One of my most cherished memories of my time in Imola is of weekend get-togethers with friends, when we’d gather in somebody’s backyard, grill a selection of meats, and pig out on the bounty. This assortment, featuring pork, lamb, and beef, is my combination of choice, but you can by all means vary the selection to include your favorite grilled foods; chicken wings would be a delicious addition.
To my mind, the only way to serve this is with Salsa Verde and a few simple side dishes, such as roasted potatoes (see Patate al Forno) and grilled vegetables.
Ingredients
- 1½ pounds fresh pancetta (pork belly)
- 1 pound skirt steak
- 4 lamb shoulder chops, about 6 ounces each
- About 3 tablespoons Rosemary Salt
- 4 sweet Italian sausages, about 4 ounces each, pricked
- with the tines of a fork
- Salsa Verde
How to Make It
- reheat one side of a gas grill to high and the other to low; or, if using a charcoal grill, bank the coals on one side and let them burn until covered with white ash.
- Season the pancetta, skirt steak, and lamb chops all over with the rosemary salt.
- Put the pancetta over the cooler side of the grill and patiently grill it until its fat begins to render and it turns nicely golden brown, about 8 minutes. Turn the pancetta over and put the steak, lamb chops, and sausage over direct (high) heat. Grill, turning the pieces as they brown, until nicely charred on both sides (or, in the case of the sausage, all over), 8 to 10 minutes. As the meats are done, move them to the cooler part of the grill to keep them warm.
- When all of the meats are cooked, transfer them to a cutting board, tent loosely with foil, and let rest for 10 minutes.
- Slice the pancetta and skirt steak into 4 pieces each. Arrange the meats on a platter and serve with the salsa verde.
