Ingredients
- 1 pound veal or beef (bottom round), cut into 2-ounce slices
- 1/2 cup seasoned bread crumbs
- Dried bay leaves, 1 for every 2 spidini's
- 1 large onion, cut in rings
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Directions
Preheat oven to 350 degrees F.
Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.
Optional: Roll spidini's with a piece of provolone cheese and a small piece of fresh or canned tomatoes.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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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.
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