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Calabrian Spiedini Recipe

Calabrian Spiedini

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on February 03, 2009

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    This was another item on my Super Bowl menu this year! What a hit! We all enjoyed them so much. AND, I used the leftovers crumbled in a calzone! This will be a regular at our house!

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  • on February 07, 2006

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    These were incredible!

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  • on December 03, 2005

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    These were very yummy - I love grilled food and this doesn't disappoint, but then Michael never does. Also, I have not a drop of Italian blood in me, but would guess by the name that these are inspired by the food from the Calbrian region of Italy (the toe of the boot which is known for, among other things, spicy dishes, seasoning with FENNEL and using PORK a lot, particularly in sausages (think Fennel Seed again.

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  • on September 15, 2005

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    I am Italian , my family comes from Napels and Sicily. I have never seen or heard of Spedini made with fennel seeds. Spedini is generally made from baby veal with breadcrumbs, cheese parsley and pignoli nuts. There is such a thing as pork Brachale, again, not with Fennel. I am curious about what town Michael's family comes from or is this a californian rendition of Italian?

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