MARIO BATALI MEATBALLS RECIPES

Steps:

• In a saucepan, heat the extra virgin olive oil over a moderate heat.
• Once the oil is hot enough, immediately add the minced garlic. Cook and stir until pale golden.
• Then, add the broccoli, red pepper flakes, salt, and pepper. Stir for 2 to 3 minutes.
• Add the chicken broth and simmer for 5 to 6 minutes or until broccoli florets are cooked. Set aside.
• In a pasta pot, boil salted water and cook the cavatelli. If you're cooking fresh pasta, they should be done in 5 to 8 minutes, depending on the size of the pasta. If you're using dried cavatelli, they may take up to 15 minutes to cook.
• Drain pasta and add them to the saucepan. Toss with the sauce and add grated Pecorino Romano cheese.
• Cook over low heat for about a minute.
• Sprinkle more grated Pecorino Romano cheese on top before serving.

Steps:

• Preheat your oven to 375”F
• Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
• Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
• Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
• Oven Method:
• Stove Top Method:
• Slow Cooker Method: