Iron Chef Recipes - Batali

Discussion in 'Recipes' started by Bengal B, Apr 28, 2004.

  1. Bengal B

    Bengal B Founding Member

    Joined:
    Sep 5, 2002
    Messages:
    46,981
    Likes Received:
    22,133
    Linguine with Manila Clams, Pancetta and Hot Chiles



    Yield: 4 servings as a main pasta course
    • 1 pound linguine
    • 1/2 medium red onion, finely minced
    • 1/4 pound pancetta, cut into 1/8th inch dice
    • 4 cloves garlic, peeled and thinly sliced
    • 6 Tablespoons extra virgin olive oil
    • 1 teaspoon crushed red chiles
    • 1 pound Manila clams, scrubbed and rinsed
    • 2 cups dry white wine
    • 4 Tablespoons unsalted butter
    • 1 bunch Italian parsley, finely chopped, to yield 1/4 cup
    Bring six quarts of water to boil and add 2 tablespoons salt.

    In a large sauté pan, sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent, about 10 minutes. Add hot chiles, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside.

    Boil linguine according to package instructions. While softened but still form, drain in colander over sink and toss into plan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve.
     
  2. Bengal B

    Bengal B Founding Member

    Joined:
    Sep 5, 2002
    Messages:
    46,981
    Likes Received:
    22,133
    Grilled Prawns with White Beans, Rosemary, Mâche and Mint Oil

    Yield: 4 appetizer servings



    • 1 1/2 cups great northern beans, cooked
    • 1 Tablespoon fresh rosemary leaves, chopped
    • 2 Tablespoons plus 3/4 cup extra virgin olive oil
    • 4 Tablespoons red onion, finely chopped
    • 1 Tablespoon fresh marjoram leaves, chopped
    • Juice and zest of one lemon
    • 1/2 cup packed fresh mint leaves
    • 2 cups fresh mâche, washed and spun dry
    • 12 prawns, size U-10, with heads on, partially peeled
    • Salt and pepper to taste

    Pre-heat grill or broiler. Bring 3 cups water to boil in a small saucepan.

    In a mixing bowl, stir together cooked beans, rosemary, 2 tablespoons extra virgin olive oil, red onion, marjoram, and juice and zest of lemon. Season with salt and pepper.

    Plunge mint leaves into boiling water for 30 seconds and remove to ice bath. Squeeze excess liquid from leaves and process in food processor for one minute with 3/4 cup olive oil. Set aside.

    Mix mâche with beans and arrange in center on four plates.

    Season prawns with salt and pepper, brush with oil and grill until cooked through. Remove from grill and stack three prawns on each plate against mâche and beans in a tee-pee fashion. Drizzle with mint and serve.
     
  3. Bengal B

    Bengal B Founding Member

    Joined:
    Sep 5, 2002
    Messages:
    46,981
    Likes Received:
    22,133
    Insalata di Mare
    Adapted by StarChefs from The Babbo Cookbook by Mario Batali, Clarkson Potter 2002

    Yield: 4 Servings

    • 2 small lobsters
    • 1 pound medium shrimp
    • 1 cup of dry white wine
    • 2 shallots, finely chopped
    • 1 pound razor clams, scrubbed
    • 1 pound mussels, scrubbed and debearded
    • 1 heart of frisee, torn into pieces
    • Zest of 1 lemon
    • 2 Tablespoons fresh lemon juice
    • 6 Tablespoons extra virgin olive oil
    • Kosher salt and black pepper to taste
    Boil the lobsters in 6 quart of water for 10 minutes, until they are bright red and the meat is cooked through. Set aside to cool. In the same boiling water, cook the shrimp for about 1 minute. Remove and refresh in an ice bath. Remove the lobster meat from the shells and peal the shrimp.

    Bring to a boil the wine and shallots and add the clams and mussels and cover. Cook on high heat for 5 minutes; discard any that have not opened after this time. Remove the clams and mussels from their shells and reserve the cooking liquid. Remove the filter sac from the razor clams and cut them into thin strips, on the bias.

    Combine the lobster, shrimp, clams and mussels. Add the frisee, lemon zest, lemon juice, olive oil, a slash of the reserved cooking liquid and salt and pepper. Toss well and serve immediately.
     

Share This Page