The Babbo Cookbook

The Babbo Cookbook

Higher degree of difficulty from our beloved chef. Michael Stipe couldn't have said it better: " Babbo is revelatory--the freshest ingredients, simply or elaborately prepare, coming into nothing short of a celebration. If food could rule the word, Mario Batali would be Emperor. In fact, he is. Or should be."

  • As Italy’s most beloved soup, there are endless adaptations of minestrone. This hearty Tuscan recipe relies on borlotti beans, chick peas, vegetable stock and red chili flakes.

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  • Masseria Maida is located in Campania, close to Paestum and the Cilento National Park, a UNESCO World Cultural Heritage Site. Favorable soil and climate produce fruits of exceptional quality, full of flavor. Francesco Vastola,... Masseria Maida is located in Campania, close to Paestum and the Cilento National Park, a UNESCO World Cultural Heritage Site. Favorable soil and climate produce fruits of exceptional quality, full of flavor. Francesco Vastola, owner of Masseria Maida, has been guided by his family's patrimony of traditional recipes and lessons learned from his grandmother Antonia . He has created a line of innovative fruit preserves using only fresh fruit and sugar. Pears and Walnuts, White Figs, and Concord Grapes. Serve on toast for breakfast, with cheese or as a side dish with caramelized meats.

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  • When it comes to eating out in NYC there's a TON of options. I've lived here for 12 years so I've got a few favorites. But with the rate restaurants open and close, it's hard to keep up with the new spots. I can't wait to thumb th... When it comes to eating out in NYC there's a TON of options. I've lived here for 12 years so I've got a few favorites. But with the rate restaurants open and close, it's hard to keep up with the new spots. I can't wait to thumb through next years Zagat guide.

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  • After a successful dinner party, everyone enjoys relaxing with a sweet and satisfying dessert and their favorite espresso drink. With a cappuccino or steaming shot of espresso to accompany a classic tiramisu or chocolate-covered p... After a successful dinner party, everyone enjoys relaxing with a sweet and satisfying dessert and their favorite espresso drink. With a cappuccino or steaming shot of espresso to accompany a classic tiramisu or chocolate-covered profiterole, there are few things better than easing into an engaging conversation and gracefully letting the evening unfold. To keep this relaxing experience as hassle-free as possible, we've paired our favorite Italian espresso with two authentic desserts produced near Milano, Italy. This Italian-style sampler will remind you of an evening spent at an outdoor café in Europe. This assortment includes: Caffe Vergnano 1882 Gourmet Espresso: Italy''s Vergnano Arabica blend is a product with a delicate flavor and smooth aroma which is created by the low roasting of only the very best varieties of Arabica from Central and South America. We've included their Medium Grind, which can be used in automatic drip filters to create easy, espresso-roast flavor with the push of a button. (8.8 oz.) Tiramisu by Solo Italia: The most classic of all Italian desserts, prepared for you following the tradition of a local recipe. Soft sponge cake is drenched in a light coffee-flavored liqueur, a creamy white mascarpone mousse with a dash of Marsala wine, all sprinkled with cocoa. (3 oz) Profiteroles by Solo Italia: Delicate pastry puffs filled with vanilla custard and covered with fine chocolate. An absolute delight! (3 oz)

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  • Kinder Eggs from Italy, they are plastic eggs coated with chocolate. Once you eat the chocolate there is a plastic egg inside which you open and find a little prize.

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  • Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, an... Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's, only a few red cows remained. However, during the last few years, the breed has been reinvigorated and is now being used for the production of small quantities of special Parmigiano Reggiano. Fanticini produces small quantities of “Vacche Rosse” in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months. Compared to the 24 month aging period of most other Parmigiano Reggianos, that is quite a difference. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow more creamy, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick, expensive Balsamico.

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  • Because simply put, who doesn't love pasta?? If that snot enough to convince you, close your eyes and imagine this. Hot, fresh buttery bread (mmmm....) , now picture store bought bread. If there's that big a difference in bread, i... Because simply put, who doesn't love pasta?? If that snot enough to convince you, close your eyes and imagine this. Hot, fresh buttery bread (mmmm....) , now picture store bought bread. If there's that big a difference in bread, imagine what you're missing with fresh pasta. Any questions??

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  • You can't make osso buco without a cast iron pot that can go from stovetop to oven, and naturally, the king of Italian cooking has one from his own line of cookware.

  • While some cuisines will eat anchovies straight, Italian cooks like to use it as a way to season their sauces. "Melt" some fillets into your next tomato sauce.

  • For the gourmet chef in all of us - a garlic shaped kitchen timer!

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  • This takes mint chocolate chip to a whole other place. The gelato actually tastes like fresh mint has somehow disappeared into it, and the heaviness is obscured by the refreshing tingle. And there's chocolate. So, perfect. Somehow... This takes mint chocolate chip to a whole other place. The gelato actually tastes like fresh mint has somehow disappeared into it, and the heaviness is obscured by the refreshing tingle. And there's chocolate. So, perfect. Somehow I continually justify spending $8 on it at the Italian imports shop near my place, and I'm the roommate who buys one-ply to save a buck. ($8 at icecreamsource)

  • An exploration into what goes on in Mario Batali's kitchen.

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