Misto Griglia del Longobardo
Region: Italy, Lombardy
Category: Sausage, Grilled Sausage, Mixed
Difficulty: Labor Intensive
This mixed grill from Milan is popular because everyone loves the variety of flavors, ranging from polenta and red bell peppers to sausages and tenderloin. Milan, sitting in the middle of the province of Lombardy, has been important since the Middle Ages. Its people populated many other regions of Italy, some settling in Sicily in the thirteenth century. The Longobardo, as Lombards are known in Italian, and especially the Milanese have hundreds of their favorite osterie, small family-run and local street-corner eating places where this dish must have been invented.
(photo: Clifford A. Wright)
Yield: Makes 4 servings
Preparation Time: 2:15 hours
1/2 polenta recipe
10 ounces beef tenderloin, cubed
10 ounces pork tenderloin, cubed
10 ounces veal liver, cubed
10 ounces (about 3 links) mild or hot Italian sausages, sliced into rounds
32 to 40 large fresh sage leaves
1 to 2 red bell peppers, seeded and cut into 1-inch squares
Salt and freshly ground black pepper to taste
Extra-virgin olive oil for drizzling
For the horseradish sauce:
3/4 cup (about 2 ounces) freshly grated horseradish
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup whipped cream
1. Prepare the polenta recipe through step 5 at Grilled Polenta. Cool and cut into the same cube shapes as the meat.
2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium.
3. Skewer all the ingredients in any order you wish. Place the skewers on the grill and cook, turning occasionally, until the beef and pork are golden brown, about 20 minutes.
4. Meanwhile, whip the horseradish, salt, sugar and whipped cream together and serve with the mixed grill.