Authors: Giada De Laurentiis
Everyday Italian (21 page)
This is a beautiful dish, which I discovered on vacation with my family in Capri. Every year, we visit the same hotel—Hotel Quisisana—on this beautiful island in southern Italy. The region is rich in seafood, which they use for everything from antipasti to entrées. Some of the seafood can be a bit exotic for most American palates, especially squid. But don’t be afraid of it: You can buy squid that’s already cleaned from your fishmonger, and all you need to do is rinse, grill, and slice. Just like chicken. (Okay, not really
just
like chicken, but the steps are the same.)
4 MAIN-COURSE SERVINGS
| ½ | cup olive oil |
| 2 | garlic cloves, finely chopped |
| 1 | tablespoon chopped fresh flat-leaf parsley |
| 1 | teaspoon chopped fresh marjoram |
| 1 | teaspoon chopped fresh thyme |
| ¼ | cup fresh lemon juice (from about 1 lemon) |
| 1 | teaspoon salt, plus more to taste |
| 1 | teaspoon freshly ground black pepper, plus more to taste |
| 12 | ounces sea scallops |
| 12 | ounces cleaned squid, bodies only |
| 1 | (15-ounce) can white cannellini beans, drained and rinsed |
| 3 | ounces arugula leaves (about 6 cups) |
| 2 | carrots, peeled and cut into thin strips (approximately 2 inches long) |
| ½ | yellow bell pepper, cut into thin strips (approximately 2 inches long) |
| 1 | large head of radicchio, leaves separated |
In a Small,
heavy skillet, heat the oil over a medium flame. Add the garlic and herbs, and sauté until fragrant, about 30 seconds. Cool to room temperature, then whisk in the lemon juice and ½ teaspoon each of salt and pepper. Set the dressing aside.
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over a medium-high flame. Pat the scallops and squid dry with
paper towels, then brush them with 2 tablespoons of the dressing and sprinkle with ½ teaspoon each of salt and pepper. Thread the scallops onto skewers and grill the scallops and squid until just cooked through, turning once, about 2 minutes per side. Cool completely. Remove the scallops from the skewers and cut the squid crosswise into ¼-inch-wide rings.
In a large bowl, combine the beans, arugula, carrots, and bell pepper. Toss with enough dressing to coat. Season with more salt and pepper to taste.
Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups, and top with the scallops and squid. Drizzle the remaining dressing over and serve.
Besides their wonderful flavor, one of the things that’s remarkable about tuna steaks is simply how great they look, especially with grill marks on the outside and a nice brown crust concealing a tender, still-red interior. And tuna steaks really hold their shape after grilling; no falling-apart flakiness here. To achieve those beautiful grill marks, you need to leave the steaks alone for a couple minutes; don’t turn or move them,
at all.
Resist the temptation to tamper, and just let them alone. And to get that perfectly seared outside while maintaining a nice rare (or even raw, if that’s your preference) interior, just pop your steaks in the freezer for an hour before you grill.
4 MAIN-COURSE SERVINGS
| 2 | ahi tuna steaks (each about 1 pound and 2 inches thick) |
| ¼ | cup extra-virgin olive oil |
| ¾ | teaspoon kosher salt |
| ¾ | teaspoon freshly ground black pepper |
| 2 | tablespoons fresh lemon juice (from about ½ lemon) |
| Basil Pesto |
Prepare a Charcoal
or gas grill for medium-high heat or preheat a ridged grill pan over a medium-high flame. Wash and pat the tuna dry with paper towels. Brush both sides of the tuna with the oil and sprinkle with the salt and pepper. Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side. If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side. Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.
Using a large, sharp knife, cut the tuna across the grain and on a bias into ½-inch-thick slices. Arrange the slices on a serving plate. Drizzle with the lemon juice, and serve with the basil pesto.
with Arugula-Roasted Pepper Salad
I love the way the hot steak wilts the arugula, and how the meat’s juices mingle with the dressing. You could make this with any steak (or, for that matter, chicken or pork), but rib eye is the classic choice. Whichever cut, it’s vitally important to let the cooked meat rest before carving, so the juices redistribute and settle, keeping your meat moist and tender.
4 MAIN-COURSE SERVINGS
| 7 | tablespoons extra-virgin olive oil |
| 2 | rib-eye steaks (about 1 pound each and 1 inch thick) |
| 1½ | teaspoons kosher salt, plus more to taste |
| 1½ | teaspoons freshly ground black pepper, plus more to taste |
| 3 | cups fresh arugula, washed and spun dry |
| 1½ | cups sliced roasted red bell peppers , rinsed and patted dry |
| 2 | tablespoons balsamic vinegar |
| 1 | small block of Parmesan cheese (about 8 ounces) |
Rub 2 Tablespoons
of the oil over the steaks, then sprinkle with 1 teaspoon each of salt and pepper. In a large sauté pan, heat 1 tablespoon of the oil over a medium-high flame. Add the steaks and fry until seared on the outside and cooked to desired doneness, about 5 minutes per side for medium-rare (in order to help create a good, crusty sear, do not move or pierce the meat as it cooks on each side). Using tongs, transfer the steaks to a large plate and let rest for 10 minutes.
Line a large platter with the arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the remaining 4 tablespoons of oil, the balsamic vinegar, ½ teaspoon each of salt and pepper, and any juices from the steaks that have accumulated on the plate. Season the dressing with more salt and pepper to taste.
Cut the steaks across the grain and diagonally into 1½-inch-thick slices. Lay the slices atop the arugula and peppers, and drizzle with the dressing. Using a vegetable peeler, shave the Parmesan cheese over and serve immediately.
This famous T-bone recipe from Florence is the perfect steak: The outside of the meat caramelizes when it hits the hot grill, and the light garlic aroma and final drizzle of olive oil provide just the flavor elements to make a great piece of meat into a fantastic entrée.
4 TO 6 MAIN-COURSE SERVINGS
| 1 | large garlic clove, halved |
| 2 | T-bone steaks (each about 1½ pounds, and 1¼ to 1½ inches thick) |
| 1½ | teaspoons kosher salt |
| 1½ | teaspoons freshly ground black pepper |
| ½ | lemon, halved |
| 2 | teaspoons olive oil |
Prepare a Charcoal
or gas grill for medium heat or preheat a ridged grill pan over a medium flame. Rub the garlic clove over the meat and the bone of the steaks and sprinkle the steaks with the salt and pepper. Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, and 7 minutes per side for medium-rare. Transfer the steaks to a cutting board and squeeze the lemon over the steaks. Drizzle with the oil. Let the steaks rest for 5 minutes before serving.
Easter is a real family holiday for Italians, and lamb was our usual fare for Easter supper—usually a leg or a crown roast. When it’s
not
Easter supper, though, I usually go for the smaller portions and simplicity of separate chops, as in this recipe. Rosemary and garlic are the perfect companions to lamb, and the paste below is a wonderful way to season the meat with a minimum of effort. This combo also works superbly with any cut of lamb; just double the quantities for a full rack, or triple them for a leg.
2 MAIN-COURSE SERVINGS
| 2 | tablespoons extra-virgin olive oil |
| 2 | large garlic cloves |
| 1 | tablespoon fresh rosemary leaves, coarsely chopped |
| 1 | teaspoon fresh thyme leaves ½ teaspoon sea salt |
| Pinch of cayenne pepper | |
| 6 | lamb chops (each about ¾ inch thick) |