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Mario Batali

Mario Batali
Did you know?

Mario recently teamed up with Marshall Dostal, founder of Further Soap, to cart away 1600 gallons of waste grease each month from Mozza, which will converted into biodiesel and the remaining glycerin will become soap. The soap is destined for the bathrooms at Mozza.

Mario Batali
Mario's Featured Recipe
Focaccina with Roasted Garlic, Scallions and Provolone

Click here for recipe

Mario Batali is a chef, television personality, and author of the bestselling cookbooks, Italian Grill and Molto Italiano. Mario's current venture is a new PBS television show with Gwyneth Paltrow and Mark Bittman called Spain...A Culinary Road Trip. 

 

Mario was the 2005 James Beard Foundation “Outstanding Chef of the Year,” and has won numerous other awards. He lives in New York City, where he is the chef and owner of a number of popular restaurants, including two Spanish joints, Casa Mono and Bar Jamón. He recently opened a restaurant in Port Chester, New York, called Tarry Lodge.

 

Mario was raised in Seattle and apprenticed in London with the legendary chef Marco Pierre White, followed by three years of intense culinary training in the Northern Italian Village of Borgo Capanne. He then settled in New York, “Anxious to plant his orange-clogged foot firmly in the behinds of the checkered tablecloth-Italian restaurant establishment,” as he writes on his website, http://www.mariobatali.com.

 

With his partner Joe Bastianich, he operates eight New York City hotspots, including Babbo Ristorante e Enoteca, Esca and Del Posto, all three of which of which were awarded three stars by Frank Bruni of the New York Times. The duo’s first west coast venture, in collaboration with Chef Nancy Silverton, is Osteria Mozza and Pizzeria Mozza in Los Angeles. Mario and Joe recently opened B&B Ristorante and Enoteca San Marco in the Venetian Resort Hotel and Casino in Las Vegas and added Carnevino, an Italian steak house in the Palazzo Hotel, adjacent to the Venetian in February of 2008.  The latest project is the Tarry Lodge in Port Chester, New York, which offers delicious New York City-style food and service to commuters nearer their homes.

 

Mario is also the chef/co-owner of five other restaurants in New York City. Lupa Osteria Romana, Spotted Pig, Casa Mono, Bar Jamón, and Otto Enoteca Pizzeria.

 

Mario has written a number of cookbooks including Simple Italian Food, Mario Batali Holiday Food, The Babbo Cookbook, and Molto Italiano — 327 Simple Classic Italian Recipes to Cook at Home,  the recipient of the prestigious James Beard Award for International Cookbook. Spain; a Culinary Road Trip (co written with Gwyneth Paltrow) was released in October 2008 and became an instant New York Times best seller.  

 

Mario recently launched the Mario Batali Foundation to feed, protect, educate and empower children, encouraging them to dream big while providing them with the necessary tools to become an active force for change in today's world. For more, go to mariobatalifoundation.org

 

Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife Susan Cahn of Coach Dairy Goat Farm, and their two sons.

 

Latest Recipes

Lobster Risotto

I prefer spiny lobsters for risotto, as well as for grilling. Their flavor is sweeter and they are easier to use because you do not have...

(1 Votes)

Radicchio in Pancetta with Pears and Balsamic

Bitter chicories like radicchio and endive do well on the grill–let the tips of the leaves get a little brown, but don’t char them. Cool ...

(1 Votes)

Pizza Dough

(1 Votes)

Monkfish in Prosciutto with Pesto Fregola

So delicious, with crisp, salty, porky prosciutto enveloping the mild, tender fish. Refrigerating the fish before cooking it helps make i...

(1 Votes)

Pesto

(1 Votes)

Swordfish Involtini Sicilian-Style

Sicilians make involtini out of almost everything. This is a summery version of a traditional swordfish involtini, with the stuffed rolla...

(1 Votes)

Chicken Thighs with Snap Peas and Agliata

These chicken thighs are coated with a garlicky bread crumb mixture and cooked slowly over the cooler part of the grill so you end up wit...

(1 Votes)

Spicy Oil

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T-Bone Fiorentina with Sautéed Spinach

The Fiorentina, a big thick T-bone steak grilled and served rare, is one of the glories of Tuscan cooking. You will probably have to spec...

(1 Votes)

Beef Braciole “Pinwheel-Style”

Beef braciole is traditionally made with slices of top round or a similar cut, pounded thin and wrapped around a savory filling, and it’s...

(1 Votes)

Butternut Squash with Vin Cotto

Although it’s considered a winter squash, butternut is now available almost year-round. I particularly love it right when it comes into i...

