Mangia
NYC's iconic gourmet eat in/take out/catering/events co. since 1981. Mangia is the original Italian farm-to-table eatery in the heart of Manhattan. We are here to share news about our community, recipes, cooking tips and much more.
Episodes
164 episodes
Tuna Niçoise with Parmigiano Croutons
Our take on the classic recipe from the South of France, with a nod to Italy. It requires some preparation, but you won't regret a minute of it once you take the first bite. And most of it, the individual components, that is, can be done in adv...
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3:45
Pan-Fried Tuna Steaks
Three different kinds of seeds cumin, coriander, and fennel encrust these tuna steaks, which we simply pan-fried. At Mangia, we like our tuna rare, deep red in the center. Follow the suggested timing below should you like it better done. If you...
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1:54
Paprika-Glazed Broiled Swordfish
We like to use Spanish, not Hungarian, paprika for this recipe because of its smoky flavor. Spanish paprika is not as easy to find, however, and is worth hunting for under the label Pimenton de la Vera. When you find it, buy it.Paprika l...
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1:35
Pan-Fried Cajun Swordfish
The type of paprika you use makes a big difference. Szeged paprika from Hungary imparts a deep red color and round sweetness; here it balances the heat of the cayenne in the spice rub. Make extra rub and keep it in a jar in your cabinet. It is ...
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2:19
Roasted Salmon
This is a simple, foolproof way, possibly the best way, to cook salmon. For a winter dinner, when our suggestion of a cherry tomato salad as an accompaniment might seem a little light, why not make Buckwheat with Shiitake Mushrooms and Thyme or...
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1:34
Grilled Orange-Marinated Salmon Recipe by Mangia
If you use a charcoal grill, as opposed to a gas or electric one, you know that the optimum moment for grilling depends upon a lot of factors, not the least of which is the weather or the way the fire was built. If you deal with those kinds of ...
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2:22
Pan-Fried Ancho Chile-Rubbed Red Snapper Recipe by Mangia
A Mexican spice rub enhances the sweet taste of red snapper. This entrée makes an easy summer meal with a salad and a bottle of crisp wine. Try it with the fresh cucumber and avocado combination we suggest below. You will feel as if you were di...
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1:58
Poached Halibut Recipe by Mangia
Poaching guarantees moist fish, and here tomatoes, fennel seeds, and white wine provide subtle flavor. If your fish market does not carry halibut fillets, use halibut steaks, cut 1 inch thick. While we like these with Pickled Vegetable Relish b...
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1:49
Poached Cod with Catalan Sauce Recipe by Mangia
A simple poaching liquid, the French court bouillon, imparts flavor to cod fillets that are then topped with a Mediterranean-style fresh tomato sauce. You can make the sauce a day in advance if you like. It is also very appealing on roasted por...
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3:14
Lentils with Peppers and Goat Cheese Recipe by Mangia
Tangy goat cheese and sautéed sweet peppers make a winning combination with lentils. This is simple to put together and quick to assemble, and has a subtle French feel to it. Serve with a platter of charcuterie, cold cuts, and a baguette.
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1:55
Lentils with Garlic Sausage and Sage Recipe by Mangia
Lentils and sausage is a classic combination. We especially like to use French green lentils here, which have, in fact,only a slight green tint to them. They are smaller than their cousins, brown lentils, and their taste is somewhat grassy, the...
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2:46
Flageolets with Nancy's Peperonata Recipe by Mangia
Flageolets are actually immature pod beans that are picked and removed from their pods when still green. Originally cultivated in the Americas, they were adopted by the French in the nineteenth century. Their taste, like their color, is delicat...
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2:58
Chickpeas with Broccoli Rabe and Roasted Shallots Recipe by Mangia
Creamy chickpeas, bitter broccoli rabe, sweet shallots, and a snappy red pepper puree the combination looks great and tastes good, too. In case you are thinking you might like to use canned chickpeas as a way of saving time, we don't recommend ...
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2:59
White Beans with Peppers and Rosemary Recipe by Mangia
Look for sweet white runner beans in specialty markets. These are large beans, almost one inch in length. They have a sweet taste and wonderful, creamy texture when cooked. Because of their size, they require a longer cooking time than other dr...
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2:02
White Beans with Tomato, Roasted Prosciutto, and Sage Recipe by Mangia
Roasted prosciutto adds a lovely saltiness and crunch to the yielding, tender texture of the beans in this salad. A lot of fresh sage adds singular color and aroma.
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2:24
Red Beans with Chives and Ricotta Salata Recipe by Mangia
Ricotta salata cheese is made from sheep's milk and is similar to feta but with a creamier consistency. It is slightly sweet in flavor and makes a nice complement to the vegetables and beans in this colorful salad. When assembling this...
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2:45
Black Bean Salad with Tomatoes, Feta Cheese, and Chipotle Salsa Recipe by Mangia
Wonderful on its own with a warm tortilla or two, with meat or fish, or a selection of vegetable salads, this looks especially appealing on a plain white platter-which is just how we serve it at Mangia. If you cook the beans ahead of time, the ...
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1:50
Barley with Broccoli and Braised Garlic Recipe by Mangia
We not only roast garlic at Mangia , but we also braise it, which brings out its sweetness and softens its texture in different ways. One of the residual effects, of course, is all the lovely garlic-flavored olive oil you have on hand after bra...
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2:50
Buckwheat with Shiitake Mushrooms and Thyme Recipe by Mangia
Buckwheat is in the same plant family as rhubarb, which is grown for its stalks. Buckwheat, on the other hand, is for its seeds and is cultivated in grown countries where the soil is too poor and the climate too cold for other cereals to The wh...
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2:22
Wild Rice with Oven-Burst Grapes, Almonds, and Mint Recipe by Mangia
At Mangia, we roast fruit. Here it is grapes, a wonderful touch that softens their texture, "bursting" them as it concentrates their sweetness. With toasted almonds and fresh mint, this salad is finished with nothing more than cinnamon-scented ...
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2:03
Wild Rice and Roasted Corn
Wild rice is not a grain, but an aquatic grass seed native to North America. Hand harvesting makes it expensive, but the yield makes it worth it: It triples in volume when cooked. With a chewy texture and nutty taste, it is especially appealing...
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2:39
Saffron Rice with Mangoes and Jalapeño Peppers
Extraordinary color and tropical flavors distinguish this rice salad. You will need really ripe mangoes for it. Here's how to tell if one is ready to use or not: The flesh should feel soft when pressed, and the mango should have a swee...
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2:35
Wheat Berries with Roasted Beets and Sage
Wheat berries are unprocessed whole kernels of wheat. When cooked, they maintain their berry shape and have a chewy texture that plays nicely off cubed roasted beets in this salad. Save the beet greens for Farfalle with Sautéed Greens, Lemon, a...
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2:30
Thai Tabbouleh
Tabbouleh, made with cracked wheat and lots of fresh herbs, is Middle Eastern in origin. Mangia's version has Asian touches pickled ginger and cilantro and a light lime dressing. This is exotic and refreshing, crunchy and comforting, and beauti...
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1:59
Ziti with Grilled Zucchini and Red Peppers and Aged Goat Cheese
There are Greek influences at work here namely, the goat cheese and mint. This salad is filled with flavor and color and is very easy to like. It goes beautifully with any roast meat, especially butterflied marinated lamb on the grill. ...
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3:13