Molto Mario Full Episode: Great Balls of Rice

Molto Mario Full Episode
Great Balls of Rice
Chef Mario Batali
recipes:
Arancine with Ragu
Arancine with Sardines
Rice Fritters: Crespelle di Riso
Aired Sep 23, 2003

[@jerry2york]

I miss Mario, best talking chef in the business and obviously loves his profession

[@jimbrown341]

Mario is a master of his domain. Look at how he does like 5 things at once, while going into full conversations. Much respect.

[@laikaproductions8062]

That giant vat of Extra virgin olive oil for deep frying is as affluent as a new Tesla to me

[@Boyanbo]

I agree. That's just a little out there. Though peanut oil is a good sub.

[@ericeandco]

Generally extra virgin is a finishing oil not a frying oil. I’ve heard you can use a lower grade olive oil to fry in but I would just use whatever I usually fry in.

[@joshuaskandunas3721]

Wow, I've watched a lot of cooking over the years...this guy is incredible. He can chew gum/jumped up and down on 1 foot/pat the middle of his back with one hand/conduct an orchestra with the other while running a marathon

[@Arturo-sm1tb]

He is a big talker, like that former President who got killed in the 2020 election.

[@blogleftbanker]

His biography claims that he only lived in Italy for three years, a blink of an eye, but he seems to be a bottomless well of information on the food, language, and history of the country. You can always see the difference between cooks and chefs. A chef has spent his time manning the oar in the kitchen galleys, while cooks are inspired (or uninspired) amateurs. You see it in dozens of little details: his knife skills, his mastery of chef tongs, his seemingly effortless ability to manage several pots on the stove while gabbing to his guests and audience, etc. I hope that he can reinvent himself and return to the stage.

[@veecee3669]

Leftbanker I agree. Even though he only lived in Italy a few years, he went back and took us with him on his shows. He's paid a hefty price for his indiscretions, I hope he learns from it and makes his way back.

[@Arturo-sm1tb]

@@veecee3669 not happening. He was worse than the accusations.

[@uriah9559]

didnt bro have like a "rape room" or some shit? i dont think you come back from that

[@ronbuil6923]

@@Arturo-sm1tb how the hell do you know? Were you there?

[@LinkRocks]

@@ronbuil6923 Google is free and very easy to use. There's all sorts of stories about Mario and they're not good. I wouldn't be so quick to defend him.

[@Gizmachy1]

love u mario... still my favorite chef

[@Arturo-sm1tb]

You spend an evening with him and report back.

[@LinkRocks]

I love watching Mario cook. He's not fancy by any means in his techniques, but he's accurate with his measurements and his knife skills are really good. He's one of the best chefs out there, it's too bad his career is over.

[@buddybrown8607]

Weather in Nadi did what they say he did we need to pray for him everyday. We need him back he is an actual culinary genius who reminds me of my grandmother

[@buddybrown8607]

Mario is a typical Italian chef, we need to be praying for him instead of missing him.

[@Joseph1NJ]

One of the best cooking shows ever.

[@Nikko764]

THE best

[@veecee3669]

Joseph1NJ Absolutely.

[@veecee3669]

Nicholas Smith Yes!

[@brt5273]

The golden age of the Food Channel...

[@barrybabin9904]

Can you see GUY F...trying to cook with this guy........no class at all..

[@gsprmssr2011]

Thanks Mario, but Arancine are made in the hand, not on a board. Egg is NOT used in the rice. The cooking of the rice starts with everything cold and the proper ratio of rice and water. I suppose some parts of Sicily uses anchovies based filling, I have never heard of it before. Anyhow, I have always liked how he explains details.

[@michaelmcneffii1912]

Gaspare Misseri it’s called cooking. You can do it any way you want.

[@The_Joey]

This straight ignorance of this comment is palpable. Have you ever heard of risotto before?

[@brenol2306]

Well said. Where’s the cheeses and peas?

[@amacmti]

Uh duh...eggs hold things together.

[@ronbuil6923]

@@michaelmcneffii1912 I love how every Italian thinks they're an expert on their country's cuisine.

[@cookingwiththekingfish4068]

Thank you for teaching me so much.....

