Italian Grill - Mario Batali [67]
Scottadita, 176, 177
seafood, see fish and shellfish
searing, direct grilling and, 8
Sea Scallops alla Caprese, 106, 107
semolina, 22
shellfish, see fish and shellfish
shrimp:
Rosemary Spiedini alla Romagnola, 100, 101
Salad, Warm, with Green Beans and Chilies, 102, 103
sizes of, 23
Sicilian-Style Swordfish Involtini, 122, 123–24
side dishes, see accompaniments; vegetable(s), grilled
skewers, 12
see also spiedini
Snap Peas, 140, 141
sources, 232–34
spatulas, 12
spice grinders, 15
Spicy Black-Pepper-Coated Drumsticks, 142, 143
Spicy Oil (Olio Piccante), 33
Spicy Peppers, Charred Tuna Spiedini with, 114–15
spiedini:
Calamari, in Lemon Leaves, 88–90, 89
Charred Tuna, with Spicy Peppers, 114–15
Rosemary, Shrimp alla Romagnola on, 100, 101
spinach:
“Green,” 57
Sautéed, 166–68, 169
spit-roasting, 9
Chicken with Wine Grapes and Panzanella, 152–53
Duck with Orange and Rosemary, 160, 161
Fresh Ham alla Porchetta, 200–203, 201
Guinea Hens with Vin Santo and Prunes, 154
Leg of Lamb with Mint Pesto, 198–99
poultry, 135
Prime Rib, 196, 197
safety tips for, 12
Turkey Breast Porchetta-Style, 156–59, 157, 158
squash:
Butternut, with Vin Cotto, 214, 215
see also zucchini
squid, see calamari
sunchokes, see Jerusalem artichokes Sweet Potatoes in Cartoccio, 229
swordfish:
Involtini Sicilian-Style, 122, 123–24
Paillards with Arugula and Tomatoes, 125
Tagliata of Bone-In Rib Eye with Arugula, 170, 171
Taleggio, Piadina with Coppa, Apples and, 82, 83
T-Bone Fiorentina with Sautéed Spinach, 166–68, 167, 169
Thousand-Ridges Japanese Eggplant, 212, 213
tomato(es), 23
Arugula and, 125
Mozzarella, and Basil Bruschetta, 63
Panzanella, 152–53
Pizza Margherita, 68, 69
Salad, 122, 123–24
Sauce, Basic, 50, 51
Sea Scallops alla Caprese, 106, 107
tongs, 11
tuna:
bottarga, 15; see also bottarga
Like Fiorentina, 116, 117
Spiedini, Charred, with Spicy Peppers, 114–15
turkey:
Breast, Spit-Roasted, Porchetta-Style, 156–59, 157, 158
Sausages with Sage Flatbreads and Mostarda, 148, 149–50
Tuscan-style dishes:
Crostini with Chicken Livers, 64
Grilled Arista-Style Pork Loin with Milk Sauce, 182–83
T-Bone Fiorentina with Sautéed Spinach, 166–68, 167, 169
Tuna Like Fiorentina, 116, 117
Veal Chops with Flash-Pickled Mushrooms, 194, 195
vegetable(s), grilled, 204–31
Artichokes with Mint and Chilies, 222–24, 223
Asparagus with Lemon-Prosciutto Vinaigrette, 211
Butternut Squash with Vin Cotto, 214, 215
Corn as Italians Would Eat It, 220, 221
Eggplant, Thousand-Ridges Japanese, 212, 213
Eggplant Parmigiano Packets, 210
Endive with Marjoram and Provatura, 226, 227
fire-roasting, 11
Onions, Thick-Sliced, with Lemon Thyme, 218, 219
Porcini with Vin Cotto, 208
Potatoes, Waxy, in Chianti Vinegar, 230, 231
Radicchio Salad, 62
Salad Capri-Style, 38–40, 39
Scallions with Almond Pesto, 216, 217
as separate course (contorni), 206
shopping for, 206
Sweet Potatoes in Cartoccio, 229
vermouth, in Negroni Vinaigrette, 180
vinaigrettes:
Chianti, 230
Lemon-Prosciutto, 211
Negroni, 180
Olive- Orange, 111
vin cotto (mosto cotto), 23
vinegar, balsamic, 15
Vin Santo and Prunes, 154
water, spraying on fire, 12
White Bean Bruschetta with Grilled Radicchio Salad, 62
white wines, pairing grilled foods with, 4–5
wines for grilling, Italian, 4–5
wood chips and chunks, 7–8
wooden skewers, 12
yeast, instant, 18
zest, citrus, 17
zucchini:
Grilled Vegetable Salad Capri-Style, 38–40, 39
Marinated, with Ricotta and Bottarga, 42, 43
ACKNOWLEDGMENTS
I would like to give special thanks to the following people who made this book possible:
First of all, SUSI, BENNO, AND LEO, for putting up with all of the food and folks in the house during the photo shoot
My partner, JOE BASTIANICH, for continuing to push and pull us forward in the real business
THE MANAGEMENT TEAMS at Babbo, Lupa, Esca, Otto, Casa Mono, Bar Jamón, The Spotted Pig, Del Posto, Pizzeria and Osteria Mozza, B & B Ristorante, Enoteca San Marco, and Carnevino, where the real deal happens every day all