Spiedini Siciliana Recipe

Spiedini alla Siciliana Coley Cooks

WebApr 21, 2015 · Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any …

1. Arrange a work space by filling a medium, shallow bowl with oil and filling another medium, shallow bowl with about 2 cups of breadcrumbs. Working one at a time, dip each cutlet in oil, allowing the excess to drip off, and then dredge in breadcrumbs. Set aside.
2. Mix together the tomato sauce, onions and cheese, then add a few handfuls of seasoned breadcrumbs a little at a time until the mixture is the consistency of runny oatmeal – but not too wet. If it’s too saucy it will ooze out when you roll these up.
3. Create an assembly line by placing a stack of breaded cutlets next to a stack of sliced salami (if using), and the bowl of filling. Place a few cutlets down on a cutting board, then lay a piece or two of salami (if using) on top. Place a heaping teaspoon of filling on top of the salami, being careful not to put too much. At this point, you can choose to roll them up like cigars or bunch the meat up into a pouch and use two toothpicks to hold it closed.

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Classic Spiedini Recipe (Italian Style Kebabs) Chef Billy …

WebSep 4, 2020 · Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and …

1. For the Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes just until you smell it.
2. Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper.
3. For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined.
4. Taking 1 slice of beef at a time, completely coat it in the olive oil and then dredge it in the breadcrumbs until coated.

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