[@82olys]

Thanks tons Molto Fan.

[@donnaluck9921]

Mario, you were my favorite Iron Chef. I've learned so much from your shows. You make everything look so easy to make.

[@lukef2098]

Moroir

[@njc2o]

Find urself someone who looks at you like Craig looks at Mario

[@alastrim2978]

he is good, can cook and talk at the same time...

[@oneitalia2312]

gargois, SO TRUE! He does not need The Chew with those other nitwits! I just can't stomach the other wannabes.

[@Jenniferkcalpin]

I LOVE YOU MARIO!!!!!

[@allih451]

Miss your show

[@Greglouis1961]

Mario: well known butcher of Italian cuisine. My God, he's terrible.

[@fsgjafgja]

This is a huge, subtle, sarcastic joke by Mario.

[@Grillmouth]

why's that?

[@jasonjanoyblahaloverboy3005]

VeganJam the title

[@dewhicular]

That's not subtle at all..

[@shadapakap]

My favorite chef 😍

[@vilkoskorlich259]

Sicilian cuisine is different from rest of Italy?History of Sicily The history of Sicily has been influenced by numerous ethnic groups. It has seen Sicily sometimes controlled by external powers - Roman, Vandal and Ostrogoth, Byzantine and Islamic - but also experiencing important periods of independence, as under the Siceliotes of Greek origin and later as the autonomous Emirate then Kingdom of Sicily. The Kingdom was founded in 1130 by Roger II, belonging to the Siculo-Norman family of Hauteville. During this period, Sicily was prosperous and politically powerful, becoming one of the wealthiest states in all of Europe.[1] As a result of the dynastic succession, then, the Kingdom passed into the hands of the Hohenstaufen. At the end of the 13th century, with the War of the Sicilian Vespers between the crowns of Anjou and Aragon, the island passed to the latter. In the following centuries the Kingdom entered into the personal union with the Spaniard and Bourbon crowns, preserving however its substantial independence until 1816. Although today an Autonomous Region of the Republic of Italy, it has its own distinct culture. The Food Sicilian cuisine is a melting pot of all the different cultures that have occupied the island. Sicilian cuscus, is identical to its Middle Eastern cousin cuscus, however you are much more likely to find it served with a rich fish stock in Sicily. Rice is used to make arancini, or stuffed, fried rice balls, that are also of Arab origin. Wheat is a major crop in Sicily and has been used in pasta production since the 11th century. Swordfish and tuna are caught off the coast and used in many regional recipes that include tomatoes, olives, capers from Pantelleria, lemons and other citrus. The local tuna is also preserved as bottarga, or dried fish roe, or salame di tonno, a cooked tuna sausage. Sheep’s milk is the predominant source of dairy in Sicily and is used to make Pecorino Siciliano DOP, Ragusano DOP and Piacintinu, which is colored with saffron. Ricotta is a main ingredient in the regional desserts and is often paired with almonds, pistachios, fruit and honey. Stuffed Cannoli and Cassata are the two primary examples. Sicilian marzipan, sorbets and gelato are all produced with local ingredients.

[@ulyylaaka8317]

thats an essay

[@mr.internationaldumbass1686]

Went to an Italian restaurant before, as I walked in, the owner asked if I wanted some fried rice balls? I said you mean "arrancini"? He then asked me what that was. I never went back.

[@selfloveloveself9502]

Why were you so offended?

[@mr.internationaldumbass1686]

@@selfloveloveself9502 Arancini is an Italian dish. I walked into an Italian restaurant. He should know what the proper name was for the food he was serving. Like going to a Ford dealer and he can only inform you about a VW. Kind of wrecks your confidence in what they are doing for you.

[@michaelritchie7699]

I was a Spanish tapas restaurant and one of my friends asked the waiter what prosciutto was, he didn’t know, I kindly my friend answered for the him, it didn’t go over well...what can you do?

[@hornypenguins69]

@El Ultimo Pibe Piola de Internet prosciutto comes from spain dumb ass

[@rosehenderson2874]

Sometimes they can be rude. Thank god my husband speaks Italian.

[@buddybrown4691]

Can you find more episodes?

[@johncarrasquillo4429]

good man.

