Mario Batalis Italian Style Corn On The Cob Recipes

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MARIO BATALI'S ITALIAN-STYLE CORN ON THE COB



Mario Batali's Italian-Style Corn on the Cob image

Make and share this Mario Batali's Italian-Style Corn on the Cob recipe from Food.com.

Provided by blucoat

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

6 ears corn, shucked
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 -1 1/2 cup parmigiano-reggiano cheese (freshly grated)
2 tablespoons of fresh mint, chopped
hot red pepper flakes

Steps:

  • Preheat a gas grill or prepare a fire in a gas grill.
  • Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
  • Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
  • When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

Nutrition Facts : Calories 256.1, Fat 14.4, SaturatedFat 3.8, Cholesterol 9.6, Sodium 229.9, Carbohydrate 26.7, Fiber 3, Sugar 6.7, Protein 9.2

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

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