Mixed Grill - {Spiedo Misto}

prep time:: 0 min

Serving size: 8

ingredients

1 lbs boneless pork loin
1 lbs boneless beef or veal loin
1 lbs skinless boneless chicken breasts
Coarse salt -- to taste
Coarsely-ground black pepper -- to taste
3 garlic cloves -- peeled and crushed
2 tbsp minced fresh sage
2 tbsp chopped fresh rosemary
1/4 C extra-virgin olive oil
3 medium bell peppers -- cut 2" squares
= (an assortment of red, green, and/or
yellow)
1/4 C dry white wine
4 thick slices pancetta or prosciutto -- cut in 1" squares
1 small bunch fresh sage -- leaves only
3/4 lbs sweet or hot Italian sausage -- cut into chunks
1/2 C fresh lemon juice
Colavita extra-virgin olive oil -- as needed

directions

Cut the meats and chicken into 1-inch cubes. Season the pork with coarse salt and pepper and rub with the garlic; season the beef or veal with salt and pepper and sprinkle with the sage; season the chicken with salt and pepper and sprinkle with the rosemary. Set aside.

In a skillet, heat the olive oil and saute the peppers until just crisp-tender. Add the wine and cook until the liquid is reduced by about half.

Thread the skewers in this order: Pork, bell pepper, chicken, pancetta, sage leaf, veal, bell pepper, and sausage. Do not crowd the pieces. Place the skewers in a nonmetal dish large enough to hold them in a single layer and drizzle the lemon juice and olive oil over them. Let them marinate for several hours in the refrigerator, basting and turning them often.

Heat the grill and lightly oil the grill rack. Remove the skewers from the marinade, place them on the grill, and baste with the marinade. Grill, turning and basting the skewers, until done to taste, about 8 to 12 minutes.

This recipe yields 8 servings.

Comments: At a rustic outdoor ristorante called La Stalla (the name means “stable”), everything on the menu was cooked in the classic Umbrian style, alla griglia, grilled on an open fire. We sat under a grape arbor at tables covered with red-and-white-checked cloths. When the spiedo misto came to the table smelling of fresh herbs and wine, it was the perfect ending to a long day.

Source: “Ciao Italia at http://www.ciaoitalia.com” S(Formatted for MC7): “10-23-2003 by Joe Comiskey - Mad’s Recipe Emporium” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories; 8g Fat (48.1% calories from fat); 14g Protein; 5g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : Recipe from “Ciao Italia” by Mary A. Esposito, (Morrow Cookbooks, 1991)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Mary Ann Esposito