Grilled Meat Platter (Grigliata di Carne)
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork ribs | 800g |
| Sausage (Salamella) | 300g |
| Pork (cut into pieces) | 500g |
| Luganega sausage | 400g |
| Pork (cut into pieces) | 600g |
| Extra virgin olive oil | 50g |
| Fine salt | 10g |
| Rosemary | to taste |
| Black peppercorns | 10 |
| Ground black pepper | 1 pinch |
| Extra virgin olive oil | 20g |
| Fine salt | 4g |
| Rosemary | to taste |
| Black peppercorns | 5 |
Instructions
To prepare the grilled meat platter, begin by marinating the meat. Start by finely chopping the rosemary and then combine it with the olive oil, fine salt, and ground black pepper in a small bowl. Massage this aromatic mixture into the pork pieces thoroughly, ensuring the flavors permeate every part of the meat. Once all the pieces are well-coated, set them aside to absorb the flavors.
Next, take the pork ribs and place them in a separate dish. Repeat the marination process for the ribs, adding more chopped rosemary, olive oil, fine salt, and black pepper. To enhance the infusion of flavors, sprinkle the whole peppercorns over the meat, cover the dish with plastic wrap, and set it aside for at least 6 hours to marinate.
While the larger cuts of meat are marinating, prepare the skewers. These will need less time to marinate, as they contain vegetables that will help retain moisture during cooking. Place the skewers in a shallow dish, and season them with olive oil, fine salt, chopped rosemary, both ground black pepper and whole peppercorns. Gently massage the spices into the skewers to ensure an even coating. Once seasoned, cover with plastic wrap and leave them to marinate alongside the pork ribs and other meats.
After the marinating process has concluded, itβs time to cook the meats. Preheat your grill to a high temperature. Start with the pork ribs. Lay them on the grill, allowing them to sear. Turn the ribs occasionally to ensure even cooking. The ribs will take about 20 minutes to cook thoroughly, so be sure to monitor their progress. Once cooked, transfer them to a serving plate.
Now, focus on the pork chops. If your grill is large enough, you can cook the ribs and chops simultaneously, but keep an eye on their different cooking times. The pork chops may require slightly less time than the ribs, so rotate them as needed to avoid overcooking.
After the pork chops are done, move on to the skewers. Place the skewers on the grill and cook for about 15 minutes, turning them occasionally to achieve an even char. Once cooked through, remove them from the grill and set them aside on a platter.
Meanwhile, take the sausage, particularly the salamella, and cut it in half lengthwise without completely separating the two halves. Open the salamella like a book to allow for more even grilling. Next, take the luganega sausage, and twist it into a spiral shape, completing about one and a half turns. Cut off any excess sausage, and place both the salamella and luganega on the grill.
Allow the sausages to grill alongside the other meats, turning them occasionally to ensure an even cook on both sides. When they are fully heated and have developed a nice sear, remove them from the grill.
Once all of the meats are cooked to your liking, arrange them beautifully on a large platter and serve immediately. Enjoy this mouthwatering mixed grill as a satisfying and hearty main course for any gathering or family dinner.
Note:
For added flair, serve the grilled meats with a side of grilled vegetables, fresh bread, or a tangy salad to balance the rich flavors of the meats. If you’re serving this platter for a special occasion, consider pairing it with a bold red wine or a refreshing craft beer.
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