Thank goodness for the Italians, eh? They sure know how to make flavourful, rich, and cheesy dishes. We didn't want to mess with a classic too much, except we did it on the grill. Grill baking is awesome, just keep an eye on your temperature. The good folks at Catelli make a good noodle for grilling. They can take the heat, crisp nicely, and hold their shape. Pick up some of their stuff before you do any pasta on the grill. Recipe: 1. Bring your favourite sauce to a simmer on the stove. We used tomato sauce, diced tomato, mushroom, diced red and green peppers, onions, and garlic. And basil. A ton of basil. 2. Layer a seasoned cast iron pan. Start with a thin layer of sauce, Parmesan, noodles, 1/2 to 1-inch layer of sauce, Parmesan, noodles, repeat. Spread shredded pizza mozzarella on top. We used Catelli gluten-free lasagna noodles because they're ready to bake without boiling first. 3. Put some chicken breasts on the grill. They should be barely done when you take them off. Shred 'em and add them to the sauce. They'll finish cooking in the sauce and during baking. 4. Preheat the grill to 300, and place the pan over low indirect heat for 25-30 minutes. Keep the temperature between 250-300 degrees F. 5. Get it into ya. Want more grill rebellion? Check out @BBQRebel on Instagram and get it into ya.
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