Chef Mario Batali is host of Mario Eats Italy and Molto Marioon cable's Food Network. He will be here Monday to talk about cooking.
Batali has written two cookbooks: Simple Italian Food and Mario Batali Holiday Food. His cooking style is simple techniques and fresh ingredients. He has three Italian restaurants and an Italian wine shop in New York City. His Babbo restaurant won the prestigious James Beard Foundation "Best New Restaurant of 1998" Award.
Comment from Chat host:
We are just about ready to begin. Please send your questions now. If you have not yet read the article in USA WEEKEND, here you go. Rochester, New York:
My family is from Italy (Abruzzi), and my mother's maiden name is Babbo, just like your restaurant. Why did you choose this name for your restaurant? I love watching your Molto Mario show -- you're an awesome cook!!
Mario Batali:
The reason we chose that is because my partner and I both became fathers at the time we opened our first restaurant. It means "father" in Italian. And it easy to say - you know, when you call 411 to ask for a phone number. Limerick, Pa.:
Don't "they" say that often what makes a dish interesting is the spices? Don't you need recipes, or the background/experience, to know what spices "work" with what foods?
Mario Batali:
I would like to think that anything that gets people to cook at home is great. Spices often do hide the taste of simples foods. I like simple foods, with nothing to cover up that original flavor. Trenton, New Jersey:
Who does the cooking at your house ? Is your wife a better cook than you ?
Mario Batali:
My wife makes traditionally one great thing a year - my birthday cake. I do most of the cooking. Strangely enough, my kids order pizza a lot. Cairo, Egypt:
If I'm a vegetarian and want to toss together some vege-sauages, but don't want to use animal casings, what do you recommend I use instead ?
Mario Batali:
Some things I have seen is to wrap the sausages in plastic wrap, cook them with steam, then saute them. You should be able to find something else to accommodate or something similiar in stores or at the butcher shop. Boise, ID:
So what, in your estimation, makes up the perfect Italian meal ?
Mario Batali:
The most perfect thing about the perfect meal are the friends and family around the table. I like prociutto or salami, followed by a simple pasta, followed a simple grilled fish with lemon juice. The simple meals are the most satisfying. Jack, Juneau, AK:
Sorry, but I just have to ask --
Why the major in Spanish Theater? Rutgers is a long way to go for a Seattle Boy!
Mario Batali:
I can answer both. I went to school in Madrid, while my father worked there. I also got a degree in economics. It was not my field of choice. To the kids out there, focus on liberal arts, then focus in on your career later on. It ususally does not pay to focus in too early. Branford,Ct:
My mother used to bake stale bread with tomatoes (canned)spices, oil water but cannot remember how she did it or at what temperature. Also would like to know how to make Pane Cotto.
Mario Batali:
Was the bread raw or old bread? It sounds like if was raw. You make normal bread doe, wrap it around the meat, bake it at 450 for 12-15 minutes... like a rolled up pizza. Florida:
Ever give any thought to a line of frozen foods? It'd be great for me, I can't even cook toast! Or boil water! TV Dinner Fan.
Mario Batali:
We love people who don't cook, because the come to our restaurants! I have looked into it, but am not impressed the quality presented to consumers. So, not yet and probably not down the road either. Orlando, FL :
I'm sick and tired of eating at Emril's. Why don't you open up a place down here? I'd hate to have to start eating at Jimmy Buffet's!
Mario Batali:
First, I like both of those restaurants, by the way. I feel strongly that restaurant food is too personal to be successful at a long distance. I have three restaurants in N.Y. city, but will not open anywhere else. There is really no chance of that. Pittsburgh, PA:
I am curious as to why I se chefs put salt and pepper on food they are about to cook. What is this done and is it done before cooking and not afterward?
Mario Batali:
If you season the food before, it changes the way the food cooks. Meats and fish, for examples, taste better if seasoned before. With other foods, like soups for example, you season afterwards or adjust at the end. San Francisco:
Hi Mario, I have a suggestion for your show Mario Eats Italy. Could your sidekick Roony be less of an idiot? The content of the show is great, but every time Roony opens his mouth I want to scream. A sidekick doesn't have to be a complete moron, take Bobby Flay's sidekick Jackie. She may be a little ditsy, but she actually contributes to the show instead of being the chef's dumb friend. Sorry I'm being harsh, I just think your show could be improved a bit.
Mario Batali:
I think that the sidekick as a vehicle allows the show to explore other ideas, within the framework of entertainment, and for me to respond to a character rather than a queue card. I think it works. I think we will tone down the moron characteristics, however. I know some people don't like him. It's a work in progress. Cincinnati Ohio:
My hubby and I absolutely love Sea Bream and Sea Bass that we get in Italy. Can't find the same fish here at my good fishmonger's. What is the US equivalent for these fishes?
Mario Batali:
We buy them as bream or bass. If you ask in Italian "orata" or "branzio" you may have better luck. They are available. Bloomfield Hills, Michigan:
When can we expect your next cookbook?
Mario Batali:
March 2002 will be the release of the Babbo cookbook. It should be everywhere. washington, dc :
hey mario, love the show -- so tell me: do you think you could beat IRON CHEF ITALIAN if you went on IRON CHEF? "molto" michael
Mario Batali:
I have watched many of his shows, and am amazed at the level cooking in the short time. I would be up a competition, but am not sure I would win. There are a lot of competitions like that out there. Allen Park, MI:
How can I regulate my oven temperature, whenever I bake everything seems to brown to quickly but if I turn the heat down it browns but doesn;t fully bake inside? What should I do? By the way I Love your tours of Italy.
Mario Batali:
The best way to calibrate is to buy a separate thermometer and do some comparisons, if you have some time one day. If you have a brand new oven, the store technicians can usually come out and calibrate it. Mine is 40 degrees too high, so I know what you mean. You just have to adjust your cooking. CHULA VISTA CAL:
How long did you live in Italy?
love you new show
Mario Batali:
I was lucky to live there for three years. I loved to see how seasonal the kitchens are there. When certain seasons end, you don't see those foods anymore until the next season. Amazing. Wayne, NJ:
I have been trying to find a recipe for an Italian cocktail called Sgropino. I have looked in several bar guides and have asked bartenders at many restaurants and no one seems to have heard of it. The only thing I do know is that it is Julia Roberts favorite drink and is made with lemon vodka. Please help. Thanks
Mario Batali:
Start with 2 oz. vodka, 2 oz. grappa, two cups of lemon ice cream (not sorbe if you can help it), mix in a high quality blender for about 30 seconds. This is for four servings. Clifton, VA:
I love the show, but why do you insist on calling it "Parmegiana Reggiano" in each reference. Why not just Parmegiana, as we refer to it in the U.S. The Reggiano reference is lost on the U.S. audience anyway.
Mario Batali:
I disagree. I use it to separate it from lesser quality substitutes, especially those from America. It is one ingredient for which there is no exact substitute. Avon Lake, Ohio:
Will your first seasons of "Molto" be aired again anytime?
Mario Batali:
There are two subgroups to that show. There were 240 or 280 episodes of the first show. I think they will do re-runs of that first subgroup. With the other show, Mario Eats Italy, look for new episodes in March and September. Comment from Chat host: It his nice to hear so many people are interested in cooking, especially those that don't cook very often. I'd just like to say keep families strong, and I hope your using cooking will help you do that. Comment from Chat host:
We are out of time. Thanks to Mario for coming by.
