Spiedini

A one-hundred year old family favorite!

If you have the time and patience, here is one of the best tasting dishes you’ll ever eat! This is my grandmother’s original recipe from Villa Rosa, Sicily.













Everything You Will Need:

3 pounds of beef round steak
(1/2 inch thick)
1 tablespoon of butter
1/2 pound fresh Papa Cantella's Italian sausage
(removed from the casings)
1 1/4 cups of onion (finely chopped)
1 teaspoon of crushed or chopped garlic
1 1/2 cup of Italian seasoned breadcrumbs
1/2 cup of Parmesan or Romano cheese
(grated)
2 tablespoons of fresh parsley (chopped)
1/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 egg (hard boiled and grated)
50 bay leaves
3 tablespoons of olive oil


Makes 45 to 50 Incredible Delights!

Round steak is usually about one-half inch thick.

Slice the meat in half to about one-fourth inch thickness.

Pound the meat to an even thickness and cut into pieces about three and one-half inches square.

Set the steak aside.

In a medium-sized frying pan cook the onion, garlic, and sausage in the butter over medium heat for seven or eight minutes, stirring frequently with a wooden spoon to crumble the sausage.

In a medium-sized bowl, mix the breadcrumbs, grated cheese, parsley, salt and pepper.

Mix in the sausage, onion, and grated egg. (The filling should not be too dry or too moist).

Put about one tablespoon of filling in the center of a piece of the round steak and tightly roll it with a small overlap.

Place the spiedini on a skewer, along with a bay leaf.

Repeat the above process for the remaining pieces of steak.

Put on eight spiedini per skewer, with a bay leaf between each one (but none on the ends).

Brush the spiedini with the olive oil.

Preheat the broiler. Broil the spiedini for six to seven minutes per side and serve hot.


(This is also great as a main dish served with a side of pasta!)

for further information go to
www.PapaCantella.com or www.DougMotz.com