(1 Votes)

Thick-Sliced Onions with Lemon Thyme

These are so good–grilling onions caramelizes the natural sugars and brings out all their inherent sweetness, which is emphasized in this...

(1 Votes)

Scafata of Fava Beans and Escarole

They do not serve al dente vegetables in Rome, they serve them cooked through, and with maximum flavor. This is not a dish that is brigh...

(1 Votes)

Shaved Fennel with Blood Oranges, Pecorino, and Pomegranates

Shaved fennel is a cliché in Italian restaurants here, but when done correctly, it’s dear to my heart. I am a confessed fennel-holic and...

(1 Votes)

Marinated Vegetables

Preserving the bounty of the harvest is the habit of all great food cultures, starting as necessity and blossoming into artisanal craft-...

(1 Votes)

Pancetta-Wrapped Radicchio

Although this may seem elaborate, the payoff is huge when the rollicking flavor of the raw onion pickle kicks up a poetic harmony agains...

(1 Votes)

Stuffed Rice Balls Roman-Style

Fry shops in Rome and Napoli are like candy shops to a childish food freak like me. There is nothing in these shops that I would not try...

(1 Votes)

Mussel Soup with Saffron

Mussels pack such an intense flavor that they make their own stock as they cook. Add saffron, the king of spices, to the mix and all you...

(1 Votes)

Gnocchi with Fresh Tomatoes, Green Olives, and Smoked Mozzarella

These are the gnocchi of my childhood, but we almost always ate them with an oxtail ragu (we lived to chew on the little “hubcap” bones ...

(1 Votes)

Basic Gnocchi

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Pork Chops with Peppers and Capers

Zingara translates as “gypsy,” and here the name must be because of the lusty, colorful components of this fiery, festive dish.

(1 Votes)

Braised Rabbit with Red and Green Peppers

This recipe is prepared all over Italy now, but it probably came from Rome or Sicily, the origin of many sweet-and-sour dishes. The orig...

(1 Votes)

Leg of Lamb with Green Olives, Prunes, and Roasted Shallots

A whole roast like this evokes a party for me–a couple more dishes such as eggplant involtini and a frittata with herbs, and you have a ...

(1 Votes)

Calf’s Liver with Orange

This is an easy way to coax the non–liver lovers in the family to try it. The charred crust and orange fragrance make it very hard to tu...

(1 Votes)

Asparagus with Citrus, Parsley, and Garlic

I love the way jumbo asparagus trumpet the arrival of spring. There are restaurants in Italy, particularly Rome, where they devise whole...

(1 Votes)

Potatoes Roasted with Garlic Cloves

The blanching step helps develop the crusty, crunchy texture that makes these irresistible. (No one ever had to tell you to finish your ...

(1 Votes)

Italian Trifle

This is my take on the Italian take on English trifle, which I have pared down by removing the day-glo colored liqueurs and odd schlumpy...

(1 Votes)

Clementines with Balsamic Vinegar and Pepper

My grandma always sent us a couple of boxes of clementines with the Christmas cookies, and they were always one of the quickest things t...

(1 Votes)

Broccoli Sautéed in Wine and Garlic

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robus...

(1 Votes)

Tortilla Española

Tortilla española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for d...

(1 Votes)

Caldo Gallego

We couldn’t write about Galicia without including a recipe for caldo gallego, the traditional, restorative soup of Galicia. With a little...

(1 Votes)

Octopus Galician-style

At the Abadía da Cova vineyard, the young pulpo (octopus) cook says that the only secret is experience—he knows when the octopus is done ...

(1 Votes)

Fideos with Seafood

At Restaurante Morayma, Esteban García Mingorance, a young chef, prepares traditional Andalucían food, like these fideos. Fideos are shor...

(1 Votes)

Fried Eggplant

When you fry it—fry it properly, that is—eggplant becomes really crispy on the outside and very creamy on the inside. It’s an addictive s...

(1 Votes)

Stewed Beans

A chef who will serve stewed beans with a glass of 1972 Vega Sicilia knows that simple is best, that less is more, that understated is so...

(1 Votes)

Gambas a la Plancha

Raja explains that he cooks the gambas (shrimp) on a bed of salt because it preserves their moisture and keeps them juicy. Whatever the r...

(1 Votes)

Rice with Lobster Stock and Mushrooms

A really delicious arroz. The combination of lobster stock and mushrooms is an especially savory one. If you like, you can fold in some c...

(1 Votes)

Grilled Sardines

These came in especially handy for Gwyneth when our table was covered with plates of all kinds of pork. It’s important to keep everyone h...

(1 Votes)
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