Italian-style summertime grilling

July 28, 2008 12:00:00 AM PDT
Blue tiger prawns and scallops on a wild fennel skewer with fresh tomato salsa. An Italian-style summertime grilling recipe from Chef Alessandro Cartumini of the Four Seasons Hotel Silicon Valley.

Mediterranean vegetables on a rosemary skewer, Ligurian basil pesto
Serves 4

Ingredients:

For the skewer:

  • 4 long rosemary skewers, soaked for at least 1 hour in water
  • 1 large red onion, peeled and cut into 1.5x1.5 inch squares
  • 1 whole zucchini, green part removed 1/3 inch thick, cut into large squares
  • 1 whole yellow zucchini, yellow part removed 1/3 inch thick, cut into large squares
  • 1 fennel bulb, leaves torn off, cut into 1.5x1.5 inch squares
  • 1 large red bell pepper, halved, seeds removed, cut into 1.5 inch side squares
  • 1 eggplant, skin removed with ¼ inch pulp, cut into 1.5 inch side squares
  • 4 Tbsp extra virgin olive oil
  • Salt and pepper to taste
  • For the pesto:
  • 1 C basil leaves, washed
  • 1 Tbsp grated grana padano
  • 1/3 C olive oil
  • 1 Tbsp toasted pinenuts
  • 3 garlic cloves
  • 1/3 C parsley leaves, washed
  • zest of one lemon

Description:

Skewer vegetables onto the rosemary skewer, leaving the last rosemary leaves attached. When skewering follow the order in which the vegetables are listed and repeat sequence one more time on the skewer. Season with oil, salt and pepper and grill over medium flame until soft, rolling the skewers in order to cook each side. To make the pesto mix all ingredients in a bar blender until well combined and emulsified. When ready to serve drizzle pesto over the skewer.

Blue tiger prawns and scallops on a wild fennel skewer, fresh tomato salsa
Serves 4

Ingredients:

For the skewers:

  • 4 each 12 inch long wild fennel sticks
  • 8 blue tiger prawns, tail on, shelled, head on, de veined
  • 8 diver scallops
  • For the salsa:
  • 1/2 Lb very ripe toy box tomatoes, small diced
  • 8 sprigs wild fennel
  • 1 wild fennel top, chopped
  • 1 Tbsp chopped shallots, roasted in olive oil
  • 4 garlic cloves, chopped, slow roasted in olive oil
  • 1 tsp dried oregano leaves
  • 1 lemon, juice and zest
  • 1 pinch chili flakes, ground
  • 3 Tbsp extra virgin olive oil
  • Smoked salt and black pepper to taste
  • 1 tsp wild fennel seeds, toasted and ground

Description:

For the skewers skewer 2 prawns and two scallops on each wild fennel stick. Season with salt and pepper and grill about 3 minutes on each side. For the salsa mix all ingredients together and season with smoked salt and pepper. Serve skewers and top with salsa.

For more information, visit www.fourseasons.com/siliconvalley/dining.html


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