It’s monsoon time and what better way to indulge than by tucking into some healthy, Italian food made from grilled vegetables and meats. The menu includes Grilled Vegetables withScamorza Cheese, Grilled Baby Chicken, Grilled Red Snapper and a lot more.
Enjoy an array of fresh, simple yet exotic preparations and delicious grilled vegetables which are a combination of light flavours and vibrant colours served in the backdrop of a rustic Italian marketplace to set the mood.
Alto Vino Chef Christian Huber said, “What we Italians love the most in the summers is grilling. Although I incorporated marination, siding and sauces which will suit every palate, the concept remains actually very authentic to what Italians eat when they do a grill festival.”
Baked Potato (serves two persons)
2 Medium size potatoes
4 Garlic cloves
1 Rosemary twig
100gm Sour cream
Salt, pepper to taste
Aluminum kitchen foil
>> Wash the potato entirely and clean it.
>> Cut the aluminum foil in pieces so they can wrap the potato.
>> In the middle of the aluminum foil place the butter salt pepper and the rosemary.
>> Crush the garlic clove and add to the middle.
>> Add the potato in the middle and wrap the foil around it. Place the wrapped potato in the oven or on the grill .If placed on the grill cover with a pot or bowl. You can also place the wrapped potato directly into the charcoal. Cooking time for a medium sized potato is approximately 30 min. To check press on the wrapped potato and feel if it is soft.
>> Once done remove from the wrap. Season the sour cream with salt.
>> Cut a slice in the potato half way down and open. Now add the sour cream in between.
>> Substitute the sour cream with cream cheese or hung curd, (flavoured or kept plain). Addition of herbs or spices is also a good alternative.
Tomato and onion salad, balsamic dressing (serves two persons)
8 ripe tomatoes
1 Medium size onion
2gm Basil leaves
50ml Balsamic vinegar
80ml Extra virgin olive oil
Salt, pepper to taste
>> Wash the tomatoes and cut out the stem. Slice the tomato in wedges.
>> Peel the onion and wash under running hot water to make the onion milder. Cut in rings and layer them on a plate. Season with salt and pepper.
>> In a bowl add the tomato wedges and the basil leaves. If the leaves are big just tear them. Season with salt and pepper. Add the balsamic vinegar and let the tomatoes soak for 5 minutes.
>> Add the onions and mix.
>> Lastly add the olive oil and toss the salad before serving.
>> Note that the recipe can be done also with Cherry tomatoes.
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