61 pine nut batali Recipes

virgin olive oil, spanish onion, chopped in 1/2-inch dice, pine nuts, currants, hot chili flakes, plus extra for garnish, eggplant, cut into 1/2-inch cubes (to yield 4 cups), sugar, cinnamon, unsweetened cocoa powder, fresh thyme leaves or 1/2 teaspoon, basic tomato sauce , recipe follows, balsamic vinegar, salt and freshly ground pepper, mint, chopped, baguette, sliced into 3/4-inch rounds and toasted on grill or in oven, extra-virgin olive oil, spanish onion, 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely grated, peeled whole tomatoes , crushed by hand and juices reserved, salt

sugar, water, candied citron or orange peel, pine nuts, orange , zested, line 2 cookie sheets with waxed paper.

head escarole , about 1 1/4 to 1 1/2 lb, extra-virgin olive oil, garlic, thinly sliced, pine nuts

veal shanks , cut three inches thick (about 3 1/2 to 4 lb), salt and pepper, extra-virgin olive oil, carrot , chopped into 1/4-inch-thick coins, spanish onion, chopped into 1/2-inch dice, celery stalk, chopped into 1/4-inch slices, chopped fresh thyme leaves, basic tomato sauce, chicken stock, dry white wine, recipe gremolata, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme leaves (or 2 tbsp dried leaves ), carrot, shredded finely, tomatoes, crushed and mixed, salt to taste, recipe courtesy of mario batali ), chopped italian parsley, pine nuts , toasted under the broiler until dark brown, zest of 1 lemon

sultana raisins, red mullets, pan ready (scaled and eviscerated), white wine vinegar, extra-virgin olive oil, pine nuts, salt and pepper, to taste

pine nuts, fresh basil leaves , preferably picolo fino, garlic, peeled, sea salt, ligurian extra-virgin olive oil, fresh pesto, new potatoes or small red potatoes, boiled and halved, young green beans or haricots verts, blanched and refreshed, trenette pasta

oil, for frying, raisins, water, grappa, cornmeal flour, extra-fine whole wheat flour, baking powder, eggs, pine nuts, lemon , zested, acacia honey or amaro wine, water, salt, powdered sugar, for garnish

virgin olive oil, sole, seasoned flour, extra virgin olive oil, spanish onion, chopped into 1/2-inch dice, currants, sugar, pine nuts, red wine vinegar

extra-virgin olive oil, recipe polpette alla napoletana , recipe follows, pork spare ribs , cut into 2-inch pieces, chicken thighs, skin-on and bones intact, kosher salt and freshly ground black pepper, onion, finely chopped, dry red wine, peeled plum tomatoes and juice, passed through a food mill, sweet italian sausage (about 6 links), still in its casing, hot red pepper flakes, day-old bread, cut into 1-inch cubes, ground chuck beef, eggs, beaten, garlic cloves, minced, grated pecorino romano, chopped italian parsley leaves, pine nuts, baked for 8 minutes in a 400 degree f oven, kosher salt, freshly ground black pepper

egg whites, room temperature, sugar, flour, vanilla, amaretto, cocoa powder , bitter, chopped hazelnuts, chopped almonds, pine nuts, zest of 4 oranges

jumbo green olives , such as ascolane, pitted, red onion, finely chopped, pine nuts, garlic, thinly sliced, extra virgin olive oil, approximately

allpurpose flour, egg pus 2 yolks, sugar, sweet butter and 3 tbsp extra virgin olive oil melted together, vanilla extract, fresh ricotta (sheep s milk is best), pine nuts, sugar, juice and zest of 1 lemon, eggs

extra-virgin olive oil, plus extra for drizzling, garlic, thinly sliced, fennel bulb, cut into 1/2-inch cubes, whole dried pepperocini , plus more for garnish, currants or raisins, fresh chopped parsley, canned plum tomatoes, peeled and seeded, toasted pine nuts, water, salt and freshly ground black pepper, stale bread, broken into pieces, fresh mint leaves, fennel fronds

day-old bread, cut into 1-inch cubes, ground beef, eggs, beaten, garlic, minced, pecorino, grated, italian parsley, finely chopped to yield 1/4 cup, pine nuts, toasted for 2 minutes in a 400 degree f oven, salt, pepper, extra-virgin olive oil, basic tomato sauce, recipe below, 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

veal loin cuts, 3/4 inch thick each, virgin olive oil, red onion, chopped into 1/4 inch dice, garlic, thinly sliced, fresh thyme leaves, chanterelles or other wild mushrooms, sliced into 1/4inch pieces, pine nuts, marjoram, leaves only, chopped to yield 1/4 cup, italian parsley, finely chopped to yield 1/2 cup, freshly grated pecorino, eggs, dry white wine, basic tomato sauce , recipe follows, 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

boneless pork shoulder or leg, butterflied and pounded to yield 1 large piece 1/2-inch thick and 12-inches square, kosher salt and freshly ground black pepper, pine nuts, baked for 8 minutes in a 400 degree f oven, dried currants, freshly grated young pecorino cheese, prosciutto di parma , about 1/2 lb, hard-boiled eggs, peeled and quartered lengthwise, several gratings of nutmeg, dried oregano leaves, extra-virgin olive oil, red onions, cut into 1/4-inch dice, garlic cloves, thinly sliced, dry white wine, tomatoes , crushed by hand, juices included, hot red pepper flakes

peeled, cored and sliced granny smith apples, freshly squeezed lemon juice, sugar, butter, melted, plus more for the pan, corn flour , plus a little extra for the pan, baking powder, eggs, coarsely chopped pine nuts , toasted in the oven until golden brown, coarsely chopped walnuts, golden raisins, coarsely chopped and soaked in 2 tbsp anisette, lemon, peel grated, garnish: pomegranate seeds and pomegranate molasses

swordfish, each about 1/4-inch thick (about 2 lb), virgin olive oil, spanish onion, chopped into 1/8-inch dice, salted anchovies, rinsed and filleted, pine nuts , plus 1/4 cup, currants plus 1/4 cup, zest of 2 oranges, bread crumbs, parsley leaves, basic tomato sauce , recipe follows, sicilian black olives, hot chilies, white wine