Mario Batali's Recipes
2 large eggs
1 1/2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Canola or corn oil for frying
Cheese Buttons (recipe below), cooked through to the boiling step, or 1 (9-ounce) package prepared fresh ravioli, any filling, thawed if frozen
1/4 cup grated Parmigiano-Reggiano
2 cups Basic Tomato Sauce (Recipe below), warmed
2 teaspoons crushed red pepper flakes
Get two wide, shallow bowls. In one, beat the eggs. In the other, spread out the panko crumbs. Season the eggs and the panko with salt and pepper.
In a large, straight-sided skillet, heat about 1/2 inch of oil over medium-high heat.
Dip the ravioli in the egg, then dredge in the panko. Working in batches, fry them in the oil for about 2 minutes, then flip them and fry for an additional 2 minutes, until crisp. Remove to a paper towel–lined plate, and repeat to fry all the ravioli. Serve on a platter, dusting them with Parmigiano.
Mix the tomato sauce with the red pepper flakes and serve in a ramekin on the side.
1 1/2 cups cottage or farmer's cheese
4 large eggs
1/2 teaspoon kosher salt, plus more for the pasta water
1/2 teaspoon freshly ground black pepper
3 cups all-purpose flour
3/4 cup milk
6 tablespoons unsalted butter
1/2 small onion, finely chopped
In a bowl, combine the cheese, 2 of the eggs, the salt, and pepper. Set aside.
In a bowl or stand mixer fitted with a paddle attachment, mix together the flour and remaining 2 eggs. Mix in 1/2 cup of the milk, then, if the dough seems dry, the remaining 1/4 cup milk. Cut the dough into two pieces.
Bring a large, heavy pot half-full of water to a boil over medium-high heat. Add about a tablespoon of salt.
On a large, flour-dusted work surface, roll one piece of dough to a thickness of 1/8 inch. Cut the dough into 4-inch squares and place a heaping spoonful of the cheese mixture in the middle. Fold the dough over and pinch the edges lightly to close. Repeat to use the rest of the dough and cheese to make about 12 cheese buttons.
Add the cheese buttons to the boiling water in batches to avoid crowding the pot and cook for about 6 minutes. They're ready when they float. Remove with a slotted spoon to a plate.
In a large skillet over medium-high heat, melt the butter and sauté the onion until it softens, about 5 minutes. Toss the cheese buttons in the pan and sauté until browned on one side. Serve hot.
Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
1/2 medium carrot, finely shredded
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
2 (28-ounce) cans peeled whole tomatoes, crushed by hand, juices reserved
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and light golden brown, 8 to 10 minutes. Add the carrot and thyme and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes, until the sauce is as thick as hot cereal. Season with salt.
This sauce holds for 1 week in the refrigerator or up to 6 months in the freezer.
Gooey Butter Cake
The original Gooey Butter Cake was reportedly an accident that the St. Louis baker recognized had potential, so he immediately set to work to replicate the gooey goof. He was right, it was a hit. It's more a coffee cake than a dessert, and it's also more goo than anything else.
For the Butter Cake Batter
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
For the goo
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups confectioners' sugar
2 large eggs, beaten
1 teaspoon vanilla extract
Preheat the oven to 350°F. Spray a 9-by-13-inch baking pan with cooking spray.
For the cake batter: In the bowl of a stand mixer with the paddle attachment, combine the butter and granulated sugar until creamy. Add the egg and beat until incorporated, then add the flour, baking powder, and salt and mix until it forms a batter. Pat this into the prepared pan.
For the goo: In the bowl of a stand mixer, beat the cream cheese with the butter until smooth. Beat in 1 1/2 cups of the confectioners' sugar, then the eggs and vanilla. Spread the goo over the cake. Bake for 40 to 45 minutes, until lightly browned but still soft. Allow the cake to cool completely, then sift the remaining 1/2 cup confectioners' sugar over the surface. Cut into squares to serve.
Someone took a White Russian and added a little bit of Coke to the mix. I'm not 100 percent sure the Dude would abide, but I'm in.
1 1/2 ounces vodka
1 1/2 ounces Kahlúa
1 ounce cream
1 ounce Coca-Cola
Fill a highball glass and a cocktail shaker each with ice. Add the vodka and Kahlúa to the shaker, cover, and shake. Strain over the ice in the glass. Add the cream to the glass, then top with the cola.