Summer is just around the corner. The days are lasting longer, the beaches are open and kitchens are being deserted. Yes, it’s the time of year to give the ovens and pot roasts a break in favor of barbecuing outdoor specialties. It may come as a surprise, but Italian culinary flavors are made for the season of sun. Whether you are in the mood for meat, seafood, or vegetables, there is an Italian dish that will suit your outdoor grilling tastes. Like any good dining experience, the key is to start with the perfect appetizers.
A great choice to begin with is the simple, but delicious, Grilled Bread with Extra Virgin Olive Oil (Bruschetta Grigliata). The flavored olive oil and bread, grilled to golden, are a great way to make mouths water and a simple but elegant appetizer.
Bruschetta Grigliata
Six servings.
Ingredients:
Olive oil flavored with garlic, fresh basil, or rosemary.
1 loaf of crusty Italian bread cut into 1-inch thick slices
1/4 cup extra -virgin olive oil
Directions:
1. Prepare barbecue (medium-high-heat).
2. Brush both sides of bread generously with oil; season with salt and pepper.
3. Grill until golden, about 1 minute per side.
Watching your carbs? Keep the tastes buds firing with Grilled Shrimp (Scampi Grigliati) instead. The seasoned shrimp is grilled on bamboo skewers, a fabulous accent for any summer appetizer.
Scampi Grigliati (Shrimp Scampi)
Serves 4.
Ingredients:
1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons chopped fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment
Directions:
1. In a large bowl stir together garlic, chopped fresh rosemary, and 3 tablespoons oil and add shrimp.
2. Marinate shrimp, covered and chilled for at least 8 hours or overnight.
3. In a shallow dish soak skewers in water to cover 60 minutes and prepare grill.
4. To grill, thread 4 shrimp on each skewer and brush with additional oil.
5. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through. Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
6. Garnish shrimp with rosemary sprigs and serve with lemon wedges.
