Fabulicious!: On the Grill Read Online Free PDF

fresh lemon juice
    2 garlic cloves, minced
    Â¼ teaspoon red pepper flakes
    Â¼ cup extra-virgin olive oil,
    plus more for drizzling
    Salt
    Crostini:
    16 (¼-inch-thick) slices baguette
    Extra-virgin olive oil
    1. To make the bean spread: Purée the beans, basil, lemon juice, garlic, and red pepper flakes in a food processor. With the machine running, add the oil. Season with salt to taste. Transfer to a bowl. (The bean spread can be covered and refrigerated for up to 3 days.)
    2. Meanwhile, preheat the grill for direct cooking over medium heat (400°F).
    3. To make the crostini: Brush the bread slices on both sides with the oil. Place the bread slices on the cooking grate and close the grill lid. Cook, turning as needed, until toasted, about 2 minutes. Remove the bread slices from the grill.
    4. Spread about 1 tablespoon of the bean spread on each crostini. Drizzle with additional oil, sprinkle with the additional basil, and serve.

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Olivada
    Makes about 1¼ cups, 8 servings
    You know by now that the Giudices love (in no particular order) garlic, olive oil, red pepper flakes, olives, anchovies, and fresh herbs. Olivada, a black olive spread, has them all! It’s one of those things that you should make according to your taste with as much pepper, garlic, or anchovies as you like (or love!). Stashed in the refrigerator, it keeps for a few weeks, ready to be spread on bruschetta, spooned onto tomatoes for a quick salad, stirred into vinaigrette to perk up dressing, or tossed with a little spaghetti.
    2 garlic cloves, crushed under the flat side of a knife and peeled
    4 anchovy fillets in olive oil, drained and coarsely chopped
    2 teaspoons finely chopped fresh rosemary or 1 tablespoon finely chopped fresh basil
    Â¼ teaspoon red pepper flakes, or more to taste
    2 cups pitted Kalamata or green olives, or 1 cup of each
    â…“ cup extra-virgin olive oil, plus more for storage
    1. In a food processor, with the machine running, drop the garlic through the feed tube to mince it. Add the anchovies, rosemary, and red pepper flakes and pulse the machine a few times until they are minced. Add the olives and pulse until very finely chopped. With the machine running, gradually add the oil to make a thick paste. (Or, in a blender, working in batches, process all of the ingredients together, scraping down the sides of the container as needed.)
    2. Transfer the olivada to a covered container and smooth the top. Serve at room temperature. (To store, pour a thin layer of oil over the top of the olivada and refrigerate for up to 1 month. Before serving, remove the olivada from the refrigerator, stir in the top layer of oil, and let stand at room temperature for 1 hour.)

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    * * *     As Good as Bread     * * *
    I t’s no secret that Italians love their bread, but for us bread is chewy, hearty, and crispy—not the giant doughy loaves of white stuff they call “Italian bread” in the United States. We often serve bread in small portions—in the form of bruschetta, grissini (breadsticks or crostini)—and that’s much healthier, and I think, much more delicious.
    A lot of Italian proverbs have to do with bread. For instance, we say pan di sudore, miglior sapore, which translates to “bread that comes out of sweat tastes better.” It’s true too. You appreciate most what you work hardest for. Instead of saying “to call a spade a spade,” we say pane al pane, vino al vino , or “bread is bread, wine is wine.” We don’t say someone or something is as “good as gold.” Instead, we say e buono come il pane or “it’s as good as bread.” And my favorite, because it’s true, is pan e pagn ai nu fai mai dagn , “you can never have too much bread or clothes.”
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Grilled Ciambotta
    Makes about 1 quart, 12 servings
    If I can win a cook-off in a trailer park using tiny RV burners to make my family’s