Grilling

And we get to the third round of world on a plate. For those of you that missed the first two rounds, World on a Plate is a monthly blogging event at which bloggers from around the world get together and share a typical recipe from their home country. Today, in honor of Memorial day we are doing grilling.

I am so curious to see what will happen for grilling! What do people grill in other countries? Are they grilling meat or fish or vegetables? Are they smothering everything in sauces or are they keeping it simple? Well Anna is going to tell us about Australia, Biren about Malaysia, Ewa about Sweden, Katerina about Greece, Katherine about the US, Hyosun about Korea, Raymund about the Philippines, Suchi about Northerm India and Vijitha about Southern India and I am telling you about Italy.

In Italy we keep it simple. No sauces. In the north part of Italy, we grill mostly meat. With a preference for cotechini (sausages), costine (ribs) and spiedini (kebabs).  Cotechini are small sausages very similar to bratwurst that are usually cut in half and roasted so that the fats drips away and the sausage becomes super flavorful. Costine are single ribs cut into 3 or 4 pieces and then simply put on the grill to roast until the meat pulls away from the bone. And spiedini are just skewers with vegetables and meat.

Now all of this is grilled with just a touch of salt and sometimes it is brushed with olive oil. My dad used to use a rosemary branch as a brush to spread garlic infused olive oil on the meat so that the the oil would have some extra flavor. But that is about as complicated as it gets!

Of course the secret is then to have great, fresh ingredients and to grill on charcoal to maximize the smoky flavor.

Oh and then there are the sides. Roasted peppers, eggplants and zucchini marinated in oil and garlic in the summer, polenta in the fall when it starts being chilly (at least in my city).

Kebabs

Ingredients

  • 4 chicken thights
  • 1 new york strip loin steak
  • 5 bratwurst
  • 3 zucchini
  • 1 red pepper
  • 1 yellow pepper

Directions

  1. Trim the fat from the BY strip.
  2. Cut the meat into cubes, slice the zucchini and the sausages, cut the peppers in squares.
  3. Skewer the ingredients alternating meat and vegetables. I usually do 2 slices of sausage, 1 beef cube and 1 chicken cube alternated with 3-4 squares of pepper and 2-3 zucchini for each skewer.
  4. Grill on medium/high heat to desired doneness.