Grilling Italian-Style

In the United States, the month of July is also known as "National Grilling Month". And even though I could happily spend my whole life in the kitchen (and I pretty much do!), I realize that not everyone shares my sentiments (especially during the summer), so I decided to post some of my favorite Italian-style recipes to enjoy cooking outdoors. Best of all, they're good for you!!!  Happy Fourth of July!!!

Mixed Grilled Vegetables/

Verdure miste alla griglia

Recipe from The Italian Diabetes Cookbook.

Grilling is one of the least fattening ways of preparing vegetables. Grilled vegetables are used in a multitude of ways in the Italian kitchen; from antipastos, to pastas, to accompaniments for second courses, you’ll find them everywhere. This dish works very well for buffets.

Serves: 10

Serving Size: 1 cup

Prep Time: 15 minutes

Cooking Time: 15 minutes

1 small, firm eggplant, cut into 1/2-inch-thick slices 

1/8 teaspoon unrefined sea salt

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, finely minced

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil, finely chopped

2 large red bell peppers

4 small zucchini, trimmed, and cut in half lengthwise

1 pint cherry tomatoes

1 fennel bulb, cored and quartered

1. Place eggplant on a large baking tray and sprinkle with salt. Let the eggplant stand at room temperature for 1 hour to draw out moisture. Drain, rinse well, and pat dry.

2. Combine balsamic vinegar, olive oil, garlic, pepper, and basil in a small bowl and set aside.

3. Hold (with tongs) whole peppers over an open flame of a gas grill, or broil under the broiler, until blackened and blistered.Place peppers in paper lunch bags and seal shut. In a few minutes, open the bags carefully (steam will escape), remove peppers, peel off the skin, and cut into slices.

4. Preheat broiler (to high) or grill. Place eggplant, zucchini, cherry tomatoes, and fennel on a large baking tray and broil, or grill until golden and tender on all sides. Remove grilled vegetables to a large bowl.

5. Stir in peppers, pour balsamic dressing over all, and mix together. Serve hot or at room temperature.

Italian Living Tradition: 

Try grilling vegetables in large batches and storing them in the refrigerator in individual containers. Use them throughout the week to top pizzas, add to pastas and soups, or serve as fast side dishes.

Grilled Pizza Margherita

Original Pizza dough dates back to antiquity and has roots in Egypt, Greece, and Rome. Modern pizza (with a tomato topping) was gained elite recognition in 18th century Naples, Italy when it was served to Queen Margherita. Using tomatoes which were recently imported from the new world, and traditional buffalo milk mozzarella, modern style pizza was invented.

Makes 1 pizza

Ingredients:

For the dough:

1 (1/4 ounce) package dry active yeast

1 1/2 cups 00 flour, or, unbleached all-purpose flour, plus extra for work surface

1 teaspoon kosher salt

1 tablespoon extra virgin olive oil, plus extra for bowl

For the Sauce:

1 tablespoon extra virgin olive oil, plus extra for drizzling

1 large garlic cloves, minced

3/4 pound strained (seeded and skinned tomatoes) such as Pomi brand

Salt, to taste

Freshly ground pepper, to taste

4-5 leaves of fresh basil, oregano, or parsley

10 ounces fresh mozzarella cheese

Grated Parmigiano Reggiano or Pecorino Romano cheese

Preparation:

For the Dough:

1. Place the yeast in a small bowl and stir in 1/2 cup lukewarm water. Set aside.
2. Put flour into a large bowl and add yeast to the center.
3. Add salt and olive oil and stir to combine. Stir to combine and form a dense dough which will be slightly sticky. If dough does not come together, add more water a tablespoon at a time.
4. Dust a work surface lightly with flour. Knead the dough energetically for 5 to 10 minutes or until it is smooth and supple.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic and a clean kitchen cloth. Allow to rise for 1 1/2 to 2 hours or until doubled. In the meantime make the sauce.

For the Sauce:

1. Heat oil in a medium saucepan over medium heat.
2. Add garlic and reduce heat to low.
3. When garlic begins to release its’ aroma (before it turns color), add tomatoes.
4. Stir and allow mixture to come to a boil.
5. Add salt, pepper, and fresh herbs, stir and cover.
6. Reduce heat to low and simmer for 20 to 30 minutes. Allow to cool.

Finishing the Pizza:

1. When the dough has finished rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
2. Punch the dough down and let it rest 5 minutes.
3. Use a rolling pin to roll it out into a 10 to 12-inch diameter.
4. Transfer to pizza stone or peel.
5. When the fire is hot (when you can hold your hand over the coals for less than 4 seconds at a distance of 5 inches), gently lift the 2 pizza corners closest two you, catch them onto the grill, and slide the remaining pizza onto the grill. The dough will begin to puff up and grill marks will appear.
6. Use tongs to flip dough over and move to the coolest part of the grill. Leaving a 1-inch border around the edges, Cover with a thin layer of sauce, mozzarella, basil, and a sprinkling of Pecorino Romano or Parmigiano cheese. Drizzle the top with a teaspoon of olive oil, and brush the uncovered edges lightly. 
7. Slide the pizza back near, but over, the hot portion of the grill. Use the tongs to rotate the pizza every few minutes so that it cooks evenly. Check the underside often to make sure that it is not burning. The pizza is done when sauce is bubbly and cheese is melted, about 5 to 7 minutes. Serve immediately.

Grilled Peaches with Frozen Yogurt and Honey/Pesche alla griglia con gelato di yogurt e miele

Recipe from The Ultimate Mediterranean Diet Cookbook.

Peaches originated in Central Asia and made their way to the Mediterranean via Silk Route trading. Any type of peach can be used to make this recipe provided that they are ripe, but not too soft. The grill’s sizzling heat instantly sears the surface of the fruit upon contact, which caramelizes its sugars and enhances its natural sweetness. Frozen Greek yogurt, full of inulin, which helps balance blood sugar levels, and healing honey, complement the peach flavors perfectly. 

4 medium ripe peaches, cut in half (pits removed)

1 cup (245 g) plain frozen Greek yogurt

8 tablespoons (160 g) honey

Cinnamon

Place the peaches cut side down on the grill. Grill on low or indirect heat until soft, 2 to 4 minutes on each side. 

Set the peaches on a serving platter and top each with 2 tablespoons (31 g) of frozen Greek yogurt.

Drizzle a tablespoon (20 g) of honey over the top of each and garnish with a dash of cinnamon. Serve immediately. 

Yield: Serves 4

Mediterranean Tradition

Always make more grilled fruit than you need for your recipe. It tastes great cut up and tossed into salads and pilafs, and it is a quick, easy way to pack extra nutrients into a meal.