Italian Grill - Mario Batali [17]
5 jalapeño peppers, coarsely chopped
½ cup hot red pepper flakes
1 tablespoon sweet paprika
IN A SMALL SAUCEPAN, combine the oil, jalapeños, pepper flakes, and paprika and bring just to a simmer over medium heat.
Pour the oil (and flavorings) into a heatproof bowl and let cool, then cover and refrigerate for at least 8 hours, or overnight.
Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days—no longer.
Note: This is great drizzled over grilled vegetables, seafood pastas, or pizza and grilled bread.
FRESH ROBIOLA
WRAPPED IN MORTADELLA
12 to 14 thin slices mortadella (about 8 ounces; see Note)
12 ounces fresh robiola (or substitute fresh goat cheese or fresh ricotta)
12 fresh basil leaves
3 cups young dandelion greens or other tender bitter greens
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Coarse sea salt
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Lay 12 slices of mortadella out on a work surface. Place 2 tablespoons of the cheese in the very center of each slice, shaping it loosely into a log running across the slice. Place a basil leaf on top of each mound of cheese. Fold the bottom of each slice over the cheese, then fold over the sides and roll the cheese up in the mortadella (like a burrito). Secure each one with a toothpick.
Place the mortadella packets seam side up on the hottest part of the grill and cook until lightly charred on the bottom, about 2 minutes. Turn over and repeat on the second side, about 2 minutes longer. Transfer to a platter.
In a medium bowl, toss the dandelion greens with the olive oil and then the vinegar. Season with coarse sea salt and pile the greens over the hot and delightful mortadella packets. Serve immediately.
Note: Try to get mortadella without pistachios; if the only mortadella you can buy does have nuts in it, some of them may fall out when it is sliced—if necessary, buy one or two extra slices and use them to patch any holes in the 12 slices you need for the recipe.
Mortadella is a big fat smoked Italian sausage with a delicate flavor. Make sure to get real Italian mortadella, which has only recently become available here, not the pallid domestic version. You won’t find an antipasto like this in Italy, but the combination of the melting rich cheese and the pork sausage is amazing. Don’t rush it: let the mortadella packages sit on the grill long enough to char—it’s those really darkened porky bits that make it so good.
RADICCHIO
IN PANCETTA WITH PEARS AND BALSAMIC
MAKES 12 PIECES
6 heads Treviso radicchio (or substitute red/Verona radicchio or Belgian endive)
Kosher salt and freshly ground black pepper
About ¼ cup extra-virgin olive oil
12 thin slices pancetta
2 Comice pears
Good balsamic vinegar for drizzling
CUT THE HEADS OF RADICCHIO lengthwise in half and lay cut side up on the cutting board. Season with salt and pepper and drizzle each half with a bit of olive oil.
Unroll the slices of pancetta. Tightly wrap each radicchio half in a slice of pancetta. Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio).
Prepare a gas or charcoal grill for indirect grilling.
Place the radicchio cut side down on the cooler part of the grill, with the stem ends toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown.
Meanwhile, core the pears and slice into very thin wedges. Set aside.
Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, to crisp the pancetta. Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.
Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one and serve immediately.
Bitter chicories like radicchio and endive do well on the grill