Italian Grill - Mario Batali [58]
Pour the marinade into a small bowl and whisk in the vinegar, then stir in the prosciutto. Set aside.
Place the asparagus on the hottest part of the grill and cook until lightly charred on the first side, 3 to 5 minutes. Turn and cook until just tender, 2 to 3 minutes longer.
Place the asparagus on a platter, slipping out the toothpicks from each bunch as you do so. Stir the marinade again and pour it over the asparagus, using a fork to arrange the prosciutto attractively over the spears. Serve hot.
I love plain asparagus as much as anyone, but when you are serving a simple main course like Spit-Roasted Guinea Hens (page 154), a little sexiness in the contorno department makes it look as if you did a lot more work than you really did!
THOUSAND-RIDGES JAPANESE
EGGPLANT
SERVES 6
6 Japanese eggplant (about 2 pounds)
¼ cup olive oil
4 garlic cloves, finely minced
3 tablespoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Split each eggplant lengthwise in half. With a sharp knife, score the cut surface of each half with a series of parallel cuts on the diagonal about ¼ inch apart. Make a second series of cuts in the opposite direction to form a crosshatch pattern.
Combine the olive oil, garlic, and oregano in a small bowl. Rub the cut surfaces of the eggplant halves with the olive oil mixture, coating them well, and season with salt and pepper.
Lay the eggplant halves cut side down on the grill and cook, unmoved, for 5 minutes, or until lightly browned and beginning to soften. Gently turn over and cook for 2 to 3 minutes more, or until softened. Transfer to a platter and serve.
Japanese eggplant is smaller and thinner than regular eggplant, ranging from pale lavender to deep violet in color. The skin is thinner, too, and sweeter, and the flesh is delicate, even creamy.
BUTTERNUT SQUASH
WITH VIN COTTO
SERVES 6
1 medium butternut squash (1 ½ to 2 pounds)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
3 tablespoons honey
1 tablespoon chopped fresh rosemary
4 garlic cloves, finely minced
Kosher salt
Vin cotto for drizzling
CUT OFF THE NECK PORTION of the squash and cut it into ¼-inch-thick slices. Cut the bulb portion lengthwise in half, remove the seeds and membranes, and cut into ¼-inch-thick slices.
Combine the olive oil, vinegar, honey, rosemary, and garlic in a small bowl and mix well. Put the squash in a large baking dish or shallow bowl and pour the marinade over, turning to coat. Allow to stand for 2 hours at room temperature, or cover and refrigerate for as long as overnight, turning the squash occasionally.
Preheat a gas grill or prepare a fire in a charcoal grill.
Remove the squash from the marinade, draining well, and arrange in a single layer on one or two baking sheets; reserve the marinade. Season the squash on both sides with salt.
Arrange the squash on the grill (you will probably have to cook it in two batches) and cook until golden brown on the first side, 5 to 6 minutes. Turn and cook until browned on the second side and tender, about 5 minutes (the half-rings may take slightly less time than the whole slices). Transfer to a serving platter and drizzle with some of the reserved marinade. Cover with foil and let stand for 10 minutes.
Remove the foil, drizzle the squash with vin cotto, and serve.
Although it’s considered a winter squash, butternut is now available almost year-round. I particularly love it right when it comes into its real season, mid- to late September, about the same time that tomatoes are at their best for me. Marinating the sliced squash in olive oil and red wine vinegar with fresh rosemary and then cooking it on the grill makes a delicious and different late-summer dish.
SCALLIONS
WITH ALMOND PESTO
SERVES