Italian Grill - Mario Batali [20]
Preheat a gas grill or prepare a fire in a charcoal grill.
Zest the grapefruit; set the zest aside. Using a sharp knife, cut off the top and bottom of the grapefruit to expose the flesh. Stand it upright on a cutting board and slice off the skin and all of the bitter white pith, working from top to bottom and following the natural curve of the fruit. Carefully cut each segment away from the membranes, sliding the knife down either side to release it. Set aside.
Drain the fennel over a small bowl, scraping each bulb lightly with a fork to get as much of the marinade as possible, and place on a plate. Add any marinade in the baking dish to the bowl, then add the remaining 2 tablespoons olive oil and the tarragon. Set aside.
Place the fennel cut side down on the hottest part of the grill and cook for 10 minutes, or until nicely browned. Turn and cook for 10 more minutes, or until lightly browned.
Arrange the fennel bulbs cut side up on a platter. Scatter the grapefruit segments over and around them and sprinkle with the zest. Strew the reserved fennel fronds around, drizzle with the marinade, and serve.
Blanching fennel before grilling it makes it meltingly tender and succulent. Add sambuca and grapefruit, and it’s a party waiting to happen.
EGGPLANT ROLLATINI
WITH GOAT CHEESE AND PESTO
SERVES 6
3 medium eggplant
¼ cup extra-virgin olive oil, plus about ⅓ cup for brushing
Kosher salt and freshly ground black pepper
1 cup soft fresh goat cheese, such as Coach Farm
½ cup Pesto (recipe follows)
¼ teaspoon freshly grated nutmeg
1 cup Basic Tomato Sauce (recipe follows)
Generous 2 tablespoons fresh marjoram leaves
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Trim the eggplant and cut lengthwise into ⅓-inch-thick slices, discarding the first and last slices from each one; you should have about 18 slices.
Lay the slices on a baking sheet and brush on both sides with olive oil. Place over the hottest part of the grill, in batches if necessary, and cook, turning once, until soft and golden brown, 3 to 5 minutes on each side; return the slices to the baking sheet as they are done.
Season the eggplant slices on both sides with salt and pepper and arrange the slices on a work surface with a narrow end of each slice toward you. In a small bowl, mix the goat cheese, pesto, and nutmeg until smooth and well blended. Season to taste with salt and pepper. Place about 1 tablespoon of the mixture on the narrow end of each slice of eggplant and roll up, not too tightly, like a jelly roll. Set aside.
Put the tomato sauce in a medium bowl and whisk in the remaining ¼ cup olive oil. Season with salt. Spoon the sauce onto a rimmed platter or small serving plates. Arrange the eggplant rolls seam side down in the sauce and sprinkle with the marjoram leaves.
You can serve the eggplant now, or refrigerate it for at least 1 hour, or overnight, to allow the flavors to marry. If you chill it, remove it from the refrigerator 30 minutes before serving to come to room temperature.
These little rolls also make an excellent sandwich filling for a late-night snack: put a whole roll in a hamburger bun, squish it a bit, and rock on! Be sure to use medium eggplant, so they won’t be too seedy.
PESTO
MAKES ABOUT 1 CUP
3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts Generous pinch of kosher salt
½ cup plus 2 tablespoons extra-virgin olive oil ¼ cup freshly grated Parmigiano-Reggiano 3 tablespoons freshly grated pecorino romano
WITH THE MOTOR RUNNING, drop the the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir