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Barbecue Marinades

di Academia Barilla

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Barbecue Marinades
PREPARATION TIME
1 hours

DIFFICULTY
Easy

TYPE
Main course




Ingredients for 4 people


2 pounds shrimp
2 pounds calamari
3 1/3 cups breadcrumbs
2 tablespoons (1/3 ounce) Academia Barilla Sapori Italiani mix
1 clove garlic chopped
7 tablespoons Academia Barilla Ligurian Extra Virgin Olive Oil
Academia Barilla Natural Sea Salt with fresh blood orange
zest to taste
14 ounces chicken breast
14 ounces turkey
2 1/5 pounds pork ribs
8 lamb ribs
4 tablespoons (2/3 ounce) Academia Barilla Sapori Italiani mix
9 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil
9 tablespoons Academia Barilla IGP Tuscan Extra Virgin Olive Oil
2 cloves garlic
2 sprigs thyme
5 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil
7 tablespoons Academia Barilla Condimento Balsamico



Preparation 1 hours preparation
1. GRILLED FISH FOR 4 PEOPLE Shrimp and calamari marinade

2. Mix all ingredients required to bread shrimp and calamari: breadcrumbs, Sapori Italiani mix, chopped garlic, sea salt with blood orange zest and Ligurian extra virgin olive oil

3. Shell and devein shrimp (vein would make shrimp taste bitter)

4. Skewer shrimp and dredge in breadcrumbs

5. Refrigerate for at least 30 minutes

6. Clean calamari by removing the top and carefully cleaning inside the tube

7. Skewer and dredge in breadcrumbs

8. Refrigerate for at least 30 minutes

9. Sprinkle calamari and shrimp skewers with DOP Ligurian extra virgin olive oil and grill on a preheated very hot barbecue for 2 minutes on each side

10. Sprinkle with blood orange salt and serve

11. GRILLED MEAT FOR 4 PEOPLE Chicken and turkey marinade

12. Combine Monti Iblei extra virgin olive oil with Sapori Italiani mix and rub onto chicken and turkey meat

13. Marinate meat for at least 20 - 30 minutes in the refrigerator

14. Remove at least 10 minutes before grilling to return to room temperature

15. Cooking will require about 5 minutes, depending on the meat pieces

16. At the end, season with salt and pepper to taste

17. Divide into portions and serve

18. Pork rib marinade

19. Remove leaves from thyme sprig and thinly slice garlic

20. Flavor and rub pork ribs with Tuscan extra virgin olive oil and thyme leaves

21. Arrange thin garlic slices on the meat

22. Marinate for at least 20 - 30 minutes in the refrigerator

23. Remove garlic and thyme from the meat before grilling, or they will burn

24. Remove at least 10 minutes before cooking to return to room temperature

25. Grill for 10 - 15 minutes, cut ribs and serve

26. Season with salt and pepper to taste

27. ILamb rib marinade

28. Marinate lamb ribs with Condimento Balsamico and Monti Iblei extra virgin olive oil for at least 20 - 30 minutes in the refrigerator

29. Remove at least 10 minutes before grilling to return to room temperature

30. Grill meat for 5 - 7 minutes and serve

31. Season with salt and pepper to taste