Here’s the recipes from my Huffington Post blog. Have Fun!

http://www.huffingtonpost.com/carolyn-ossorio/tbd_b_915138.html

Mario Batali’s recipes from Multo Gusto

Spring Peas with Mint
Vinaigrette
¼ cup red wine vinegar, preferably Chianti
¼ cup sparkling water
½ cup extra virgin olive oil, preferably Ligurian
(makes 1 cup)

Peas
2 lbs peas in the pod, shelled, or 2 cups fresh peas
1 medium red onion, cut into dice about the same size as the peas
½ bunch fresh mint, leaves removed and torn into 2-3 pieces each
¼ cup Red Wine Vinaigrette (recipe follows)
Maldon or other flaky sea salt and coarsely ground black pepper

Preparation
Whisk the vinegar, water, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 5 days.)

Combine the peas, onion, and mint in a medium bowl and toss with the vinaigrette. Season with salt and pepper and serve, or let stand at room temperature for 1 hour to bring out the flavors. (The peas can be refrigerated for up to 1 day; bring to room temperature before serving).

Serves 6.

Spaghetti alla Carbonara
Makes 4 Servings | Region: Lazio | Book: Molto Italiano (Ecco 2005)
A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best—quality eggs you can get.
3 tablespoons Extra-Virgin Olive Oil
8 ounces Guanciale (recipe below), Pancetta, or good Bacon
1 pound Spaghetti
1 ¼ cups freshly grated Parmigiano-Reggiano
4 large Eggs, separated
Freshly ground Black Pepper
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.

Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).

Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.

Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

Guanciale
½ cup Sugar
½ cup Salt
15 Black Peppercorns
4 sprigs Thyme, leaves only
2 pounds Hog Jowls
Combine the sugar, salt, peppercorns, and thyme leaves in a small bowl. Put the hog jowls in a nonreactive casserole and coat with the mixture, rubbing gently. Cover and refrigerate for 5 to 7 days.

Black Cabbage Bruschetta

Total Time: 25 min
Prep: 5 min
Cook: 20 min
Yield:4 servings
Ingredients
6 tablespoons extra-virgin olive oil plus 4 tablespoons
2 cloves garlic, thinly sliced, plus 2 peeled whole cloves
2 bunches cavolo nero (or kale), chopped into 1-inch ribbons
4 slices country bread, 1-inch thick
1/2 pound pecorino toscano
Directions
Preheat the grill or broiler.
In a 12 to 14-inch saute pan, heat the 6 tablespoons olive oil and the garlic slices together over medium heat, until the garlic begins to soften. Add the cavolo all at once, stirring to keep the garlic from settling at the bottom. Cover the pan and allow the cabbage to cook until soft, about 8 to 10 minutes.
Meanwhile, grill or toast the bread. Rub 1 side of each toasted bread slice with raw garlic. Place 1 slice of bread in 4 shallow bowls and top each slice with a large spoonful of the cabbage mixture. Drizzle each bruschetta with 1 tablespoons extra-virgin olive oil and shave pecorino over each portion.