Tag Archives: grilled foods

Spiedini e arrosticini (Italian Kabobs)

Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more grilling. In fact, grilling is a lot more pleasant in the cooler temperatures of the late summer and early fall than at the height of the summer—standing over a hot grill during those ‘dog […]

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Coniglio allo spiedo (Spit-Roasted Rabbit)

Rabbit is one of the most under-appreciated types of “fowl”. Many people have a visceral negative reaction to eating rabbit, since in some countries rabbits are more likely to be pets than a dinner item, but in Italy and other countries, rabbits are highly esteemed for their culinary value and, in these days of tasteless factory chicken, rabbits make […]

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Astice alla griglia (Grilled Lobster)

  It seems I can’t get enough of grilled seafood! We’ve already featured grilled fish, grilled mollusk and grilled cephalopod, so let’s complete the series with grilled crustacean, which may be the most delicious of them all. Here in the US, we are blessed with an abundance of lobster and, much to the chagrin of […]

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Quick Note: Vongole alla brace (Grilled Clams)

I don’t know about you, but even for an inveterate cooking enthusiast like myself, the dog days of summer take their toll. I like to keep time spent over a hot stove to a minimum, so I turn to lots of quick and easy dishes that need little or no application of heat. Last night, […]

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Grigliata di verdure (Grilled Vegetables)

Summer is the season for grilling, as we all know, but don’t limit yourself to meat. Seasonal vegetables are gorgeous on the grill, too. The intense heat of the grill concentrates their flavors and adds a smoky undertone that is very appealing. The main tip for grilling vegetables of whatever kind is to keep the […]

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Cappelle di funghi alla griglia (Grilled Mushroom Caps)

Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and early September. And many seasonable […]

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Pulled Pork “Pibil”

We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger Drick of Drick’s Rambling Cafe. Drick is from Alabama, where they know a thing or two about real barbecue. Now, I’ve done a lot of […]

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An Italian Cookout

  For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. One of my grilling favorites is the grigliata mista, mixed grilled meats. The choice of meats is up to the cook, but it usually includes lamb, pork, chicken and, sometimes, but much less often than […]

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Frank’s Sausage and Peppers

What would summer be without this perennial Italian-American favorite? It’s hard to imagine an Italian street fair without the enticing aroma of sausages being grilled on portable barbecues while peppers and onions are sizzling away on a near-by griddle. Isn’t just the thought of it enough to make you hungry? Here’s my take on this […]

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Pesce alla griglia (Grilled Fish)

The beauty of grilling is that just about any foodstuff lends itself to the technique. Here on Memorie di Angelina, we’ve grilled vegetables, chicken, lamb, pork and, most recently, beef. But grilled fish is equally easy and delicious, and very popular in Italy. Some people shy away from cooking fish, thinking that there is something […]

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Bistecca alla fiorentina (Steak Florentine)

Bistecca alla fiorentina (Steak Florentine)

One does not always associate steak with Italian cooking, but one of the glories of Tuscan cuisine is, indeed, a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally Steak Florentine. The dish is so typical that if you ask for a fiorentina in a restaurant, without saying more, this […]

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Pollo alla diavola (“Devil-Style” Chicken)

  Pollo alla diavola, or Devil’s Chicken, is a simple and delicious way to grill chicken.    Begin by butterflying a young chicken: cut away the chicken’s back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with a sheet of waxed paper and, with the bottom of a […]

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Seppioline alla griglia (Grilled Baby Squid)

  Grilled seafood is extremely popular in Italy, especially in the warm weather months. One of my favorite restaurants in Rome, a place called “La Torricella” (The Little Tower) in the Testaccio section of town, served wonderful seafood. And perhaps my very favorite dish to eat there was seppioline alla griglia, or grilled baby cuttlefish. […]

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Tagliata d’agnello (Grilled Lamb with Arugula)

  One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word ‘tagliato‘ means simply ‘cut’ or ‘sliced’, and manzo means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed of arugula and dressed with olive oil, salt and pepper […]

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Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)

There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times­ and which is fairly unusual in Italian cooking, although I understand that it is used in Tuscan cookingg’. avorites) but, thetatoeis thought to have gotten its start in Mesopotamia, quickly spreading to Asia Minor and southern […]

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Grilled Vegetables

A summer combo: zucchine, peppers, eggplant and cherry tomatoes. Here’s one of our warm weather stand-bys, a big platter of grilled vegetables seasoned with salt, pepper and a generous drizzling of olive oil. Simplicity itself, but as with all simple dishes, execution–and the quality of your raw ingredients–is everything. Back in the Spring, I made […]

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Pollo in porchetta (Spit-Roasted Chicken with Pancetta Stuffing)

When I served this dish, several of my dinner guests were wondering what the ‘secret’ ingredient was that have this Tuscan spit-roasted chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but pollo in porchetta—chicken prepared in the manner of roast suckling pig—is something else. The secret is that […]

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Arista (Florentine Spit-Roasted Pork Loin)

Arista alla fiorentina (Florentine Spit-Roasted Pork Loin)

  Arista alla fiorentina, or Florentine Spit-Roasted Pork Loin, is one of the signature dishes of Tuscan cookery. And like so many Tuscan dishes,  this arista recipe is as simple as it is good. Ingredients 1 pork loin roast Olive oil, q.b. For the dry marinade: 2-3 cloves of garlic 2-3 sprigs of fresh rosemary […]

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