Wednesday, 31 August 2011
Tuesday, 9 August 2011
Spiedini di miale (pork kebabs) - this makes six seriously meaty, authentic Italian kebabs.
12 x 1 inch cubes of pork (I use pork fillet)
6 Italian sausages – Cumberland are a perfect substitute
6 slices streaky bacon, cut in half
18 sage leaves
2 cloves of garlic, peeled
1 lemon, zested and halved
Extra virgin olive oil
6 skewers, soaked if wooden
Firstly marinate the meat. Twist the sausages into three so they balloon, cut them and put them in a bowl with the pork and the halved bacon. Add 12 of the sage leaves to the bowl. Using a pestle and mortar crush the garlic, remaining sage leaves and lemon zest to a pulp and then add four tablespoons of olive oil and the juice of half the lemon. Pour over the meat, mix and leave to marinade for 1-3hours.
Skewer the kebabs; I roll the bacon (two rolls per skewer), fold the sage leaves in half and alternate with three pieces of sausage and two pieces of pork per kebab. Put on the barbeque. If you fancy, throw some rosemary sprigs onto the coals before you put the meat on so that the leaves flavour the kebabs while cooking. When the meat is golden and cooked through serve the kebabs with the remaining lemon juiced squeezed over them.
Radicchio - the round purple lettuce from the Veneto with a bitter taste.
1 large radicchio, halved lengthways
Season the halved radicchio on the cut side with salt and pepper, and rub with olive oil. Barbeque cut side down for a few minutes until hot through – the closed leaves will actually keep in the steam and help the lettuce cook. Turn it over and grill for 3-4 minutes more. Splash with balsamic vinegar and serve as a super side dish.