Spiedini Alla Griglia
From The Great Italian Cookbook.
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A historical recipe
The Great Italian Cookbook.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 8 saltwater crayfish tails 8 shrimp 8 medium cuttlefish 14 cup olive oil salt freshly ground pepper chopped parsley 1 clove garlic fresh breadcrumbs lemon wedges Clean and prepare the seafood: Shell, rinse and dry the crayfish and shrimp.
- Remove the hard, central bone and the ink sacs from the cuttlefish and rinse thoroughly under cold water until the flesh is white.
- Thread the seafood on to skewers.
- Mix together the oil, salt, pepper, chopped parsley, chopped garlic and breadcrumbs in a dish.
- Dip and turn the skewers in this mixture and then place under a very hot broiler.
- Reduce the heat at once and cook until evenly browned.
- Transfer the kabobs to a serving dish and season with a pinch of salt and pepper and a few drops of olive oil.
- Garnish with lemon wedges and serve with salad.
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife
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Cutting board
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Spatula