Italian Grill - Mario Batali [63]
Arista-Style Grilled Pork Loin with Milk Sauce, 182–83
artichokes, 14
fire-roasting, 11
Grilled, with Mint and Chilies, 222–24, 223
Vinaigrette, 144, 145
arugula (rucola or rocket), 14–15
Portobellos with Parmigiano and, 28
and Tomatoes, 125
asparagus:
Grilled Vegetable Salad Capri-Style, 38–40, 39
with Lemon-Prosciutto Vinaigrette, 211
Salmon in Cartoccio with Citrus, Thyme and, 130–31
Wrapped in Pancetta with Citronette, 30, 31
balsamic vinegar, 15
barbecue sauces:
Mario’s Kick-Ass, 192
safety tips for, 12
basil:
Pesto, 50
Pizza Margherita, 68, 69
Salsa Verde, 126–29
Tomato, and Mozzarella Bruschetta, 63
basting brushes, 11
bean(s):
Gigante, Baby Octopus with Olive-Orange Vinaigrette and, 111, 112–13
White, Bruschetta with Grilled Radicchio Salad, 62
see also chickpeas; green beans
beef, 164, 166–75
Braciole “Pinwheel-Style,” 172–74, 173, 175
Spit-Roasted Prime Rib, 196, 197
Tagliata of Bone-In Rib Eye with Arugula, 170, 171
T-Bone Fiorentina with Sautéed Spinach, 166–68, 167, 169
Belgian endive, see endive
black pepper, 15
-Coated Drumsticks, Spicy, 142, 143
pairing wines with, 5
bocconcini, 19
bottarga, 15
Marinated Zucchini with Ricotta and, 42, 43
braciole:
Beef, “Pinwheel-Style,” 172–74, 173, 175
Pork Shoulder, 184, 185
Branzino, Grilled Whole, with Salsa Verde, 126–29, 127, 128
bread:
crumbs, 15–16
Crumbs, Prosciutto, Mussels alla Piastra with, 96, 97
Panzanella, 152–53
see also flatbreads; pizza
brining, 188
bruschetta, 16
Tomato, Mozzarella, and Basil, 63
White Bean, with Grilled Radicchio Salad, 62
see also crostini
brushes:
basting, 11
grill, 11
Butternut Squash with Vin Cotto, 214, 215
calamari (squid), 17
Marinated, with Chickpeas, Olive Pesto, and Oranges, 92, 93–94, 95
Spiedini in Lemon Leaves, 88–90, 89
Campari, in Negroni Vinaigrette, 180
cannellini, in White Bean Bruschetta with Grilled Radicchio Salad, 62
cantaloupe, in Schiacciata with Prosciutto and Melon, 78, 79
capers, 16
Peppers and, 186–88
Capri-style dishes:
Grilled Vegetable Salad, 38–40, 39
Sea Scallops alla Caprese, 106, 107
cartoccio:
Clams in, 98, 99
Salmon in, with Asparagus, Citrus, and Thyme, 130–31
Sweet Potatoes in, 229
ceci beans, see chickpeas
cephalopods, 16–17
chanterelles, in Flash-Pickled Mushrooms, 194, 195
charcoal, 7
charcoal grills, 6–7
direct and indirect grilling on, 8–9
fire-roasting in, 11
lighting fire in, 7, 12
portable, 7
wood chips and chunks in, 8
Chianti Vinaigrette, 230
chicken, 134–43
Cooked Under a Brick (Il Galletto al Mattone), 136–37
alla Diavola, 138
Drumsticks, Spicy Black-Pepper-Coated, 142, 143
Livers, Tuscan-Style Crostini with, 64
Spit-Roasted, with Wine Grapes and Panzanella, 152–53
Thighs with Snap Peas and Agliata, 140, 141
chickpea flour, 17
chickpeas (ceci beans or garbanzos), 17
Marinated Calamari with Olive Pesto, Oranges and, 92, 93–94, 95
chicory, 21–22
chili peppers, 20
food-wine pairings and, 4, 5
Grilled Artichokes with Mint and, 222–24, 223
Warm Shrimp Salad with Green Beans and, 102, 103
chimney starters, 7, 12
chops:
brining, 188
Lamb, Grilled, Scottadita, 176, 177
Pork, with Peppers and Capers, 186–88
Veal, with Flash-Pickled Mushrooms, 194, 195
ciliegini, 19
Citronette, 30
citrus:
pairing white wines with, 4–5
Salmon in Cartoccio with Asparagus, Thyme and, 130–31
zest, 17
Clams in Cartoccio, 98, 99
Concord Grapes, Schiacciata with Fennel
Seeds and, 76, 77
condiments:
Lemon Oil, 104, 105
Olio Piccante (Spicy Oil), 33
see also dressings; sauces; vinaigrettes
contorni, 206
see also vegetable(s), grilled
coppa:
Focaccina with Apricots and, 75
Piadina with Taleggio, Apples and, 82, 83
corn:
fire-roasting, 11
as Italians Would Eat It, 220, 221
covering grill, 8
crosshatching, 9
crostini, 16
with Chicken Livers, Tuscan-Style, 64
see also bruschetta
“culinary chlorophyll,” 57
cuttlefish, 17
Diavola, Chicken alla, 138
direct grilling, 8
dressings:
Chianti Vinegar, 230
Gorgonzola, 142, 143
see also vinaigrettes
drip pans, 11–12
Drumsticks,