SPIEDINI (STUFFED VEAL ROLLS) RECIPE - FOOD.COM
Make and share this Spiedini (Stuffed Veal Rolls) recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 7
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, FatContent 23.6, SaturatedFatContent 9.2, CholesterolContent 122.8, SodiumContent 430.1, CarbohydrateContent 11, FiberContent 0.7, SugarContent 1.2, ProteinContent 32.2
VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED : RECIPES ...
Cooking Channel serves up this Veal Spiedini - Stuffed, Skewered, and Grilled recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings as an appetizer, 12 people with other dishes
Number Of Ingredients 12
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.
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