Mario Batali’s newest cookbook, Molto Gusto, Easy Italian Cooking, brings simple Italian fare into our homes. The recipes are modeled from his restaurant Otto Enoteca Pizzeria, located on 8th Street, in the historic One Fifth Avenue building in New York. With his new cookbook, you can have the flavors of Otto at home.
There is pizza making for the amateur, the novice, the foodie and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. There are also great pasta and vegetable recipes as well as gelato and sorbetto recipes. I can’t wait to try the recipe for Olive Oil Gelato…my favorite gelato of all time that I had at Otto.
Here’s a simple, seasonal recipe to enjoy. I recommend this book as a definite must for your culinary library. It’s already in mine!
- Kosher Salt
- 1 pound green beans
- One 15-ounce can chickpeas, rinsed and drained
- One 15-ounce white kidney beans (cannellini), rinsed and drained [red kidney beans shown in photo]
- 1/3 cup coarsely chopped fresh mint
- 1/2 cup Red Wine Vinaigrette
- Maldon or other flaky Sea salt and freshly ground black pepper
1. Bring four quarts of water to a boil in a large pot and add 2 TBL kosher salt. Add the beans and blanch until crisp-tender, about 3 minutes. Drain in a colander and cool under cold running water; drain well.
2. Combine the green beans, chickpeas and kidney beans in a large bowl. Add the mint and toss well. Add half the vinaigrette and toss again. Season with salt and pepper. Serve or let stand at room temperature for 1 hour to bring out the flavors.
3. Serve the salad with the remaining vinaigrette on the side.
RED WINE VINAIGRETTE
Makes 1 cup
- 1/4 cup red wine vinegar, preferably chianti
- 1/4 cup sparkling water
- 1/2 cup extra virgin olive oil, preferably Ligurian
Whisk the vinegar, water, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 5 days.)