Mario Batali's Biscuits and Gravy Italian Style
Mario Batali's Biscuits and Gravy Italian Style
The only thing that I can take credit for here is finding the recipe. It is all Mario’s. I really enjoy his style of cooking, he is not so neat in the kitchen and even his plating is about like mine, but his flavors are spot on. I am not a big breakfast eater but on Sunday’s I like a nice breakfast and especially if someone will cook it or clean up if I cook. That makes it so much tastier. Ha ha.
Ingredients
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For the Piadina Dough:
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For the Gravy:
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Directions
1. For the Piadina Dough: Combine the flour, baking soda, and salt in a food processor and pulse to mix. Scatter the pieces of lard over the flour and pulse just until incorporated. With the motor running, add the water and process just until the dough begins to clump together.
2. Turn the dough out onto a floured surface and roll to 1/4-inch to 1/2-inch thick. Heat griddle to medium heat. Cut the dough into 3-inch pieces. Working in batches, place the rounds on the griddle and cook until light golden brown on the first side, about 1 to 2 minutes. Turn and repeat on the other side.
3. For the Gravy: In a sauté pan over medium heat, slowly cook the sausage, allowing the sausage to render all of its fat. Cook, crumbling with a wooden spoon, until sausage is crisp and dark brown, about 20 minutes.
4. Warm milk in a small saucepot. Add the flour, and using a wooden spoon, stir vigorously. Slowly add the milk, stirring continuously to prevent clumping and stir in the prosciutto. Bring sauce to a boil and cook until sauce has thickened and reduced slightly, and then remove from heat. Season with salt and nutmeg. Serve the gravy over the Piadina.1. Cake flour is better in this recipe than all-purpose flour because it is ground finer.2. For easier cleanup, you can make the biscuits in a cast iron skillet, and then cook the gravy in the skillet as well.
2. Turn the dough out onto a floured surface and roll to 1/4-inch to 1/2-inch thick. Heat griddle to medium heat. Cut the dough into 3-inch pieces. Working in batches, place the rounds on the griddle and cook until light golden brown on the first side, about 1 to 2 minutes. Turn and repeat on the other side.
3. For the Gravy: In a sauté pan over medium heat, slowly cook the sausage, allowing the sausage to render all of its fat. Cook, crumbling with a wooden spoon, until sausage is crisp and dark brown, about 20 minutes.
4. Warm milk in a small saucepot. Add the flour, and using a wooden spoon, stir vigorously. Slowly add the milk, stirring continuously to prevent clumping and stir in the prosciutto. Bring sauce to a boil and cook until sauce has thickened and reduced slightly, and then remove from heat. Season with salt and nutmeg. Serve the gravy over the Piadina.1. Cake flour is better in this recipe than all-purpose flour because it is ground finer.2. For easier cleanup, you can make the biscuits in a cast iron skillet, and then cook the gravy in the skillet as well.
Other Breakfast meals
Caribbean Banana Fritters
