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a tavola Barbeque All'Italiana - Italian Barbecue
Summer can be so much fun. This month we are barbecuing all'Italiana.
Italians tend to grill things outdoors and away from home, at the beach and
on the river's edge. You will note that there are marinades but no
barbecue sauce. I hope that you will enjoy these recipes and that they
will last you all season long. If not, and you would like additional ones,
please e-mail me.
If you plan to grill both meat and fish, I suggest that you use two
different barbecues or grill the fish on heavy duty aluminum foil so that
when you grill the meat it does not take on a fishy smell. Remember to
watch the barbecue at all times.
ANTIPASTO
We begin with bread and tiny fish and shellfish to keep your guests
munching and get them in the mood for barbecue.
Pane alla Griglia - Grilled Bread with Olive Oil
Olive oil flavored with garlic, basil, or rosemary.
1 French bread baguette cut into 1-inch diagonal slices
1/4 cup extra -virgin olive oil
Prepare barbecue (medium-high-heat). Brush both sides of bread generously
With oil; season with salt and pepper. Grill until golden, about 1 minute
per side.
6 Servings.
Grilled Anchovies or Sardines
Clean a grilling rack and rub it with oil. Season the cleaned fish with
salt, pepper and a little fresh thyme. Grill them over a medium-hot fire
for a few minutes on each side, just until the flesh is opaque and cooked
through.
Serve with lemon quarters.
Scampi Grigliati con Rosemarino -Grilled Rosemary Garlic Shrimp
1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment
In a large bowl stir together garlic, minced rosemary, and 3 tablespoons
oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours
or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare
grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil.
Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4
minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot
well-season ridged grill pan, covered, over moderately high heat 3 to 4
minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.
Serves 4.
Zucchini Marinate Grigliati - Grilled, Marinated Zucchini
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon white-wine vinegar
1/4 cup vegetable oil
2 zucchini (each about 1 1/2 inches in diameter), scrubbed
In a small bowl whisk together the garlic paste, the lemon juice, the
vinegar, and pepper to taste and whisk in the oil. In a shallow baking dish
large enough to hold the zucchini in one layer combine the zucchini, halved
lengthwise, and the marinade and let the zucchini marinate, covered and
chilled, turning them several times, overnight. Grill the zucchini on an
oiled rack set 5 to 6 inches over glowing coals for 8 minutes and brush
them with some of the marinade. Turn the zucchini, grill them for 6 to 8
minutes, or until they are tender, and transfer them to a work surface.
(Alternatively the zucchini may be grilled in a ridged grill pan.) Slice the
zucchini diagonally.
Serves 4
PRIMI PIATTI - FIRST COURSES
PASTA
This is the ultimate pasta; a very expensive and time-consuming recipe
which is fun to read but you may prefer something easier. If so, go to the
next recipe.
Spaghettini con Aragosta alla Griglia con Caviale Beluga - Angel Hair
Pasta with Grilled Lobster and Beluga Caviar
2 cup White Wine Cream Sauce for Seafood
2 lobsters, 1 1/2 pounds each, blanched for 5 minutes and shelled, shells
reserved, claws left whole, tails cut into 3/4 inch medallions
3 tablespoons extra virgin olive oil
1 recipe Fresh Angel Hair Pasta
2 tablespoons clarified butter
Salt and freshly ground white pepper
2 tablespoons julienne of fresh basil
1/4 cup beluga caviar
Prepare the sauce, including the lobster shells. Keep it warm. Preheat the
grill or broiler. In a large pot, bring 8 quarts of lightly salted water to
a boil; add the olive oil. Add the pasta to the boiling water and cook until
al dente, no more than 2 minutes; drain well. At the same time, brush the
lobster medallions and claws with the butter and season lightly with salt
and pepper. Grill them about 30 seconds per side. Toss the pasta with the
sauce and mound it in the middle of each of 6 heated large, shallow serving
plates. Place 3 pieces of lobster - 2 medallions and a claw, or 3 medallions
- on top of each serving, and garnish with basil and a dollop of caviar.
White Wine Cream Sauce for Seafood
1/4 medium-size sweet red onion, thinly sliced
1/2 medium-size carrot, peeled and coarsely chopped
2 medium-size white mushrooms, thinly sliced
3/4 cup California Chardonnay
2 or 3 stems fresh parsley
1 small sprig fresh thyme
1 medium-size shallot, finely chopped
2 cups heavy cream
Salt and freshly ground white pepper
Fresh lemon juice
Put the onion, carrot, and mushrooms in a small, heavy, non-aluminum
saucepan. Cover the pan and cook over low heat until the onion is
transparent, about 10 minutes. Add the wine, parsley, and the thyme. Raise
the heat to medium to high and bring the liquid to a gentle boil. Then
remove the pan from the heat and set it aside for about 15 minutes. Return
the liquid to the pan. Add the shallot and bring the liquid to a boil over
high heat; continue boiling until only about 2 tablespoons of liquid are
left, 5 to 7 minutes. Then add the cream, reduce the heat slightly, and
simmer until the sauce is thick and reduced by about a third, 7 to 10
minutes more. Season to taste with salt, pepper, and a little lemon juice.
