Clifford A. Wright won the James Beard/ KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast" which was also a finalist for the IACP Cookbook of the Year award. Saveur magazine chose the book for its Saveur 100 list. His book "Mediterranean Vegetables" was chosen one of the top ten Cookbooks of 2001 by the Chicago Tribune and his first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily," was a "best book of 1992" in the New York Times Book Review’s Christmas List. He is the author of 16 books, of which 14 are cookbooks and a contributor to eight others. His latest book "One-Pot Wonders” was published by Wiley in 2013. Colman Andrews, former editor of Saveur magazine called Wright "the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean." As an independent food scholar he has lectured at the Center for European Studies at Harvard, the Center for Contemporary Arab Studies at Georgetown, the Rusk School for International Affairs at Davidson College, the Culinary Institute of America, and other universities. He also writes for food magazines such as Saveur, Gourmet, Fine Cooking, Food & Wine, and Bon Appétit and wrote all the food entries for Columbia University's "Encyclopedia of the Modern Middle East" and several entries for the “Oxford Companion to Sweets.” His scholarly articles on food have appeared in peer-review journals such as Gastronomica, Food and Foodways, and Al-Masaq: Islam and the Medieval Mediterranean Studia Arabo-Islamica Mediterranea.  Wright also writes for his own web sites, www.Cook-Coquus.com and www.cliffordawright.com.

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Techniques For Cooking Fish Don’t Have To Be Intimidating Image

One of the oddest questions I get when serving fish is, “Does this fish have bones?” My answer is always, “Assume it does.” I answer that way to encourage people to eat slowly, to eat as if it does have bones, because all fish have bones. Even when you buy a boneless fillet of fish, you can’t be sure it doesn’t have a stray bone.

For the most part all fish in this country, except fish from ethnic markets, is sold as fillets or steaks. Whole fish are hard to find and when you do find them, the selection often is limited to trout or sea bass. Most people who like fish are hesitant about buying and cooking whole fish because they’re not sure how to cook it and not sure they know how to eat it.

You’ll see evidence of this whenever a host or restaurant serves a fillet of fish with a fish knife. That’s silly because one does not need a fish knife with a fish fillet. One uses a fish knife only with whole fish. The purpose of a fish knife is to remove the flesh from the backbone and to scoop sauce on top of that flesh.

I also have noticed a lack of knowledge about fish species and a tendency for cooks to complicate a preparation. Fish can be cooked quite simply because when it is fresh, very little adornment, if any, is needed.

Here are three fish preparations that novices can make. The first is a baked fish  that includes a recipe because it is a bit more involved than the other two, but not hard. The second, a griddled fish, and the third, a fried fish, are so simple they don’t require recipes.

Baked Swordfish With Golden Crust

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 2 pounds swordfish, in one piece, 3/4- to 1-inch thick, skin removed
  • ¾ cup dry bread crumbs
  • 8 anchovy fillets, rinsed and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons dried oregano
  • 2 tablespoons finely chopped fresh parsley plus more for garnish
  • ¼ cup extra virgin olive oil plus more for drizzling
  • Salt and freshly ground black pepper to taste

Directions

  1. Cut the swordfish into four pieces. Slice each piece horizontally, keeping the pieces matched. The reason you are doing this is because a layer of seasoning will be put between the two halves like frosting in a layer cake.
  2. In a bowl, prepare the seasoning by mixing together the bread crumbs, anchovies, garlic, oregano and parsley, and moisten with the olive oil. This bread-crumb coating should look like wet sand.
  3. Preheat the oven to 425 F.
  4. Lightly oil a 12-by-9-by-inch baking casserole. Arrange the four bottom pieces of the sliced swordfish in the casserole and coat them with half the bread crumb mixture. Lightly salt and pepper. Layer the four top pieces of swordfish over the bread-crumb coating and then lightly salt and pepper. Spread the remaining bread-crumb mixture on top of the top layer of swordfish. Drizzle a little olive oil over the top and put it into the oven until the crust is a golden brown and the fish is springy to the touch, 10 to 15 minutes. Remove the pan from the oven, transfer to a serving platter, sprinkle with parsley and serve.

Griddled halibut. Credit: Clifford A. Wright

Griddled halibut. Credit: Clifford A. Wright

Griddled Halibut

You can make this with cod or red snapper too. Figure on 6 ounces per person. Preheat a cast iron griddle or skillet over medium-high heat for 10 minutes. Rub both sides of the fish with a little olive oil and season with salt and pepper.

