Nanny’s Spiedini’s Certain things..always stay fresh in my mind when I think of my grandmother..she was a sweet soul..never a mean word,,,just so innocent….she had a very hard childhood and I often think with a sad heart how she must have felt and what she went through..but God blessed her with a long and happy life…I remember fondly certain things..she made and this was one..I remember as a child how this was such a process ..how the steps were taken..and I could see her hands so smooth and old as she rolled the little bundles and put them on her special “spiedini sticks” I haven’t made these in a long long time..but I think I will make them soon..for my nanny’s memory. 1 lb. veal cutlets-sliced very thin 1 cup plain bread crumbs 1 cup romano cheese 6 cloves of garlic minced 1 small onion chopped 1 tbl oregano 1/4 cup parsley chopped 1 stick of butter-room temp salt and pepper to taste 2 large onions dry bay leaves 2 eggs lightly beaten with a half cup of water added additional bread crumbs for coating oil to fry Have butcher slice veal very thin…or if buying from market already packaged, put between wax paper and pound very thin, try to keep medallions the same size, approx 3 x 4 inches each piece In frying pan cook garlic and onion till lightly golden, add bread crumbs to the pan and cheese, parsley, oregano, and salt and pepper and mix well, set aside and let cool. cut remaining two onions in wedges about 1 inch square and bay leaves ready and start by taking one medallion of veal and taking about 1 tsp of butter and spreading onto meat, then take bread crumb mixture and sprinkle onto the butter topped veal medallion,,not to much..maybe a tablespoon…dont make too thick, the bread crumbs should be thin coating…then tuck sides in and roll into little bundles and set aside until you have used all the veal medallions… then start your assembly….take one piece of onion slide onto skewers, add bundle of veal, then slice one bay leaf and repeat till you fill spiedini skewer….dont over fill stick, leave some room at end finish all the skewers… when all the skewers are done…dip in egg and roll in bread crumbs and fry in oil till golden and cooked thoroughly…. *Cooks Note: this is how I remember my grandmothers way…some people dont dip in egg and bread crumbs.. you can just rub some olive oil over the assembled spiedini and roll in bread crumbs and fry I know a lot of recipes call for raisins and pignoli nuts but I dont honestly remember my grandmother using them, but if you want to just add some into the recipe…I would say approx 1/2 cup of each to this recipe size. adding to the bread crumb mixture before filling medallions. My Aunt Rosie used to make them with tiny meatballs instead of veal…same way just make meatballs like for sunday gravy ..roll in to approx walnut size balls and assemble the same way..dipping in egg wash then breadcrumbs and then frying You also can use pork cutlets and I have made with chicken cutlets also. These are my grandmothers original ’SPIEDINI STICKS” I can remember like it was yesterday..them hanging in my moms kitchen on a hook on the cabinet door waiting for my nanny to make these…I am so happy to have saved them..in her memory.
Posted on: Tue, 08 Jul 2014 14:57:02 +0000
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