1623 venezia misto mare alla veneziana mario batali Recipes

recipe bigoli, duck legs and thighs, skin removed, virgin olive oil, spanish onion, chopped into 1/4-inch dice, carrot, peeled and finely chopped, garlic, peeled and thinly sliced, stalk celery, chopped into 1/4-inch dice, red wine (chianti preferred), canned tomatoes, peeled whole, chicken stock, dried porcini mushrooms

duck legs and thighs, skin removed, virgin olive oil, spanish onion, chopped into 1/4-inch dice, carrot, peeled and finely chopped, garlic, peeled and thinly sliced, stalk celery, chopped into 1/4-inch dice, red wine ( chianti preferred), tomatoes, peeled whole, chicken stock, dried porcini mushrooms, salt and freshly ground black pepper, bigoli , recipe follows, whole wheat flour , plus a little more for bench flour, eggs, warm milk , with 2 tbsp butter melted in

extra-virgin olive oil plus 4 tablespoons, garlic, thinly sliced, plus 2 peeled whole cloves, cavolo nero (or kale), chopped into 1-inch ribbons, country bread, 1-inch thick, pecorino toscano

black grapes (may substitute any wine grape), sugar, water, juice and zest of 1 lemon, heavy cream

all-purpose flour plus 1/2 cup for dusting your work surface, jumbo eggs, virgin olive oil, ground fresh black pepper (in coffee grinder)

onion, roughly chopped , plus 1 onion, finely chopped, carrot, roughly chopped, bay leaf, cleaned cuttlefish , ink sac retained, extra-virgin olive oil, squid ink, arborio rice (vialone nano brand preferred), dry white wine, unsalted butter, italian parsley, finely chopped to yield 1/4 cup

red onion, thinly sliced, red cabbage, sage leaves, garlic, red wine vinegar, salt, sugar

champagne flutes, prosecco, blood orange juice , or 15 blood oranges, juiced

blood oranges, peeled and sectioned, extra-virgin olive oil, champagne vinegar, salt and pepper, gaeta olives, pitted and roughly chopped

blue fish fillet, 1-1/2 lb total, extra virgin olive oil, segments and zest of 6 oranges, oregano flowers , or other late summer herb flowers, red onion, sliced paper thin, italian parsley, finely chopped to yield 1/2 cup

beef, top round, carrots, onion, halved, rib celery, peppercorns, water, salt and pepper, pork fat, softened, pancetta, finely chopped, onion, finely chopped, all-purpose flour, brown chicken stock, hot , recipe follows, potatoes, peeled and cut into 1/4-inch dice, red bell peppers , seeds, stems and pith removed, coarsely chopped, extra-virgin olive oil, garlic, finely chopped, white wine vinegar, capers, rinsed, sugar, 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

type 00 pasta flour, salt, egg, beaten, cold water, lardo , or pork fat back, cut into fine dice, pancetta, finely chopped, chopped rosemary leaves, fresh garlic, finely minced, freshly ground black pepper, freshly grated parmigiano-reggiano

dozen very small fennel bulbs, or 4 to 6 larger bulbs, quartered, extra-virgin olive oil, garlic, finely chopped, salt-packed anchovy fillets, rinsed, drained, and chopped, red pepper flakes, salt and pepper

veal breast, with bones in, fat trimmed, extra-virgin olive oil , plus 1/2 cup, salt and black pepper, chopped thyme leaves, chopped rosemary leaves, chopped parsley leaves, cippolline, peeled , a cross cut in the base of each, red wine, fresh mint leaves, red jalapenos, split, seeded and cut into 1/4-inch half moons

extra-virgin olive oil, garlic, crushed, red pepper flakes, anchovy fillets, rinsed and patted dry, broccoli rabe, trimmed, salt and pepper, very small black olives, pitted and coarsely chopped

fatback, finely chopped, chopped flat-leaf parsley leaves, garlic, sliced, olive oil , plus 2 tablespoons, pancetta, chopped, red pepper flakes, wild mushrooms , like hen of the woods or porcinis, thickly sliced, fine sea salt and freshly cracked black pepper, tomatoes, drained and chopped, red wine, fresh bread crumbs

pork loin , tied at regular intervals with butcher s twine, kosher salt, fresh sage leaves, pancetta, garlic, crushed, flat parsley leaves, extra-virgin olive oil, red wine, tomatoes and their juices, crushed, black pepper

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