My latest cookbook is all about tasty, smoky Italian on the grill. I believe the words "Italian" and "grilling" go together like the verse and refrain in a love song…they seem as if they were made for each other. The kiss of the fire and iron grate can transform even the most basic vegetables or meats or fish into that perfect bite where the flavor of the natural product is enhanced, not masked, and an aria of flavor is created that is worthy of any effort it takes to get to the point of enjoying it.
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Beef Braciole "Pinwheel Style"
Beef braciole is traditionally made with slices of top round or a similar cut, pounded thin and wrapped around a savory filling, and it’s a mainstay at street fairs. |
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Pizza Margherita
The quintessential pizza, named for Italy’s Queen Margherita and sporting the colors of the Italian flag. Don’t worry if the pizzas aren’t perfectly round—in fact, they will look much more appealing if they are not. |
