Mario Batali Holiday Food

LINGUINE ALLE NOCI (LINGUINE WITH WALNUT SAUCE) 1/4 cup extra-virgin olive oil 3 garlic cloves, thinly sliced 1/2 cup toasted hard bread crumbs 1 cup roughly chopped walnuts 1 tablespoon hot red pepper flakes 1 pound linguine 1/2 cup roughly chopped Italian parsley 1/2 cup freshly grated caciocavallo cheese or pecorino romano Bring 6 quarts of water to a boil and add 2 tablespoons kosher salt. In a 14- to 16-inch fry pan, heat the oil over medium heat till smoking. Add the garlic and cook until light golden brown, 2 to 3 minutes. Add half of the bread crumbs, the walnuts, and pepper flakes and cook until lightly toasted, 3 to 4 minutes. Remove from the heat and set aside. Drop the pasta into the boiling water and cook according to the package instructions until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture. Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture. Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the pasta is lightly dressed with the condiment, about 1 minute. Add the parsley and grated cheese, stir through, pour into a heated bowl, sprinkle with the remaining bread crumbs, and serve immediately. Yield: Serves 4 to 8 --------------------------------------------------------------------------------- BROCCOLI SOFFRITI (BRAISED BROCCOLI) 3 pounds fresh broccoli rabe, with leaves, if possible, or 3 pounds broccoli 1/4 cup extra-virgin olive oil 8 garlic cloves, halved 10 marinated anchovy fillets, roughly chopped, or 5 salt-packed anchovies, soaked, rinsed and filleted Kosher salt and freshly ground black pepper 1/4 cup toasted bread crumbs Trim the broccoli rabe into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil. Meanwhile, place a 12- to 14-inch saute pan over medium-low heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant. While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute. Drain the broccoli rabe well and add it to the pan with the garlic and anchovies. Cook over low heat for 10 to 12 minutes, until tender but still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature sprinkled with the bread crumbs. Yield: Serves 8 --------------------------------------------------------------------------------- COTECCHINO CON LENTICCHIE (BIG SAUSAGE WITH LENTILS) 1 tablespoon kosher salt 8 ounces brown lentils 1 medium carrot, peeled and cut into 1/4-inch dice 2 garlic cloves, thinly sliced 12 fresh sage leaves 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar Kosher salt and freshly ground black pepper 2 cotecchino sausages, about 2 pounds each Bring 6 cups of water to a boil and add the salt. Add the lentils, carrots, garlic, and sage and boil until the lentils are tender yet firm, about 25 minutes. Drain and place in a mixing bowl. Add the oil and vinegar, season with salt and pepper, and mix well. Set aside. Prick the sausages with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 1/2 hours. Place the marinated lentils on a large serving platter to form a bed for the cotecchino. Drain the sausages and cut into 1/4-inch rounds. Arrange the sausage on the lentils and serve hot or at room temperature. Yield: Serves 8Batali, Mario is the author of 'Mario Batali Holiday Food', published 2000 under ISBN 9780609607749 and ISBN 060960774X.