Italian Grill - Mario Batali [64]
Duck, Spit-Roasted, with Orange and
Rosemary, 160, 161
eggplant:
Grilled Vegetable Salad Capri-Style, 38–40, 39
Japanese, Thousand-Ridges, 212, 213
Parmigiano Packets, 210
Rollatini with Goat Cheese and Pesto, 48, 49
electric coil starters, 7, 12
endive (Belgian), 21–22
with Marjoram and Provatura, 226, 227
equipment, 11–12
grills, 6–7
escarole, 21–22
Grilled Polenta Verde with Pickled Onions and, 54–56, 55
fat, excess, trimming before cooking, 12
fennel:
fire-roasting, 11
pollen, 17, 115
with Sambuca and Grapefruit, 46, 47
Seeds, Schiacciata with Concord Grapes and, 76, 77
fett’unta, 16
see also bruschetta
Figs, Grilled and Fresh, Prosciutto with, 29
Fiorentina:
T-Bone, with Sautéed Spinach, 166–68, 167, 169
Tuna Like, 116, 117
fire extinguishers, 12
fire-roasting, 11
fish and shellfish, 84–131
bottarga, 15
Branzino, Grilled Whole, with Salsa Verde, 126–29, 127, 128
Calamari, Marinated, with Chickpeas, Olive Pesto, and Oranges, 92, 93–94, 95
Calamari Spiedini in Lemon Leaves, 88–90, 89
Clams in Cartoccio, 98, 99
Lobster, Grilled, with Lemon Oil, 105
Mackerel “in Scapece” with Amalfi Lemon Salad, 118–19
Monkfish in Prosciutto with Pesto Fregola, 120, 121
Mussels alla Piastra with Prosciutto Bread Crumbs, 96, 97
Octopus, Baby, with Gigante Beans and Olive-Orange Vinaigrette, 111, 112–13
Octopus and Potato Salad, 108
pairing white wines with, 4–5
safety tips for, 12
Salmon in Cartoccio with Asparagus, Citrus, and Thyme, 130–31
Sea Scallops alla Caprese, 106, 107
Shrimp Rosemary Spiedini alla Romagnola, 100, 101
Shrimp Salad, Warm, with Green Beans and Chilies, 102, 103
Swordfish Involtini Sicilian-Style, 122, 123–24
Swordfish Paillards with Arugula and Tomatoes, 125
Tuna Like Fiorentina, 116, 117
Tuna Spiedini, Charred, with Spicy Peppers, 114–15
flare-ups, 12
flatbreads, 58–83
Crostini with Chicken Livers, Tuscan-Style, 64
Focaccina with Coppa and Apricots, 75
Focaccina with Roasted Garlic, Scallions, and Provolone, 72, 73
Piadina with Prosciutto and Mascarpone, 81
Piadina with Taleggio, Coppa, and Apples, 82, 83
Sage, 148, 149–50
Schiacciata with Concord Grapes and Fennel Seeds, 76, 77
Schiacciata with Prosciutto and Melon, 78, 79
Tomato, Mozzarella, and Basil Bruschetta, 63
White Bean Bruschetta with Grilled Radicchio Salad, 62
see also pizza
focaccia, 60–61
focaccina, 61
with Coppa and Apricots, 75
with Roasted Garlic, Scallions, and Provolone, 72, 73
Fontina, in Beef Braciole “Pinwheel-Style,” 172–74, 173, 175
fregola (fregula), 17–18
Pesto, 120, 121
frisée, 21–22
Galletto al Mattone, Il (Chicken Cooked Under a Brick), 136–37
garbanzos, see chickpeas
garlic:
Agliata, 141
Roasted, Focaccina with Scallions, Provolone and, 72, 73
roasting, 72
gas grills, 6
direct and indirect grilling on, 8
lighting fire in, 7, 12
portable, 7
rotisserie attachments for, 9
wood chips and chunks in, 8
Gigante Beans, Baby Octopus with Olive-Orange Vinaigrette and, 111, 112–13
Goat Cheese and Pesto, Eggplant Rollatini with, 48, 49
Gorgonzola, 18
Dressing, 142, 143
Grapefruit, Fennel with Sambuca and, 46, 47
Grapes, Concord, Schiacciata with Fennel Seeds and, 76, 77
graters, Microplane, 18
green beans:
haricots verts, in Jerusalem Artichokes and Negroni Vinaigrette, 179–80, 181
Warm Shrimp Salad with Chilies and, 102, 103
“Green,” 57
griddles, cooking on (cooking alla piastra), 9–11, 10
grill brushes, 11
grilling, 6–12
equipment for, 6–7, 11–12
safety tips for, 12
grilling techniques, 8–11
cooking on a piastra, 9–11
crosshatching, 9
direct and indirect grilling, 8–9
fire-roasting, 11
spit-roasting, 9
grill marks, 8
crosshatching and, 9
grills:
adding wood chips and chunks to, 7–8
choosing, 6–7
covering, 8
gas versus charcoal, 6
lighting fire in, 7, 12
oiling, 8
portable, 7
guinea hen(s):
Breasts with Rosemary and Pesto, 146, 147
Spit-Roasted, with Vin Santo and Prunes, 154
ham:
Spit-Roasted Fresh, alla Porchetta, 200–203, 201
see also prosciutto
haricots verts, in Jerusalem Artichokes