In a food processor, or with a hand-held blender, process the sauce until
smooth, 1 to 2 minutes. Strain it through a fine-mesh sieve and return it
to the pan to warm through gently. Adjust the seasonings to taste. To keep
the sauce warm, set the saucepan inside a bowl or larger pan of hot but not
boiling water.
Serves 6
Penne con Pomodori e Melanzane alla Griglia - Penne with Grilled Tomatoes &
Eggplant
This dish is delicious warm, but it can also be prepared ahead, stored in a
covered container and served at room temperature at a picnic.
1 1-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
1 pound tomatoes, halved lengthwise
olive oil spray
8 ounces penne pasta
1/4 cup chopped fresh Italian parsley
2 tablespoons olive oil
1 large garlic clove, pressed
1/4 cup freshly grated pecorino cheese (about 1 ounce)
Prepare barbecue (medium heat). Spray both sides of eggplant slices and
tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill
eggplant slices until brown and tender and tomato halves until charred,
turning occasionally, about 10 minutes for eggplant slices and about 7
minutes for tomato halves. Cool.
Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
Meanwhile, cook pasta in large pot of boiling salted water until tender but
still firm to bite. Drain pasta. Return pasta to same pot.
Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to
blend. Stir in grated cheese. Season to taste with salt and pepper. Serve
warm or at room temperature. (Can be prepared 2 hours ahead.)
Makes about 4 servings.
Or you could begin with a PIZZA!
Pizza alla Griglia con Zucchine Gialle, Mozzarella e Timo al Limone -
Grilled Pizza with Yellow Squash, Mozzarella and Lemon Thyme
1 garlic clove, chopped
3 tablespoons extra-virgin olive oil
1 medium yellow squash
2 balls pizza dough, rolled out and chilled (recipe and procedure follow)
3/4 cup coarsely grated fresh mozzarella (about 3 ounces)
3/4 cup freshly grated Parmesan (about 2 1/4 ounces)
4 teaspoons chopped fresh thyme leaves (preferably lemon thyme)
fresh thyme sprigs (preferably lemon thyme) for ganrish
In a small bowl stir together garlic and oil and let stand 15 minutes.
Slice squash crosswise into 1/16-inch thick rounds, transferring to plate.
Prepare grill: Open vents in lid and bottom of kettle grill and put 25
briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and
position with wider openings over briquettes. Light briquettes. (They will be
ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
Remove plastic wrap from 2 pieces of rolled-out-pizza dough (if grill is
not large, work with 1 piece at a time, keeping remaining piece chilled)
and lightly brush dough with some garlic oil. Trying not to stretch dough,
carefully transfer it, oiled side down, with your hands to rack of grill.
(If it's a very hot day, the dough may get too soft to transfer easily; if
so, pop it into the freezer until firm again, about 15 minutes.) Lightly
brush top with some garlic oil. When grilling pizzas, rotate them if 1 side
of grill is hotter than the other. Grill crusts, covered, until undersides
are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal
spatulas and top each crust with half of cheeses, squash, and thyme.
Lightly brush pizzas with some garlic oil and grill, covered, about 5
minutes, or until undersides are golden brown and cheeses are melted.
Garnish pizzas with thyme sprigs and cut into wedges.
Pizza Dough:
2/3 cup lukewarm water (105F-115F)
a 1/4 ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand
until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 oil, 1
3/4 cups flour, cornmeal, and salt and blend until mixture forms dough.
Knead dough on a floured surface, incorporating as much of remaining 1/4
cup flour as necessary to prevent dough from sticking, until smooth and
elastic, 5 to 10 minutes. Alternatively, dough may be made in a food
processor. Proof yeast as described above. In food processor process yeast
mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a
ball, adding more water, 1 teaspoon at a time, it too dry or more flour, 1
tablespoon at a time, if too wet, and knead dough by processing 15 seconds
more.
Put dough, prepared by either method, in an oiled deep bowl and turn to
coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1
hour, or until doubled in bulk, and punch down. Form dough into 4 balls.
Makes enough dough for four 10-inch thin-crust pizzas.
To roll out pizza dough for grilling
olive oil for brushing baking sheet
pizza dough (recipe precedes)
Lightly brush a baking sheet with oil.
On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about
10 inches in diameter). Brushing off excess flour, transfer dough with your
hands to baking sheet and cover surface completely with plastic wrap.
