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Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.

Gwyneth Paltrow is an Academy Award-winning actress. She lives in New York City and London.

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Spain...A Culinary Road Trip

HarperCollins Publishers, Inc.

Migas

Serves 6 as a side dish or tapa

This is very good served with eggs fried in olive oil.

Ingredients:

6 cups coarse dried bread crumbs1/3 cup olive oil
6 garlic cloves, not peeled
½ pound Spanish chorizo, casings removed and cut into ½-inch dice
½ pound pancetta in one piece, cut into ½-inch dice
A large bunch of grapes
6 Roasted Red Peppers (recipe follows), peeled, seeded, and cut into wide strips

Instructions:

Put the bread crumbs in a bowl, sprinkle with just enough water to moisten, and cover with damp paper towels. Set aside for 2 hours, or until the bread is evenly moistened.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and stir until lightly browned and fragrant, 1 to 2 minutes. Add the chorizo and pancetta and cook, stirring, until the meat is lightly browned and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly, and cook, stirring, until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it).

Filloas

Serves 4

A fascinating blend of sweet and savory, these crepe-like pancakes, usually served as a snack, made me think of an American pancake-and-bacon breakfast. María was kind enough not only to show us how to make these, but also to make Gwyneth's without the bacon fat (but pork in my dessert makes me a very happy man).

Ingredients:

2 cups all-purpose flour1½ teaspooons kosher salt
1 cup chicken stock
2 large eggs, beaten
1 cup milk
About 2 tablespoons bacon fat or olive oil
Sugar for sprinkling

Instructions:

Whisk together the flour, salt, and stock in a large bowl until smooth. Whisk in the eggs and milk. Let the batter stand for 30 minutes.

Heat a crepe pan or medium nonstick skillet over medium heat. Add just enough bacon fat to coat the bottom of the pan and heat until hot. Pour in ¼ cup batter, tilting the pan to cover the bottom evenly, and pour out any excess. Cook until golden brown on the first side, about 2 minutes. Carefully flip the pancake and cook until lightly browned on the second side. Remove from the pan, sprinkle with sugar, and roll up. Put on a platter, cover to keep warm, and repeat with the remaining batter. Serve hot or at room temperature.

Excerpted from Spain...A Culinary Road Tripby Mario Batali Copyright © 2008 by Mario Batali. Excerpted by permission.
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