I just received my autographed version of Molto Gusto Easy Italian cooking by Mario Batali and I knew just after a quick scan this was going to be something special. Mario is one of the most recognized and celebrated chefs of our time with 14 restaurants from New York to Las Vegas, TV personality and author of a New York times best seller.
It was quit obvious to me after reading through Multo Gusto’s entirety that the theme was simple recipes that aremade with fresh ingredients, simple is better and less is more. You wont find your more “traditional” Italian/Americana heavy dishes in this book. All the recipes are very light,healthy and take advantage of seasonal ingredients. This book flat out makes you want to be a better cook though very organic cooking methods and ingredients. Each Molto Gusto recipe is less than a half of a page in length making each dish very approachable.
Of coarse my favorite chapter of Multo Gusto hast to be the Pizza section. To me pizza speaks the universal language and I have been on a life long journey to find,eat or make the perfect pizza. If you are a purist like me, then their is no better way to prepare and eat your pizza than cooking it in an wood fired oven. One of my favorite pizza dishes prepared in Multo Gusto has to be Prosciutto and Arugula.
- 1/4 cup of Pomi strained tomatoes
- 1/4 fresh mozzarella
- 1/4 cup cacio di roma
- 1 tablespoon extra virgin olive oil 4 thin slices of prosciutto
- 12 small arugula chopped coarse
spread the tomato sauce evenly over your favorite pizza crust, or homemade pizza dough. Sprinkle cheeses evenly over the sauce. broil or cook in wood burning pizza oven . remove from heat and drizzle with olive oil. Place slices of the Prosciutto then arugula on top.