Italian Grilling Recipes



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BBQ TIME

It’s that time for Italian grilling. That time of the year to get out of the kitchen and into the backyard, deck or out on your balcony to enjoy the weather and cook up a storm.

So here’s a few recipes exclusively for my subscribers to start the summer months off right.

Grilled Portabello Mushrooms

INGREDIENTS

  • 6 Portabello mushrooms
  • 3 Tbls of butter
  • 3 Tbls of extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 3 tsp of fresh thyme, chopped
  • 1/4 tsp of salt
  • 1/4 tsp of freshly ground black pepper

    PREPARATION

  • Prepare grill. Place on medium heat.
  • Melt the butter in a microwave for around 10 seconds.
  • In a small bowl mix together the butter, oil, garlic, shallots and time.
  • Brush the mixture over the gill side and top of the mushrooms.
  • Place the mushrooms over indirect heat, gill side up.
  • Cover and cook for 15 to 20 minutes turning once.


    Grilled Sausage and Ricotta Pizza

    INGREDIENTS

  • Basic Pizza Dough
  • 2 pieces of hot or mild sausage
  • 1 red pepper, cut in half
  • 1 small red onion, sliced into thick rings
  • 1/4 cup of extra virgin olive oil
  • 1 small tomato , cut into thin slices
  • 1 pound of ricotta
  • 1/4 cup of fresh parsley, chopped
  • 2 cloves of garlic, chopped
  • 4 or 5 basil leaves, chopped
  • 6 slices of sliced provolone cheese
  • 1/4 cup of freshly grated parmesan cheese
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper

    PREPARATION

  • In a medium sized bowl combined the ricotta, parsley, garlic, basil, salt and pepper.
  • On medium heat, grill the sausage for 10 minutes on each side until sausage is brown.
  • Brush the red pepper and red onion with oil and grill for 8 to 10 minutes.
  • Remove the sausage, peppers and onions from the grill and slice the sausage, peppers and onions and set aside.
  • Divide the prepared dough into 2 round pieces.
  • Roll the dough on a floured surface into two pizzas around 1/4 inch thick.
  • Brush the dough with the remaining olive oil.
  • Place the dough directly over the heat.
  • Lightly grease a baking sheet
  • Grill until brown for about 2 minutes turn the dough over and cook the other side for another 2 minutes.
  • Remove from grill and place pizza on the baking sheet and top with provolone cheese, ricotta, sausage, pepper, onions and tomatoes.
  • Place pan on the grill and cover and cook for 10 minutes until cheese is melted and ricotta is heated through.
  • Be careful not to burn the bottom.
  • Sprinkle with Parmesan cheese.


    Grilled Sea Bass

    INGREDIENTS

  • 4 8oz pieces of sea bass or other white fish
  • 8 black olives, pitted and sliced
  • 3 plum tomatoes, seeded and sliced
  • 1 small red onion, diced
  • 1/4 cup of fresh basil, chopped
  • 1/4 cup of fresh parsley, chopped
  • 2 cloves of garlic, minced
  • 2 Tbls of capers
  • 3 Tbls of extra virgin olive oil
  • 2 Tbls of Balsamic vinegar
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper

    PREPARATION

  • Prepare grill
  • Prepare salsa by combining olives, tomatoes, onions, basil, parsley garlic and capers.
  • Drizzle with olive oil and vinegar.
  • Cover and chill.
  • Brush the sea bass with olive oil and season with salt and pepper.
  • Place the fish directly of the heat for about 5 minutes on each side until firm.
  • Plate and serve topped with salsa mixture.



    Grilled Pork Chops

    INGREDIENTS

  • 6 1 inch thick center cut pork chops
  • 3 cloves of garlic, crushed and finely chopped
  • 1 small yellow onion, chopped
  • 1/4 cup of olive oil
  • 1/2 tsp of dried oregano
  • 1/2 tsp of dries basil
  • 1/2 tsp of dried thyme
  • 1/4 tsp of salt
  • 1/4 tsp of fresh ground black pepper

    PREPARATION

  • Place the pork chops in a large plastic bag and put in the remaining ingredients.
  • Seal the bag tight and toss to coat the chops
  • Refrigerate overnight or for at least eight hours turning a few times during that time.
  • Prepare grill.
  • Place the chops directly on the heat for 5 minutes on each side.
  • Move the chops to the side of the grill off the flame and continue cooking for10 more minutes.


    Grilled Bananas with Chocolate sauce

  • 4 bananas peeled and cut lengthwise
  • 1/2 cup of brown sugar
  • 1 Tbls of cinnamon
  • 1 cup of semi sweet chocolate chips
  • 1/4 cup of corn syrup
  • 1 tsp of vanilla
  • 1/2 cup of heavy whipping cream
  • Vanilla ice cream

    PREPARATION

  • Prepare grill
  • Mix together the bananas and brown sugar.
  • Roll the bananas in the brown sugar mixture.
  • Prepare the chocolate sauce by heating the cream and corn syrup until it comes to a boil.
  • Add the vanilla and chocolate chips and stir until the chips are melted
  • Place the bananas directly on the grill for 2 minutes on each side until tender.
  • Scoop the ice cream into a bowl and top with the bananas and chocolate sauce.
  • If this isn’t enough add some whipped cream on top.

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