Recipes on cooking grill

Grills are an essential tool when it comes to light cooking, but they also allow you to cook many more recipes than you can imagine a priori. Today I bring you 3 great recipes, which can be a first course, a second course and desserts, to inspire you in its possibilities. To enjoy!

Although you can cook these recipes on any type of grill, we typically recommend using Le Creuset cast iron grills . Being made of vitrified iron, without any non-stick, they help us to achieve an incredible flavor and cook in a very natural way. They also have a lifetime guarantee, so they are an excellent investment in the kitchen.

If you want to know more about the benefits of Le Creuset iron grills, I invite you to read the post that Miriam prepared recounting her experience with Le Creuset grills .

1. Grilled tomatoes with ricotta and parmesan

This recipe for grilled tomatoes with ricotta and spinach is a delicious first course, full of flavor and that you can accompany if you want with a little spinach salad or mashed potatoes.

It is also a great option to use this recipe as an accompaniment to a second course, both grilled meat and fish.

It is very easy to prepare, you will see.

Ingredients for 6 people)

• 6 large firm tomatoes
• 1 tablespoon olive oil
• Salt and pepper
• 200g of ricotta cheese
• 60g fresh spinach, finely chopped
• 1 teaspoon of nutmeg and oregano
• 2 tablespoons of pine nuts
• 2 slices of bread
• 50g Parmesan cheese, finely grated

Le Creuset reversible grill

Preparation

1. Cut the four tomatoes in half. Add a little olive oil inside and season with pepper and salt.
2. Separately, we mix the ricotta cheese with the chopped spinach. Season to taste with oregano, nutmeg, salt and pepper. We booked.
3. Heat the grill and roast the pine nuts (without adding oil).
4. Finely grind the slices of bread and roast the crumbs on the same grill. Then we remove it and clean the grill.
5. Reheat the grill and grill the tomato halves, cut side down. We turn it over and add a tablespoon of the ricotta mixture with the spinach. Next, we sprinkle grated Parmesan.
6. We cover the grill with a lid or aluminum foil making sure it does not touch the tomatoes.
7. We cook about 8 or 10 minutes at a low temperature. The tomatoes should be hot but firm.
8. We serve, sprinkle the grated bread and pine nuts on top.

2. Florentine steak with red sauce

Florentine steak is a typical recipe from Tuscany (Italy) that stands out for its simplicity. It is a veal or beef steak prepared on the grill (the steak must contain the bone), correctly sealing the meat, leaving the interior raw, and enjoying its great flavor.

Thus, this recipe, Florentine steak accompanied by spicy red sauce, will not cause you any major complications. Only the sauce requires a bit of preparation, although it is very easy to prepare, and the combination is delicious. I am convinced that many of you will enjoy it.

Ingredients (for 6 people)

• 1kg bone-in beef fillet, at room temperature
• 2 garlic cloves
• Olive oil
• 4 lemons
• 1 tablespoon of salt
• freshly ground pepper
• 2 tablespoons flat leaf parsley

For the sauce:

• 4 large red bell peppers
• 2 tablespoons drained capers
• 4 shallots
• 2 red chilies, finely chopped
• 50g of toasted pine nuts
• 6 tablespoons of dry white wine
• 4 tablespoons of olive oil
• Zest of 1 lemon
• freshly ground pepper
• Salt

Preparation

1. Cut the red peppers in half, remove the seeds and place the halves cut side down on a greased baking sheet .
2. We put the tray in the oven in grill mode until we see the black, charred skin. Remove the tray from the oven and cover it with aluminum foil. We let rest for 10 minutes, after which time we can easily peel the roasted peppers.
3. Separately, we mix the capers, the finely chopped shallots, the chili, the pine nuts, the white wine, the olive oil and the lemon zest .
4. Cut the roasted and peeled red peppers into small cubes (the alligator is ideal for this) and add them to the rest of the ingredients. Season to taste with salt and pepper. The red sauce is ready, we reserve.

Prepare the steak:

1. Rub the fillets, including the bone, with the garlic cloves.
2. We heat the Le Creuset grill with a little olive oil. Place the lemons cut into halves and cook for about 5 minutes until they have the grill marks and begin to caramelize. We withdraw and reserve.
3. Paint 1 tablespoon of olive oil over the meat with the help of a kitchen brush and sprinkle both sides with salt.
4. Place the fillets on the grill and cook for 4 minutes. We turn them over and cook another 4 minutes, and season with pepper.
5. Sprinkle chopped parsley (with an herb grinder you can finely chop it instantly), and squeeze the reserved lemons over the meat just before serving.
6. We serve the steak together with the red sauce, which you can arrange on top, on one side of the plate, or present it in ramekins .

3. Caramelized apples and pears with a touch of Calvados

You can present this recipe as a delicious and exquisite dessert as an accompaniment to grilled meat or fish, if what you are looking for is the contrast between sweet and salty.

It is a recipe for caramelized grilled fruit, with the final sweet touch of the pleasure of the Norman drink (at the end we propose alternatives to Calvados if you want to replace it with another drink).

This recipe is also delicious served on a pancake and accompanied by a scoop of ice cream - you will be the envy of all who see the dish!

Ingredients:

• 1 vanilla bean
• 3 tablespoons of cane sugar
• 1 teaspoon ground cinnamon
• 40 g melted butter
• 3 apples
• 3 pears
• 50ml Calvados liqueur*
• 2 tablespoons toasted hazelnuts

Le Creuset smooth grill and T&G cutting board

Preparation

1. Cut the vanilla pod in half lengthwise. Remove the seeds and add to the cane sugar, cinnamon and melted butter. We booked.
2. We clean and cut the apples and pears into quarters, and remove the seeds .
3. With the help of a brush , we generously paint all the pieces of fruit with the spaced butter that we have previously prepared.
4. We heat the Le Creuset grill and caramelize the fruit. Remove the grill from the heat and cool with Calvados. We flame the fruit. We cover the grill with a lid or foil and cook for another 8-10 minutes over low heat.
5. We serve the apples and pears with toasted hazelnuts sprinkled on top.

*NOTE: You can substitute the Calvados liqueur with another apple liqueur or apple cider, or, failing that, sweet wine.

Source: Le Creuset