Quote Originally Posted by [AK]Squidly View Post
Yeah, the Bolognese I made last night was from one of Mario's recipes (see the website.) I admire his historical knowledge.

Bill Buford wrote a good book which I recommend called "Heat". He worked in Mario's kitchen at Babbo, and then went on to retrace the steps Batali took in Italy.
Cool, I've got a hold on it at the library. Currrently at the top of my wish list is On Food and Cooking by Harold McGee.

Speaking of Mario, I got some inspiration from him last night and made some spaghetti. I scrambled an egg and poured it into the hot pasta and put it back on the heat for a few seconds, sort of like a carbonara, and added half cup of fresh grated Reggiano and fresh basil. Darn good, and it only took about ten minutes. Fresh cilantro would probably work too.