Babbo Cookbook

ZITI WITH TUSCAN-STYLE CAULIFLOWER
Serves 4

We call all vegetables cooked in this manner "Tuscan-style," fitting, as I learned this blanch-free method in Faith Willinger's Florentine kitchen, perhaps one of the most Tuscan in Italy.

Kosher salt
1/4 cup extra-virgin olive oil
1 red onion, finely chopped
1/2 bunch of fresh mint, leaves only
1 teaspoon hot red pepper flakes
2 garlic cloves, thinly sliced
2 heads of cauliflower, cut into 1-inch chunks
1 pound ziti
pecorino romano cheese, for grating

1. Bring about 6 quarts of water to a boil and add 2 tablespoons of salt.
2. In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Add the onion, mint, red pepper flakes, and garlic, and sauté over medium-high heat until the garlic is just golden, 1 to 2 minutes. Add the cauliflower and cook until tender, about 7 minutes.
3. Cook the ziti in the boiling water according to the package directions, until tender yet al dente. Drain the pasta and add it to the pan with the cauliflower. Toss over high heat for 1 minute, then divide the pasta evenly among four heated bowls, grate Pecorino into each bowl, and serve immediately.

SPRING SCAFATA
Serves 8 as a side dish

10 to 12 cardoon stalks
juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 leeks, white parts only, halved and cut into 1-inch pieces
3 garlic cloves, thinly sliced
2 tablespoons finely shredded mint leaves
Pinch of hot red pepper flakes
12 baby artichokes, trimmed and quartered
2 carrots, peeled and cut into 1/2-inch chunks
Fennel bulb, cored and cut into 1/2-inch strips
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
Pecorino romano, for grating

1. Peel the fibrous outer skin from the cardoons and slice each stem into 1/4-inch by 3-inch matchsticks. Place in a medium saucepan with water to cover and add the lemon juice. Bring to a boil over high heat, then reduce the heat to medium and cook until tender, about 30 minutes. Drain and allow to cool.
2. In a 12- to 14-inch sauté pan, heat the olive oil over medium-high heat and add the leeks and garlic. Cook for 5 minutes, until softened and slightly golden. Add the mint, red pepper flakes, artichokes, carrots, and fennel and cook for 5 minutes. Add the wine, bring to a boil, season with salt and pepper, and cook, covered, for 20 minutes, or until the vegetables are very tender. Adjust the seasoning, sprinkle with Pecorino, and serve.

ESPRESSO TORRONE WITH DRUNKEN CHERRIES
Serves 12

The combo of coffee and cherries had me worried at first, but the texture of the torrone -- a nougat candy -- makes the two work perfectly from the very first bite.

Wine suggestion: Malvasia Passito by la Stoppa; this passito has a beautiful balance of sweetness and acidity, with a lingering finish and honey-citrus tones.

2-3/4 cups heavy cream
1/3 cup sugar
3 tablespoons dark corn syrup
1/2 cup honey
6 egg whites
Pinch of kosher salt
2 tablespoons brewed espresso
1 tablespoon pure coffee extract
2 teaspoons amaretto

Drunken Cherries
1 cup dried Michigan cherries
1 cup sweet vermouth
3 tablespoons sugar
1 vanilla bean, split and scraped

1. In the bowl of an electric mixer, whip the heavy cream to stiff peaks. Transfer the whipped cream to a large bowl, cover, and refrigerate. Line a large loaf pan with plastic wrap and set aside.
2. In a small saucepan, place the sugar, corn syrup, and honey. Clip a candy thermometer to the side of the pan and place over medium heat. While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer, and beat on low speed with the whip attachment.
3. As the sugar approaches soft ball stage (234° to 240°F.), increase the mixer speed so that the egg whites begin to form soft peaks. Cook the sugar to the soft ball stage. Remove from the heat. With the mixer on low, carefully drizzle the hot sugar syrup into the egg whites. Keep the stream of sugar against the side of the bowl to prevent the sugar from hitting the whip.
4. Increase the mixer speed to medium and beat until the bowl is cool to the touch. Add the espresso coffee extract, and amaretto. Gently fold the egg white mixture into the whipped cream.
5. Spoon the mixture into the prepared pan and freeze until firm, at least 2 hours.
6. Place the cherries, vermouth, sugar, and vanilla bean in a nonreactive saucepan and bring to a boil. Lower the heat and simmer until the cherries are plump and have absorbed almost all of the liquid. Remove from the heat, discard the vanilla bean, and cool completely.
7. To serve, place a small scoop of espresso torrone in the center of a small plate. Ladle a spoonful of cherries and their liquid over the top.

Copyright © 2002 by Mario Batali.