Grilled Asparagus Involtini With Lardo Recipes

GRILLED CHICKEN INVOLTINI

Steps:

• Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
• In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
• In a separate small bowl, mix together the salt, oregano and red pepper flakes.
• Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
• Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

GRILLED ASPARAGUS

Steps:

• Light the grill, using only hardwood or lump charcoal. The fire is ready in approximately 20 minutes or when the coals glow red and white ash begins to appear on the coals. Spread the charcoal in a single layer to evenly distribute the heat. If you need to add additional coals at any time, arrange them around the rim and they will catch quickly without disturbing the glowing center coals. Set the grill rack 4 inches above the fire and let it heat for 5 minutes. The fire is ready for grilling when you can barely hold your hand 4 inches above the coals for 4 seconds. This is the test for a medium-hot fire.
• Trim about 1 inch off the thick woody end of each asparagus spear; the younger and fresher the asparagus, the less you will need to trim from the bottom. Strip away the hard and stringy outer portion of the stalks with a sharp vegetable peeler. Arrange the asparagus in a shallow dish. Drizzle with the olive oil and turn to coat.
• Sprinkle salt and a heavier portion of pepper on a plate and mix well. Roll each spear of asparagus in the salt mixture until lightly coated.
• Arrange the spears on the grill rack. Grill for 10 minutes or until light brown and of the desired degree of tenderness, turning frequently. Place the asparagus in a shallow serving dish. Drizzle with a mixture of the orange juice and lemon juice. Serve hot or at room temperature. Garnish with strips of orange zest and lemon zest.

GRILL ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Break the woody ends from the asparagus and use a vegetable peeler to remove the outer skin.
• Trim roots and excess greens from the onions; the onions should be about the same length as the asparagus spears.
• Toss the onions and asparagus with 1/4 cup of the oil and the salt and pepper.
• Place the vegetables either on the grill or on a baking sheet in a 500 degree oven.
• Grill or roast for about 8 minutes, turning frequently, until slightly crisp and caramelized.
• Remove from oven with tongs (carefully).
• Whisk together the vinegar, mustard, and remaining oil.
• Season to taste with salt and pepper.
• Drizzle the dressing over the vegetables and serve warm.

BAKED VEAL INVOLTINI WITH GRILLED RADICCHIO

Steps:

• Heat the oil in a medium saucepan over medium-low heat.
• Add the garlic and cook until fragrant, about 10 minutes.
• Add the tomatoes and their juices, thyme and basil; mix well.
• Once the mixture starts to bubble at the edges, season with salt and pepper to taste, then cover and cook for 30 minutes, stirring once or twice (as needed).
• Use a food mill to process the sauce (or, alternatively, push it through a fine-mesh strainer), discarding the solids.
• The yield should be about 3 cups; over and refrigerate until ready to use.
• For the veal and vegetables: Cut the meat into four 6-ounce portions; place each one between pieces of plastic wrap.
• Use a mallet to pound each portion to an even thickness of 1/8 inch; discard the plastic wrap.
• Heat a grill pan on the stovetop over high heat.
• Meanwhile, cut four 1/4 -inch slices lengthwise from the center section of the eggplant and peel them (reserving the remaining eggplant for another use, if desired).
• Combine the sliced eggplant, radicchio, 4 tablespoons of the oil and the vinegar in a mixing bowl; toss to coat evenly.
• Season with salt and pepper on all sides.
• Grill the vegetables for a total of 8 miniutes, turning them over halfway through.
• Transfer to a cutting board to cool.
• When cool enough to handle, cut the radicchio and eggplant into thin strips, then place on a plate and cover loosely until ready to use.
• Preheat the oven to 375 degrees F.
• Lightly season the pounded veal slices with salt and pepper on both sides.
• Use one-quarter of the grilled radicchio and eggplant strips to create a layer on top of each piece of pounded veal, then place 1 slice of the smoked mozzarella on top of the vegetable layer.
• Roll up tightly and use toothpicks to secure both ends, or the middle, of each "involtino.".
• Heat a large, ovenproof saute pan over medium heat, then add the remaining 2 tablespoons of oil.
• Add the 4 involtini to the pan and cook for 4 minutes, turning them as needed, until lightly browned.
• Pour the reserved tomato sauce evenly over the involtini to cover them, then sprinkle with the Parmesan cheese.
• Transfer to the oven and bake for 12 minutes, or until the cheese has melted and the sauce has thickened slightly.
• If desired, cut each involtino in half, then stand the halves on end on the plate. Garnish with tender stems of baby arugula, if desired. Serve hot.