Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 17, 2017
Bookmark and Share



Grilled Marinated and Breaded Tuna Steak
Tonno Marinato alla Griglia
(Italy/Sicily)
Grilled tuna marinated in wine and lemon juice and coated with olive oil-drizzled bread crumbs
posted: 12/30/2006

Grilled Marinated Swordfish with Spicy Sardine Pesto
Grigliata di Pesce Spada
(Italy/Sicily)
Grilled swordfish in a marinade of olive oil, wine, onion and bay leaf finished with a sardine, oregano, and cayenne pepper pesto
posted: 12/31/2006

Grilled Oysters
Ostriche Arrosto
(Italy)
Grilled oysters with a seasoned bread crumb topping
posted: 01/02/2007

Grilled Red Mullet with Shrimp Sauce
Triglie ai Ferri in Salsa di Gamberetti
(Italy)
Grilled whole red mullet with mustard shrimp sauce
posted: 12/30/2006

Grilled Salmon with Oregano Pesto
Salmone alla Griglia con Pesto Origanato
(Italy)
Grilled salmon coated in oregano pesto and bread crumbs
posted: 12/31/2006

Grilled Salmon with Pureed Relish of Tomato and Mint
(Italy)
Grilled salmon with a pureed raw sauce of tomato, mint, and garlic
posted: 12/31/2006

Grilled Sardine "Sausages"
Sasizzeddi in Sarde Arrustuti
(Italy/Sicily)
Grilled boned fresh sardines stuffed with seasoned bread crumbs and skewered with bread cubes and oranges
posted: 12/30/2006

Grilled Sardines
Sarde alla Griglia
(Italy/Sicily)
Grilled fresh sardines
posted: 12/30/2006

Grilled Scallop and Shrimp Skewers
Spiedini di Cape Sante e Gamberoni
(Italy/Sicily)
Grilled skewered scallops and shrimp marinated in orange juice and white wine
posted: 01/02/2007

Grilled Seafood Salad
Insalata di Mare
(Italy)
Grilled octopus, mussels, clams, squid, and shrimp tossed with dressing and served as a salad
posted: 01/02/2007



Be notified of updates and events:
 


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

(View all)