Molto Mario Full Episode Great Balls of Rice Chef Mario Batali recipes: Arancine with Ragu Arancine with Sardines Rice Fritters: Crespelle di Riso Aired Sep 23, 2003
Wow, I've watched a lot of cooking over the years...this guy is incredible. He can chew gum/jumped up and down on 1 foot/pat the middle of his back with one hand/conduct an orchestra with the other while running a marathon
I love watching Mario cook. He's not fancy by any means in his techniques, but he's accurate with his measurements and his knife skills are really good. He's one of the best chefs out there, it's too bad his career is over.
Weather in Nadi did what they say he did we need to pray for him everyday. We need him back he is an actual culinary genius who reminds me of my grandmother
His biography claims that he only lived in Italy for three years, a blink of an eye, but he seems to be a bottomless well of information on the food, language, and history of the country. You can always see the difference between cooks and chefs. A chef has spent his time manning the oar in the kitchen galleys, while cooks are inspired (or uninspired) amateurs. You see it in dozens of little details: his knife skills, his mastery of chef tongs, his seemingly effortless ability to manage several pots on the stove while gabbing to his guests and audience, etc. I hope that he can reinvent himself and return to the stage.
Leftbanker I agree. Even though he only lived in Italy a few years, he went back and took us with him on his shows. He's paid a hefty price for his indiscretions, I hope he learns from it and makes his way back.
@@ronbuil6923 Google is free and very easy to use. There's all sorts of stories about Mario and they're not good. I wouldn't be so quick to defend him.
Thanks Mario, but Arancine are made in the hand, not on a board. Egg is NOT used in the rice. The cooking of the rice starts with everything cold and the proper ratio of rice and water. I suppose some parts of Sicily uses anchovies based filling, I have never heard of it before. Anyhow, I have always liked how he explains details.
Generally extra virgin is a finishing oil not a frying oil. I’ve heard you can use a lower grade olive oil to fry in but I would just use whatever I usually fry in.
scusa se mi permetto... da mezza siciliana mi manca una cosa sola... nel ragù per gli arancini o arancine dovrebbero esserci anche i piselli fini :) sorry it's not criticism, on the contrary I find you very good and i like the way you explain the traditions of us italians and i must say you are very precise... just add fine peas next time in your ragu and the arancini will be perfect! :)
Sicilian cuisine is different from rest of Italy?History of Sicily The history of Sicily has been influenced by numerous ethnic groups. It has seen Sicily sometimes controlled by external powers - Roman, Vandal and Ostrogoth, Byzantine and Islamic - but also experiencing important periods of independence, as under the Siceliotes of Greek origin and later as the autonomous Emirate then Kingdom of Sicily. The Kingdom was founded in 1130 by Roger II, belonging to the Siculo-Norman family of Hauteville. During this period, Sicily was prosperous and politically powerful, becoming one of the wealthiest states in all of Europe.[1] As a result of the dynastic succession, then, the Kingdom passed into the hands of the Hohenstaufen. At the end of the 13th century, with the War of the Sicilian Vespers between the crowns of Anjou and Aragon, the island passed to the latter. In the following centuries the Kingdom entered into the personal union with the Spaniard and Bourbon crowns, preserving however its substantial independence until 1816. Although today an Autonomous Region of the Republic of Italy, it has its own distinct culture. The Food Sicilian cuisine is a melting pot of all the different cultures that have occupied the island. Sicilian cuscus, is identical to its Middle Eastern cousin cuscus, however you are much more likely to find it served with a rich fish stock in Sicily. Rice is used to make arancini, or stuffed, fried rice balls, that are also of Arab origin. Wheat is a major crop in Sicily and has been used in pasta production since the 11th century. Swordfish and tuna are caught off the coast and used in many regional recipes that include tomatoes, olives, capers from Pantelleria, lemons and other citrus. The local tuna is also preserved as bottarga, or dried fish roe, or salame di tonno, a cooked tuna sausage. Sheep’s milk is the predominant source of dairy in Sicily and is used to make Pecorino Siciliano DOP, Ragusano DOP and Piacintinu, which is colored with saffron. Ricotta is a main ingredient in the regional desserts and is often paired with almonds, pistachios, fruit and honey. Stuffed Cannoli and Cassata are the two primary examples. Sicilian marzipan, sorbets and gelato are all produced with local ingredients.
In spite of all the personal attacks and vendettas leveled against Mario Batali, I still love him as a person and have deep respect for him as a chef. And a great personality. He made the cooking channel a daily destination for watching, and created that golden era of cooking channels. I miss his programs and his entertaining way of teaching us how to cook. I have noticed that super markets have removed his brand of pasta and all things Mario, yet for what he was accused he was not alone, and his cohorts still are seen on the cooking channels. The cancel culture pointed fingers and loudly announced Mario's frailties in order to hide their own sins. Tsk!Tsk!Tsk! Bring Mario back to TV.
LOL. He was not any type of innovator. Conservatively, there were a half dozen more important than him, before he came along. Emeril was the guy a decade before the Red Menace.
Everything looked great until be put the rice on the board..sorry I've never done it that way and I've never seen anyone do it that way. Why make it hard..?