[@velveteden8239]

scusa se mi permetto... da mezza siciliana mi manca una cosa sola... nel ragù per gli arancini o arancine dovrebbero esserci anche i piselli fini :) sorry it's not criticism, on the contrary I find you very good and i like the way you explain the traditions of us italians and i must say you are very precise... just add fine peas next time in your ragu and the arancini will be perfect! :)

[@oneitalia2312]

Batali-------->I love and adore you!♡☆♡☆♡☆♡☆♡

[@palefillylovesyou4126]

Spank like a mad man had me dying

[@chrisknotts6427]

Kraig Jarret Johnson in the house.

[@thecringeman7697]

Man, I’d sure handle Mario Batali’s great big balls of rice

[@angelorampello1764]

This guy gives me asthma .Can he shut up for a second and just cook ?

[@brt5273]

You can always find a channel more suited to your temperament

[@chef_artist1374]

He loves the sound of his own voice, which is annoying in and of itself; however, his method and technique are wrong on so many levels. What a disgrace. 😆

[@stillthekid333]

@@chef_artist1374 you probably burn corn flakes.

[@chef_artist1374]

@@stillthekid333 Nice...[slow clap] 👏...... 👏..... 👏...🙄

[@Arturo-sm1tb]

@@chef_artist1374 Hear Hear Chef Anthony. He isn't really a real Italian chef. He knows basic techniques, never lived in Italy, never was brought up in a true Italian kitchen.

[@lancebaker1374]

SEVERELY FAULTY: No one tastes and comments. This is why this show is dead and America's Test Kitchen is rocking!!!!!

[@bksalkrook8716]

marios just awesome hes very well versed ,,i heard riceballs was hard too make ? if he says there simple ? i agree

[@lucysiver4528]

Exact measurement for sweet fritters I would appreciate it if you could print them in for me

[@Nick-nm8om]

My parents are from Rome and we call them suppli . My mother used to make them all the time 🙂 . Mmmmmmm

[@robbiewhite323]

Game.... blouses

[@FishPornTV]

Amazing Blouse he says. HAHAHAHAHAHAAH

[@rosehenderson2874]

I love fried😛

[@sylviaseri4235]

Even though he is a cad, I miss him on TV.

[@brt5273]

Almost everyone in the past was a cad to some degree when judged by the current standard.

[@donnaluck9921]

Let go. He paid for his indiscretions.

[@LisaBeergutHolst]

@@brt5273 When did "almost everyone" sexually harass and steal from their employees?

[@brt5273]

@@LisaBeergutHolst That's not what I said and you know it .

[@LisaBeergutHolst]

@@brt5273 Then what's your point?

[@rjb6327]

Wish Mario was back on TV.

[@lancebaker1374]

He might find time, between sexual assaults.

[@veecee3669]

Lance Baker Whatever his faults, and I do not condone sexual harrassment, Mario Batali is one of the finest chefs on the planet.

[@Arturo-sm1tb]

Not happening in our lifetime.

[@barrybabin9904]

DITO..

[@lancebaker1374]

At 20:15 Those ribbed wooden honey dippers are useless. Notice how much he got onto the outside of the jar. A spoon is as good or better.

[@bonniebiancardi1829]

Everything looked great until be put the rice on the board..sorry I've never done it that way and I've never seen anyone do it that way. Why make it hard..?

[@ClankyRochet]

Bonnie Biancardi May be it’s the best way to show it to the camera.

[@oliviasmulyan]

Who’s the opera singer on the song

[@rjb6327]

Only problem with this recipe is the $30 worth of olive oil you need to fry the balls in.

[@michaelmcneffii1912]

Bobs Youruncle I’ll buy it for ya...cheap bastard

[@dalebuckley8593]

Or, for that matter (1st time I noticed) the "teaspoon" of saffron he uses.

[@christinemadrazo6755]

I wonder if they’re still friends?

[@davidayn2853]

In spite of all the personal attacks and vendettas leveled against Mario Batali, I still love him as a person and have deep respect for him as a chef. And a great personality. He made the cooking channel a daily destination for watching, and created that golden era of cooking channels. I miss his programs and his entertaining way of teaching us how to cook. I have noticed that super markets have removed his brand of pasta and all things Mario, yet for what he was accused he was not alone, and his cohorts still are seen on the cooking channels. The cancel culture pointed fingers and loudly announced Mario's frailties in order to hide their own sins. Tsk!Tsk!Tsk! Bring Mario back to TV.

