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
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