The Art of Food: shrimp spiedini

This recipe was inspired by an ingredient I found at our local gourmet grocer, Star Provisions. Under the expert direction of Chef Annie Quatrano, Star cures their own meat. Cuts of all kinds dangle on stainless racks in a refrigerated room. Aging requires a healthy dose of know-how and the patience to wait until the meat is aged at its peak of perfection. They also produce their own sausages, which thankfully for my immediate gratification, are made fresh and ready to eat immediately.

Today they were featuring a Sardinian sausage. I have never tasted Sardinian sausage before, and knowing that area of Italy, I imagined they would be at least slightly spicy. I snapped up all they had without a second thought. A dinner party cooking on the Tuscan Grill was on mind, and this was the perfect ingredient to start with. I had no idea what I was going to make, but I knew with this special ingredient it would be delicious.

Soon, my basket was overflowing as I added one of my other favorite ingredients, freshly baked rosemary focaccia. I love the idea of something salty, crunchy and drizzled with extra virgin olive oil.

My menu was coming evolving and a new recipe was emerging.

Sardinian Sausage Spiedini

Spiedini is Italian for skewers or kebabs. It's one of my favorite way to grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite.

NOTE: if using wooden skewers, you will need to soak them in water for 30-40 minutes in before using.
Use smaller skewers for this recipe.

Ingredients:

2 links {about 12-14 inches per link} of slightly spicy and sweet Italian sausage
1 loaf of rosemary focaccia {or a bread of your choice}.
2 Tablespoons extra virgin olive oil
1 - 6 oz. jar of Roasted Balsamic Peppers
10-12 bay leaves
1 - 6 oz. jar of Sweet Red or Golden Pepper Pesto {golden pepper pesto is NEW and not yet on the website}

Directions:

Cut the sausage links into 2 inch pieces. Cut the foaccia loaf into 1 inch cubes {you will need about 1 cup}. Toss the focaccia cubes with the olive oil.

Thread the skewers with sausage, bay leaf, pepper and focaccia. Repeat the sequence again so you have two layers of each ingredients on each small skewer.

Grill over a medium hot fire until the sausage is cooked and the focaccia is toasted a golden brown.
Serve hot or room temperature as an appetizer or main course with the pesto.

Buon appetito!
copyright 2009 Alisa Barry

When the weather is this good and the sun stays out longer, I want to enjoy as much of the day as possible. Grilling out at dusk with a glass of wine in hand is my medicine for a relaxing spring evening.

Salsa Verde, an Italian green herb sauce, celebrates the abundance of herbs growing in the garden box.

I've included a recipe, but feel free to change it up depending on what you're cooking {fish, chicken, lamb, veggies} and what's growing in your garden.

Grilled Shrimp Spiedini with Salsa Verde

1 pound fresh shrimp

1 Tablespoon olive oil

salt and pepper

Remove the shells from the fish with the exception of the tail. Devein the shrimp by cut down the back of the body of the shrimp. Make the salsa verde. Toss the shrimp 1/4 cup of the salsa verde. Marinate a few hours or overnight.

Skewer the shrimp onto branches of rosemary skewers {about 3-4 shrimp per skewer.}

Season with salt and pepper. Grill over a medium wood fire just until pink.

Salsa Verde

½ cup parsley, leaves removed

1 handful of fresh mint leaves

2 Tbs. chives

1 tsp. oregano

2 Tbs. capers

2 cloves garlic, chopped

1 tsp. sage leaves

2 Tablespoons champagne wine vinegar

zest and juice of one lemon

1 tsp. Kosher salt

1 tsp pepper

1/3 cup Extra Virgin Olive Oil

Combine all ingredients except the oil in the blender. Puree on high speed, slowly adding olive oil in a stream through the top of the blender. Puree until the mixture is smooth and emulsified.

Makes 3/4 cup