Chef Mario Batali: Profile and Recipes

Chef Mario Batali is a familiar face on television and has authored/co-authored 6 books on cooking. Among his culinary accomplishments are:
-James Beard Foundation's 2002 Award for "Best Chef in New York City"
-Host of 3 Television Food Shows
-Co-owner of 4 Manhattan Restaurants
-Author and Co-Author of six Cookbooks

"As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other (laughter). The Medici family had to bring their Tuscan cooks up there so they could make something edible..." Chef Batali

The Big Apple loves him and so do the rest of us foodies. Here are 3 signature Batali dishes and his basic Tomato sauce recipe, Enjoy!!
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Monkfish Piccata with Caperberries and Preserved Lemons
Serves 4
ingredients:

1 1/2 pounds monkfish, bone removed and cut into 8 medallions
Kosher salt and freshly ground black pepper
1 cup flour
1/2 cup extra-virgin olive oil
3/4 cup dry white wine
Pinch of turmeric
4 ounces caperberries
1 lemon, cut into pitless segments
2 preserved lemon quarters, sliced paper thin
1 bunch of parsley, finely shredded

Preparation:

Season the fish slices well with salt and pepper. Season the flour with salt and pepper and place it in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess.

In a 12-to 14-inch saute pan, heat 1/4 cup of the olive oil over light heat until smoking. Working in batches if necessary to avoid overcrowding the pan, cook the fish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side. Remove the fish to a plate lined with paper towels. When all the fish is done, keep warm and add the wine, the turmeric, the lemon juice, and caperberries to the pan. Swirl over high heat for 2 minutes. Season the sauce with salt and pepper and add the lemon segments, preserved lemons, and parsley and swirl them over high heat for 1 minute. Add the remaining 1/4 cup of olive oil and swirl again.

Divide the fish evenly among four warmed dinner plates and pour some of the sauce over each plate. Serve immediately.
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Penne with Zucca, Onions, Anchovies and Breadcrumbs
Serves 4
Ingredients:

2 tablespoons plus 2 tablespoons extra-virgin olive oil
1 red onion, finely chopped
4 cloves garlic, thinly sliced
6 salt-packed anchovy fillets, rinsed and drained
1 pound butternut squash, peeled, seeded and cut into 1/4-inch cubes
Salt and pepper
1 pound penne rigate
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup breadcrumbs
Preparation:
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12- to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion, garlic and anchovies and cook over medium heat, stirring occasionally, until the onions and garlic are softened and the anchovies have begun to disintegrate. Turn the heat up to high and add the squash cubes. Toss over high heat for 5 minutes, until the cubes are browned at the edges. Season with salt and pepper and remove from heat.

Cook the penne in the boiling water according to the package directions, until tender yet al dente. Return the squash mixture to the heat, drain the pasta and add it to the pan. Add the parsley and remaining olive oil and toss over high heat 1 minute. Divide the pasta and squash evenly among four warmed pasta bowls, top with breadcrumbs and serve immediately.
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Raw Porcini Salad with Grilled Caps, Arugula and Grana
Serves 4
Ingredients:

4 large fresh porcini mushrooms (about 1 pound)
2 bunches arugula, washed and spun dry (about 3 loose cups)
8 tablespoons extra virgin olive oil
Juice and zest of one lemon
8 ounce piece of grana cheese
salt and pepper to taste

Preparation:

Preheat grill or broiler

Carefully remove the cap from each mushroom (keep the stems) and place on grill or under broiler. Cook turning often, until slightly charred and slightly softened, about 8 to 10 minutes.
Clean dirt from mushroom stems and slice lengthwise into 1/8 inch slices.
In a large mixing bowl, place stem slices, arugula, 4 tablespoons olive oil and juice and zest of one lemon. Season to taste with salt and pepper and toss to mix thoroughly.

Divide salad equally among four plates. Remove hot caps and place one in center of each salad. Using a vegetable peeler, shave grana around cap onto each salad. Spoon 1 tablespoon of olive oil over each cap and serve immediately
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Basic Tomato Sauce
Makes 4 cups
Ingredients:

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Salt to taste

Preparation:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.