Italian Lessons

For the next two months we have the pleasure of hosting our Italian friend, Marco, whose father, aunt and uncle promote and distribute Broil King products throughout their country.  We are enjoying an exchange of knowledge and traditions, particularly in the kitchen and on the grill.  Earlier this week, Marco delighted us with his Bolognese Ragu over tagliatelle, and although not prepared on a barbecue or smoker we have included the recipe here because it was simply delicious!  Last night we grilled calamari and served it with a decidedly un-Italian tomato jam, inspired by a recipe from Fishy Fishy, a terrific restaurant in Brighton, UK.  However, in a nod to Italy we also served grilled Halibut with a tomato, caper and olive salsa and risotto Milanese.  As I write, Marco is working on pizza for the barbecue.  He has been phoning his help-line in Bologna for instructions and advice!

Marco’s Bolognese Ragu

 

2 tablespoons olive oil

4 stalks celery, minced

4 medium carrots, peeled and minced

1 onion, finely chopped

1 pound ground beef

1 pound ground pork

2 cups milk

Salt and pepper to taste

4 ½ cups strained tomatoes with basil (NB:  Marco used Mutti brand from Parma.  It is sold in tall glass jars in Italian grocery stores, and seems to be a very key ingredient in this recipe)

1 cup milk

2 tablespoons tomato paste

¼ cup butter

Heat the olive oil in a dutch oven over medium-low heat.  Add the celery, carrots and onions, and cook until very tender, about 30 minutes.  Add the meat and break it up with a spatula as it browns until it is very tiny morsels.  This too is key, and takes about 20 minutes.  Add 2 cups of milk, or enough to just cover the meat and vegetable mix.  Keeping the sauce at a gentle simmer, continue cooking until almost all the milk is absorbed, about 45 minutes.  Season to taste with salt and pepper.

Meanwhile, in a medium saucepan, combine the strained tomatoes, 1 cup milk, tomato paste and butter.  Simmer until the sauce has thickened slightly.  Pour into the prepared meat and vegetable sauce and stir to combine. 

Bring a large pot of salted water to a boil and drop in 100 grams of dry tagliatelle pasta per person.  Cook until al dente, drain well, then return to the pot and add several ladles full of Bolognese Ragu.  Toss well.  Serve in heated bowls with another spoonful of sauce and top with grated parmesan cheese.

Calamari with Spicy Tomato Jam

For the Spicy Tomato Jam:

2 red habanera peppers, seeded and minced

3 or 4 large ripe tomatoes, seeded and chopped

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 cups brown sugar

½ cup red wine vinegar

Combine all the jam ingredients in a medium saucepan and bring to a lively simmer.  Continue to cook until thickened, stirring occasionally, about 1 hour.  Cool, and store for up to two weeks in the refrigerator in a tightly sealed glass jar.

For the Calamari

3 frozen tubes squid

2 tablespoons canola oil

Seasoned salt (we used I Signori Barbecue Fish condiment)

Preheat the barbecue on MEDIUM HIGH and clean the grids thoroughly with a wire brush.  Brush or spray with vegetable oil to prevent sticking.

Cut the squid into ½” rings and toss with oil and salt.  Reduce the heat to MEDIUM, and place the calamari on the grill.  Cook very lightly, about 2 minutes per side. 

Serve on a bed of greens with the tomato jam.

Grilled Halibut with Olive and Tomato Salsa

Fresh Halibut fillets

Olive oil

Salt and pepper

For the Olive and Tomato Salsa

1 ripe tomato, seeded and chopped

1 small shallot, minced

1 clove garlic, minced

¼ cup chopped pitted kalamata olives

¼ cup chopped sun dried tomatoes pack in oil

1 tablespoon drained capers

2 tablespoons chopped fresh parsley

Zest of one lemon

1 tablespoon white balsamic vinegar

Freshly ground black pepper

Combine all the salsa ingredients in a medium bowl.  Let sit covered at room temperature for 1-2 hours to develop flavours. 

For the Halibut

Coat the fish well with the oil, then sprinkle with salt and pepper.  Grill on a preheated barbecue on MEDIUM for 5 minutes per side (or 10 minutes total per inch of thickness of the fish).  Serve with the prepared salsa.