Repeat procedure with remaining dough balls and plastic wrap in same
manner, stacking rolled-out pieces on top of one another on baking sheet.
Wrap baking sheet with more plastic wrap to ensure that dough is completely
covered. (Chill dough until firm, about 1 hour, and up to 4 hours.)
Serves 2.
RISOTTO
Risotto with Grilled Vegetables
1 medium yellow onion, sliced into 1/2-inch rounds
1 zucchini, halved lengthwise
1 each small red and yellow bell peppers
Olive oil for grilling vegetables
1 tablespoon each butter and oil
1 cup Arborio rice
3 to 3 1/2 cups chicken broth
1/2 cup dry sherry
2/3 cup freshly grated Parmesan cheese
Pepper, to taste
1/4 cup pine nuts
Chopped parsley
Secure onion slices with wooden picks to prevent rings from separating.
Brush onion and zucchini lightly with oil. Place vegetables over medium
Briquettes on covered grill. Cook until crisp-tender, 5 to 10
minutes for zucchini and 20 to 30 minutes for peppers and onion. Remove
from grill. Cut into chunks; reserve. In 2 1/2- to 3-quart saucepan, melt
butter with oil. Add rice; cook and stir 3 to 4 minutes, until grains are
opaque. Add 1/4 cup of the broth and the sherry; cook, stirring, until
liquid is almost completely absorbed, 3 to 5 minutes. Continue adding broth
in 3/4 cup amounts and cooking in between additions until rice grains are
tender and risotto is creamy. Stir in Parmesan cheese with last addition
of broth. Season with pepper; stir in pine nuts and grilled vegetables,
reserving a few for garnish. Spoon into serving dish; top with reserved
vegetables and parsley.
Makes 6 to 8 servings
SECONDI PIATTI - SECOND COURSES
CARNE - MEAT
Braciole di Maiale Toscano alla Griglia - Tuscan Grilled Pork Chops
6 large center cut pork chops, 1 inch thick with bone in
1 cup apple cider
1/4 cup olive oil
20 juniper berries, crushed
2 large garlic cloves, chopped
2 tsp fresh rosemary, minced
1/2 cup chopped fresh fennel, combination bulb and feathery tops
salt and pepper
Place chops in shallow glass dish to hold in a single layer. Pour cider
and olive oil over, and sprinkle with juniper. Mince 1 clove garlic and
sprinkle over meat. Cut remaining garlic clove into 6 slivers and insert a
sliver into the meat, near the bone of each chop. Sprinkle with rosemary
and fennel. Season with salt and pepper. Let marinate several hours or
overnight, turning occasionally. Prepare grill. Bring chops to room
temperature. Grill chops, basting with marinade and turning once, until
cooked, about 25 minutes.
Serves 6.
Salsicce Italiane alla Griglia - Grilled Italian Sausages
Sweet and hot Italian sausages are delicious grilled over charcoal. Poach
them in white wine for 5-8 min. before grilling, to cook out excess fat.
They then grill quickly and to a delicious browness. Have both sweet and
hot sausages. Serve with crisp Italian bread.
Braciole di Vitello al Rosemarino - Grilled Veal Chops with Rosemary
Romagna is famous for its grilled foods, and the aroma of meats sizzling
over a wood fire is common in the countryside.
5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs
Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13x9x2-inch
glass baking dish. Add veal chops to dish and turn to coat with marinade.
Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning
veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from
marinade, shaking off excess. Season veal with salt and pepper. Lightly oil
grill. Grill or broil veal to desired doneness, about 4 minutes per side
for medium-rare. Transfer to platter. Garnish with rosemary sprigs and
serve.
Makes 8 Servings
PESCE - FISH
Calamari Grigliati - Grilled Squid
1 pound fresh squid, cleaned
1 head red or green leaf lettuce, rinsed
1/2 cup olive oil
2 tomatoes, cored and chopped
6 to 8 garlic cloves, minced
1 red onion, slivered
2 to 3 tablespoons fresh Italian parsley, minced
1 cucumber, sliced
1/2 cup Dijon-style
Juice of 1 lemon
vinaigrette dressing
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Combine the oil, garlic, parsley, lemon and seasonings in a mixing bowl and
whisk well. Place the squid in the mixture and chill in the refrigerator
for 2 to 3 hours. Form a tossed salad with the lettuce, tomato, onion,
cucumber and vinaigrette. Preheat the grill until the coals are gray
to white. When the fire is ready, remove the squid from the marinade, shake
off the excess liquid, and place on the oiled grill. Cook for 5 to 7
minutes on each side, until firm and cooked in the center. Remove the squid
from the grill and place over the lettuce on each plate.
