Chef Mario Batali – The Celebrity Chef behind Babbo’s Success

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Babbo is actually one of the most exciting Italian restaurants in the United States. This is the baby of celebrity chef, Mario Batali. This is arguably the favorite of Chef Batali. An eight-course meal can be a tad bit expensive, but it is definitely worth the price. The restaurant also offers a bar where you can relax after a good meal.

By this time, Chef Batali must be used to receiving awards for Babbo. This restaurant is a superstar – or at least one of the superstars—in the world of gastronomy. It has been voted as The Best New Restaurant in 1998, and it was awarded three stars by New York Times. From the time of inception, Babbo has continuously astound food lovers and critics alike, so it is really not surprising that the restaurant has landed the 90^th spot in El Pellegrino World’s 100 Best Restaurants list. Of course, this is not new to this list. Over the years, top celebrity chef, Chef Batali has managed to maintain the 3-star quality of Babbo. This is his flagship. It is here that Chef Batali prepares dishes that offer traditional Italian flavors combined with contemporary flavors. Curiously, however, there is one ingredient that this chef cannot seemingly do without, and that ingredient is olive oil. To him, olive oil is the most precious ingredient.

Despite his obvious culinary brilliance, Chef Batali only discovered his skills long after he had finished studying the Golden Age of Spanish Theater. Driven by practical reasons, he decided to pursue culinary training. He went to London and secured a chef job at Le Cordon Bleu. He did not last there though. He eventually found himself working under the tutelage of one of the world’s best chefs, Marco Pierre White. He stayed with Chef White for three years and underwent an intense culinary training. It was his time with Chef White that he learned the basics. He was also able to hone and develop his own style and cooking techniques. After three years, he returned to the United States in order to start his own business and establish his own name in the culinary world.

Now, Chef Mario Batali is widely recognized as one of the best chefs in the world. He is also one of the most recognized faces in the culinary world. A celebrity chef, he was featured as GQ Magazine’s 1999 Man of the Year. He has also received countless accolades for his work as a chef and a restaurateur.

Chef Mario Batali’s Beef Braciole “Pinwheel-Style” Recipe

Ingredients:

2 cloves garlic, finely minced

4 scallions, thinly sliced

1/4 cups chopped fresh Italian parsley

4 ounces thinly sliced salami, cut into ¼-inch-wide matchsticks

8 ounces Italian Fontina, cut into ¼-inch cubes

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup toasted bread crumbs

1/4 cup plus 3 tablespoons extra-virgin olive oil

One 10-inch-long beef tenderloin roast cut from the heart of the tenderloin (2½ to 3 pounds), butterflied (see Note)

Kosher salt and freshly ground black pepper

Preparations:

1. In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs and mix well. Add ¼ cup of the olive oil and mix well with your hands or a spoon. Set aside.

2. Cut six 15-inch-long pieces of kitchen twine. Open out the beef, season on both sides with salt and pepper, and place it on a work surface so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a ½-inch border along the side farthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place (you may have a little stuffing left over—it makes a great panini filling). Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll, and tie tightly with the twine, spacing the ties evenly (it’s easier if you have a friend to tie the beef while you hold the roll together). Wrap tightly in plastic wrap to make a compact roll, and place in the refrigerator for at least 2 hours, or as long as overnight.

3. Preheat a gas grill or prepare a fire in a charcoal grill. Put the piastra on the grill to preheat.

Image Credit Starbulletin

Image Credit and Recipe via Italian Kitchen

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