Place on the griddle and cook for 10 minutes, turning only once with a spatula, making sure you just leave the fish on the griddle without fiddling with it, touching it or turning it.

A good rule of thumb when cooking fish on the griddle is to cook at this heat for 10 minutes per inch of fish measured at the thickest part. Serve with a wedge of lemon and garnish with parsley.

Fried fish fillet. Credit: Clifford A. Wright

Fried fish fillet. Credit: Clifford A. Wright

Fried Fish

This can be made with any fish fillet. In a 10-inch cast iron skillet, heat ½ cup extra virgin olive oil over medium-high heat. Dredge the fish fillets on both sides in fine dry bread crumbs. Carefully place into the skillet (so the oil doesn’t splash) and cook until golden brown on both sides, about 8 minutes in all. Serve with salt, pepper and a wedge of lemon.

Main photo: Baked swordfish with golden crust. Credit: Clifford A. Wright

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Colorful Summer Salads Make the Most of Heirlooms Image

Think of the platter as a palette, and your vegetables as swaths of paint that fill in the color of the canvas. This is what every August provides as our tomato plants and other garden vegetables are going crazy and this means we should be thinking colorful salads.

This is both an appetizing and beautiful way to present what usually becomes an accompaniment to grilled foods. Salads of heirloom tomatoes are a favorite this time of year. But remember there are lots of heirloom cultivars besides tomatoes such as purple cauliflower or yellow sweet peppers. And don’t ignore the non-heirloom tomatoes such as Big Boys or Early Girls because they have their uses too.

There are heirloom varieties of all vegetables, not just tomatoes, and there are plenty of hybrid accidents too. Colored varieties of cauliflower such as the purple one here called Graffiti are not genetically engineered but rather a blend of heirloom varieties, or naturally occurring accidents or hybrids grown from them. Purple cauliflower gets its color from anthocyanins, the antioxidant also found in red wine. It has a sweeter and nuttier taste than white cauliflower. The yellow sweet pepper called for below is usually the yellow version of the cultivar known as cubanelle, but use any yellow pepper you find.

The great thing about summer salads is that they are easily prepared since you’ll be letting the natural flavors and juices of the vegetables themselves tell the story rather than relying on a heavy load of seasoning or dressing. They can also be grilled first if you like and then served at room temperature later.

These platters of vegetables don’t really require recipes, although I do provide them as you could just assemble them following the photos and your inspiration. See the photographs for an idea of how they should look on the platter.

Mussel and tomato salad. Credit: Clifford A. Wright

Mussel and Tomato Salad. Credit: Clifford A. Wright

Mussel and Tomato Salad

Cultivated mussels are sold today already cleaned. You can save further time by hard-boiling and cooking the green beans at the same time in the same pot. This salad stands alone but can also accompany simple pasta or grilled meat.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings

Ingredients

2 large eggs

16 green beans, trimmed and cut in ½-inch pieces

2 pounds mussels, debearded and rinsed

6 tablespoons extra virgin olive oil

Juice of 1 lemon

1 garlic clove, finely chopped

Salt to taste

10 ripe but firm cherry tomatoes

½ teaspoon freshly ground black pepper

4 salted anchovy fillets, rinsed (optional)

Directions

1. Bring a saucepan of water to a boil over high heat, then hard boil the eggs for exactly 10 minutes. After the water has been boiling for 3 minutes with the eggs, add the green beans, and drain both the eggs and green beans together at the 10 minute mark. Plunge the eggs into ice water and shell the eggs once they are cool and quarter lengthwise.

2. In a large pot with about ½ inch of water, steam the mussels over high heat until they open, about 5 minutes. Discard any mussels that remain firmly shut. Remove and set aside.

3. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste.

4. Put the tomatoes in a serving platter. Remove all but 8 of the mussels from their shells and scatter them over the tomatoes, tossing a bit. Scatter the green beans around the tomatoes. Sprinkle with the black pepper and pour on half of the dressing. Garnish the edge of the platter with the egg quarters and mussels in their shell. Place the anchovies, if desired, in the center of the platter, making two X shapes, and pour the remaining dressing on top. Serve immediately or within 2 hours, but do not refrigerate.

