Salta al contenuto principale Salta alla mappa del sito a fondo pagina

Mixed Grill

  • 8 hours and 30 minutes
  • Medium
  • Second Courses
Our chefs share a barbequing recipe for grilled assorted meats and skewers.

Ingredients: Per 4 servings

  • 1 lb spare ribs
  • 7 oz pork sausage, fresh
  • 5 oz turkey breast
  • 1 chicken
  • 5 oz pancetta (italian bacon), in one single slice
  • 1 red pepper
  • 1 onion
  • 10 oz lamb chops
  • ¼ cup extra virgin olive oil
  • 3 ½ tablespoons Traditional Balsamic Vinegar of Modena, aged 12 years
  • juice of 1 lemon
  • 3 cloves of garlic
  • 3 sprigs rosemary

Preparation:

Place the lamb chops in a ceramic or glass bowl. Cover with a mixture of the balsamic vinegar of Modena, the garlic and rosemary and marinate for at least 8 hours.

Butterfly the chicken and rub with 3 tbsp extra virgin olive oil, lemon juice, rosemary and garlic. Marinate for 8 hours.

Cut the turkey, sausage, bacon, pepper (with the seeds removed) and onion into 1-inch cubes. Place everything in a bowl and coat 2 tbsp olive oil and rosemary. Let rest for 8 hours, then place the meat and vegetables on wooden or metal skewers, alternating the types of meat.

The pork ribs should be seasoned with only garlic and rosemary.
Heat up the grill and once hot, add the meat. Cook, turning once, until completely browned or possibly a bit longer, depending on personal taste.

Remember to salt the meat only at the end.

Food History

Cooking food directly over a flame is surely one of the first cooking methods invented by man. Perhaps for this reason, grilling has remained an ancestral rite that, still today, is considered almost an act of virility. Although nowadays, grilling is often considered a weekend hobby, in the past it was far more common and sought after.
Even the Ancient Romans believed that grilling was the best way to prepare meat and during the Middle Ages the practice took on a symbolic value. Back then, the poorest families boiled or salted their meat because they could not afford for the meat to loose any of its mass. Spit-roasting, on the other hand, pertained to the more noble classes who could afford to do so and did so almost to prove their social standing.
For this reason, the account written by Einhard, Charlemagne’s biographer, is particularly important: it describes how in the emperor’s last years alive, he was forbidden to eat roast meat because it was believed to cause gout, but ate it all the same – probably to maintain his status and image.

Other suggested recipes