Spiedini

Recipe Rating:
 1 Rating
Serves: 8-10
Prep Time:
Cook Time:

Ingredients

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)

The Cook

Julie Chambers Recipe
Full Flavored
Wilmington, NC (pop. 106,476)
JaneSail
Member Since May 2010
Julie's notes for this recipe:
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!
Make it Your Way...

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Directions

1
First, 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.
2
Second, 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.
3
Next, dredge each piece of meat in the bread crumb mixture on both sides and pile aside onto a large plate.
4
Then, 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.
5
Once the meat rolls are all packed into the baking dish, sprinkle across the tops with salt and pepper to your taste.
6
Bake 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.

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Comments

4 comments

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user Veronica Furnari ron1725 - Jun 6, 2010
sounds like bracioli only we don't bread have to try it thankd
user Julie Chambers JaneSail - Jun 8, 2010
thanks!i will try bracioli, too. :)
user Julie Chambers JaneSail - Jun 8, 2010
grazie! Cercherò bracioli, anche.
user Debra Boehmer DLRB - May 25, 2014
Italian Spedini's are supposed to be grilled not baked...then brushed with a pureed tomato, garlic, with lemon juice and olive oil basting sauce!

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