Mario Batali is a feisty, ponytailed redhead whose motto could be “the pasta course waits for nobody.” Mario hosted one of the first TVFN cooking shows, “Molto Mario,” where he entertained viewers with real-people cooking peppered with unintentionally hilarious asides. Po, his tiny converted diner in Greenwich Village, bustles with the exuberance of an Italian fishing village. Now his second New York success, the restaurant Babbo, is opened and thriving as well as a third, Lupa. When I’m desperate for dinner, this soothing, simple, and easy-to-shop-for recipe of his invariably comes to the rescue.
Yield: Serves 2
5 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
8 ounces shiitakes, stemmed, cleaned, and cut in half