Italian Grill - Mario Batali [57]
Arrange the porcini on a platter, drizzle lightly with vin cotto, and serve immediately.
Porcini, also called cèpes, are considered the king of wild mushrooms, and justifiably so. The best fresh porcini come from Italy, and they are now being imported here. (Their Italian name translates literally as “little piglets” and is fancifully derived from their squat round stems and shape.) If you are lucky enough to come across fresh porcini when they are in season in the spring and fall, treat yourself to this dish. But if your budget doesn’t extend to such extravagance, you can substitute portobellos (use only the caps of 6 large mushrooms) or even puffballs, cut into 1-inch-thick slices.
EGGPLANT
PARMIGIANA PACKETS
SERVES 6
2 medium eggplant
About 5 tablespoons extra-virgin olive oil
¾ cup toasted bread crumbs
2 teaspoons chopped fresh thyme
¾ cup Basic Tomato Sauce (page 50)
½ cup freshly grated Parmigiano-Reggiano
8 ounces fresh mozzarella, cut into 12 thin slices
12 fresh basil leaves, cut into chiffonade (thin slivers)
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Trim the eggplant and cut lengthwise into ¼-inch-thick slices, discarding the first and last slices from each one; you should have 12 slices. Lay the slices on a baking sheet and lightly brush on both sides with olive oil, using about 3 tablespoons oil. Place on the grill and cook, turning once, until golden brown and soft, about 2 minutes on each side; return the slices to the baking sheet as they are cooked.
In a small bowl, combine the bread crumbs, thyme, and tomato sauce. Lay the eggplant slices out on a work surface, with a narrow end toward you. Divide the bread crumb mixture among them, using a scant ¼ cup for each and placing it on the lower half of each one. Sprinkle with the grated Parmigiano and lay the slices of mozzarella on top. Fold the tops of the eggplant slices over to create little packages and transfer to a clean baking sheet. Refrigerate for at least 1 hour, or as long as overnight, to marry the flavors.
Preheat the gas grill again or prepare another fire in the charcoal grill.
Carefully brush the eggplant packets on both sides with the remaining 2 tablespoons olive oil. Place them gently on the hottest part of the grill and cook, unmoved, for 2 minutes, or until nice grill marks appear on the first side. Gently flip over with a large spatula and cook for 2 more minutes, or until marked on the second side and hot throughout.
Carefully transfer the packets to a platter and sprinkle with the basil. Serve hot or at room temperature.
Grilling eggplant brings out its smoky flavor, and it requires far less oil than frying, making this a much lighter version than the all-too-typical tired eggplant Parm. Serve hot or at room temperature, two little packets per person.
ASPARAGUS
WITH LEMON-PROSCIUTTO VINAIGRETTE
SERVES 6
2 pounds jumbo asparagus, tough bottom stalks snapped off
Grated zest and juice of 2 lemons
½ cup extra-virgin olive oil
2 garlic cloves, minced
1½ teaspoons dried dill
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
2 ounces thinly sliced prosciutto di Parma, cut into julienne strips
PLACE THE ASPARAGUS in a baking dish large enough to hold it in no more than two layers. In a small bowl, combine the lemon zest and juice, olive oil, garlic, and dill and mix well. Pour over the asparagus, turning to coat. Set aside to marinate for at least 1 hour (or up to 6 hours), turning frequently.
Preheat a gas grill or prepare a fire in a charcoal grill.
Remove the asparagus from the marinade, draining it well; reserve the marinade.
Working with groups of 3 spears each, skewer the asparagus with toothpicks: Place the spears side by side and run one toothpick through the stalks just under the tips and another one about 1 inch up from the bottoms. Season the asparagus