Molto Batali Brussels Sprouts, Crispy Salmon & Rocket

My sister, Brooke, and I just came up with the idea of cooking out of the same cookbook.  Since I was one birthday present behind for her, I got the ball rolling by ordering her (and me) a copy of Mario Batali’s new book, Molto Batali.

My first foray into this book was good, but not great.  It was the Brussels Sprouts with Pecorino and Thyme.  I liked the flavors but not the preparation.  My plan is to repeat the recipe using the Cook’s Illustrated Roasted Brussels Sprouts preparation.  I will roast them with the Thyme and then after the foil comes off add the Pecorino.

Crispy salmon is simple.  Just well salted and peppered.  Cooked in a hot pan.  Finished under the broiler.  Arugula with Emeril’s basic balsamic; fresh and yummy.


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