Good Morning America: Mario Batali America Farm To Table
The Chew co-host Mario Batali visited Good Morning America to promote his 10th cookbook, America Farm To Table, which he discussed with George Stephanopoulos. Try the Spigarello Salad he made on morning TV.
“So far, it’s always been the chefs getting the credit,” Batali said. But the real secret is local ingredients from the farms close to where you live. It’s not something that only chefs can do, either.
You may be surprised to find out about offerings from a nearby farmer’s market, or other fresh food programs in your area, if you ask around.
For the cookbook, Batali surveyed chefs to find out about their favorite farms and used that as a starting point for fresh, delicious recipes.
Good Morning America: Mario Batali Spigarello Salad Recipe with Fried Eggs Ingredients
Batali explained that Spigarello is a cross between Kale and Broccoli, making for a leafy green. He said that egg is a popular main course for dinner in Spain.
- 2 tbsp dried Currants
- 2 tbsp Sriracha
- Zest and Juice of 1 Lemon
- 2 tbsp toasted Pine Nuts
- 6 tbsp White Balsamic Vinegar
- 1 tbsp drained tiny Capers
- 2 bunches Broccoli Spigarello (or use Tuscan Kale), cut paper-thin
- 6 to 7 Eggs
- 1/4 cup grated Parmigiano-Reggiano
- 6 tbsp Olive Oil
- Salt & Pepper
Mario Batali: Good Morning America Spigarello Salad with Fried Eggs Recipe Directions
- Combine currants with Sriracha and vinegar. Microwave on high for 20 seconds; remove and let cool.
- Once cooled, add 4 tbsp olive oil with capers, salt, lemon juice and zest. Whisk to make a dressing for the salad.
- Toss spigarello to coat. Add pine nuts and let rest for about 10 minutes.
- Heat remaining olive oil on medium.
- Cook eggs in the pan sunny side up (or whatever you like best); salt and pepper.
- Sprinkle Parmigiano cheese over the egg yolks.
- Toss salad once again before plating it; top each portion with a cooked egg.