[@Arturo-sm1tb]

LOL. He was not any type of innovator. Conservatively, there were a half dozen more important than him, before he came along. Emeril was the guy a decade before the Red Menace.

[@Arturo-sm1tb]

I think Epstein had a great personality as well.

[@LinkRocks]

"Cancel culture" isn't a real thing. People made it up to make people like you mad for no reason.

[@laineyfabriccio5984]

how is it most of Italy hasn't got diabetes? the amount of food they consume baffles me, I can manage a little dinner and a small tea and sometimes that a lot for me ~(and before I get the sarcastic comments, I aint no veggie or twig either) lol

[@Ovidius-]

look at him.. lmao this aint the daily served food in italy

[@jimbrown341]

Extra virgin olive oil is the key. Studies have shown how good it is for your body. Other oils like Canola are NOT good for you. Only in moderation. EVOO you could have every day. EVOO, garlic, and wine. That's how you stay fit :-)

[@Irishwoods1]

Much smaller portions than Americans eat. Fewer fatty sauces and they move around more than most Americans.

[@dgilroy20]

@@Ovidius- yes it, they eat this literally everyday for lunch.

[@piratessalyx7871]

They walk everywhere thats how

[@dewhicular]

14:43 "NEXT: How to Boil Water"

[@jubayersarker8593]

It is name of a show in Food Network

[@brawnerbandwidthpartdeux643]

Would you like a fresha pepper?

[@alexboisvert8603]

Fair use doctrine

[@willcwhite]

Talkative bunch on this episode - a little TOO talkative if you ask me

[@Flyingbikes748]

Was thinking the exact same thing

[@lancebaker1374]

Use canola oil. Deep-frying in EVOO is ridiculous. Olive oil loses all its health benefits after heating. I suspect there is a kickback program between the olive oil consortium and all these TV chefs who NEVER use any other oil except EVOO. Same idea for kosher salt, which is nothing more than course salt.

[@lukef2098]

I’ve olive loess heather berefessies sfffers

[@buddybrown8607]

Evidently you're not Italian

[@Khepramancer]

Deep frying in EVOO >.>

[@jimbrown341]

I thought that was strange too. EVOO is expensive, I highly doubt that when its made in Sicily, families are using that much EVOO or if any. The amount he used is equal to like a $15 bottle of EVOO. Sicily is not a place of rich folk, if anything its the opposite. Honestly, I'd just use regular olive oil or Canola oil. I wouldn't even want the flavor of the extra virgin olive oil in mine.

[@Khepramancer]

Jim After having watched a lot more of Mario's videos since posting, I've seen that he does that a lot. In one video, someone asked him about it, and he explained his thoughts and reasoning on it. Agreed though, EVOO imparts a lot of flavor, that isn't always a good accompaniment to the flavor profile of the food (thinking non-italian esp.). But yeah, for the majority of people, it would be cost prohibitive using quality oil. Not sure how affected the oil is from the high heat, either- whether it's breaking down, forming free-radicals, oxidizing, etc. Recently, I've discovered avocado oil. It's said to be very healthy, and although on the expensive side for quality brand oil (Chosen Foods, etc.), it can withstand higher heat for frying, sauteing, etc. It's also mostly a neutral tasting oil, with maybe only a slight earthy, buttery thing going on. It has a good shelf life at room temperature, too. I've also tried macadamia nut oil, in the past. I thought it was good with some things, as it does have a definite nutty flavor to it. It's also suitable for high heat cooking. It's said to be another healthy oil, and I would recommend people try it. I think I actually got mine from the Swanson vitamins site. One word of caution. I personally try to stay away from any hydrogenated oils, like most canola oils, veg oils, etc. Not to pull any kind of health or food snobbery, but I've heard that those highly processed oils are quite unhealthy... and since there are oils like avocado, and several others, than can be cold pressed and simply filtered, instead of highly processed, yet still stable at high heat- I'd choose it over hydrogenated any day. For deep frying, there is always quality lard or beef tallow. Sorry for the ramble lol