Use canola oil. Deep-frying in EVOO is ridiculous. Olive oil loses all its health benefits after heating. I suspect there is a kickback program between the olive oil consortium and all these TV chefs who NEVER use any other oil except EVOO. Same idea for kosher salt, which is nothing more than course salt.
how is it most of Italy hasn't got diabetes? the amount of food they consume baffles me, I can manage a little dinner and a small tea and sometimes that a lot for me ~(and before I get the sarcastic comments, I aint no veggie or twig either) lol
Extra virgin olive oil is the key. Studies have shown how good it is for your body. Other oils like Canola are NOT good for you. Only in moderation. EVOO you could have every day. EVOO, garlic, and wine. That's how you stay fit :-)
Batali has been accused of sexual harassment and misconduct by 8 women. He said "My past behavior has been deeply inappropriate and I am sincerely remorseful for my actions." He was fired from The Chew.
renato a It depends what olive oil your using for deep frying. Your not suppose to use the really good olive oil for deep frying. There are very cheap olive oils that you can buy by the gallon. Its not going to be high quality cold pressed olive oil, but like i said, you dont want to use the good stuff for deep frying. And like Mario said, peanut oil or sun flower oil would be even better, because of the higher burning temp of those oils.
Side Tony True. Peanut Oil or Sunflower Oil is a neutral oil. Which means it doesnt have a strong flavor, and it has a much higher burning temp. But it depends what you have on hand. Italian cooking has always been about cooking with what you have, fresh ingredients, rustic but delicious dishes.
Too bad he fell prey to his sense of power over others and made a mess out of his personal life plus the empire he'd built on his skills & years of hard work. I wonder what he's been doing all these years since.
I thought that was strange too. EVOO is expensive, I highly doubt that when its made in Sicily, families are using that much EVOO or if any. The amount he used is equal to like a $15 bottle of EVOO. Sicily is not a place of rich folk, if anything its the opposite. Honestly, I'd just use regular olive oil or Canola oil. I wouldn't even want the flavor of the extra virgin olive oil in mine.
Jim After having watched a lot more of Mario's videos since posting, I've seen that he does that a lot. In one video, someone asked him about it, and he explained his thoughts and reasoning on it. Agreed though, EVOO imparts a lot of flavor, that isn't always a good accompaniment to the flavor profile of the food (thinking non-italian esp.). But yeah, for the majority of people, it would be cost prohibitive using quality oil. Not sure how affected the oil is from the high heat, either- whether it's breaking down, forming free-radicals, oxidizing, etc. Recently, I've discovered avocado oil. It's said to be very healthy, and although on the expensive side for quality brand oil (Chosen Foods, etc.), it can withstand higher heat for frying, sauteing, etc. It's also mostly a neutral tasting oil, with maybe only a slight earthy, buttery thing going on. It has a good shelf life at room temperature, too. I've also tried macadamia nut oil, in the past. I thought it was good with some things, as it does have a definite nutty flavor to it. It's also suitable for high heat cooking. It's said to be another healthy oil, and I would recommend people try it. I think I actually got mine from the Swanson vitamins site. One word of caution. I personally try to stay away from any hydrogenated oils, like most canola oils, veg oils, etc. Not to pull any kind of health or food snobbery, but I've heard that those highly processed oils are quite unhealthy... and since there are oils like avocado, and several others, than can be cold pressed and simply filtered, instead of highly processed, yet still stable at high heat- I'd choose it over hydrogenated any day. For deep frying, there is always quality lard or beef tallow. Sorry for the ramble lol
Good idea there. I agree with Canola oils not being an oil you want to use frequently. I normally use regular olive oil or if I need a high smoke point oil I use either peanut oil or coconut oil (not the extra virgin kind since its smoke point is lower). Avocado oil has the highest smoke point, you can't go wrong there but like you said, it can be quite expensive. I use Canola oil when frying in large batches because honestly, I hardly ever eat fried food. I feel like I can sacrifice one bad day of eating. Cheers my friend! Enjoy good food :-)
I didn't realize how much I missed this show, Mario pretty much taught me how to cook Italian. This was when the food Network was good, with real chef's teaching you techniques to use on anything, now it's a bunch of talking heads making cooking for dummies simple dishes.
Went to an Italian restaurant before, as I walked in, the owner asked if I wanted some fried rice balls? I said you mean "arrancini"? He then asked me what that was. I never went back.
@@selfloveloveself9502 Arancini is an Italian dish. I walked into an Italian restaurant. He should know what the proper name was for the food he was serving. Like going to a Ford dealer and he can only inform you about a VW. Kind of wrecks your confidence in what they are doing for you.
I was a Spanish tapas restaurant and one of my friends asked the waiter what prosciutto was, he didn’t know, I kindly my friend answered for the him, it didn’t go over well...what can you do?
He loves the sound of his own voice, which is annoying in and of itself; however, his method and technique are wrong on so many levels. What a disgrace. 😆
@@chef_artist1374 Hear Hear Chef Anthony. He isn't really a real Italian chef. He knows basic techniques, never lived in Italy, never was brought up in a true Italian kitchen.
