Manhattan's sprawling new EatalyMario Batali and Joe Bastianich's most ambitious project yetis both a spectacular place to buy Italian ingredients and the ultimate food court for foodies.
Any time Mario Batali comes up with a new slogan, I get inspired. When the chef says, "Spaghetti is love," I put on a pot of water to boil. His most recent motto, "Shop hard, shop often," will surely be my most motivational one yet.
Mario Batali Demonstrates How to Make These Recipes
To make these sandwiches, use 6-by-4-inch slices of dense white bread from a peasant loaf to accommodate the hearty filling.
Eataly's vegetable counter specializes in vegan dishesspecifically, vegan dishes that people might not suspect are vegan. One is this thick, hearty soup made with a colorful mix of carrots, peas, leek and onion. Batali also adds borlotti beans and farro, which make the soup hearty enough to be a main course. The crunchy grissini on the side aren't vegan; they're sweetened with honey.
At Eataly's pasta and pizza counter, Batali's team serves three different pasta shapes with a choice of about five different sauces ("made by some crazy dudes," says Batali). For the first time ever, he's going to let his customers match the sauce with the pasta shape. This sauce, an ever-so-slightly creamy ragù made with ground beef, pancetta and ham, is flavored with tomato paste instead of canned tomatoes.
Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick.