Italian Grill - Mario Batali [65]
herbs, flavoring with, 8
hibachis, 7
indirect grilling, 8–9
indoor cooking, 11, 12
ingredients, 14–23
Involtini, Swordfish, Sicilian-Style, 122, 123–24
Jerusalem artichokes (sunchokes), 18
and Negroni Vinaigrette, 179–80, 181
kettle grills, 6–7
lamb:
Butterflied Leg of, with Garlic, Rosemary, and Mint, 178
Chops Scottadita, Grilled, 176, 177
Spit-Roasted Leg of, with Mint Pesto, 198–99
lemon:
Leaves, Calamari Spiedini in, 88–90, 89
Oil, 104, 105
Prosciutto Vinaigrette, 211
Salad, Amalfi, 118–19
lighter fluid, 7
lighting fire, 7, 12
Livers, Chicken, Tuscan-Style Crostini with, 64
Lobster, Grilled, with Lemon Oil, 105
Lynch, David, 4–5
Mackerel “in Scapece” with Amalfi Lemon Salad, 118–19
Maldon salt, 18
marinated:
Calamari with Chickpeas, Olive Pesto, and Oranges, 92, 93–94, 95
Zucchini with Ricotta and Bottarga, 42, 43
marinating, safety tips for, 12
Mascarpone, Piadina with Prosciutto and, 81
McGee, Harold, 188
meat, 162–203
bringing to room temperature before cooking, 12
brining, 188
pairing red wines with, 5
see also beef; lamb; pork; veal
Melon, Schiacciata with Prosciutto and, 78, 79
metal skewers, 12
Microplane graters, 18
Milk Sauce, 182–83
mint:
Grilled Artichokes with Chilies and, 222–24, 223
Pesto, 199
Monkfish in Prosciutto with Pesto Fregola, 120, 121
Mortadella, Fresh Robiola Wrapped in, 34, 35
mostarda, 18
mostarda di Cremona (mostarda di frutta), 18
mosto cotto (vin cotto), 23
mozzarella, 19
Eggplant Parmigiano Packets, 210
Pizza Margherita, 68, 69
Tomato, and Basil Bruschetta, 63
mullet bottarga, 15
see also bottarga
mushrooms:
Flash-Pickled, 194, 195
Porcini, Grilled, with Vin Cotto, 208
Portobellos with Arugula and Parmigiano, 28
Mussels alla Piastra with Prosciutto Bread Crumbs, 96, 97
Negroni Vinaigrette, 180
octopus, 16–17
Baby, with Gigante Beans and Olive-Orange Vinaigrette, 111, 112–13
and Potato Salad, 108
tenderizing, 16–17
oiling grill, 8
oils:
Lemon, 104, 105
olive, 19
Spicy (Olio Piccante), 33
Olio Piccante (Spicy Oil), 33
olive(s), 19–20
Orange Vinaigrette, 111
paste, 19
Pesto, Marinated Calamari with Chickpeas, Oranges and, 92, 93–94, 95
olive oil, 19
On Food and Cooking (McGee), 188
onions:
Grilled Vegetable Salad Capri-Style, 38–40, 39
Pickled, Grilled Polenta Verde with Escarole and, 54–56, 55
Thick-Sliced, with Lemon Thyme, 218, 219
orange(s):
Citronette, 30
Marinated Calamari with Chickpeas, Olive Pesto and, 92, 93–94, 95
Olive Vinaigrette, 111
Spit-Roasted Duck with Rosemary and, 160, 161
pancetta, 20
Asparagus Wrapped in, with Citronette, 30, 31
Radicchio in, with Pears and Balsamic, 36, 37
Panzanella, 152–53
paprika, smoked Spanish (pimentón), 20
paraffin starters, 7
Parmigiano-Reggiano, 20
Corn as Italians Would Eat It, 220, 221
Eggplant Parmigiano Packets, 210
Portobellos with Arugula and, 28
parsley:
Almond Pesto, 216, 217
“Green,” 57
Salsa Verde, 126–29
Pears, Radicchio in Pancetta with Balsamic and, 36, 37
pecorino:
Pizza with Hot Salami and, 70
Pork Shoulder Braciole, 184, 185
peperoncini, 20
see also chili peppers
pepper, black, see black pepper
peppers:
and Capers, Pork Chops with, 186–88
Grilled, with Anchovies, Capers, and Bread Crumbs, 45
Grilled Vegetable Salad Capri-Style, 38–40, 39
hot, see chili peppers
Sausages and, 193
Spicy, Charred Tuna Spiedini with, 114–15
Pesto, 50
Almond, 216, 217
Fregola, 120, 121
and Goat Cheese, Eggplant Rollatini with, 48, 49
Guinea Hen Breasts with Rosemary and, 146, 147
Mint, 199
Olive, 93
piadina, 61
Dough, 80
with Prosciutto and Mascarpone, 81
with Taleggio, Coppa, and Apples, 82, 83
piastra, cooking on, 9–11, 10
Marinated Calamari with Chickpeas, Olive Pesto, and Oranges, 92, 93–94, 95
Monkfish in Prosciutto with Pesto Fregola, 120, 121
Mussels with Prosciutto Bread Crumbs, 96, 97
Sea Scallops alla Caprese, 106, 107
Warm Shrimp Salad with Green Beans and Chilies, 102, 103
pimentón, 20
pine nuts, 21
toasting, 124
pizza, 60, 66–70
Dough, 66, 67
with Hot Salami