, Carbohydrate 91, Fiber 3.8, Sugar 3.1, Protein 40.7

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