Mario Batalis Fried Zeppoles Recipes

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MARIO BATALI'S CAPRI-STYLE GRILLED VEGETABLE SALAD



Mario Batali's Capri-Style Grilled Vegetable Salad image

This is a typical Italian way of preparing vegetables, but Mario first had it in a little restaurant called La Capannina on the Isle of Capri, and so he thinks of it as Capri-style. The vegetables listed here are merely guidelines, use whatever is fresher and seasonal. Recipe is from Mario Batali's cookbook, "Italian Grill".

Provided by blucoat

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
1 teaspoon colman's dry mustard
1 teaspoon hot red pepper flakes
1/2 cup extra virgin olive oil
1 grated orange, juice and zest of
2 small Japanese eggplants or 2 small italian eggplants
2 red bell peppers
2 yellow bell peppers
12 baby zucchini, with zucchini flowers or 4 small zucchini
2 medium red onions
6 scallions
12 spears pencil asparagus
kosher salt
12 fresh basil leaves, cut into chiffonade (thin slivers)

Steps:

  • Preheat a gas grill or prepare a fire in a charcoal grill.
  • In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside.
  • Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks.
  • Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets.
  • Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

Nutrition Facts : Calories 362.2, Fat 20.4, SaturatedFat 3, Sodium 60.7, Carbohydrate 41.8, Fiber 15.3, Sugar 18.6, Protein 11.5

MARIO BATALI'S FRIED ZEPPOLES



Mario Batali's Fried Zeppoles image

This recipe by Mario Batali is so good. If you like doughnuts, try this delicious Italian dessert!

Provided by Pat Duran @kitchenChatter

Categories     Other Desserts

Number Of Ingredients 16

ZEPPOLE:
5 tablespoon(s) unsalted butter, softened
1/3 cup(s) granulated sugar
4 large eggs
1 tablespoon(s) vanilla extract
2 tablespoon(s) whole milk
1 2/3 cup(s) unbleached all purpose flour
1/2 cup(s) plus 2 t. instant polenta
2 tablespoon(s) baking powder
3/4 teaspoon(s) kosher salt
6 cup(s) vegetable oil for frying
2 cup(s) granulated sugar
DIPPING SAUCE:
1 cup(s) semi-sweet chocolate chips or bittersweet chocolate
2 tablespoon(s) espresso
2 tablespoon(s) heavy cream

Steps:

  • To make Zeppole: Cream together the butter and 1/3 c. of sugar until very light. Add the eggs and continue to beat; the mixture will appear broken. Scrape down the sides of the bowl, and then add the vanilla extract and milk.
  • In a small bowl, stir together the flour, polenta, baking powder and salt. Add the dry ingredients to the creamed mixture and beat until incorporated. You will have a very soft, sticky dough.Sprinkle the dough liberally with flour and wrap lightly in plastic. Chill until somewhat firm, at least 8 hours.
  • When the dough is completely chilled and firm, flour a board liberally and unwrap the dough. Roll to 3/4 inch thickness, using as much flour as needed to prevent the dough from sticking.
  • Using a small doughnut cutter, cut out as many as possible; re-rolling the scraps as necessary until you have used all the dough. As you cut the zeppole, place them on a baking sheet sprinkled lightly with flour to prevent them from sticking. Return them to the refrigerator and chill for 30 minutes.
  • In a large, heavy bottomed pot, heat the vegetable oil to 340^. Place the remaining 2 cups of sugar in a shallow bowl. Line several baking sheets with 2 layers of paper towels.
  • Fry a few at a time in the hot oil, until golden brown on both sides and cooked through. Drain on the towels, and while they are still hot, roll them in the bowl of sugar to coat each one completely. The zeppole may be fried up to 4 hours before serving but they are especially good served hot.
  • Dipping Sauce: Melt down chocolate chips over a double boiler. Add the espresso and heavy cream and mix to combine. When Zeppoles are ready put chocolate sauce in a little bowl and serve along side as a dipping sauce.

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