[@jimbrown341]

Good idea there. I agree with Canola oils not being an oil you want to use frequently. I normally use regular olive oil or if I need a high smoke point oil I use either peanut oil or coconut oil (not the extra virgin kind since its smoke point is lower). Avocado oil has the highest smoke point, you can't go wrong there but like you said, it can be quite expensive. I use Canola oil when frying in large batches because honestly, I hardly ever eat fried food. I feel like I can sacrifice one bad day of eating. Cheers my friend! Enjoy good food :-)

[@Khepramancer]

Cheers! ; )

[@JB-hn6qw]

I didn't realize how much I missed this show, Mario pretty much taught me how to cook Italian. This was when the food Network was good, with real chef's teaching you techniques to use on anything, now it's a bunch of talking heads making cooking for dummies simple dishes.

[@renato113]

Mario, most people do not have $100 for olive oil to fry arancini ??

[@IlDeimos]

renato a It depends what olive oil your using for deep frying. Your not suppose to use the really good olive oil for deep frying. There are very cheap olive oils that you can buy by the gallon. Its not going to be high quality cold pressed olive oil, but like i said, you dont want to use the good stuff for deep frying. And like Mario said, peanut oil or sun flower oil would be even better, because of the higher burning temp of those oils.

[@sidetony6052]

@@IlDeimos in Sicily we don't use olive oil to fry arancine but peanuts oil or sunflower oil...

[@IlDeimos]

Side Tony True. Peanut Oil or Sunflower Oil is a neutral oil. Which means it doesnt have a strong flavor, and it has a much higher burning temp. But it depends what you have on hand. Italian cooking has always been about cooking with what you have, fresh ingredients, rustic but delicious dishes.

[@sidetony6052]

@@IlDeimos olive oil is too expensive to use it to fry. Plus it "burns" at a lower temperature than peanuts oil.

[@IlDeimos]

Side Tony That's very true, but Mario is only telling you how Italians use to cook back then. Back then Italians made thier own olive oil.

[@annmarie4794]

He’s speaks so fast! Is he on coke?

[@michaelmcneffii1912]

Ann Marie no

[@patricklarry6645]

Of course. All celebrity chefs are either drunk or high or both.

[@Arturo-sm1tb]

very possible. Nights after work at the Spotted Pig. Lots of things happened there in the upstairs room.

[@lancebaker1374]

Batali has been accused of sexual harassment and misconduct by 8 women. He said "My past behavior has been deeply inappropriate and I am sincerely remorseful for my actions." He was fired from The Chew.

[@Arturo-sm1tb]

but many women still LOVE the guy. Creepy.

[@gargois1]

I loved this show. Mario was great until he sold out to the chew. What an awful show. Way beneath Mario's talent.

[@erichenderson6515]

Hey! The Chew was an awesome cooking talk show, each host won an Emmy for that show, but yeah his show was awesome back then.

[@erichenderson6515]

@Steve Jones ahem to that.

[@lancebaker1374]

The Chew fired him, after 8 sexual harassment charges.

[@stillthekid333]

Then the Chew was almost immediately cancelled.

[@davidmesiti6130]

I just want to clean his counter! What a cluttered mess! The man can’t find anywhere to sit something down! That whole kitchen is a disaster.

[@rosehenderson2874]

Omg, I have a headache already! Maybe I forgot my crocs😛

[@waloacme]

The lady in the blue shirt needs more practice.

[@lkphilley]

thats a guy

[@westsideteetz]

@@lkphilley If there was any flies on you Linda they'd be paying rent

[@silverghost4206]

@@westsideteetz Heyyy.. Junior soprano reference..... the sopranos..

[@kenRoberts1984]

Mario burned the butter LOL knife skills are NOT on point

[@dewhicular]

Hell yeah, show me your cooking show.

[@veecee3669]

dewhicular 🖕

[@---df5sr]

I don’t trust any American chef

[@LinkRocks]

Racist.

[@bettyparris4539]

He talking too much.

[@LinkRocks]

He's on TV that's his job. Try listening to what he's saying, you might learn something.