Molto Gusto

1,415
17
Joined Mar 12, 2005
Chef Batali, thank you for taking the time to come to this forum.

I got your new book and want to say great job with that!  The pizza dough recipe is a great idea to prebake them on a griddle.

I've made a couple of the salads too which were great.

What are a few of your favorite recipes from that book that I should try next?

Thanks,

Abe
 
33
24
Joined May 7, 2010
We’re all about the simplicity of the Linguine cacio e pepe, and the pizza—any pizza, but especially Lardo, which is one of the more popular ones at Otto.
 

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