Serves 4
Pesce Spada Caprese alla Griglia - Caprese Grilled Swordfish
Cut the swordfish into thin slices; this makes it easier to cook uniformly
and keep moist.
1 pound swordfish, cut into 3/8-inch-thick slices
Fresh lemon juice
Olive oil
Chopped fresh oregano
Salt and pepper
Sprinkle fish with lemon juice, then with oil, oregano and salt and pepper
to taste. Let marinate for 30 minutes.
Cook on a hot grill for about 2 to 3 minutes per side, making sure the
fish stays moist.
Serve immediately.
Traditionally, the fish is drizzled with oil and served with lemon slices
on the side.
Grilled Tuna 'Origanata' Tonno 'Riganatu'
This is a delicious Sicilian Recipe
Do not overcook tuna, because it becomes unpleasantly dry.
1 pound fresh tuna steak, sliced
1/4 inch thick
1/4 cup olive oil
1 garlic clove, peeled and finely chopped
Salt and freshly ground black pepper
3 tablespoons dried oregano
Place the tuna slices in a 9x12-inch ceramic or glass baking pan, add the
olive oil, garlic, salt and pepper to taste, and oregano. Leave to marinate,
covered, in the refrigerator for 2 hours. Remove the fish from the
refrigerator 15 minutes before grilling. Reserve the marinade.
Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on
high.
Remove the tuna from the marinade, reserving the marinade. Place the tuna
slices on the grill and cook, basting with the marinade, until deep black
grid marks appear, about 3 minutes on each side. Serve with the marinade.
Grill longer if the fish is thicker.
Makes 2 to 3 servings.
CONTORNI DI VERDURA - VEGETABLE SIDE DISHES
Grilled Corn
1/2 cup butter or margarine
2 tbsp. chopped parsley
1/4 teaspoon ground red pepper
1/4 tsp. blackened seasoning
6 ears of fresh corn
Melt butter in saucepan. Stir in parsley, salt and red pepper flakes. Set
aside.
Remove the husks from fresh ears of corn. Place each ear in a heavy piece
of tin foil. Brush with butter mixture and wrap.
Grill on medium barbecue until done.
Finocchio alla Griglia - Grilled Fennel
Can be prepared in 45 minutes or less.
2 small fennel bulbs about 1 pound), stalks trimmed flush with bulb
olive oil for brushing fennel
1/2 lemon
Prepare grill.
Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling
water steam fennel, covered, until just tender, 8 to 10 minutes.
Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches
over glowing coals 2 to 3 minutes on each side, or until golden.
(Alternatively, fennel may be grilled in a hot well-seasoned ridged grill
pan over moderately high heat.) Transfer grilled fennel with tongs to a
serving dish. Squeeze lemon to taste over fennel and season with salt and
pepper.
Serves 2
Verdura Mista alla Griglia - Mixed Grilled Vegetables
3 small yellow squash (about 3/4 pound)
6 baby Vidalia onions or large scallions, trimmed
4 yellow and/or red bell peppers, seeded and each cut into 6 pieces
2 medium red onions, peeled and each cut lengthwise into 6 wedges with root
ends intact
2 tablespoons olive oil
In a large bowl toss vegetables with oil and salt and pepper to taste. Grill
vegetables in batches on a rack set about 4 inches over glowing coals
turning them, 10 to 15 minutes, or until tender, transferring them to a
platter as they are done.
Serves 6
DOLCI - SWEETS
Fichi e Meloni alla Griglia - Grilled Fig and Melon Skewers
1 melon
1 pint (10 to 12) figs
Juice of 1 lime
Salt
1/4 pound goat cheese
1 loaf focaccia or other bread, optional
Soak 8 wooden skewers in cold water.
Cut melon into 1-inch pieces. Halve figs. Skewer fruit, alternating figs
with melon. Drizzle with limejuice and sprinkle with salt to taste. Slice
goat cheese into 8 pieces. Place fruit skewers cut side down on hot,
well-oiled grill or grill pan and let cook until fruit is warmed and has
grill marks, about 2 minutes. Serve warm with goat cheese and bread if
desired.
Pesche alla Griglia - Grilled Peaches with Raspberry Sauce
5 oz raspberries, frozen, slightly thawed
1-1/2 tsp lemon juice
2 med fresh peaches, peel, halved
5 tsp brown sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp butter or margarine
In a blender or food processor, process raspberries and lemon juice until
pureed. Strain and discard seeds. Cover and chill.
Place the peach halves, cut side up, on a large piece of heavy-duty foil
(about 18 x 12"). Combine brown sugar and cinnamon; sprinkle into peach
centers. Sprinkle with vanilla; dot with butter.
Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes
or until heated through. You can also place in a broiler for 8-12 minutes
for a similar result.
To serve, spoon the raspberry sauce over peaches.
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