Having eaten at Babbo a couple of times, and being armed with The Babbo Cookbook, Jamie and I decided to try our hand at an authentic Babbo recipe.

After reviewing a few options, we settled on an interesting take on monkfish. Mario’s insight into the creation of the dish is interesting…
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Probably one of the biggest changes in my cooking recently has been how I cook thicker steaks. As much a fan as I am of big red wines, they are often best paired with a perfectly-cooked filet. Seared on the outside, warm and rare on the inside, it’s an elusive ideal.
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