139372 goose liver dried oca mario batali Recipes

flour plus 1/2 cup reserved for bench, semolina flour, virgin olive oil, vin santo, eggs, virgin olive oil, onion, finely chopped, pancetta, cut into 1/4 inch dice, chicken livers, roughly chopped, chicken gizzards, roughly chopped, wild mushrooms , chanterelles, porcini or oyster, sliced, basic tomato sauce , recipe follows, chicken stock, dry white wine, recipe bechamel sauce, freshly grated nutmeg, freshly grated parmigiano, basic tomato sauce, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

crumbled dried porcini mushrooms, water, extra-virgin olive oil, lean pancetta, finely chopped, onion, finely chopped, carrot, finely chopped, stalk celery, finely chopped, chicken or turkey hearts, gizzards and livers, trimmed of tough tissue and cut into 1/4-inch dice, italian parsley, finely chopped to yield 1/8 cup, garlic, crushed, bay leaf, fresh sage leaves, dry white wine, best-quality tomato paste, chicken stock , recipe follows, drained canned tomatoes, crushed, salt and pepper, recipe basic pasta dough, recipe follows, cut into 1/2-inch thick ribbons, parmigiano-reggiano, for garnish, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems, flour, eggs, extra-virgin olive oil

polenta, double chicken breasts, with bone on, chicken livers, seasoned flour, virgin olive oil, spanish onion, chopped into 1/2 inch dice, celery root, peeled and chopped into 1/ 4 inch dice, barbaresco, basic tomato sauce , recipe follows, sage leaves, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

extra-virgin olive oil, peeled plum tomatoes , crushed by hand, with their juices, salt and freshly ground black pepper, water, dried porcini , reconstituted in hot water and drained, chicken livers, fresh italian sausage , sliced into 1/4-inch moons, pancetta, cut into 1/4-inch dice, arborio rice, chicken stock, freshly grated parmigiano-reggiano, fresh flat-leaf parsley, finely chopped to yield 1/8 cup, eggs, bread crumbs

day old dark grain or rye bread, cut into 1/2-inch cubes, milk, pancetta, finely chopped, liver salami, cut into small cubes, flour, nutmeg, freshly ground black pepper, salt, eggs, unsalted butter, speck , cut into 1/8-inch julienne, grated asiago

recipe crespelle batter , recipe follows, extra-virgin olive oil, spanish onion, cut into 1/4-inch dice, carrot, cut into 1/4-inch dice, celery stalk, cut into 1/4-inch dice, ground chicken, chicken livers, roughly chopped, freshly grated nutmeg, salt and freshly ground black pepper, eggs, freshly grated parmigiano-reggiano, basic tomato sauce , recipe follows, all-purpose flour, eggs, kosher salt, whole milk, olive oil, for the pan, melted unsalted butter

flour, extra-virgin olive oil, milk, salt, egg yolks, sugar, milk, flour , 1/2 cup cornstarch, sifted together, lemon , zested, vanilla, fresh bread crumbs mixed with 1 cup ground almonds, eggs, lightly beaten, pheasant , roasted, cooled, boned and shredded, prosciutto cotto, cut into 1/4-inch dice, gruyere, grated, nutmeg , to taste, veal loin, cut into chunks and seared, chicken livers, sauteed, lamb loin, cut into 1-oz chunks and seared, half of 1 calf s brain, blanched, cooled and cut into slices, baby zucchini, mushroom caps, apples, peeled, cored and cut into 1/2-inch rings, extra-virgin olive oil, chopped parsley, lemon wedges

hubbard or other large squash variety, salt and freshly ground black pepper, extra-virgin olive oil, cinnamon, garlic cloves, thinly sliced, parsley leaves, chopped, granulated sugar, white wine vinegar, chopped fresh mint leaves

chicken livers, egg yolks, extra-virgin olive oil, bread crumbs, parmigiano-reggiano, freshly grated, salt and pepper to taste, sized zucchini , about 5 or 6, sliced in half lengthwise and scooped out, flesh chopped and set aside, butter, carrot, finely diced, rib celery, finely diced, milk, crushed tomatoes

extra-virgin olive oil, pork ribs, salt and freshly ground black pepper, chicken thighs, sweet italian sausage, pork braciole , recipe follows, meatballs , recipe follows, red wine, tomato sauce , recipe follows, pork shoulder, pounded thinly to yield 6 by 8-inch long slices, grated orange zest, grated pecorino, chopped flat leaf parsley, salt and pepper, special equipment : butcher s twine or heavy duty kitchen string, day old bread, cut into 1-inch cubes, milk, ground veal, ground pork, eggs, beaten, flat-leaf parsley, finely chopped to yield 1/4 cup, salt and freshly ground black pepper, extra-virgin olive oil, extra-virgin olive oil, red onion, chopped fresh thyme, or 1 tbsp dried, peeled whole tomatoes , crushed through a food mill or by hand, salt and freshly ground black pepper, please note : do not use this recipe to complete the neapolitan lasagne. use instead the recipes from molto mario: neapolitan meat sauce: ragu napoletano, neapolitan meatballs: polpette alla napoletana

rabbit legs, walnuts, garlic, peeled, extra virgin oil plus 4 tbsp, chopped fresh rosemary leaves, freshly ground pepper, red onions, cut into 1-inch dice, dried cherries, dried apricots , cut into 1/8th-inch julienne, prosecco wine

whole veal shin , uncut, extra virgin olive oil, red onion, chopped into 1/2-inch dice, carrot, chopped into 1/4-inch rounds, rib celery, chopped into 1/2-inch pieces, sage leaves, marjoram, dry white wine, basic tomato sauce , recipe follows, anchovy fillets, rinsed 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, salt , to taste

water, salt, extra-virgin olive oil, chopped pancetta, ground veal, spinach, blanched, drained, and chopped, dried porcinis , soaked in warm water and drained, salt and pepper, dry white wine, brown chicken stock , recipe follows, fresh farfalle , recipe follows, or 1 lb dried farfalle, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems, semolina flour, all-purpose flour, warm water

olive oil, speck, finely chopped, chicken, cut into 6 pieces (breast, leg and thigh), rinsed and dried, salt and pepper, leeks, whites only, thinly sliced, shallots, finely chopped, minced fresh thyme leaves, bay leaf, dry white wine, brown chicken stock , recipe follows, dried prunes , plumped in 1/2-cup warm grappa or brandy, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems

chicken, giblets removed, rinsed and patted dry, salt and freshly ground black pepper, extra-virgin olive oil, garlic clove, thinly sliced, bay leaf, spanish onion, cut into 1/4-inch dice, bell peppers , either red or yellow or a combination of both, dry white wine, dried porcini , reconstituted in hot water to cover, drained, liquid reserved, ripe tomatoes, fresh flat-leaf parsley, finely chopped to yield 1/4 cup

magret of duck , doublesided, about 1 lb, seasoned flour, virgin olive oil, dried cherries, grappa, dry red wine, chicken stock, unsalted butter, chives snipped into 1inch pieces

whole magret duck breast (about 1 1/2 lb), split, all-purpose flour, salt and freshly ground black pepper, extra-virgin olive oil, dried cherries, grappa, dry red wine, chicken stock, unsalted butter, scallions , thinly sliced on the diagonal

spiny lobsters, 1 1/2 lb each, raw and live, extra virgin olive oil plus 4 tablespoons, fennel fronds, basil leaves, washed and spun dry, mint leaves, washed and spun dry, scallions , julienned, italian parsley leaves, washed and spun dry, chives , cut into 4-inch batons, chervil leaves, juice and zest of 1 lemon