Streams

Recipes from Mario Batali's "Molto Gusto"

The Leonard Lopate Show

Tuesday, March 02, 2010

Marinara Pizza Sauce

¼ cup Pomì strained tomatoes
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
¼ red finger chile or serrano chile, thinly sliced
12 fresh marjoram or oregano leaves

• Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border.
• Drizzle the olive oil over the sauce, and scatter the sliced chile evenly over the pizza.
• Broil as directed, then sprinkle the herb leaves over the pizza, cut into 6 slices, and serve.

Pennette with Cauliflower Ragu

1 medium cauliflower (about 2 pounds)
¼ cup extra virgin olive oil
1 medium white onion, cut into ¼-inch dice
3 garlic cloves, smashed and peeled Maldon or other flaky sea salt
1½ to 2 teaspoons hot red pepper flakes
6 tablespoons unsalted butter, cut into 6 pieces
Kosher salt
1 pound pennette
¾ cup freshly grated Parmigiano-Reggiano, plus extra for serving
½ cup coarse fresh bread crumbs, fried in olive oil until golden brown (see page 257)
1½ teaspoons minced fresh rosemary

Halve the cauliflower. Cut off the leaves and reserve them. Cut out the core and reserve it. Cut the cauliflower into small bite-sized florets, reserving the stalks. Chop the core, stalks, and leaves.

Combine the oil, onion, garlic, and cauliflower leaves, stalks, and core in a large pot, season with Maldon salt, and cook over medium heat, stirring frequently, until the leaves are just beginning to wilt, about 3 minutes. Reduce the heat to low and cook, stirring frequently, until the cauliflower leaves are just tender, 18 to 20 minutes.

Add the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium-high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes. Add the butter, stirring gently until it melts, then season well with Maldon salt and remove from the heat. (The cauliflower ragu can be prepared up to 3 days ahead. Let cool, then cover and refrigerate; reheat in a large pot over medium-low heat before adding the pasta.)

More in:

The Morning Brief

Enter your email address and we’ll send you our top 5 stories every day, plus breaking news and weather.

Leave a Comment

Email addresses are required but never displayed.

Sponsored

Feeds

Supported by