Spiedini
Spedini are made in different ways with various meats in many regions of Italy. My family learned this dish from a Sicilian family friend. It is so delicious we make it for special occasions! Every family has their own recipe, some with veal, some add bay leaf, some add provolone in the rolls. There are so many delicious variations.
Spiedini
Tender beef on a stick, so so good!
Ingredients
- 2 lb Eye Round Roast sliced very thin
- 2 1/2 -3 cups Plain Breadcrumbs
- 4 garlic cloves minced
- 1/3 cup Fresh Parsley minced
- 1 cup Grated Pecorino Romano
- Extra Virgin Olive oil to coat the meat
Instructions
- Par-freeze the meat for an hour or 2, so it is easier to slice. Having a slicer makes this process much easier but you can slice this by hand with a sharp knife. Slice the meat about 1/16 of an inch thick.
- Prepare the dredge: get two shallow bowls, in one bowl add the olive oil, ND in the other add the breadcrumbs, minced garlic, parsley and grated cheese. Mix to combine.
- Take a slice meat, dip it in the olive oil and then the breadcrumbs. Place on a plate until ready to assemble.
- Once everything has been coated in breadcrumbs, roll each piece and place on a skewer.
- To cook, place under broiler or on BBQ. Cook for a 3-4 minutes on each side or until golden brown. The meat will cook fast because it is so thin.
- Sprinkle with salt while they are still hot and enjoy!
