Katies Italian BBQ

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Ciao Bella Burger

1 ½ lbs Ground Short Rib (makes 6 patties)

Sea Salt

Cracked Pepper

Pancetta

Fontina cheese

Balsamic Reduction

Watercress

Brioche Bun

  1. Season ground short rib patties with salt and pepper. Place on grill, season side down. Season the upward facing side with salt and pepper. Let cook for 6-8 minutes per side.
  2. While patties are cooking, brush olive oil across buns to prep for toasting.
  3. Flip patties and allow second side to cook for 6-8 minutes.
  4. Once cooked, top the burgers with pancetta and fontina cheese, close the grill lid and allow cheese to melt.
  5. Remove the burgers and place the buns on the grill to toast about two minutes.
  6. Remove buns and top with burgers.
  7. Add watercress and drizzle balsamic reduction. Top with the bun and serve!



Grilled Fingerling Potatoes

Fingerling Potatoes sliced in half

Olive Oil

Sea Salt

Cracked Pepper

Italian Salsa Verde

  1. Drizzle about 2 tablespoons olive oil and salt and pepper over potatoes in a bowl. Toss to completely dress.
  2. Lay potatoes across bbq grate, or on foil laid over the grate.
  3. Toss potatoes every 5-10 minutes. Roast potatoes until they’re tender and slightly charred or 20-30 minutes.
  4. Remove from grill, place on platter. Drizzle salsa verde over potatoes to taste. Top with parmesan flakes.




Grilled Watermelon Salad

Largely sliced watermelon (about half of the melon or 8-10 slices)

Watercress

Fresh Mint (basil, oregano)

Oil cured olives

Italian ricotta salata

Extra Virgin Olive Oil

Aged Balsamic Vinegar

Nasturtium Blossoms

  1. Brush watermelon with olive oil
  2. Place watermelon on a hot grill, oil side down, and dress the upward facing side with oil. Leave the watermelon on for about 4 minutes per side or until grill marks are visible and the melon is barely charred.
  3. Lay nice bed of watercress across a serving platter.
  4. Place grilled watermelon slices on top of watercress.
  5. Sprinkle with sliced ricotta sillata, olives, 10-15 leaves of fresh mint and nasturtium flowers.
  6. Drizzle a satisfying portion of extra virgin olive oil and aged balsamic vinegar.
  7. Crack pepper or salt if desired.
  8. Mint leaves can easily be replaced with fresh basil or oregano.



Grilled Morel and Ramp Pizza

10oz Pizza dough enough for one 12-inch pizza

2-3 tablespoons Extra Virgin Olive Oil

1 ball of Burrata cheese

Morel mushrooms

Wild ramps or leeks

Shaved Parmesan

Sea Salt

Cracked Pepper

  1. Spread pizza dough with hands on pizza paddle. Spoon olive oil onto dough and spread evenly across surface.
  2. Top with morel mushrooms, wild ramps, parmesan, salt and pepper.
  3. If you’re using a pizza stone on your grill, allow 20 minutes for the stone to heat up. Before placing the pizza, wipe the stone with a cold, wet rag to avoid burning the bottom of the pizza.
  4. Slide your pizza off of you paddle and on to the stone. Close the lid and allow it to cook for 3-5 minutes.
  5. Remove from grill, drizzle lightly with olive oil, and serve!
 
     

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