Nowness: Mario Batali: Perfect Catch
The Super-Chef’s Purist Take On Summery Langostinos
In a sumptuous illustrative series by artist Philip Cheaney, Italian-American celebrity chef Mario Batali demonstrates his recipe for langostinos in almond flour with sweet and spicy peppers. The summer dish, which he prepared for an audience at the Aspen Food and Wine Classic last month, honors the twin tenets of freshness and simplicity that inform the restaurateur’s 16 sought-after outposts across the US, including Hollywood favorite Mozza, New York’s James Beard–awarded Babbo and Las Vegas steakhouse Carnevino. There is another crucial ingredient too: “One must enjoy the process of making it as much as the eating of it,” he insists. Known for accessorizing with orange Crocs and keeping high-profile company (he documented a trip across Spain with pal Gwyneth Paltrow for PBS), Batali has authored numerous award-winning cookbooks and is a Food Network favorite, thanks to appearances on shows including Iron Chef America.
Sautéed Langostinos in Almond Flour Crust with Sweet and Hot Chili Peppers
- 8 tbsp virgin olive oil
- 2 large bell peppers (red, green and yellow) cored, seeded and cut into 1/4” thick julienne
- 2 jalapenos and 2 serranos, seeded and thinly sliced lengthwise
- 1 tbsp chopped fresh thyme leaves
- 20 fresh langostinos
- 1/2 cup almond flour
- Juice of 1 lemon
- 1/2 cup loosely packed opal basil leaves
- Salt and pepper to taste
- In a 12-14 inch sauté pan, place four tablespoons virgin olive oil and, over a medium heat, sauté bell peppers and jalapenos for about eight to nine minutes until softened and lightly browned. Add fresh thyme and set aside to cool.
- In another sauté pan, heat four tablespoons virgin olive oil until smoking. Cut langostinos lengthwise in half, dredge flesh side in almond flour, place in pan and cook flesh side down for about one minute until golden brown. Turn and cook for another minute on other side. Add lemon juice and remove from heat.
- Add basil leaves to pepper mix and season with salt and pepper. Divide pepper mix among four plates. Place warm langostinos in stacks over pepper mix and serve.