Italian Marinated Grill

Spring and summer in Italy means cooking out. Everyone has a grill even if they don't have a back yard. Hibachi grills on balconies, or cinderblocks set up on the roof or terrazza, there's a grill somewhere.

Grilled thinly sliced meats, veal, chicken breast, tiny whole roosters (gallito), quail and sausages of every possible mix of meats and condiments. This is the core of warm weather Italian cooking. It all begins in March/April with the 'scampagnata' or 'Pasquetta' (the Monday after Easter) or escape to the country.

Many Italians take this national holiday to have a picnic in the woods or countryside complete with all sorts of grilled meats, grilled stuffed artichokes, salads, great bread, cold cooked vegetables, wine and desserts. It's a feast day and a great day full of food, family and friends. If no grill, no problem. Build a campfire and top it with a large ceramic roof tile, let it get hot and cook on that.

Grilled meat in Italy is almost always marinated with a form of salmariglio. It has a base of olive oil, an acid of either lemon juice or vinegar, salt, pepper and herbs. If the meat isn't marinated in it, it's at least basted on the grill with it. Salmariglio serves to moisten and flavor, and to bring the meat to produce a fantastic sughetto, or sauce. After grilling the meat it's placed in a deep plate to collect all that yummy flavor, then spooned over the meat when served.

Salmariglio

Today the Sicilian brought home a case of mangoes. That means grilled chicken with mango salsa. Today anyway. I won't ferment the salsa this time. Check out the fermented posting for some salsa to save for another day. This one will be fresh.

Meat in Italy, as in most of Europe, is very expensive, so they use it sparingly. Steak is cut into thin slices and grilled quickly, and the same for chicken breast. I love how they slice it in Italy, as it is never tough, the flavor gets all the way through,, it's great. Here's how.

To cut the breast thin just lay it on a cutting board, press your hand flat on top, and with a large sharp knife cut horizontally about 1/4" down. You'll feel the presence of the knife and be able to adjust so as not to cut yourself. Each breast can make 3-4 servings of chicken.

In a non-metal bowl put about 1/2 cup olive oil, juice of a lemon, a tablespoon rosemary, a teaspoon salt, and a pinch of red pepper flakes. Mix that and add the chicken, tossing to coat. Let sit 30 min or more.

Heat a stovetop grill pan on medium high. When hot put the chicken on one price at a time and rub back and forth so it doesn't stick, and cook each side for a out a minute or until texture is firm. Baste with the marinade once or twice. Done! If you want grill marks just press down a little on each side.

Place in a plate and pour the grill juice over. I served it on a bed of baby spinach, which the meat wilted nicely, and a fresh mango salsa.

Mango salsa included mango, a bit each of minced onion red pepper and jalapeño, salt and pepper, olive oil and lime juice. Let it sit while the chicken marinates and cooks. So so good. Enjoy!