Chef, writer, restaurateur and media personality Mario Batali cooks Calamari In Zimino with Fresh Peas at the 2011 Food & Wine Classic in Aspen.Chef, writer, restaurateur and media personality Mario Batali cooks Calamari In Zimino with Fresh Peas at the 2011 Food & Wine Classic in Aspen.
We're doing a dish that all over the rest of the continent the boot itself refers to [UNKNOWN], and that just means that there's some leafy green or that there's some vegetable in some stew with some kind of a protein. Today's protein is calamari. The key to any [UNKNOWN] preparation is to create some kind of a light simple stew. In this case we're gonna start with my traditional, which is some red onions, a little bit of celery Extra virgin olive oil, now we're going to take some anchovies, we're going to take chilis. I like the dried chili flakes. Oh, we forgot garlic. I'm going to add a little bit of extra virgin olive oil and then I'm going to add two more pantry ingredients. The first one is wine, what you want to find is a dry, white wine unless you're looking to make a sweet dessert. Then you're going to take some basic tomato sauce. No we're going to put in peas. These are fresh peas, they've only been shucked. They are raw. I'm going to add about a half tablespoon of white wine vinegar which is really going to kick off the high-end acidity that is going to make the peas baseness create a beautiful harmony and we're always thinking about harmony whenever we can. I'm going to take these. I slice them straight across Thinner the better in this case because I want them to cook relatively quickly, but most importantly, cutting them consistently. I'm going to lower my heat a little bit, I'm going to dump in both the cuts and the tentacles. Some families are real tentacle fans like ours. So now it's cooking quickly. It's not real saucy. Now I'm going to take off the recipe, a few leaves of fresh baby spinach. I'm gonna to season them as I go in. I'm also gonna dress them with a little bit of extra virgin olive oil. Now the spinach is just wilting perfectly here. The calamari has turned completely and perfectly opaque. We're gonna take a bit of lemon juice, we squeeze it like that so the juice comes out but the pit stays in my hand. [BLANK_AUDIO] So at the very last second, I turn off the heat. I drizzle another tablespoon of True of extra virgin olive oil. [APPLAUSE] Calamari en Venino.