Summer Cookbook: Mario Batali's Italian Grill

Tasty Italian-Style Alternatives to Burgers for Summer Grilling

May 4, 2009

Perfect for summer entertaining, superstar chef Mario Batali's Italian Grill cookbook features mouth-watering Italian recipes that are sure to please.

Mario Batali has become a household name beyond the restaurant scene in New York City where he opened his acclaimed restaurant Babbo in 1998. With several TV series, cookbooks, kitchen products and an empire of renowned restaurants to his name, Batali is a superstar away from the kitchen. He turns his focus to outdoor cooking in his cookbook Italian Grill, featuring recipes in the Italian style (i.e. inspired by the cuisines of Italy, if not authentically traditional).

Wine Pairing

Taking a relaxed approach to cooking Italian food al fresco, Italian Grill opens with a discussion of wine pairing. Wine expert and former Babbo sommelier David Lynch urges cooks to be bold with their wine choices and try bold whites to compete with citrus accented dishes and hearty reds to go with meats. He suggests a few guidelines for pairing wines with the dishes but there are not specific recommendations given for each recipe. Ultimately he leaves it up to the cook to “throw caution to the winds” and have fun with the pairings.

An Introduction to Italian Style Grilling

Batali eases intrepid home chefs into the idea of Italian food on the grill with a basic introduction to grilling including how to choose a grill, lighting the fire and grilling techniques. A handy glossary explains terms that may be unfamiliar to some cooks, including bottarga (salted, pressed and dried fish roe) and fregola (a Sardinian pasta). The instructions for each recipe include directions for cooking on both gas and traditional charcoal grills.

From Appetizers to Main Courses

The recipes are divided into six categories: Antipasti (appetizers), Pizza and Flatbreads, Fish and Shellfish, Poultry, Meat, and Vegetables. The Antipasti recipes are generally quite simple, such as Prosciutto with Grilled and Fresh Figs. The basic pizza dough in Pizza and Flatbreads is used to make grilled versions of classic pizzas and inspired focacchina. The Fish, Poultry and Meat recipes range from light and simple (Shrimp Rosemary cooked on skewers) to more complex and hearty (Spit-Roasted Prime Rib). The Vegetable section provides inspiration for grilled veggies beyond peppers and onions, such Waxy Potatoes in Chianti Vinegar and Corn as Italians Would Eat It. Many of the antipasti, pizza and vegetable recipes are vegetarian-friendly, making them ideal for entertaining. Unfortunately there is not a section for Dolce (desserts) but the options for grilled desserts may have been somewhat limited. Perhaps a section of simple desserts that would be a good match for the grilled recipes presented would have been a nice addition to the book. While some of the ingredients called for are somewhat obscure, a list of Resources at the end of the book is helpful for ordering unusual ingredients by mail, especially those who don’t live near a well-stocked Italian market.

Italian Grill is a collection any cook interested in Italian entertaining will return to year after year as barbeque season gets underway and they’re looking for inspiration.

Essential Information

Other titles by Mario Batali: The Babbo Cookbook, Molto Italiano, Mario Tailgates NASCAR Style, Vino Italiano, Holiday Food, Simple Italian Food

The copyright of the article Summer Cookbook: Mario Batali's Italian Grill in Italian Cooking Techniques is owned by Trish Coleman. Permission to republish Summer Cookbook: Mario Batali's Italian Grill in print or online must be granted by the author in writing.