The Spring weather has been an absolute delight these past few weeks and with this comes one of my favourite food activities – barbecuing!!
I was put onto a very good local charcoal maker from a friend of mine whose Persian husband highly recommends it; and I have to say it has a delicious smoky flavour we are enjoying. I am not an expert on Italian BBQing but what I do know is when I BBQ in Italy, there is always plenty of food with fantastic flavour and I really don’t have to do anything to the food except enhance the flavour that is already there.
Last night was a beautiful evening for a spot of grilling so I am going to show you my ideal Italian BBQ when the weather is deliciously warm and begging for us to sit outside again while stoking the Weber.
We first started with peperini dolci, these wonderful small peppers have a sweetness to them that intensifies when lightly grilled. We then marinated them with thin slices of garlic, a pinch of chilli flakes, extra virgin olive oil and a good splash of vinegar. Left to marinate while the other food’s cooking, they are a treat worth waiting for.
Once the peppers are marinating it’s time to put the sausage on which usually takes about 5 minutes longer than the beef steak and if you have never tasted grilled Italian salsiccia then you really need to book a flight to Italy and find someone with a BBQ!
The sausage is delicious, extremely flavoursome and very, very morish. As for the bifstecca, I pay a little more and by the ‘Naturara’ beef which is hormone free, bursting with flavour and on the more expensive end of beef (the one in the photo cost me 15 euro), BUT an absolute bargain for any Australian buying quality beef. For example, if I bought the same cut and size in Sydney from my butcher (excellent quality also) I would be looking at paying about $30-$40 for the same piece.
While the meats were resting it was time for Alex’s favourite: grilled cheese.
It is called tomino and it is like a mini brie with an extra tough outer rind that allows the heat to warm and melt the middle while keeping the outside intact and offering a lovely BBQ-ed flavour to the cheese. And because this is Tuscany, you can also buy tomino with a layer of speck for added flavour (no vegetarians for dinner tonight). I have to admit this is one of my new favourite foods too and I really have to limit us to one per four people, because if it were up to Alex and me, we would have a whole one each… I mean just check out that center:
That is pure heaven!
With all the foods resting and the cheese cooked to perfection it was time to eat. Nic had whipped up a delicious pesto potato salad and a rocket and parmesan green salad to accompany all our wonderful barbecuing. To say this was a feast is a bit of an understatement and the fact that my only job was to sit down, sip wine and wait for this all to appear on the table…well that was a true delight for me.
What is your favourite food to grill? I can only answer this question if I’m allowed at least 5 different things because I haven’t even talked about pork yet!