Spiedini means "small meat roll" and they are popular in Italy. My Italian uncle Pete brought his version to family get togethers, and they were always a big hit. The beauty of this entree or appetizer is that it can be modified to your taste with different meats, cheeses and fillings or size. The hardest part is the prep time, but it is not really hard, just takes a little time. Enjoy!
- 3 lb
- top round, veal, sirloin tip, your choice sliced very thin (1/8 to 1/4")
- 1/4-3/4 c
- oil of choice
- 6 c
- italian bread crumbs
- 2 c
- grated parmisan cheese
- 1 medium
- tomato chopped
- 1 medium
- onion chopped
- 1 can(s)
- grated romano cheese
- salt or no salt substitute, to taste
- pepper, to taste
- jar of bay leaves (optional)
1First, cut the meat to about 4x6" or rectangular shaped pieces. If the meat is about 1/4" thick, you can pound it between wax paper or plastic to tenderize and make it thinner. Then coat each piece with oil on both sides, pile onto a large plate and set aside. Mix the Italian bread crumbs and Parmesan cheese together in a large wide bowl and set aside.
2Second, chop the tomato, place in a bowl and set aside. Chop the onion, place in a bowl and set aside. Have the can of grated Romano set aside with the tomato and onion.
3Next, dredge each piece of meat in the bread crumb mixture on both sides and pile aside onto a large plate.
4Then, set up assembly line style: Take one piece of meat, put a teaspoon of tomato, onion and Romano at the larger end of the meat, fold in sides and roll up into "small meat roll". Pack side by side into a large cookie sheet or large glass rectangle baking dish. Place one bay leaf in between each roll.
5Once the meat rolls are all packed into the baking dish, sprinkle across the tops with salt and pepper to your taste.
6Bake for 20-25 mins at 375-400 degrees. Smaller batches need less time. You can monitor this to see what works best in your oven.