Best Veal Spiedini Recipes

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VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED



Veal Spiedini - Stuffed, Skewered, and Grilled image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings as an appetizer, 12 people with other dishes

Number Of Ingredients 12

2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets)
6 tablespoons whipped butter, at room temperature
1/2 cup plain Italian bread crumbs
1/4 cup chopped onion
3 cloves minced garlic
1/2 cup chopped parsley leaves
1/2 cup grated Pecorino Romano
6 ounces grated cacciocavallo
1/4 cup extra-virgin olive oil
36 fresh bay leaves (or substitute dry bay)
2 large red onions, peeled and cut into wedges, leaves separated
12 (8-inch long) bamboo skewers, soaked in water

Steps:

  • On a clean cutting board, lay out the pounded veal cutlets.
  • Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
  • In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
  • Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
  • Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
  • Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
  • You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
  • Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
  • If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.

SPIEDINI (STUFFED VEAL ROLLS)



Spiedini (Stuffed Veal Rolls) image

Make and share this Spiedini (Stuffed Veal Rolls) recipe from Food.com.

Provided by cookiecutter _

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs veal cutlets
salt and pepper
8 ounces fresh mozzarella cheese
3 tablespoons flat leaf parsley, chopped
2 garlic cloves, minced
3 tablespoons olive oil
3/4 cup plain breadcrumbs

Steps:

  • Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
  • Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
  • Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
  • Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
  • Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
  • Slide rolls off skewers and onto a warm serving platter. Serve immediately.

Nutrition Facts : Calories 391.8, Fat 23.6, SaturatedFat 9.2, Cholesterol 122.8, Sodium 430.1, Carbohydrate 11, Fiber 0.7, Sugar 1.2, Protein 32.2

VEAL SPIEDINI



VEAL SPIEDINI image

Categories     Beef     Grill/Barbecue

Yield 4-6

Number Of Ingredients 10

2lb Veal Scaloppini
2 cups of Italian seasoned Bread Crumbs
1.5 Cups of Finely Grated Parm/ramano or combo
½ Pound of thin sliced Pancetta
1lb of thinly sliced Mozzarella
Couple Garlic Cloves Roasted
Fresh Parley Chopped
Fresh Lemons
Extra Virgin Olive oil
S & P

Steps:

  • Mix about 1 cup of the grated cheese with the breadcrumbs. Lay out your sliced veal. Neaten the edges if they are too rough. Depending on the size of your scaloppini you may want to ½ them. Rub lightly with a garlic clove. A little pepper and salt*. Place one slice of cheese on top, then a slice of Pancetta and then another slice of Mozzarella. Place a thin layer of bread crumb mixture -appox a 1-2 T depending on size of cutlets. Smooth into thin layer. Sprinkle some of the chopped Parsley over. Gently roll into small logs making sure that the end flap is meat touching meat. I find it easier to lightly coat them in EVOO and then roll them in the bread crumbs at this point. Then after about 20min I slice them into pinwheels about 1.5 inches thick. I then skewer them about 4-5 per skewer (if using wood pre-soak skewers). --OOOO-Skewer them after laying the pinwheels flat. Then I lightly oil the cut sides and dip back into bread crumbs. Let set up 20 min. If making ahead they can be wrapped tightly and placed in frig up to a day ahead. Over a med hot fire grill them about 3 min per side (4). Let rest about 5min before serving. Drizzle a little EVOO over each. Sprinkle some grated cheese over top. Squeeze ½ lemon over each. Garnish with Chopped Parsley and serve.

SICILIAN SPIEDINI (VEAL ROLLS) RECIPE | CDKITCHEN.COM



Sicilian Spiedini (Veal Rolls) Recipe | CDKitchen.com image

Thin slices of veal are wrapped around a seasoned stuffing mixture, baked in the oven, and served with an agrodolce sauce (which is basically an Italian-style sweet and sour sauce)

Provided by @MakeItYours

Number Of Ingredients 31

Sicilian Stuffing
5 tablespoons olive oil
6 cloves garlic, thickly sliced
1 cup white onions, chopped
1/4 teaspoon red pepper flakes
1 cup pine nuts
1/2 cup raisins placed in hot water for 1/2 hour then drained
1 bay leaf (optional)
1 tablespoon chopped parsley
1 tablespoon chopped basil
3/4 cup white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup grated Romano cheese
1 1/2 cup Italian-style bread crumbs
1 egg
Agrodolce Sauce
1 cup balsamic vinegar
4 cloves garlic
2 tablespoons sugar
1 tablespoon fresh rosemary
2 1/2 cups chicken broth
2 tablespoons softened butter mixed with
2 tablespoons flour
Spiedini
olive oil
1/2 cup Italian-style bread crumbs
7 pieces veal scaloppine (approximately 6-8 inches in length, pounded thin and cut in half)
salt and pepper, to taste
14 bay leaves
2 white onions, cut in quarters then separated in leaves

Steps:

  • For the Stuffing: In a saute pan cook the garlic, onion and the olive oil and red pepper flakes over medium-low heat for 4-5 minutes, stirring well. Add the pine nuts, raisins, bay leaf, parsley, and basil; cook for 3 more minutes, stirring well. Increase the heat to high and once the ingredients start sizzling add the wine and stir well until reduced by one-half, about 3-4 minutes. Transfer mixture to a bowl, add the salt, pepper, cheese, breadcrumbs and the egg. Mix well until it forms a moist mixture. For the Agrodolce Sauce: In a sauce pan bring to boil over medium-high heat the vinegar, garlic, sugar and rosemary. Cook, stirring well until reduced by two-thirds, about 3-5 minutes. Add the chicken broth, bring to a boil and simmer for 20 minutes. Strain the sauce, return it to the saucepan and simmer it for 10 more minutes. Add one tablespoon of the butter mixture, stirring well until it thickens. If you want it thicker add more of the mixture, until it reaches the consistency you like. For the Spiedini: Preheat oven to 400 degrees F. Grease a deep baking dish with olive oil and coat with about 2-3 tablespoons on Italian Style breadcrumbs. Lay all the pieces of veal flat on a prepping surface. Place equal amounts of the stuffing in the middle of each piece of meat (about 2 tablespoons). Roll the pieces of veal like a burrito, fold the edges along the longest part, then start rolling from one end to the other. Place each roll as you make it, fold side down inside the greased baking dish. Line the pieces side by side. Once they are all in they should fit somewhat snugly. Between each piece of veal place a bay leaf and a piece of white onion. Brush the top of the veal rolls with olive oil and sprinkle with breadcrumbs. Bake in the oven at 350 degrees F for 15-20 minutes. Put on a plate, spoon over the Agrodolce sauce and serve with roasted potato.

VEAL SPIEDINI



Veal Spiedini image

Doesn't this sound amazing? Thin slices of veal rolled around a filling of prosciutto, pine nuts and mozzarella, simmered in Italian sauce and served with garlic cheese bread. Best of all, it's ready in under an hour.

Provided by @MakeItYours

Number Of Ingredients 9

1/2 cup Italian seasoned bread crumbs
1/4 cup toasted pine nuts
6 slices prosciutto, cut into thirds
1 1/4 pounds veal scalloppine, cut into 18 pieces and pounded thin
1/4 pound mozzarella cheese, cut into matchstick-thin strips
1/4 cup olive oil
3 cups Prego® Traditional Italian Sauce or Prego® Prego® Heart Smart™ Traditional Italian Sauce
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Bread
to taste Parmesan cheese(optional)

Steps:

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