Grilling Italian Style
Tomato Salad Ingredients
2 lbs. Tomatoes
3 Cloves garlic
Salt
Extra Virgin Olive Oil
5 Fresh basil leaves
Instructions
Dice tomatoes and place in large bowl. Mince garlic cloves and toss in bowl with tomatoes. Add tsp salt (more to taste), then add chopped basil leaves. Add 1/4 cup or more of olive oil. Toss and adjust oil and salt to taste. Toss, cover, and let marinate.
Pasta with Pesto
4 oz. basil leaves (2 cups packed leaves)
2 garlic cloves
4 oz. Olive oil
4 oz. Pine nuts (or almond slivers, or walnuts)
4 oz. grated pecorino romano cheese
1 lb. pasta (penne, rotini, strozzapreti, cavatelli or the like)
Instructions
Place leaves garlic, and oil in food processor. Puree until leaves are incorporated. Add nuts and pulse to blend. Add cheese and puree until mix becomes a mayonnaise consistency. Adjust oil to get desired consistency, When blended remove pesto and place aside.
Cook pasta to al dente, drain, return to pot with 2 tbp. of butter. Add pesto and mix to coat thoroughly. Place in serving dish and put aside until serving.
Bistecca Fiorentina
2 1/2 – 3 inch New York Strip or Porterhouse Steak
Olive oil
Salt
Instructions
Lightly baste with oil and salt both sides of steak. Grill on high heat for 5 minutes on each side. Test temperature to 135 for medium. Remove for grill and set for five minutes. Then slice and serve with slices of lemon.