Chef Mario Batali heats things up in our kitchen and tells us about his new cookbook, Mario Batali: Big American Cookbook: 250 Favorite Recipes from Across the USA.
Broccoli Rabe Stromboli
1 recipe Mario Batali’s Pizza Dough
2 Cups Mario Batali’s Basic Tomato Sauce
2 Tbsp Extra Virgin Olive Oil
2 Cups Broccoli Rabe, sliced finely as if shaved
2 Cups Cauliflower, sliced finely as if shaved
3 Spring Onions, sliced thinly
1 Tsp Red Pepper Flakes
2 Cloves Garlic, sliced
1 Lb Mozzarella, sliced
Parmesan, for garnish
Preheat oven to 450F.
Heat a skillet over medium high heat, add the olive oil and once hot, add the cauliflower, broccoli, garlic, and red pepper flakes. Saute until softened and fragrant, and remove from heat.
Roll out the pizza dough and stretch into a large rectangle. Evenly spread the cooked vegetables, spring onions, tomato sauce, and mozzarella cheese across the surface.
Carefully roll up the stromboli. Top with some red extra red pepper flakes, parmesan cheese and a drizzle of olive oil. Carefully transfer to a lightly greased baking sheet and bake until golden brown, about 10 to 15 minutes. Let rest 10 minutes before serving.
Pear & Hazelnut Salad
1 bottle pinot noir or other dry red wine
2 bay leaves
1 cinnamon stick
2 Anjou pears (or other firm pears), peeled, cored, and halved
1/4 cup extra-virgin olive oil
2 tablespoons honey
Kosher salt and freshly ground black pepper
1 cup blanched hazelnuts
10 ounces arugula
4 ounces blue cheese
In a saucepan large enough to fit the pear halves in one layer, pour in the wine, add the bay and cinnamon, and bring to a boil. Add the pears, reduce to low, and simmer for 20 minutes. The pears will be soft and have taken on the hue of the wine.
Preheat the oven to 400°F.
Remove the pears and let cool. Remove the cinnamon and bay from the wine and raise the heat to bring the wine to a boil. Reduce the wine until it is syrupy, about 15 minutes. Whisk in the olive oil and honey and season with salt and pepper to taste. Set the dressing aside to cool.
Meanwhile, spread the hazelnuts in a single layer on a baking sheet. Toast in the oven for 8 to 10 minutes, watching them to make sure they don’t burn. They’re ready when you can smell them. Chop coarsely.
Toss the arugula in the dressing and divide among four salad plates. Slice each pear half into 6 slices and arrange over the arugula. Crumble the blue cheese and scatter it and the hazelnuts over the salads. Season to taste and serve.
Prickly Pear Margarita
For the Prickly Pear Syrup*
3 to 4 prickly pears, peeled and chopped
1/2 cup sugar
Juice of 1 lime
For the Margarita
3 ounces silver tequila
1 ounce triple sec
1 ounce Prickly Pear Syrup
For the syrup: Put the chopped prickly pears in a medium saucepan over medium-high heat and add just enough water to cover. Bring to a boil, then simmer for about 15 minutes. Strain the liquid to remove the seeds, pressing to squeeze any liquid from the pulp, then rinse the saucepan and return the syrup to the pan on the cooktop. Add the sugar and lime juice and stir until the sugar dissolves. Let cool and store in the refrigerator for up to a week. Makes about 1 cup syrup.
For the cocktail: Spread a layer of salt on a small plate. Circle the rim of a glass with the lime wedge to wet it. Invert the glass into the salt to coat the rim.
In a cocktail shaker, combine the tequila, triple sec, syrup, and ice. Shake it like you’re excited about it, because you should be! Strain the drink into the glass, taking care not to disturb the salt, and drop the lime wedge in.
*Note: Any tart, tangy juice can be substituted for the Prickly Pear Syrup. Try a citrus juice, such as blood orange, or pomegranate juice.