Italian Grill
by Mario Batali
Grilling is a national obsession with North Americans and there are a nation of grill experts out there. Bookshelves are bursting with barbecue and grilling book boldly shouting at you to buy them for their tried and true techniques, marinades and sauces. With it’s roots in Italian grilling and cooking tradition Mario Batali’s Italian Grill is a more subtle, and in many ways fresher approach to grilling. No thick sweet barbecue sauces or sweet-and-sour glazes here, just light marinades with hints of cirturs, wine, herbs, garlic and the occassional hot chili flake. Mario does take some liberties with Italian tradition and adds a few of his personal touches to expand the world of Italian grilling. His sweet glaze on porchetta is a prime, tasty example.
Mario gets things started with a primer section on ingredients and techniques for the Italian Kitchen. This brings something new to novice and pro-grillers alike.
Balsamic vinegar, almonds, bread crumbs, capers, citrus zest, burschetta, olive paste, semolina, tomatoes, polenta, mozzarella and gorgonzola are a few of the ingredients that make up the Italian grill pantry. The flavors are fresh and ingredients few in these dishes. A few standouts both in the flavor and new to the table categories are Radicchio in Pancetta with Pears and Balsamic; Fennel with Sambuca and Grapefruit; Mussels alla Piastra with Prosciutto Bread Crumbs; Shrimp Rosemary; Spit-Roasted Turkey Breast Porchetta-Style and Eggplant Parmigiana Packets. There is a nice balance of meat, fish and vegetable recipes, in fact there are so many great dishes in this collection that we could list every recipe in the book as favorites, and the whole darn section on pizzas and flatbreads is well worth firing up the grill for. There is no dessert section and that’s just as well, it is an Italian grill book afterall.
BUY HERE at DISCOUNTCategories • Celebrity Chef, Restaurant • Meat, Poultry, BBQ
Comment by john on 12/01/2008 at 11:53 AM
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