Mario Batali's Italian Holiday Feast

Dec. 21, 2007— -- Mario Batali joined "Good Morning America" to share his favorite holiday recipes from his mom, Marilyn Batali.

These innovative takes on classic dishes bring a touch of old world Italy to modern day America. Who better to get inspiration from this holiday season than the man who believes good food and wine go hand in hand with good cheer.

Radicchio with Bacon and Rosemary - Radicchio al Rosmarino

*Makes 4 servings

Ingredients:

4 ounces bacon, cut into 1 inch long batons

4 long heads radicchio di treviso

2 tablespoons chopped fresh rosemary

¼ cup white wine vinegar

salt and freshly ground black pepper

1. Place the bacon in a 10-12 inch sauté pan, set over medium heat, and cook until the fat is rendered, 5 to 6 minutes. Add the radicchio, increase he heat to high., and sauté until wilted. Add the rosemary and vinegar, season with salt and pepper, and toss to coat. Serve hot or at room temperature.

Recipe courtesy of Mario Batali's "Molto Mario."

Bread Soup -Zuppa di Pane

*Makes 6 Servings

Ingredients:

1 ½ cup chopped mixed fresh herbs, such as marjoram, thyme, basil, mint, arugula, and Italian parsley

2 medium zucchini, cut into ½ inch dice

8 ounces green beans, tops and tails removed and cut into 1 inch lengths

1 pound russet potatoes, peeled and cut into 1 inch chunks

2 ripe tomatoes, peeled and coarsely chopped

1 Spanish onion, cut into ¼ inch dice

1 clove garlic, crushed

8 cups cold water

Salt

Two 1-inch thick slices thick Italian Peasant bread, crusts removed

½ small dried hot chile pepper or 1 teaspoon hot red pepper flakes

Freshly ground black pepper

½ cup extra virgin olive oil

Directions:

In a large pot, combine 1 cup of the herbs, the zucchini, green beans, potatoes, tomatoes, onion, garlic, and cold water. Add salt to taste and bring to boil over high heat. Reduce the heat to medium-low and cook, covered, until the potatoes are tender, 20 to 25 minutes.

Meanwhile, soak the bread briefly in water to cover, then squeeze to get rid of the excess liquid. Crumble the bread and add it to the soup, along with the chile pepper.

Cook, stirring with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes. Season with salt and pepper. Ladle the soup into bowls, drizzle with the olive oil, and sprinkle with the remaining ½ cup chopped herbs.

Recipe courtesy of Mario Batali's "Molto Mario."

Jumbo Shrimp Marsala (Housewife-Style) -Gamberoni alla Zasalinga Siciliana

Ingredients:

¼ cup extra virgin olive oil

1 medium red onion, cut into ¼ inch dice

1 rib celery with leaves, cut into ½ inch pieces

4 medium plum tomatoes, roughly chopped

1 tablespoon pine nuts

1 tablespoon currants

2 tablespoons small capers, rinsed and drained

1 cup dry marsala

½ teaspoon fennel seeds

½ teaspoon hot red pepper flakes

1 bay leaf, preferably fresh

2 pounds jumbo shrimp (U-12) peeled and deveined

Salt and freshly ground black pepper

Fennel fronds for garnish, optional

Directions:

In a 10 -12 inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.

Remove the pan from the heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and summer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow stand for 5 minutes, covered.

Serve warm, or allow to cool to room temperature. Garnish with fennel fronds, if using.

Recipe courtesy of Mario Batali's "Molto Mario."

Mario Batali cookware can be found at CrateandBarrel.com.