Tomato, eggplant and ricotta salad. Credit: Clifford A. Wright

Tomato, Eggplant and Ricotta salad. Credit: Clifford A. Wright

Tomatoes, Eggplant and Ricotta Salad

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Ingredients

Olive oil for frying

One 1-pound eggplant, cut into ½-inch slices

3 tablespoons extra virgin olive oil

1½ teaspoons red wine vinegar

1 garlic clove, very finely chopped

Salt and freshly ground black pepper to taste

2 large tomatoes (about 1¼ pounds), sliced into rounds

½ pound fresh ricotta cheese

12 fresh basil leaves

1. Preheat the frying oil in a deep fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F.

2. Cook, turning once, the eggplant slices until golden brown, about 7 minutes. Remove and set aside to drain on a paper towel covered platter until cool.

3. In a small bowl or glass, whisk together the olive oil, vinegar, garlic, salt, and pepper.

4. Arrange the tomatoes in a shallow serving bowl or on a platter and arrange the eggplant arrange them. Drizzle the dressing over the vegetables and then garnish with dollops if ricotta cheese and basil leaves. Serve at room temperature.

Purple Cauliflower, Yellow Sweet Pepper, Tomato Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings

Ingredients

1½-pound head of purple cauliflower, trimmed

2 large and fleshy yellow sweet peppers (cubanelle)

4 ripe tomatoes, cut into wedges

3 tablespoons extra virgin olive oil

1½ teaspoons white wine vinegar

1 garlic clove, very finely chopped garlic

Salt and fresh ground black pepper to taste

8 fresh basil leaves

Directions

1. Bring a large pot of water to a boil over high heat then place the whole cauliflower in so the florets are not covered with water and will only steam. If they are submerged you will lose the beautiful purple color. Cook until a skewer can be pushed through the stem with a little resistance, about 10 minutes. Remove the cauliflower carefully so it doesn’t bread and set aside to cool. Cut off the largest and hardest part of the stem and discard.

2. Meanwhile, place the peppers on a wire rack over a burner on high heat and roast until their skins blister black on all sides, turning occasionally with tongs. Remove the peppers and place in a paper or heavy plastic bag to steam for 20 minutes, which will make them easier to peel. When cool enough to handle, rub off as much blackened peel as you can and remove the seeds by rubbing with a paper towel (to avoid washing away flavorful juices) or by rinsing under running water (to remove more easily).

3. Arrange the cauliflower in the center of a platter and surround with the roasted peppers and tomatoes. Drizzle with the olive oil, vinegar and garlic. Season with salt and pepper and garnish with basil leaves and serve at room temperature.

Main photo: Purple Cauliflower, Yellow Sweet Pepper and Tomato Salad. Credit: Clifford A. Wright

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Take A 4-Course Meal Outdoors With A Grill Party Image

Grilling takes effort. Lots of coal goes into building the fire; you wait for the coals to get hot; and the food cooks in about 15 minutes, if you’re having steaks, burgers, vegetables or hot dogs. And that’s it. The fire continues  burning, wasting away, while you eat. How about getting full use out of all those hot coals that are burning away for hours?

Here’s a game plan for a multi-course grill party that will be perfect for a summer weekend gathering that keeps different foods grilling for hours. Given the amount of food, you’ll probably want to have at least eight people joining you.

The courses you will serve are an appetizer, a first course, a main course, and a dessert. However, you can just keep throwing food onto the grill as you like, especially vegetables, because they can be chopped up later for a grilled salad.

Remember that the idea here is to get full use of your charcoal fire and not merely to cook quickly, although some foods will.

The summer night’s grill party menu and recipes.

When you build your fire, do so with a bit more coals than usual and with all the coals piled to one side of the firebox so that the other side will be cooler once the fire is going. Do not start cooking until all the coals are white with ash. All recipes assume the grill fire is ready to go.

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Grilled breaded swordfish. Credit: Clifford A. Wright

Grilled Breaded Swordfish

Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Yield: 4 servings as an appetizer

Note: Total time does not include time for the fire to be prepared.

Ingredients

  • ½ cup dry bread crumbs
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 teaspoons freshly grated caciocavallo or pecorino cheese
  • 1¼ pounds swordfish, cubed
  • All-purpose flour for dredging
  • 1 large egg, beaten
  • Extra virgin olive oil for drizzling

Directions

  1. Mix the bread crumbs, oregano, salt, pepper, and cheese in a bowl.
  2. Dredge the swordfish in the flour and pat off any excess. Dip in the egg on both sides and then dredge again in the bread crumb mixture, coating both sides. Place on double skewers without touching each other.
  3. Drizzle the top of the swordfish with olive oil. Place the oiled side down on the grill and cook 4 minutes. Flip to the other side and grill another 4 minutes. Serve immediately.

