Tag Archives: Mario Batali

Cacio e Pepe

Another glorious, warm summer day in the Capital city inspires me to make a simple, light pasta for tonight’s dinner on the deck. Something a little creamy, not garlicky and goes with a nice rose. Cacio e Pepe, a dish we first encountered in Mario Batali’s now-closed Enoteca San Marco in Las Vegas, is little more than good quality egg pasta, butter, olive oil, pepper and cheese. Actually that’s all it is. And it is delicious.

Pasta is the star of the show so I recommend buying (or making if you are so inclined) fresh egg spaghetti. Italians treat fresh pasta and dry pasta as different ingredients. This dish requires fresh pasta for the sauce to coat perfectly, and it makes all the difference in the world. The simple sauce and eggy pasta will give you happy mouth. It with coat your palate with delicious creaminess and a nice black pepper burn. Such a simple creation that many people would dismiss it out of hand. How tragic for them. Serve with a nice light red or rose and some well chosen olives and voila! Dinner.

Cacio e Pepe
Serves 2

Ingredients:

Fresh egg spaghetti for two
1 tbsp. olive oil
3 tbsps. butter
1 heaping tbsp. fresh ground black pepper
1/2 cup fresh grated Parmesan and Romano cheeses (use mostly parmesan in the mix, pecorino is good too if you have it), and some for serving.

Method:

1. Bring a large pot of water to boil. Add fresh pasta and cook 3 minutes. Drain.
2. Meanwhile in a large saute pan or skillet, melt two tablespoons of the butter with the olive oil on medium high heat. Add fresh pepper and toast for about 45 seconds. Turn heat to low. Reserve 1/4 cup pasta water.
3. Toss cooked pasta with pepper sauce in pan. Add final tablespoon of butter and cheeses. Toss. Add reserved pasta water to loosen if desired.
4. Serve immediately.

Serve on a sun-drenched deck or garden patio with a dry rose and olives. Pretend you are in Roma.

Click HERE for a printable version of this recipe.

 

 

Eataly!

I love all things Batali. I love his approach and enthusiasm for simple, pure, high quality ingredients. I love his zest for life and all things Italian. I love his larger than life personality.  I love his cookbooks. I love his food. I love his restaurants.

Eataly is Mario Batali’s latest, greatest undertaking to bring the finest ingredients Italy has to offer to the above average New Yorker. Simple, pure, and high quality do not come cheap. Eataly will delight gourmands and cooks alike. Located at 23rd and 5th in a city which pretty much offers the world on a platter, Eataly takes its place among the finest markets in New York City.

Rob and I decide to shop at Eataly and have our main meal of the day in the marketplace this last day, a Sunday, that we are to spend in the city. The market is jam packed with New Yorkers shopping for their nightly meal and with curious tourists. Eataly features a cafe and several restaurants which are open to the shopping area. Enjoy your meal while gazing around at the seafood market or fresh mozzarella being made in front of you, or turn your back to the gaggle of shoppers and quietly watch the line cooks.

After touring the seafood beds, vegetable stands, shelves of chestnut and forest honeys, preserves, jellies and jams, bushels of fresh almonds, morels, chanterelles and countless other fresh mushroom selections, heirloom tomatoes, bakery and racks of fresh hot cross buns and loaves of soft olive oil bread, a deli counter of Parma hams, prosciutto, and pancetta, a restaurant quality butcher counter with items like pig cheeks and veal porterhouse steaks, a salumi counter, fresh mozzarella made that morning, prepared foods and salads to take away, wine and beer selection, kitchenware and cookbooks, a drool-worthy selection of dolce, including limoncello cakes, hazelnut tarts, truffles, elegant chocolate cupcakes and other Italian sweets, coffee, more varieties and styles of dried pasta than I even knew existed, fresh pastas, a large olive oil and vinegar selection, and local product and produce when available, we chose to have a seat, a meal and a well earned glass of wine at Manzo.

Manzo is the most formal of the eateries in the market. The restaurant features the meat of the United States and former Babbo chef Michael Toscano uses all parts of the animal. Manzo is a complete dining experience with antipasti, pasta, mains and dessert courses.

Settling into high-backed stools at the bar overseeing the mise-en-place, we peruse the menu and select the mozzarella di Bufala Campana with prosciutto and fettuna as our appetizer. Manzo uses products sold in the market and we had seen the mozzarella being made in our earlier tour. A lovely half bottle of Barbera Briccotondo Fontanafredda is poured into large balloon glasses and we settle back to enjoy each others’ conversation and the buzz of shoppers all around. Curiously, this is not noisy or crowded, and is quite a pleasant atmosphere to dine in.

I’m hungry for pasta and spot a dish on the menu that I hope is reminiscent of a dish I had at Batali’s restaurant, B and B, in Las Vegas on my last visit. Spaghetti alla Chitarra with lobster, tomato and basil. Rob orders Cacciucco, a fish stew, with lobster, scallop, ramps, red chillies, and fregula.

The bufala arrives with thin slices of prosciutto drizzled in good olive oil and Tuscan bread toasted and brushed with olive oil and garlic. The bread is chewy and softened with the oil. The salty ham and mild, fresh cheese is simple and amazing bite after bite. Service is nicely paced to the slow side, allowing us to savour the antipasti and our wine.

Our mains arrive. My pasta is perfectly al dente. The lobster meat is succulent and plentiful. The tomato sauce is orange, rich, and accented by onion, garlic and basil, the perfect marriage. Rob’s stew arrives as a pile of lobster meat on a bed of couscous-like pasta, ramps, chilies, and a perfectly seared sea scallop. Our server arrives and from a pitcher, dispenses a fragrant, deep red broth over the fish. The broth is decadent. It tastes of roasted lobster shells distilled of all of their lobstery essence, with rich, deep flavour. The dish has thin rings of fresno chillies added for eye candy but they add a sweet back heat. Unexpected and delicious.

The portions at Manzo are perfect, allowing us room to share a dessert and cappuccinos. We choose the limoncello torte, with lemon liquor, yogurt and cranberry. The dolce comes with a few pieces of a super-sweet, nougaty meringue.  This is perfect because the pudding-like cake and the cranberry relish have just enough sugar to make them palatable. Perfectly tart. Cappuccinos do not disappoint. We have had the most excellent coffee in Rome and have come to expect it in any Batali restaurant. Fabulous meal on all counts.