New York City’s iconic Katz’s Delicatessen continues its “Pass the Pastrami” series this fall, in collaboration with celebrated chefs and restaurants including Mario Batali, Barbara Lynch, and noted Chicago hospitality group Hogsalt.

As part of the series, the participating chefs have created easy-to-replicate recipes for home cooks to prepare, made possible using Katz’s nationwide shipping service. This service offers New York deli fans across the country access to their Katz’s favorites, from pastrami to matzoh ball soup, shipped directly to their doors.

“We are thrilled to be back with the second round of our ‘Pass the Pastrami’ series after the incredible feedback we received during the launch,” says Katz’s Deli owner, Jake Dell. “We love working with such talented chefs to share the Katz’s Deli experience with those across the country through our shipping service.”

Following a successful first round of “Pass the Pastrami” with acclaimed chefs Jamie Bissonnette, Michael Schwartz and Marc Vetri, the next set of chefs are challenged to create equally inventive dishes as their Pastrami Sopes, Pastrami Pizza and Pastrami Carbonara. To kick off the round, Marc Vetri will be passing Katz’s world-famous pastrami to celebrated chef Mario Batali, who will put his own Italian twist on the meat.

Batali has re-created his renowned Beef Cheek Ravioli from Babbo, with Katz’s pastrami in place of the beef, topped with butter and black truffles.

“Katz’s pastrami inside Babbo’s home-made ravioli is the ultimate expression of “New Yorkese,” says Batali. “It’s perhaps the next best thing to pastrami on rye with a side of sour pickles and a Dr. Brown’s Cel-Ray!”

Chef Barbara Lynch will offer a Katz’s-inspired dish at her Boston restaurant, The Butcher Shop, and Hogsalt will also offer a special pastrami dish at Green Street Smoked Meats in early 2018. More details on Chef Lynch and Hogsalt’s dishes are coming soon.