Grilled Vegetables and Bruschetta

You should be able to get everything onto a 22-inch diameter Weber kettle grill. Cook in batches otherwise. The vegetables are eaten at room temperature after the main meat dish is cooked.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total time: 30 minutes

Yield: 8 servings

Note: Total time does not include time for the fire to be prepared.

Ingredients

1 large garlic clove, finely chopped

½ cup extra virgin olive oil

2 large eggplants, peeled and cut lengthwise into ⅜ -inch-thick slices

4 medium zucchini, cut lengthwise into ⅜ -inch thick slices

4 bell peppers (various colors)

4 large portobello mushrooms

Salt and freshly ground black pepper to taste

Fresh basil leaves, to taste, whole, snipped, or chopped

Fresh or dried oregano to taste

8 (½-inch thick) slices Italian or French country bread (about ¾ pound)

Directions

1. Mix the garlic and olive oil in a bowl. Brush all the vegetables with olive oil. Place on the grill directly over the fire and cook until they are charred a bit. They can be set aside individually or mixed or chopped and mixed. Season with salt, pepper, and basil or oregano.

2. Brush the bread slices with the olive oil and grill until lightly toasted. Arrange all the vegetables attractively on a platter and serve.

Grilled Pork Tenderloin With Balsamic Vinegar and Rosemary

Prep Time: 2 hours, including marinating

Cook Time: 25 to 30 minutes

Total Time: 2.5 hours

Yield: 8 servings

Note: Total time does not include time for the fire to be prepared.

Ingredients

4 pounds pork tenderloin (about 4 tenderloins in all)

½ cup extra virgin olive oil

¼ cup balsamic vinegar

3 large garlic cloves, finely chopped

1 medium onion, thinly sliced

2 tablespoons chopped fresh rosemary

Freshly ground black pepper to taste

½ cup finely chopped fresh parsley

Directions

1. Place the pork tenderloins in a glass or ceramic baking dish and pour the olive oil and balsamic vinegar over them. Sprinkle with the garlic, onions, rosemary and black pepper and marinate in the refrigerator for 2 hours, turning several times.

2. Place the tenderloins on the grill (6 inches from the heat source for charcoal fires) and cook, uncovered, until golden brown, without turning or moving them, about 15 minutes. If your grilling grate is closer to the fire than 6 inches, grill the meat for less time or grill with indirect heat. Turn once and grill until the other side is golden brown, 12 to 15 minutes. Sprinkle the parsley to coat a serving platter and arrange the grilled pork tenderloins on top and serve.

Grilled Bananas With Peach Schnapps and Cinnamon

Prep time: 0 minutes

Cook Time: About 12 minutes

Total Time: About 12 minutes

Yield: 8 servings

Note: Total time does not include time for the fire to be prepared.

Ingredients

4 bananas, with their peels

4 tablespoons peach schnapps

Confectioner’s sugar for sprinkling

Ground cinnamon for sprinkling

Directions

1. Put the un-peeled bananas on the grill 1 to 2 inches from the source of the heat until they blacken on both sides.

2. Remove from the grill, slice the bananas open lengthwise, leaving them in their peels, and sprinkle a tablespoon of peach schnapps, a shake of powdered sugar and cinnamon on each and serve.

Main photo: Grill fire ready for a four-course dinner. Credit: iStock/Keith Tsuji

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2 Quick And Easy Appetizers Made With Grilled Shellfish Image

Grilled shellfish always make the best appetizer. Once the grill fire is going there are a wide variety of things you can do with shellfish that cook quickly, make minimal mess, are wonderful for satisfying hungry party guests, are ridiculously easy and, most important, are delicious.

In these two examples, one with oysters and one with shrimp and scallops on skewers, everything is assembled simply. When planning portions, I generally figure on three oysters per person and one brochette of shrimp and scallops per person with one shrimp and one scallop on it. Remember, these are appetizers so there is no need for tons of food — that will come later. The instructions below assume you have made a grill fire first.

Shucking oysters

If you are not adept at shucking oysters (see my video) and if no one is around to open them you can cheat a bit by washing the oysters very well, which you should do in any case. Next, place them into a pot with a half-inch of water, cover, and turn the heat to high. All you are trying to do is get the oysters to relax a bit, not to open them or steam them, so this might take only a minute or two. Remove the oyster shells and, with an oyster knife or handle end of a spoon, pry them open completely, leaving the oyster in its shell, and then follow the recipe.

