Chef Mario Batali's Entertaining Secrets
From:
Erika Lenkert
78 days 12 hours 32 minutes ago
Rarely spotted without his signature ponytail and bright orange Crocs, Mario Batali has built an empire around simply prepared, fresh Italian food. The chef and owner of a dozen restaurants across the country, including Babbo in New York and Osteria Mozza in Los Angeles, Batali has authored six cookbooks, including the just-released
Italian Grill, featuring antipasti, meats, and veggies cooked over coals, Italian-style. As he prepares to conquer a new country with Gwyneth Paltrow (their show, Spain …
On the Road Again, debuts on PBS this fall), he took a moment to share some of his favorite food-related things. --Amy Gurvitz
What's always in your refrigerator? Mortadella, chipotle Tabasco sauce, and skim milk.
What's your house wine or other beverage?Bastianich Tocai.
House bubbly? Dom Pérignon Rosé.
Food aversion?Durian.
Favorite cocktail? Modern Mixologist Tony Abou-Ganim’s mojito:
1 1/2 oz. 10 Cane rum
1 oz. simple syrup
Juice of one lime
12–14 fresh spearmint leaves
Chilled soda water
Crushed ice
In a tall highball glass, muddle simple syrup and mint leaves with a cherrywood muddler; the trick is to muddle just enough to release the oils from the mint leaves while leaving the leaves intact. Add crushed ice and rum. Stir until the outside of the glass begins to frost. Spritz with chilled soda water. Garnish with a powdered-sugar-dusted mint sprig.
Favorite olive oil?Capezzana.
Favorite fast-food joint, if any? The taquerias in San Francisco.
Your guiltiest food pleasure?Gelato.
Favorite new kitchen toy? KitchenAid mixer with the pasta attachment.
What's your favorite item to use as tabletop decor?Wine.
What do you tend to serve last-minute guests?Salami, olives, and Parmigiano-Reggiano.
What traits do you look for in a dining companion?Someone who likes to eat.
Super-fast recipe to impress?Spaghetti with bottarga and chilies.
Secret to being a good host?Internal joy.
*Photo courtesy of Melanie Dunea.
