2513 con vongole finte batali Recipes
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Pork and Cabbage Pockets: Bracciole di Maiale (Mario Batali)cavolo nero (black cabbage) and10 Morecavolo nero (black cabbage), extra-virgin olive oil , plus 4 tablespoons, spanish onions sliced thin, garlic cloves, thinly sliced, fresh flat-leaf parsley, finely chopped to yield 1/8 cup, fennel seeds, chili flakes, pork loin , cut into 4 uniform pieces, then pounded to form large flat pieces, salt and pepper, vernaccia or other dry white wine, chopped parsley, for garnish40 min, 11 ingredients
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Potato Cake from Napoli (Gatto) (Mario Batali)baking potatoes , about 16, eggs, fresh ricotta and8 Morebaking potatoes , about 16, eggs, fresh ricotta, freshly grated parmigiano-reggiano, freshly grated pecorino, soppressata , cut into 1-inch batons, milk, italian parsley, finely chopped to yield 1/4 cup, butter , cut into small dots, fresh bread crumbs, fresh mozzarella , cut into tiny cubes, less than a 1/4-inch2 hour , 11 ingredients
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Potato Croquettes (Mario Batali)vegetable oil, for frying and8 Morevegetable oil, for frying, yukon gold potatoes, peeled and cut into small cubes , cooked through and cooled, eggs, cooked ham, cut into small cubes, freshly grated parmigiano reggiano, milk, cake flour, breadcrumbs, salt and freshly ground black pepper1 hour 5 min, 9 ingredients
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Potato Doughnuts (Mario Batali)milk, yeast and8 Moremilk, yeast, baking potatoes , like russets, peeled and cut into chunks for boiling, eggs, flour, sugar, extra-virgin olive oil, plus 1 quart, for frying, amaro (a bitter-herb liqueur), orange , zested and juiced, sugar50 min, 10 ingredients
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Potato Dumplings with Hazelnuts: Gnocchi in Salsa di Nocciole (Mario Batali)gnocchi , recipe follows, shelled hazelnuts and18 Moregnocchi , recipe follows, shelled hazelnuts, chicken stock , recipe follows, green apple, cored, peeled, roughly chopped, heavy cream, salt and pepper, parmigiano-reggiano , for grating, baking potatoes , like russets, all-purpose flour, extra-large egg, salt, canola oil, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems2 hour 50 min, 20 ingredients
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Potato Fritters: Cazilli (Mario Batali)russet potatoes, chopped garlic and6 Morerusset potatoes, chopped garlic, fresh chopped parsley, plus more for garnishing, salt, freshly ground black pepper, eggs, extra-virgin olive oil to fill a deep pot no more than halfway full, caciocavalla cheese1 hour 5 min, 8 ingredients
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Potato Fritters: Crocche di Patate (Mario Batali)baking potatoes and6 Morebaking potatoes, extra-virgin olive oil, plus more for frying, eggs , plus 1 egg white, grated parmigiano-reggiano, grated pecorino cheese, salt and freshly ground black pepper, bread crumbs40 min, 7 ingredients
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Potato Peperonata with Grilled Sardines (Mario Batali)extra-virgin olive oil and17 Moreextra-virgin olive oil, red onion , cut into 1/2-inch slices, garlic, thinly sliced, bell peppers (2 red, 2 yellow, 2 green), halved, stems , ribs and seeds removed, and cut into 1/2-inch slices, golden waxy potatoes, cut into 1/2-inch dice and placed into cool water, red pepper flakes, sugar, fresh thyme, leaves only, basic tomato sauce , recipe follows, salt and pepper, fresh sardines , gutted, gills removed, washed, and dried, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt1 hour 30 min, 18 ingredients
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Potato Pizza: Pizza di Patate (Mario Batali)baking potatoes , like russets, ricotta and6 Morebaking potatoes , like russets, ricotta, hard provolone, freshly grated, eggs, italian parsley, finely chopped to yield 1/2 cup, salt and pepper, fresh bread crumbs, extra-virgin olive oil, divided into tbsp58 min, 8 ingredients
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Potato Pizza: Sfincione di Patate (Mario Batali)russet potatoes (about 1 lb) and7 Morerusset potatoes (about 1 lb), all-purpose flour, plus more for dusting, dry active yeast , bloomed in 3/4 cup warm water (115 degrees f), coarse sea salt , for the paddle, fresh ricotta cheese, drained, extra-virgin olive oil, salami, sliced thinly, salt and freshly ground black pepper45 min, 8 ingredients
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Potato Ravioli Stuffed with Meat: Ofelle Triestine (Mario Batali)potatoes, egg, salt, all-purpose flour and8 Morepotatoes, egg, salt, all-purpose flour, extra-virgin olive oil, onion, finely chopped, ground veal, sweet sausage, removed from the casing, spinach, finely chopped, salt and pepper, butter, melted, grated parmigiano-reggiano55 min, 12 ingredients
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Potato Tortelli (Mario Batali)russet potatoes, peeled and10 Morerusset potatoes, peeled, grated parmigiano-reggiano plus 1/4 cup, chopped chives plus 4 tbsp, eggs, freshly grated nutmeg, recipe basic pasta , recipe follows, butter, sage leaves, lemon, juiced, unbleached all-purpose flour, plus more , as needed, extra-large eggs45 min, 11 ingredients
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Preserved Zucchini: Zucchine Sott'Olio (Mario Batali)zucchini, salt water , for covering and7 Morezucchini, salt water , for covering, white wine vinegar , plus 1/2 cup for covering, garlic, sliced, anchovy fillets, fresh mint leaves, dried oregano, dried red pepper flakes, extra-virgin olive oil , for covering35 min, 9 ingredients
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Prosciutto al Forno: Baked Ham (Mario Batali)fresh ham, lemons, juiced, laurel (or bay) leaves and8 Morefresh ham, lemons, juiced, laurel (or bay) leaves, fresh rosemary leaves, garlic, thinly sliced, white wine, grappa, chicken stock, flour, butter, salt and pepper, to taste15 hour 30 min, 11 ingredients
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Prosciutto di Parma with Baked Stuffed Figs (Mario Batali)figs , 1/4 cut open at top but left whole at base and4 Morefigs , 1/4 cut open at top but left whole at base, gorgonzola cheese, softened to room temperature, chopped walnuts, italian parsley, finely chopped to yield 1/2 cup, prosciutto di parma, sliced paper thin5 ingredients
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Prosciutto di Parma with Fresh Figs and Fett'Unta (Mario Batali)fresh figs, stems removed, pomegranate molasses and6 Morefresh figs, stems removed, pomegranate molasses, extra virgin olive oil, baby spinach, fresh lemon juice, salt and pepper, prosciutto di parma, thinly sliced, italian peasant bread , toasted in 400 degree f oven for 2 minutes15 min, 8 ingredients
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Prosciutto di Parma with Warm Fig Tartlets (Mario Batali)flour, sweet unsalted butter, melted and liquid, sugar and5 Moreflour, sweet unsalted butter, melted and liquid, sugar, extra large eggs, ripe figs, prosciutto di parma, sliced paper thin, fennel salad, extra virgin olive oil8 ingredients
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