Spidini's
Recipe courtesy Father Vince Bommerito
Show: Ciao America with Mario Batali
Episode: Italian Snack Food
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- Recipe categories: Meat, Beef, Veal, Cheese, Provolone,
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Total Reviews: 3
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By kellietramer_90...
Haymrkat, VA
on November 27, 2007
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I have seen this on tv and it is PERFECT!
By aselkymoon_5055454
Flint, MI
on March 04, 2006
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Jim's suggestions sound true, although I'm sure it varies from family to family. The restaurant whose "spitini" I love, uses 6 inch wooden scewers with five rolls per skewer, but no cheese or tomatoes. Another version I've seen calls for fresh mozzarella and tomatoes, and requires an outdoor grill. Seasoned bread crumbs were mixed first with olive oil, which proved very messy when applied to meat, then rolled. That didn't make much sense to me,as far as efficiency goes, but it was, again, a family recipe.
By haja_4442341
Palm Bay, FL
on December 08, 2005
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I come from a long line of Sicilian cooks and the spidini (rolled stuffed veal I know is skewered on metal skewers, dipped in egg then breadcrumbs and pan fried in olive oil. The stuffing in the recipe and the use of bay leaf and onion pieces is the same, however add graded Parmesan cheese, chopped garlic and flat parsley to the stuffing for more flavor.