RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU		by Mario Batali SPAGHETTI ALLA PANTELLERIA 4 Tablespoons extra virgin olive oil 4 cloves garlic, thinly sliced 2 jalapenos, chopped 1 teaspoon dried chili flakes ¼ cup pickled caper leaves, rinsed for 10 minutes in cool water 1 pound spaghetti ½ cup toasted breadcrumbs ¼ pound Caciavallo from Sicily INSTRUCTIONS In a 12 to 14 inch sauté pan, heat the olive oil over medium-high heat, until almost smoking. Once it’s smoking, add the garlic and cook for 1 minute. Add the jalapenos, chili flakes and picked caper leaves and sauté for 3 minutes. Set aside. Cook the spaghetti in boiling water according to package directions, until tender yet al dente. Drain the pasta and add it to the pan with sauce. Add just a little of the pasta cooking water to the pan and toss over high heat for 1 minute. Divide the toasted breadcrumbs among four heated plates. Divide the pasta equally on top of the breadcrumbs. Top with grated caciocavallo cheese and serve immediately. Makes 4 Servings		RECIPES • BACCALA ALLA VICENTINA • BRAISED FENNEL SALAD WITH PEARS AND GORGONZOLA • PANE FRATTAU • STRANGULAPRETI ALLA SORRENTINA • TWO MINUTE CALAMRI SICILIAN LIFEGUARD STYLE • PROSCIUTTO SAN DANIELE WITH BLACK PEPPER FETTUNTA AND FIGS • PUMPKIN LUNE WITH BUTTER AND SAGE • NECI CON FUNGHI MISTI • BUCATINI ALL'AMATRICIANA • DUCK BRESAOLA WITH CANNELLINI AND RED ONION JAM • PUNTARELLA IN SALSA • BRUSCHETTE AL'INFERNO • SPAGHETTINI WITH BLACK TRUFFLES • CARCIOFI ALL ROMANA • ASPARAGUS AND RICOTTA RAVIOLI • STINGING NETTLE AND RICOTTA TORTELLI • PORK LOIN ALLA PORCHETTA • SPAGHETTINI CON FIORE DI ZUCCA • ZUCCHINI OLIVE OIL CAKE • MACCHERONI DI FUOCO • ORECCHIETTE WITH RAPINI AND SWEET SAUSAGE • SMACAFAM; POLENTA AND SAUSAGE "HUNGER KILLER" • LAGANNE ALLA MOLSANA • BOLLITO MISTO • SPAGHETTI WITH BLACK TRUFFLES • PIZZOCHERI WITH CABBAGE AND BITTO • PALACINCHE (Sweet crepes of Friuli Venezia-Giulia) • STINGING NETTLE PAPPARDALLE WITH BOAR RAGU • PASTA CON LE SARDE • CULATELLO WITH FIGS • BIGOLI CON SALSA • CAVATELLI CON CIMA DI RAPE • BARBECUED OCTOPUS WITH SPICY TANGERINE CITRONETTE • CORZETTI • GRILLED RADICCHIO TREVISANO WITH ASIAGO & HORSERADISH • PAPARDELLE WITH BUTTER, PARMESAN AND WHITE TRUFFLES • GORGONZOLA WITH MINT, WALNUTS, & SOUR CHERRY JAM • SPAGHETTI ALLA PANTELLERIA INGREDIENTS • BACCALA • GORGONZOLA & PEARS • PECORINO SARDO • BUFFALO MOZZARELLA • TALEGGIO WITH CHERRY MOSTARDA • CASTAGNE • GUANCIALE • BRESAOLA • PUNTARELLA • MUSSELS • BLACK TRUFFLES • ARTICHOKES • ASPARAGUS • STINGING NETTLES • MYRTLE • ZUCCHINI AND ZUCCHINI BLOSSOMS • DIAVOLICCHIO PEPPERS • BROCCOLI RAPINI • POLENTA • CARDOONS • COTECCHINO AND COTECCHINO WITH LENTILS • CHESTNUTS • BITTO • BARLEY • STINGING NETTLES • FENNEL • CULATELLO • ANCHOVIES • TURNIP TOPS • OCTOPUS • BUSH BASIL • RADICCHIO • WHITE TRUFFLES • GORGONZOLA • PICKLED CAPER LEAVES