As you know, I have just returned from a week in Gaiole in Chianti in Tuscany. It was a low key affair but we still managed to drink 2 bottles of champagne, 7 bottles of red wine, 2 of white, a few beers, countless wine tastings and a bottle of vodka between the three of us. What did we do to soak up all of that alcohol? Well, eat of course.
Once the coals were glowing, it was time to put on the grain fed chicken marinated in oil, garlic, rosemary, pepper and salt and some orange zest. These were the yellowest, plumpest chickens I have seen in quite a while and they sizzled on that plate! We also had a few Italian pork sausages for good measure (although I could not locate any Cottechino) and of course, fried onions. Sean had made an Eggplant Caponata the day before so we had that as a very tasty accompaniment.
A simple green salad with fresh Buffalo Mozzarella, local olive oil and balsamic, washed down with lashings of Chianti (no Fava Beans) made sure that this will be one of my the most memorable BBQs.