Grilling Clams and Bologna

Mario Batali is out promoting his latest cookbook, The Italian Grill and every time I watch one of his segments, I get hungry.  He was recently on Martha Stewart promoting the book, plugging his contest and grilling up some fabulous food.

He grilled some Mortadella stuffed with cheese and steamed-up some clams.  Mortadella is a a type of bologna, from the same Italian region.  Mortadella is more flavourful with chunks of pork fat and subtle spices.  The clams are simply packaged in a parchment and foil pouch.  These two recipes are simple and sound tasty.  I will let you know, I am having some friends over Mid-May for a grilling party.

Clams in Cartoccio

Serves 6

Ingredients:

• 1/4 cup extra-virgin olive oil
• 4 ounces pancetta, sliced 1/8 inch thick and cut into 1/8-inch pieces
• 2 red bell peppers, cored, seeded, and cut into 1/4-inch pieces
• 6 cloves garlic, thinly sliced
• 2 to 3 teaspoons crushed red pepper flakes
• 1 cup dry white wine
• 1/2 cup finely chopped fresh flat-leaf parsley
• 3 pounds New Zealand cockles or small clams, such as Manilas, scrubbed
• 12 ripe Sungold or cherry tomatoes, halved

Directions:

1. Preheat a grill or grill pan.
2. Heat oil and pancetta in a large skillet over medium heat, stirring occasionally, until pancetta begins to brown, 4 to 5 minutes. Add bell peppers, garlic, and pepper flakes. Cook, stirring occasionally, until peppers begin to soften, about 3 minutes. Add wine and bring to a boil. Stir in parsley and remove from heat; let cool completely.
3. Place six 12-inch squares of heavy-duty foil on a large work surface. Fold up the edges of each foil square to form a shallow bowl. Divide clams and pancetta mixture, with its liquid, evenly between foil bowls. Top each with 4 tomato halves. Bring the 4 corners of each foil packet up over the clams like a hobo sack; twist ends together and crimp edges to enclose.
4. Place foil packets on grill. Listen for the juices to begin bubbling, 2 to 3 minutes. Continue cooking 4 minutes more. Transfer packets to a large platter and serve immediately, taking care to keep your face away from the steam when opening.

Fresh Robiola Wrapped in Mortadella

Makes 12

Ingredients:

12 to 14 thin slices mortadella (about 8 ounces), preferably imported Italian without pistachios

12 ounces fresh robiola (or substitute fresh goat cheese or fresh ricotta)

12 basil leaves

3 cups tender bitter greens, preferably young dandelion greens

3 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar

Coarse sea salt

Directions:

1. Preheat a grill or grill pan.
2. Lay a piece of mortadella flat on your work surface. Place 2 tablespoons cheese in the center of the mortadella and form into a log parallel to you; place 1 basil leaf on top of cheese. Fold bottom of mortadella up over cheese and basil and fold in sides. Continue rolling away from you (like a burrito) to enclose; secure with a toothpick. Repeat process with remaining mortadella and cheese.
3. Place mortadella packets seam-side up on grill and cook until lightly charred, about 2 minutes. Turn packets and continue cooking until opposite side is charred, about 2 minutes more. Transfer to a platter.
4. Place greens in a large bowl and toss with olive oil and vinegar; season with salt. Pile greens over mortadella packets; serve immediately.