Spiedini Experts, We Need Your Help!

by Melody Kettle

Richie Cecere has posted a new article, Francesco's Spiedini.  Richie loved this Speidini, but hasn't had one like it since, and can't quite nail down the recipe.  Give him some help by offering your best Spiedini advice.  Click here to read Richie's Place!

Steven Fumosa, one our favorite foodie friends, has offered this bit of advice:

1 lb. top sirloin beef, sliced thin
1-2 cloves garlic, minced fine
1/2 cup flat parsley, minced
1 cup Romano cheese, grated
1 stick unsalted butter
 1 1/2- 2 cups plain bread crumbs
salt & pepper to taste
metal skewers

Place beef between 2 pieces of plastic wrap and pound thin with a meat tenderizer or mallet.

Cut into 2" wide and 1" long pieces and set aside.

Combine cheese, garlic & parsley.

On a large cutting board lay the pieces of meat. Butter each piece generously.

Sprinkle cheese mixture over top and add salt and pepper.

Starting at one corner, tightly roll beef and place on skewer. A 12" long skewer should be able to fit 5-6 rolled pieces.

Spread butter over each full skewer.

Dip each skewer into mound of bread crumbs.

Heat a large skillet with olive oil and the remaining butter.

Brown meat on a medium heat. Rotating once golden.

Place skewers on paper towel to cool.

Serve with capellini and early peas.

Serves 4.

What do you think?