For the shrimp, the ideal size is medium, about 41- to 50-count per pound. Of course, if you have access to fresh shrimp with their heads (that is, never frozen shrimp) by all means use them, removing the shell but keeping the head on. Frozen shrimp should be defrosted in the refrigerator.

Oysters creole. Credit: Clifford A. Wright

Oysters creole. Credit: Clifford A. Wright

Too many people buy frozen shrimp as if all shrimp are the same. They’re not, so look at the package to see where they originate. My personal preference is large and extra large shrimp from India or Bangladesh. I’m not sure what they’re doing to make them taste better, but they do. Shrimp from Mexico, Vietnam, and Ecuador are pretty good, too, and I always love Florida rock shrimp but not for this preparation.

For the scallops, you’ll want to use the large sea scallops rather than the tiny bay scallops that cook too fast.

Oysters Creole

Yield: 6 appetizer servings

Ingredients

½ cup (1 stick) butter

2 tablespoons Creole seasoning, such as Tony Chachere’s or Paul Prudhomme’s

24 oysters, shucked

Directions

1. Melt the butter and stir in the Creole seasoning.

2. Shuck the oysters and arrange them on the grill. Spoon some seasoned butter over each and cover the grill. Grill until some of the butter is bubbling, then spoon the remainder on and continue grilling, covered, until the edges of the oysters begin to curl slightly. Remove and serve.

Grilled Skewers of Scallops and Shrimp

Make sure the scallops and shrimp on the skewer don’t touch.

Yield: 4 servings

Ingredients

1 pound medium shrimp, shelled

1 pound sea scallops

Juice of 1 orange

½ cup dry white wine

¼ cup extra virgin olive oil

¼ cup finely chopped fresh oregano or 1 tablespoon dried

Freshly ground black pepper

6 (10-inch) wooden skewers

Directions

1. Place the shrimp and scallops into a 9-by-12-inch ceramic or glass baking pan and add the orange juice, white wine, olive oil, oregano, and pepper to taste. Leave to marinate in the refrigerator, covered, for 2 hours. Remove from the refrigerator 15 minutes before grilling.

2. Skewer the shrimp and scallops so they don’t touch, reserving the marinade. Place onto the grill and cook, turning occasionally, until the shrimp are orange and the scallops a light golden brown, about 20 minutes. Baste with the marinade during grilling. Serve hot.

Main photo: Grilled skewers of scallops and shrimp. Credit: Clifford A. Wright

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Ladies First, And Other Advice For Eating Oysters Image

In “For Your Eyes Only,” British super-spy James Bond informs us that the best things in America are chipmunks and oyster stew. We can understand oyster stew on many levels, including its aphrodisiac properties. Like Bond, a gentleman should know how to open oysters for his girl. And a girl should know how to eat the oyster.

The best oysters are those whose life is controlled by a careful balance of estuaries, temperature, salinity and water flow. Opening an oyster requires an oyster knife, of course, and then finding the hinge in the oyster where the two shell halves meet. The knife is wedged in to the little groove of the joint and rather than push hard, which often leads to injury, it is important to twist the knife until you hear the “pop” of the shell halves releasing their grip.

Most people who injure themselves opening oysters do so not with the knife but on one of the sharp edges of the oyster shell itself. Once the pop has occurred, push gently to separate the shells and run the knife around the entire edge of the oyster to separate them entirely. Then the knife is run once again to separate the oyster meat from the adductor muscle that holds it to the shell. The oyster stays in the deeper shell half rather than the flatter shell half as it will hold all the oyster juice too.

When eating raw oysters, I belong to the school of thought that only a few drops of lemon juice are required, and it is best to serve them cold, ideally on ice. Oyster opening and eating is a messy affair and one done without utensils. Once the oyster is opened there’s all manner of ways of serving or cooking it from dipped into a mignonette to baked with a topping to deep-fried. However, the purest way to eat an oyster is to open one and eat it raw.

Advice varies about the proper way to eat an oyster, but the idea that you don’t chew and just let them slide down your throat doesn’t seem right to me. If you do that, I don’t believe you’re tasting anything. The whole point to taste is that you masticate.

The oyster shell with its oyster and liquor is used as the vehicle to bring the oyster to your mouth and you do indeed slide the oyster into your mouth. Then take a couple of bites and, in the words of one poet, you tickle the oyster to death.

