All of your favorite Italian recipes may be prepared in a variety of ways. We’ll show you how to make Italian food outside in a variety of ways.
When you’re planning a get-together with family or friends, a BBQ is ideal. It will enhance the flavor of any meat or veggies in any Italian dish. We’ll show you a recipe that you can make using a BBQ here:
- 6 plum tomatoes, seeded and sliced
- 1 cup chopped celery or fennel bulb
- 1/4 cup minced fresh basil
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon salt
Combine the ingredients above in a large mixing basin. To make the mayonnaise spread, whisk together mayonnaise, mustard, onion, garlic, and oregano in a small bowl; put aside. Cover and grill bread pieces for 1-2 minutes over medium-low heat, or until gently toasted. Turn the bread over and put the mayonnaise mixture on top. Grill for another 1-2 minutes, or until the bottom of the bread is toasted. Drain the tomato mixture and pour it over the tops.
Grills may enhance the flavor of your meal and many Italian recipes. There are many different types of grills that you can use and you can even buy outdoor grill islands on which you can rely to bring the best out of the ingredients. Here’s a dish that you can make on your grill.
It’s a simple method for grilling meat, fish, and veggies. Spiedini employs metal or wood sticks, however long rosemary twigs are frequently used.
High-quality, fresh tender cuts of chicken, beef, sausage, or lamb cut into one-inch pieces and alternated with cherry tomatoes, green peppers, onions, bacon or pancetta, and some fresh herbs such as sage, bay leaves, or rosemary on skewers are the most popular in Italy.
Prior to grilling, marinate the chopped-up meats to increase the flavor.
Camping with the family is a fun hobby for both parents and children. Food planning is one of the most crucial aspects of preparing for a family camping vacation. Many Italian dishes may simply be converted to cooking over a campfire or on a portable grill if you enjoy Italian cuisine.
- 5 potatoes
- 4 zucchini
- 1 1/2 large onions
- Olive oil
Peel and finely slice the potatoes. Also, finely slice the zucchini. Cut the onions into thin slices. In a pan, heat the olive oil and sauté the onions until they are tender. Add the potatoes and toss them in the olive oil to coat them. Add the zucchini after they’ve been cooking for a bit. Continue to cook until everything is done. It’s a good idea to keep the zucchini crisp.
In a small bowl, combine the pumpkin seeds, chives, lime zest, and lime juice; season with salt and pepper. Cover and refrigerate. Heat a grill or a campfire to medium-high. Place four 12″ squares of heavy-duty foil on the table. Season with salt and pepper and divide the potatoes and chorizo among the squares.
To make packets, fold the sides up and over and squeeze the edges tight. Cook until potatoes are cooked, around 25–35 minutes on the grill.
In a large pan, heat vegetable oil over medium-high heat on a camp cook or stovetop. Season fish with salt and pepper and fry for 4 minutes, or until the bottom begins to brown. Turn and heat for another 2 minutes, or until well cooked. Serve with a dollop of pumpkin seed butter on top.
Open the packages and place the fish on top of the potatoes, along with any remaining butter in the pan.
Chicken With Rice
Dry the chicken and season it with salt all over. Set over medium heat, skin side down, in a cold, dry medium Dutch oven. Cook, undisturbed, for 8–10 minutes, or until the skin is golden brown and crisp and releases from the pot. Slide the thighs about the pan to make equal browning and continue to cook for 3–5 minutes more. Place the chicken on a platter.
Allow 2 minutes for the pot to cool. Set the saucepan over medium-low heat; add the shallots, garlic, and ginger and cook, stirring frequently, for approximately 2 minutes, or until very fragrant but not browned. Cook, stirring frequently, for 1 minute after adding the rice and star anise. 3 cups water, 3/4 teaspoons salt, and soy sauce. Return the chicken to the rice mixture in the pot, skin side up.
Raise the heat to medium and bring the liquid to a low boil. Cover the saucepan immediately, decrease the heat to low, and simmer for 25 minutes. Remove the chicken and rice from the heat and set aside for 10 minutes.
Make the sauce while the chicken and rice are cooking. In a small bowl, whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and 1/4 cup of warm water until smooth and pourable.
We hope you and your loved ones will find these recipes for great Italian food to be delicious and intriguing.