Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Molto Gusto: Easy Italian Cooking Hardcover – April 6, 2010
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
Recipes from Molto Gusto
Summer Caprese Salad
10 ounces fresh mozzarella
1½ pounds assorted ripe tomatoes (choose a combination of colors, types, and sizes), such as Brandywine, purple Cherokee, cherry, pear, peach, and/or Green Zebra
2 tablespoons champagne vinegar
6 tablespoons extra virgin olive oil
1 small bunch basil (Genovese, lemon, Thai, or fino verde), leaves removed, or about 1 cup mixed fresh basil leaves
Maldon or other flaky sea salt
With a sharp knife, cut the mozzarella into ½-inch-thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.
If using cherry or grape tomatoes, cut them in half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.
Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.
Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.Spaghetti alla Carbonara
5 ounces sliced pancetta, cut into ½-inch-wide strips
¼ cup extra virgin olive oil
1 tablespoon coarsely ground black pepper
6 fresh large eggs
1 pound spaghetti
½ cup freshly grated Parmigiano-Reggiano, plus extra for serving
¼ cup grated pecorino romano
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, combine the pancetta and oil in another large pot and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned, about 7 minutes. Stir in the pepper and remove from the heat.
Separate the eggs, being careful to keep the yolks intact, putting the whites in a small bowl and the yolks in a shallow dish.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving cup of the pasta water.
Add the reserved pasta water to the pan¬cetta and bring to a simmer over medium heat. Add the egg whites and cook, whisking furiously, until they are frothy but not set, about 1 minute. Add the pasta, stirring and tossing well to coat. Stir in the cheeses.
Divide the pasta among six bowls, making a nest in the center of each portion. Gently drop an egg yolk into each nest and serve immediately, advising your guests to stir the yolk into the pasta so it will cook. Pass additional grated Parmigiano on the side.
“If you could eat with your eyes, you’d swoon while reading Mario Batali’s MOLTO GUSTO.” (San Francisco Book Review)
“The breadth of vegetable preparations in “Molto Gusto” is infectious. Armed with Batali’s suggestions, it seems, readers could tackle almost any vegetable they bring home.” (Buffalo News (NY))
Top customer reviews
Among my favorites is "Spaghetti con la Sarde," but all you need to do is give me a $1.39 can of sardines and I'm happy. Batali's version adds fennel bulb, fennel seed, grated orange zest and your own freshly pan fried bread crumbs. Like I said, very flavorful. If you don't like sardines, try it with tuna. I told my wife we were having smoked trout and she savored it.
The recipes are bundled into seven what-you-would-expect categories, from antipasti, bruschetta & cheese to insalata, pasta and pizza. Each of the sections includes food lore and very, very useful basic information such as "Ten Most Important Pasta Cooking Tips." Tip #4: never boil a sauce until you've added the pasta. Tip #5 reminds the cook that "The sauce should always be well integrated with the pasta, unctuous, as supple as silk, and homogenous. I get the homogenous part but I'm not sure how to make the sauce "unctuous."
Here however is a big caveat. All the reviews here so far have referred to the hardcover version. Don't set your expectations too high if you're planning to download "Gusto" to your Kindle. At least on the K2, as I did.
A blurb on Amazon says the electronic book is "optimized" for the large-format Kindle DX.On the K2 the information and recipes are certainly readable. But the packaging is a little off. For example, each of the sections is preceded with a series of very large photos of the recipes that follow. I imagine that in the hardcover edition these photo spreads are very inviting and point out the beauty in simplicity and texture, not to mention color.
In Kindle Land, the photos are black and white. Kind of muddy, too. One photo fills a page. On the next page is a single-phrase cutline. In the hardcover version, I imagine one recipe fits nicely on one page. On the Kindle the page breaks are haphazard, the cheese is on one page and the sauce on the next. The information is all there to be sure; the packaging however is somewhat annoying.
Be warned to be forearmed. I was willing to put up with the could-surely-be-better Kindle formatting because I found the proof to be in the tasting and the enjoying. Prego.
The book is divided into several sections--vegetable antipasti, seafoods and meat antipasti, bruschetta and cheese, insalata (salad), pasta, pizza, and gelato and sorbetto. No super protein dishes here. Photographs are nice and the glossy pages add a richness to the feel of this cookbook. But, it's the recipes that are at the heart of any cookbook, and there are some nice, makeable recipes here.
An example of vegetable antipasti is "Cherry tomatoes with creme fraiche and chives. Ingredients: cherry or grape or pear tomatoes, halved; sherry vinegar; flaky sea salt; creme fraiche; extra virgin olive oil; chive for garnish. Very simple to make and a nice side dish (or starter dish) for a meal. Under salad, a three bean salad. Ingredients: kosher salt, green beans, chick peas, cannellini beans, chopped fresh mint, red wine vinaigrette, and flaky sea salt and coarse black pepper. Again, easy to assemble. I like such salads, and I have penciled in this recipe to try it out. Another salad that intrigues me is "Arugula with Tomato Raisins." Again, pretty straightforward recipe with the promise of a tasty salad.
Pasta? I have made something like this, but Batali's recipe looks like it would have a fuller taste. "Spaghetti with garlic and oil." Ingredients: kosher salt; extra virgin olive oil; garlic cloves; hot red pepper flakes; parsley; spaghetti; Parmigiano-Reggiano cheese. Again, I have made something similar, but this has a few extra "tricks" to it. Some other pasta dishes that intrigue me: Penn with pomodoro cotto; Penn alla puttanesca; Pennette with pesto.
Want some pizza? Take a look at his Prosciutto and Arugula pizza. Yum! Looks tasty.
And so on.
I really like the lighter dishes, the healthier dishes that appear in this volume. Worth taking a look at!