academia press office  August 2009
    by Mario Rossi

BBQ marinades

Nothing says summertime like a backyard barbecue. In preparation for the height [...]

Nothing says summertime like a backyard barbecue. In preparation for the height of summer – commonly known as Ferragosto in Italy and celebrated on August,15th – the cooks in the Academia Barilla test kitchens have lit up their grills and come up with a number of tasty marinades for you to try at home or at the beach.

For all of the seafood lovers out there, chef Matteo has created a savory, citrus marinade for shrimp and squid using our Academia Barilla Sapori Italiani herb mix , Sea Salt with Blood Orange Zest and delicate Ligurian extra virgin olive oil, which is guaranteed to really get your mouths watering.

If chicken and turkey are more your cup of tea, try rubbing the meat with olive oil and Sapori Italiani herb mix and allowing it to marinate for at least 10 minutes in the fridge. The added herbs really work nicely on the grill, giving the meat an extra, unexpected kick.

And if you are planning to invite any Italians to your summertime festivities, consider serving grilled pork chops – a classic Italian summer dish that will make your guests feel at home. The garlic marinade described by chef Matteo can certainly stand up to the heat of the grill.

And our team of trusty cooks has even found a way to incorporate one of our favorite ingredients – Balsamic Vinegar Must – in a savory, yet sweet, marinade to be used on lamb. The acidity of the vinegar brings out the flavor of the meat and will be sure to be a crowd pleaser.

We hope that you enjoy these recipes as much as we do. Try them out at your next BBQ and let us know what you think.

Have a good summer and get cooking!

INGREDIENTS
GRILLED FISH, SERVES 4
2 lb shrimp
2 lb squid
Marinade for Shrimp and Squid
1 lb breadcrumbs
⅜ oz Academia Barilla Sapori Italiani mix
1 clove of garlic, chopped
2 ½ oz Academia Barilla Riviera Ligure DOP Extra Virgin Italian Olive Oil
Academia Barilla Natural Sea Salt with Blood Orange Zest to taste

GRILLED MEAT, SERVES 4
1 lb chicken breasts
1 lb turkey
2 lb pork chops
8 lamb chops
Marinade for Chicken and Turkey
¾ oz Academia Barilla Sapori Italiani mix
3 oz Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil
Marinade for Pork Chops
3 oz Academia Barilla IGP Toscano Extra Virgin Olive Oil
2 cloves of garlic
2 sprigs thyme
Marinade for Lamb Chops
1 ¾ oz Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil
2 ½ oz Academia Barilla Balsamic Must of Modena – aged 8 years

PREPARATION
1 hour preparation

GRILLED FISH, SERVES 4
Marinade and Cooking Instructions for Shrimp and Squid
Mix all of the ingredients needed for breading the shrimp and squid together in a large bowl: breadcrumbs, Academia Barilla Sapori Italiani herb mix, chopped garlic, Sea Salt with Blood Orange Zest and Academia Barilla Riviera Ligure DOP Extra Virgin Olive Oil.
Once the shrimp are clean, skewer and bread the shrimp. Place in the refrigerator for at least 30 minutes. To clean the squid, remove the tentacles and clean the inside of the body well. Put them on a skewer and gently cover them with the breadcrumb mixture. Place in the refrigerator for at least 30 minutes.
Drizzle the shrimp and squid skewers with Academia Barilla Rviera Ligure DOP extra virgin olive oil, and cook the skewers on a hot grill, about 2 minutes per side. When done, sprinkle with a pinch of Academia Barilla Sea Salt with Blood Orange Zest and serve.

GRILLED MEAT, SERVES 4
Marinade and Cooking Instructions for Chicken and Turkey
Mix the Academia Barilla Monti Iblei DOP extra virgin olive oil with the Academia Barilla Sapori Italiani herb mix, and rub the mixture on the chicken and turkey. Marinate for at least 20 to 30 minutes in the refrigerator.
Before grilling the meat, it is best to bring it to room temperature by removing it from the refrigerator 10 minutes before cooking. The meat should be grilled for about 5 minutes, depending on its weight. At the end, sprinkle with salt and pepper to taste, and serve.

Marinade and Cooking Instructions for Pork Chops
Pick off thyme leaves and slice garlic. Rub the pork chops with Academia Barilla IGP Toscano extra virgin olive oil and thyme. 

Then place the fresh garlic slices on top. Allow it to marinate for at least 20 to 30 minutes in the refrigerator. To avoid burning the garlic and thyme during cooking, it is best to remove them from the meat before grilling. Also, the meat should be left at room temperature for at least 10 minutes before cooking. Grill the meat for about 10 to 15 minutes. Once cooked, slice the ribs and serve. 
Add salt and pepper to taste.

Marinade and Cooking Instructions for Lamb Chops
Marinate the lamb chops with Academia Barilla Balsamic Must and Monti Iblei DOP extra virgin olive oil for at least 20 to 30 minutes in the refrigerator. 
Before cooking the lamb, keep at room temperature for at least 10 minutes. 
Grill the meat for 5 to 6 minutes and serve. Add salt and pepper to taste.

Tags: , , , , , , , , , , , , , , , , , , , , ,

Leave a Reply