For Sunday Supper, Russ and I decided to have a Mario Batali inspired day. Starting with a trip to his food emporium extraordinaire, Eataly, we ate lunch at one of the restaurants. Then we picked up ingredients for one of Mario’s recipes from the new Chew Cookbook.
It’s the companion book to the show, The Chew, a daytime talk show/cooking show hosted by Mario Batali, Michael Symon, Carla Hall, Clinton Kelly, and Daphne Oz. Here’s the episode of Mario cooking what we attempted that night:
The restaurant Pranzo at Eatly features a different region of Italy every month. January’s feature was Calabria, which is in southern Italy, aka the toe of the boot.
TV screens mounted from the ceiling show your food being prepared.
The produce and goods at Eataly are amazing. Awesome presentation, but hefty price tags too.
Russell was not amused by me taking a hundred photos while he was actually trying to grocery shop.
This was an intense recipe. Lots of meat, lots of layering.
Here’s the final product.
Honestly, we didn’t like it too much. Sorry Mario! We just found it way too meaty and greasy. But we knew this was the nature of the beast before we even attempted it. So shame on us. We look forward to trying out lots of other great recipes in the book though!
If you want to attempt this crazy meatloaf, here’s the full recipe:
- 2 pounds Sweet Italian sausage
- 2 pounds lean ground beef
- 4 1/4 cups fresh bread crumbs
- 2 cups grated Pecorino Romano
- 3 eggs, lightly beaten
- 1 cup whole milk
- freshly ground pepper
- 1 pound baby spinach
- 4 carrots, peeled and cut lengthwise into strips
- 12 scallions, trimmed
- 1/4 cup all- purpose flour, plus extra for dusting
- 10 pieces mortadella, sliced thin
- 6 slices Cacio di Roma
- 2 sprigs fresh rosemary
- 3/4 cup extra virgin olive oil
- Preheat the oven to 375° F
- In a large bowl, combine the sausage, beef, 4 cups of the bread crumbs, the Pecorino Romano, eggs, milk, salt, and pepper. Mix gently but thoroughly with your hands. Cover and refrigerate.
- Bring 8 quarts of water to a boil in a large pasta pot. Set up an ice bath nearby.
- Add 2 tablespoons of salt to the boiling water. Dip the spinach leaves in the water just to wilt them, and immediately transfer them to the ice bath; then drain them in a colander. Add the carrots to the boiling water and cook for 10 minutes; then remove and set aside. Drop the scallions in the boiling water and cook for 1 minute. Drain and set on a towel-lined plate.
- Combine the flour with the remaining 1/4 cup bread crumbs, and heavily dust a wooden board with the mixture. On the dusted board, pat the meat mixture into a 1 1/2 inch thick rectangle, about 6 by 16 inches. Lay the spinach over the meat, leaving a 1-inch border on the short sides. Lay the carrot pieces and then the scallions over the spinach. Lay the mortadella and Cacio di Roma over the scallions. Starting from a long side, roll the meat up like a jelly roll, making it as compact as possible; patch any holes like modeling clay. The roll should be about 16 inches long. Dust the outside with flour.
- Place the loaf on a rimmed baking sheet. Press a sprig of rosemary into each side of the meatloaf, and pour 1 cup of water into the pan. Drizzle 1/2 cup of the olive oil down the length of the loaf. Bake the meatloaf for 1 hour and 20 minutes, or until it reaches an internal temperature of 165° F.
- Carefully transfer the load to a cutting board and allow it to rest for 15 minutes.
- Strain the pan juices into a saucepan and bring to a boil. Season with salt and pepper to taste, add the remaining 1/4 cup oil, and whisk to form a loose sauce.
- Slice the meatloaf into 1-inch-thick slices and arrange them on warmed plates. Drizzle with the sauce and serve.