Mario Batali: Ricotta Frittata

Chef Mario Batali makes Ricotta Frittata with farm fresh eggs and marjoram at the 2007 Food & Wine Classic in Aspen.

Category:

Howto & Style

Tags:

• Food
• Wine
• Cooking
• Drink
• Recipes
• Italian
• Mario
• Batali
• eggs
• Kitchen
• frittata

[lilbird310]

Mario fuckin pawns hes my favorite chef

i want to go to his restaurant in los angels

called Osteria Mozza

[driftkingboy]

is it just me or does mario look lyk a fat version of triple H???!! XD

[sspirits8]

I'm ready for my second dinner! lol :)

[bolch88bb8]

@futuristfood i wouldn't even say that he fucked it up....he knows that a new skllet is not conditioned enough and just as well if he tried to lift it out it would of broken...but i do understand your point and still he is a bad mother fucker :)

[XxVINCEROxX]

@goenigoegoe83 Interested to hear what qualifies a "chef" in your book. Batali has trained all over the world, has held executive CHEF positions (which is actually the only requirement for being one) in various restaurants, won a James beard award for best CHEF in NY and another for Most Outstanding CHEF, and has accumulated a total of 5 michelin stars for his owned restaurants. Not only is he a CHEF, but he is one of the greatest american chefs of all time. So get your facts straight, please.

[harrogateweddingcars]

Well said Mr Batali about the banks - you will survive - you are speaking the truth about those filth bankers - good for you my friend speaking for the masses who have been fucked over by those greedy fucking bastards. You have my blessings & the blessings of millions more - BANKERS - FUCK YOU!!!!

[futuristfood]

love that he fucked it up and was still a charmer,. go Batalli!

[WhiteOnRiceCooking]

Interesting choice of seasoning the eggs before it hits the pan. I've heard of many different schools of thought on this. Many chefs believe that when the salt is mixed with the eggs it breaks down the yolk prematurely...other chefs don't see it as much of a problem

[Judo593]

@goenigoegoe83 No. He attended Le Cordon Bleu, has over 30 years of classical culinary training, and co-owns 16 restaurants. That sounds like a professional chef to me.