Mario Batalis Eggs In Hell Recipes

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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 EGGS IN HELL



MARIO BATALI'S EGGS IN HELL image

Categories     Egg     Breakfast

Yield 4 servngs

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
1 medium onion coarsely chopped
6 cloves garlic, thinly sliced
4 jalapeños peppers seeded and cut into 1/4-inch dice
1 teaspoon hot chile flakes
3 cups basic tomato sauce
8 large eggs
1/4 cup grated Pecorino
Shredded basil
Salt and pepper

Steps:

  • Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking. Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes. Add the tomato sauce and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs one by one into a cup, and then slide them into the tomato sauce. Season with salt and pepper. Cook until set as desired. (M.B. likes it when the whites set but the yolks are still quite runny, about 5-6 minutes.) Remove the pan from the heat and sprinkle with cheese and some shredded basil and serve.

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