Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 24, 2017
Bookmark and Share



Grilled Veal Chops
Costolette di Vitello alla Griglia
(Italy)
Grilled veal chops marinated in olive oil, wine, and rosemary
posted: 01/02/2007

Grilled Veal Rolls with Mortadella and Pecorino
Braciolettine Arrostite alla Messinese
(Italy/Sicily)
Grilled skewered veal roll-ups stuffed with bread crumbs, mortadella, and pecorino cheese
posted: 01/02/2007

Grilled Veal Rolls with Mozzarella and Prosciutto
Involtini allo Spiedo
(Italy)
Grilled skewers of veal roll-ups stuffed with prosciutto and mozzarella brushed with olive oil
posted: 01/02/2007

Grilled Veal Rolls with Pancetta
Involtini alla Griglia
(Italy)
Grilled skewers of veal roll-ups with pancetta brushed with lard
posted: 01/02/2007

Grilled Veal Rolls with Pine Nuts and Raisins
Involtini di Vitello
(Italy/Sicily)
Grilled skewers of breaded veal roll-ups stuffed with bread crumbs, raisins, pine nuts, and salami with onion and bay leaf
posted: 01/02/2007

Spicy Grilled Ground Veal and Lamb Patties
Adana Köfte
(Turkey)
Grilled patties of spiced ground veal and lamb
posted: 01/11/2007



Be notified of updates and events:
 


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

(View all)