Mario Batali's Last Supper

Mario is a restaurateur, chef, and co-owns restaurants in New York, Las Vegas, Los Angeles, and Singapore.

What would be your last meal on earth?

I would have eight or ten courses of magnificent seafood, pasta, and vegetables (including raw radishes with good oil and salt).  The first course would be alici marinate, marinated anchovies served with a little bruschetta, paired with a bottle of stingingly cold Furore wine from winemaker Marisa Cuomo of Ischia.  The next course would be succulent mozzarella en carozza, the Neapolitan version of a grilled cheese sandwich.  You dredge fresh mozzarella di bufala in egg and then panfry it until the outside is crisp, while the inside oozes with hot mozzarella.  Scialatielli ai gamberetti, fresh Amalfitana pasta with shrimp and zucchini, would follow.  It is made of cake flour, milk, and pecorino, and has a particularly firm texture.  The pasta is the only one found in the town of Amalfi, and it breaks all the rules about “no cheese with pasta.”  Stained green with basil, and cut a bit wider than fettuccine but thinner than pappardelle, it represents everything I love about the city of Amalfi – a major sea power as far back as the eleventh century and home of the most beautiful duomo on the entire coast.  The next course would be spaghetti alle cozze, hard pasta with spicy mussels.  The finale to this shellfish extravaganza would be gamberoni all’acqua pazza, sautéed shrimp in a spicy fennel broth, and aragosta alla brace, grilled lobster with limoncello vinaigrette.  I would finish with affogato al caffe, ice cream in a bath of chilled espresso, and baba al rum, a simple, yeasty sponge cake soaked in rum syrup.  This would all be washed down with a sea of icy limoncello.

What would be the settingfor the meal?

A small beachside trattoria on the Amalfi Coast, under a pergola of grapes.

What would you drink with your meal?

Lots of cold Fiano di Avellino.

Would there be music?

REM would play with U2, and John McLaughlin would play acoustic with Paco de Lucía.

Who would be your dining companions?

My whole family, Joe Bastianich and his whole family, Tony Bourdain, Jim Harrison, Emeril Lagasse and his family, and the musicians and their families.

Who would prepare the meal?

The restaurant’s chef - hopefully a sixty-something-year-old woman from the area.

Melanie Dunea