Molto Gusto

Discussion in 'Q&A With Mario Batali' started by abefroman, May 9, 2010.

  1. abefroman

    abefroman

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    I Just Like Food
    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
     
  2. mariobatali

    mariobatali

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    Professional Chef
    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.