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
93 episodes
To Roast Bell Pepper Quarters or Strips
Whereas it is very important to turn whole bell peppers while they char so that they roast evenly, no turning is necessary when the peppers are cut into pieces.
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1:11
Jumbo Shrimp with Chorizo Salsa on Olive Rolls
In our book, any dish made with jumbo shrimp is special. Top jumbo shrimp with a one-of-a-kind garlicky sausage salsa, and the result is worthy of a celebration. That's why we're recommending you serve these with champagne or port. Should you h...
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2:34
Poached Chicken Breast with Mock Cajun Sauce and Sliced Red Onions on Whole-Wheat Bread
Poaching chicken is simple and making the sauce is, too, because it is nothing more than mayonnaise, with all kinds of different Cajun spices added. We've even used whole-wheat sandwich bread!
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1:48
Roasted Turkey Breast with Parsley Pesto with Capers on Pane Rustico
Once you have a roasted turkey breast on hand, you will be astonished at the number of ways you will find to use it. This is just one very simple example.The capers in the pesto make a sizable contribution. If you don't have parsley pest...
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1:23
Prosciutto, Green Olive Paste, and Arugula on Peasant Bread
Prosciutto is now available almost everywhere, as is green olive paste, to say nothing of really good arugula, which means this could be one of the easiest- to-make combinations in this book. If you want to add a little something here, these ar...
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1:39
Roasted Tomato and Potato Frittata
Given how successful a Spanish tortilla is served as a panino, we thought we'd try it with another open-faced omelet: the Italian frittata. No surprises here-it works beautifully, too. In fact, when it comes to the perfect example of room-tempe...
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2:32
Spanish Tortilla with Poached Tomatoes on Ciabatta Bread
We picked up the habit of tortilla in Barcelona, then worked on it in New York. The open-faced omelet, which is what tortilla means in Spain, can be served either at room temperature, as we do at Mangia, or hot, which you can do at home. Just b...
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3:35
Roasted Eggplant, Tomatoes, and Peppers with Gorgonzola Cream on Country Bread
Roasted vegetables, wonderful bread, and cheese. It sounds straightforward, and it is, in a way. How the parts intermarry, though, is what makes these panini so very good. If you haven't roasted the vegetables ahead of time, roast them all at o...
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1:43
Sautéed Broccoli Rabe with Golden Raisins, Pine Nuts, and Pecorino Romano on Ciabatta Bread
There are big, bold flavors in this tasty combination. The ingredients here have a natural affinity for one another and come together without a hitch. Make this easy for yourself by preparing the broccoli rabe sauté in advance. As for the bread...
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2:29
Artichoke Hearts, Roasted Tomatoes, and Sautéed Greens on Baguette
Lots of vegetables with wonderful colors and different flavors fill the lightly toasted crust of a French baguette. These paninis, a summer special, should be enjoyable to make. Roast the tomatoes well in advance; wash, dry, and trim the greens...
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2:42
Asparagus and Sautéed Onions on Walnut Bread
At first glance, these may appear ambitious for sandwiches. But wait: The asparagus can be grilled or parboiled, if you'd rather not fire up the grill, and it can be done ahead of time. The sautéing of the onions takes all of 10 minutes....
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2:36
Fresh Mozzarella, Tomato, and Cracked Black Pepper on Focaccia
These panini are so simple to prepare and so delicious, that they should become a summer staple when tomato season is in swing. Use only fresh mozzarella and luscious, juicy tomatoes. If you can't find focaccia, try country bread-just toast the...
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1:30
Roasted Shell Steak with Caper Sauce on Italian Country Bread
This is a great sandwich. Steak sandwiches should be, after all. And it is really easy to prepare because both the steak and sauce can be made in advance. Shell steak is as much sought after as filet, but it is not as expensive. Its robust flav...
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2:56
Barbecued Pork Loin with Coleslaw on Baguette Bread
At Mangia, we have a somewhat less formal name for this: Barbecue on a Bun. This is very similar to pulled pork if you have ever had that great Southern favorite. The meat, cooked slowly and for a long time, should almost fall apart when poked ...
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2:43
Mustard Meat Loaf with Sautéed Mushrooms on Brioche Bread
For some of us, meatloaf sandwiches, spread with ketchup or mayonnaise, summon up fond memories. They were the treat, the "special of the day," in the lunch box we took to school. Nothing rivaled a mother's meatloaf sandwich. We've gone beyond ...
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3:29
Chicken Salad with Hazelnut Sauce on Ciabatta Bread
We tasted a salad like this, with chicken and a splendid nut sauce, in Turkey one summer. When we got home, we decided to try it with hazelnuts. It is elegant company fare, thanks in large part to the hazelnuts. Ciabatta loaves, made from flour...
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3:13
Pecan-Crusted Chicken with Red Onion Jam on Pullman Bread
A pecan coating makes these chicken breasts very appealing, and two different condiments-red onion jam and mustard mayonnaise contribute mightily to the delicious whole. Improvise here, if you like. Serve the chicken, without bread, with lovely...
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2:59
Chorizo Stewed with Onion and Red and Yellow Peppers on Semolina Bread
Chorizo is an air-dried pork sausage. It is spicy, with a robust flavor. An essential ingredient in Spanish, Portuguese, and Mexican cookery, most of the time it is used as a condiment; but in this case, for these sandwiches, it stars. There ar...
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1:58
French Ham, Vermont Cheddar, Green Apples, and Walnut Aïoli on Country Bread
One day we decided to add walnuts to aïoli, Provence's fabulous garlic mayonnaise, and it worked! When you are in the mood for something other than plain mayo, good as it is, remember our moment of inspiration and make aïoli-walnut or plain. An...
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2:13
Ham with Avocado, Red Onion, Tomato, Bibb Lettuce, and Crème Fraîche on Pullman Bread
Mangia is always looking for interesting breads for its sandwiches. Pullman bread may or may not be available where you live, but it is worth keeping an eye out for it. Also known as pain de mie, it has little or no crust. It is baked in long r...
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2:28
Soft-Shell Crab with Bacon, Tomato, and Garlic Aioli on a Brioche Bun
Tradition has it that you should buy soft-shell crabs live and dress them right before you cook them. In reality, it is more convenient to have your fishmonger do it for you. If you decide to do it yourself, however, hold each one down firmly w...
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2:33
White Tuna Salad on Sourdough Bread
This tuna salad was on the menu the very first day Mangia opened. Right from the beginning, it was one of our bestsellers, and it still is. People just don't get tired of it. You can add lettuce, watercress, sliced onions, sliced tomatoes, corn...
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1:34
Pan Bagna
This classic niçoise sandwich is the essence of summer. Pan bagna means "bathed bread" and refers to the oil that is generously spooned on thick slices of country bread, which, in turn, are topped with juicy tomato, red onion, and anchovy fille...
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2:42
Roasted Tuna Niçoise on French Baguette
This sandwich makes us feel as if we're in Nice, France. We close our eyes, and we're walking down a sidewalk there, munching on this sunny, glorious combination. It makes a wonderful lunch and is perfect for summer entertaining. To enjoy your ...
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3:59
Grilled Tuna Club with Bacon, Tomato, Arugula, and Herb Mayonnaise on Focaccia
This is a showy, marvelous combination. It takes time to prepare, but as everyone knows who loves club sandwiches, it is worth every minute of cooking and cutting. The truth is that none of it is difficult, and most of it is fun. We selected fo...
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3:12