Best Veal Spiedini Recipes

VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED

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.

VEAL SPIEDINI

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.

SPIEDINI (STUFFED VEAL ROLLS)

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.

SICILIAN SPIEDINI (VEAL ROLLS) RECIPE | CDKITCHEN.COM

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

Steps:

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