Fabulicious!: On the Grill Read Online Free PDF Page B

famous ciambotta, you can definitely wow your friends on a proper grill. This quick and easy eggplant appetizer can be served alone, with bread, or on top of bruschetta or crostini.
    â…“ cup extra-virgin olive oil
    4 garlic cloves, crushed under the flat side of a knife and peeled
    1 large eggplant, cut into ½-inch-thick rounds
    4 plum (Roma) tomatoes, cut in halfs lengthwise
    2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh oregano, plus more for serving
    Â¼ teaspoon red pepper flakes Salt
    1. Heat the oil and garlic together in a small saucepan over medium heat until small bubbles form around the garlic, about 3 minutes. Remove from the heat and let stand for about 15 minutes. Using a fork, remove and reserve the garlic.
    2. Preheat the grill for direct cooking over medium heat (400°F).
    3. Arrange the eggplant on a large baking sheet and brush both sides with the garlic oil. Place the eggplant directly on the cooking grate, and close the grill lid. Cook the eggplant until the undersides are golden brown and seared with grill marks, about 5 minutes. Flip the eggplant and continue cooking, with the lid closed, until the other side is golden brown and the eggplant is tender, about 5 minutes more. Remove the eggplant from the grill.
    4. Brush the tomatoes all over with the remaining garlic oil. Place the tomatoes, cut-side down, on the cooking grate and close the grill lid. Cook until seared with grill marks, about 5 minutes. Flip the tomatoes over and cook, with the lid closed, until the peel is seared and splitting, about 3 minutes. Remove the tomatoes from the grill.
    5. Pulse the eggplant, tomatoes, reserved garlic, any remaining garlic oil, basil, and red pepper flakes in a food processor to make a chunky purée. (Or put all of the ingredients in a large bowl and mash with a potato masher.) Transfer to a medium bowl and let cool.
    6. Cover and refrigerate until chilled, at least 2 hours and up to 2 days. Sprinkle with the additional basil and serve chilled or at room temperature.
    Â 
    ----
    * * *     Italian Ingredient(e)s     * * *
    W hen I was a kid, you could only get a lot of the ingredients for our traditional kind of cooking at little, local Italian grocery stores. Thankfully, the popularity of Italian cooking and the evolution of specialty grocery chains like Trader Joe’s and Whole Foods have changed that. You can now get baccalà and bocconcini, prosciutto and pancetta, borlotti beans, and reasonably priced, amazing, imported olive oil at national chains, along with great veal chops, fresh basil, and wonderful salami. Viva L’Italia!
    ----

    Â 
Mini-Peppers with Sausage-Ricotta Stuffing
    Makes 16
    Serve as part of a bigger antipasto platter so your guests can balance these stuffed peppers with a few not-so-rich items like olive or pickled veggies. You’ll find the miniature peppers in lots of supermarkets. Choose ones “a little larger than bite” size.
    Stuffing
    1 tablespoon extra-virgin olive oil
    1 medium onion, finely chopped
    1 garlic clove, finely chopped
    6 ounces sweet turkey sausage, casings removed (about 2 links)
    Â½ cup ricotta cheese
    Â¼ cup Italian-seasoned dry bread crumbs
    1 large egg, beaten
    1 tablespoon fresh flat-leaf parsley, finely chopped
    Â¼ teaspoon salt
    â…› teaspoon freshly ground black pepper
    Peppers
    Extra-virgin olive oil, for the pan and serving
    16 miniature red, yellow, green, and orange bell peppers
    Fresh flat-leaf parsley, finely chopped, for serving
    1. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the sausage and cook, breaking up the sausage with the side of a wooden spoon, until it loses its raw look, about 8 minutes. Transfer to a bowl and let cool completely. Stir in the ricotta cheese, bread crumbs, egg, parsley, salt, and pepper.
    2. Lightly