Recipe courtesy of Vince Bommarito


  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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.

Cook’s Note

Optional: Roll spidini's with a piece of provolone cheese and a small piece of fresh or canned tomatoes.

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