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Alessi cuisine
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Mixed grill “scappata” (only
vegetables - without meat)
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- 4 large slices of aubergine
- 4 wide strips of red or yellow peppers
- 8 slices of round courgettes (those biggest and not suitable to stuff)
- 4 mushroom fringes, broken
- 4 slices from a large cored golden delicious apple
- 4 half bunches of red radicchio
- 4 slices of sweet firm pear
- ½ litre of olive oil previously perfumed with a pinch of oregano,
2 twigs of rosemary and 7-8 crushed garlic cubes all sealed together
in a jar
- salt and pepper
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| Put the slices of vegetables on a red hot grill take care
not to overlap them, allow to brown for 2-3 minutes on one side, turn. With
a small brush apply the oil marinade, season and turn oiled side down onto
the grill, oil the other side with moderation without letting too much oil
drop onto the fire and burn. Brown for 3-4 minutes then turn again ; brown
a further 2-3 minutes, season, turn once more season this side as well ,
brown for 2-3 minutes then arrange on plates and serve. |
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The
aroma from this vegetable grill is incredible. In an age of vegetarianism,
a little suspect of snobbery in a society like ours overladen with calories,
proteins and vitamins, this simple meal is greatly favoured especially by
the ladies. We indicated ½ litre of oil to perfume this was not intended
to be used all at once but as a supply for more than one occasion. In the
Tuscan countryside “scappata” (brief visit) a sauce containing
only vegetables, good above all to season yellow “polenta gnocchi”
(maize porridge balls) where the meat was missing thus “scappata”.