The first oysters opened go to the lady friend, and then the shucker slides one down for himself.

Main photo: Open oysters ready to eat. Credit: Clifford A. Wright

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Grilled Braciole For An Italian-American Fourth Image

You just can’t escape a barbecue grill on the Fourth of  July. The holiday demands outdoor cooking followed by fireworks. And the curious thing about Americans’ Independence Day food traditions is that they are not confined to one or two expected dishes. Almost anything goes.

When I lived in Arlington, Mass., July 4 was an especially big deal because my house was about 100 yards from the route taken by William Dawes when he rode the southern route to Lexington while Paul Revere took the northern route on April 18, 1775, (as you know, Revere got all the fame and Longfellow’s poem).

Traditional New England fare

Traditional July 4 fare in New England, especially in the 19th century, was poached salmon with egg sauce, fresh peas and new potatoes, lemonade, and blueberry cobbler. Not once in the 14 years I lived in New England did we have this menu. What we did have was anything we damned pleased — hamburgers and hot dogs being on everybody’s  go-to menu, along with potato salad, a bean salad, and, of course beer, plus soda and juice for the kids.

This July 4 perhaps a little innovation is in order such as the favorites of Italian-Americans, braciole, stuffed meat roll-ups. They go by other names such as involtini, but for any Italian-American they’re always known as braciole and they’re always braised in ragù or grilled. But this was not always so. Interestingly, the word braciole derives from the word for charcoal, implying that it was originally cooked alla brace, that is, grilled and that it was a cut of meat with the bone.

Braciole was once synonymous with “cutlet.” The place to begin is with the cut of meat. Not all braciole are cut from the same meat. If you  grill the braciole, you might want to use a large piece of beef such as sirloin tip or beef round from which you can slice nice flat steaks that can be pounded thinner in order to roll them up.

Braciole on the grill. Credit: Clifford A. Wright

Braciole on the grill. Credit: Clifford A. Wright

Pound them as thin as scaloppini with a mallet or the side of a heavy cleaver. Lay the meat slice in front of you and place a heaping tablespoon of stuffing on the end nearest you. Roll once away from you and, pressing with your fingers so it’s tight, keep rolling and secure the ends or anything that looks loose with toothpicks. Now you’re ready to grill.

Here is a recipe to get you started after which you will only be limited by your imagination. The roll-ups can be prepared the day before and kept refrigerated until time to grill. 

Grilled braciole

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: 4 to 6 servings

These beef roll-ups are stuffed with pecorino cheese, currants, and pine nuts. They are popular fare in the summertime around Palermo in Sicily.

Ingredients

  • 12 large bay leaves, preferably fresh
  • 1 tablespoon currants
  • 1 ¾ pounds beef round, cut into twelve 3x5-inch-slices
  • 6 tablespoons fresh bread crumbs
  • 2 tablespoons extra-virgin olive oil plus more for basting
  • 2 tablespoons freshly grated pecorino cheese
  • 1 tablespoon pine nuts
  • 6 tablespoons finely chopped onion
  • Salt and freshly ground black pepper to taste
  • Twelve 8- to 10-inch wooden skewers
  • 1 large onion, quartered, and separated

Directions

  1. Prepare a hot charcoal fire to one side of the firebox or preheat a gas grill on high for 15 minutes.
  2. If using dried bay leaves, soak them in tepid water for 30 minutes and drain. Soak the currants in tepid water for 15 minutes.
  3. Place the beef slices between 2 pieces of wax paper or plastic wrap and flatten with a mallet or the side of a heavy cleaver until they are about 1/16 inch thick, being careful you don’t rip the flesh.
  4. In a small sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 5 minutes. Remove the pan from the heat. Drain the currants and add to the bread crumbs with the pecorino, pine nuts, onion, and salt and pepper. Mix thoroughly and set aside.
  5. Roll the bread crumb mixture in the beef slices to create beef rolls.
  6. Double skewer all the ingredients: hold 2 skewers parallel to each other about ½ inch apart between your thumb and forefinger. Slide a bay leaf, an onion slice, and a beef roll onto each set of skewers.
  7. Place the skewers on the grill close to the fire, if possible, and baste with olive oil. Cook until golden brown, 5 to 7 minutes on each side. Move to the cooler side of the grill if there is too much flare-up. Serve hot.
Grilled braciole. Credit: Clifford A. Wright

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