Barbecue Marinades

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
60 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Grilled, Picnic, Main course, 0 minutes, 60 minutes, 60 minutes, Calamari , Chicken , Lamb, Pork, Shrimp, Summer

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

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Ingredients

Preparation 60 minutes preparation + 0 minutes cooking

GRILLED FISH FOR 4 PEOPLE Shrimp and calamari marinade. 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. Shell and devein shrimp (vein would make shrimp taste bitter).

Skewer shrimp and dredge in breadcrumbs. Refrigerate for at least 30 minutes. Clean calamari by removing the top and carefully cleaning inside the tube. Skewer and dredge in breadcrumbs. Refrigerate for at least 30 minutes. 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. Sprinkle with blood orange salt and serve.

GRILLED MEAT FOR 4 PEOPLE Chicken and turkey marinade. Combine Monti Iblei extra virgin olive oil with Sapori Italiani mix and rub onto chicken and turkey meat. Marinate meat for at least 20 - 30 minutes in the refrigerator. Remove at least 10 minutes before grilling to return to room temperature. Cooking will require about 5 minutes, depending on the meat pieces.

At the end, season with salt and pepper to taste. Divide into portions and serve. Pork rib marinade. Remove leaves from thyme sprig and thinly slice garlic. Flavor and rub pork ribs with Tuscan extra virgin olive oil and thyme leaves. Arrange thin garlic slices on the meat.

Marinate for at least 20 - 30 minutes in the refrigerator. Remove garlic and thyme from the meat before grilling, or they will burn. Remove at least 10 minutes before cooking to return to room temperature. Grill for 10 - 15 minutes, cut ribs and serve. Season with salt and pepper to taste.

ILamb rib marinade. Marinate lamb ribs with Condimento Balsamico and Monti Iblei extra virgin olive oil for at least 20 - 30 minutes in the refrigerator. Remove at least 10 minutes before grilling to return to room temperature. Grill meat for 5 - 7 minutes and serve. Season with salt and pepper to taste.