Mario Batali
Mario Batali shares his passion for the
authentic spirit of Italian food through
his restaurants, food and wine shops,
cookbooks, television shows and products.
His latest cookbook is Mario Tailgates
NASCAR Style ( The Sporting News, 2006,
available at costco.com). Batali’s mantra
is “Al tavolo non s’invecchia mai—at the
table, one never gets old.”
Penne with Cauliflower
KIRKLAND SIGNATURE/GAROFALO
Recipe developed by Mario Batali
1/2 cup Kirkland Signature extra-virgin olive oil
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped, or 4 cups
plum tomatoes, drained and chopped
1 head cauliflower, broken into florets
2 tablespoons salt
1 pound Garofalo penne
1/2 cup finely chopped fresh Italian parsley
Freshly ground black pepper
1/2 cup freshly grated Kirkland Signature Parmigiano Reggiano
or pecorino cheese
1. In a 12- to 14-inch sauté pan, heat olive oil over medium heat. Add garlic
and cook gently until softened and very light golden brown. Add tomatoes
and cook, stirring, until tomatoes begin to break down.
2. Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to
medium and cook for 30 minutes, or until cauliflower is tender.
3. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons
salt. Add penne and cook according to package directions, until tender
yet al dente.
4. Drain pasta and add to the pan with cauliflower. Stir in parsley and
black pepper to taste and toss for 1 minute over high heat.
5. Divide evenly among 6 warmed pasta bowls, top with grated cheese
and serve immediately. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Spaghetti alla Carbonara
KIRKLAND SIGNATURE/GAROFALO
Recipe developed by Mario Batali
2 tablespoons salt
3 tablespoons Kirkland Signature extra-virgin olive oil
8 ounces guanciale (cured pork jowl), pancetta or good bacon, diced
1 pound Garofalo spaghetti
1 1/4 cups freshly grated Kirkland Signature
Parmigiano Reggiano cheese
4 large eggs, separated
Freshly ground black pepper
1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Combine olive oil and guanciale in a 12- to 14-inch sauté pan set over
medium heat, and cook until the guanciale has rendered its fat and is crispy
and golden. Remove from the heat and set aside (do not drain the fat).
3. Cook the spaghetti in the boiling water until just al dente. Scoop out
1/4 cup of the pasta cooking water and set aside. Drain the pasta.
4. Add the reserved pasta water to the pan with the guanciale, then toss in the
pasta and heat, shaking the pan, for 1 minute.
5. Remove from the heat, add 1 cup of the Parmigiano Reggiano, the egg
whites and pepper to taste, and toss until thoroughly mixed.
6. Divide the pasta among 4 warmed serving bowls. Make a nest in the center
of each serving and gently drop in an egg yolk. Season the egg yolks with
more pepper and sprinkle with the remaining 1/4 cup Parmigiano-Reggiano.
Serve immediately. Makes 4 servings.
Brands may vary by region; substitute a similar product.
