Italian Grill - Mario Batali [66]
Margherita, 68, 69
see also flatbreads
plancha, cooking a la, 9
platters, safety tips for, 12
polenta, 21
Grilled, with Robiola and Scallions, 52, 53
Verde, Grilled, with Escarole and Pickled Onions, 54–56, 55
porchetta-style:
Spit-Roasted Fresh Ham, 200–203, 201
Spit-Roasted Turkey Breast, 156–59, 157, 158
porcini, 209
Grilled, with Vin Cotto, 208
powder, 21
pork:
chops, brining, 188
Chops with Peppers and Capers, 186–88
Ham, Spit-Roasted Fresh, alla Porchetta, 200–203, 201
Loin, Grilled Arista-Style, with Milk Sauce, 182–83
Mortadella, Fresh Robiola Wrapped in, 34, 35
Rosticciana (Ribs Italian-Style), 190, 191
Sausages and Peppers, 193
Shoulder Braciole, 184, 185
Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette, 179–80, 181
see also coppa; prosciutto
portable grills, 7
Portobellos with Arugula and Parmigiano, 28
potato (es):
new, fire-roasting, 11
and Octopus Salad, 108
Waxy, in Chianti Vinegar, 230, 231
poultry, 132–61
brining, 188
Duck, Spit-Roasted, with Orange and Rosemary, 160, 161
Guinea Hen Breasts with Rosemary and Pesto, 146, 147
Guinea Hens, Spit-Roasted, with Vin Santo and Prunes, 154
Quail with Artichokes Vinaigrette, 144, 145
Turkey Breast, Spit-Roasted, Porchetta-Style, 156–59, 157, 158
Turkey Sausages with Sage Flatbreads and Mostarda, 148, 149–50
see also chicken
preheating grill, 7
Prime Rib, Spit-Roasted, 196, 197
prosciutto, 21
Bread Crumbs, Mussels alla Piastra with, 96, 97
with Grilled and Fresh Figs, 29
Lemon Vinaigrette, 211
Monkfish in, with Pesto Fregola, 120, 121
Piadina with Mascarpone and, 81
Schiacciata with Melon and, 78, 79
Provatura, Endive with Marjoram and, 226, 227
provolone, 21–22
Focaccina with Roasted Garlic, Scallions and, 72, 73
Prunes, Vin Santo and, 154
puntarelle, 21–22
quail, 134
with Artichokes Vinaigrette, 144, 145
radicchio, 22
Grilled, Salad, White Bean Bruschetta with, 62
in Pancetta with Pears and Balsamic, 36, 37
red wines, pairing grilled foods with, 5
Rib Eye, Bone-In, Tagliata of, with Arugula, 170, 171
Ribs Italian-Style (Rosticciana), 190, 191
ricotta, 22
Focaccina with Coppa and Apricots, 75
Homemade, 44
Marinated Zucchini with Bottarga and, 42, 43
robiola, 22
Fresh, Wrapped in Mortadella, 34, 35
Grilled Polenta with Scallions and, 52, 53
rocket, see arugula
Romagna-Style Shrimp Rosemary Spiedini, 100, 101
Roman-Style Grilled Lamb Chops Scottadita, 176, 177
rosemary:
Negroni Vinaigrette, 180
Spiedini, Shrimp alla Romagnola on, 100, 101
Tuna Like Fiorentina, 116, 117
rosé wines, pairing grilled foods with, 5
Rosticciana (Ribs Italian-Style), 190, 191
rotisserie attachments, 9
see also spit-roasted poultry
rucola, see arugula
safety tips, 12
Sage Flatbreads, 148, 149–50
salads:
Gigante Beans with Olive-Orange Vinaigrette, 111, 112–13
Grilled Radicchio, 62
Grilled Vegetable, Capri-Style, 38–40, 39
Lemon, Amalfi, 118–19
Octopus and Potato, 108
Panzanella, 152–53
Shrimp, Warm, with Green Beans and Chilies, 102, 103
Tomato, 122, 123–24
salami:
Beef Braciole “Pinwheel-Style,” 172–74, 173, 175
Hot, Pizza with Pecorino and, 70
Pork Shoulder Braciole, 184, 185
Salmon in Cartoccio with Asparagus, Citrus, and Thyme, 130–31
Salsa Verde, 126–29
salt, 22
Maldon, 18
Sambuca, Fennel with Grapefruit and, 46, 47
satz, cooking on, 9
sauces:
Agliata, 141
Barbecue, Mario’s Kick-Ass, 192
Citronette, 30
Milk, 182–83
safety tips for, 12
Salsa Verde, 126–29
Tomato, Basic, 50, 51
see also Pesto
sausage(s):
Mortadella, Fresh Robiola Wrapped in, 34, 35
and Peppers, 193
Turkey, with Sage Flatbreads and Mostarda, 148, 149–50
see also salami
scallions:
with Almond Pesto, 216, 217
Focaccina with Roasted Garlic, Provolone and, 72, 73
“Green,” 57
Grilled Polenta with Robiola and, 52, 53
Grilled Vegetable Salad Capri-Style, 38–40, 39
Scallops, Sea, alla Caprese, 106, 107
scamorza, 22, 32
Grilled, with Olio Piccante, 33
“Scapece,” Mackerel in, with Amalfi Lemon Salad, 118–19
schiacciata, 61
with Concord Grapes and Fennel Seeds, 76, 77
with Prosciutto