Beef Spedini is one of our favorites, made with rolled beef round stuffed with savory breadcrumbs soaked in stewed tomatoes, pinoli nuts, currants, and Parmigiano Reggiano. The Sicilian version is a favorite at the DITALIA kitchen, and we serve it every year at our holiday party. This one's a keeper--it's the perfect combination of savory, salty, and sweet.
Prep Time: 25
Cook Time: 25
1 lb thin cut beef eye of round
1 cup plain bread crumbs
1 cup Pecorino Romano cheese or Parmigiano Reggiano
¼ cup Pinoli nuts
¼ cup Currants
¼ cup Fresh parsley finely chopped
Bay leaves, fresh or dry
Salt and Pepper
2 Large Onions
¼ Cup Stewed Tomatoes
Find a cut of beef round that is cut very thinly–we usually have to visit the butcher for this one. Drop your currants in warm water and let them reconstitute for a bit. In a frying pan, heat olive oil. Next, sauté one minced onion until it is golden, then add the bread crumbs into the pan. Stir. Add in the stewed tomatoes when your ingredients begin to brown. Mix until everything is combined and adequately heated through. Remove pan from stove and let it cool for 10 minutes.
In a bowl, mix cooled bread crumbs, pinoli, currants, parsley. Add salt and pepper according to taste. Next, add your grated Pecorino Romano (or Parmigiano Reggiano) and mix. Cut the other onion into quarters and set aside.
Prepare small slices of red onion, bay leaves, extra virgin olive oil, fresh bread crumbs, and skewers on separate plates. Gentle spread the cooled bread crumb mixture in the middle of each slice of beef. Wrap the mixture up into the meat into rolls. Keeping the beef roll together with one hand, next roll it in the plate of olive oil, roll in fresh bread crumbs, and set aside. Continue until you have multiple Spedini rolls.
Next take a skewer, apply 1 bay leaf, followed by a Spiedino, then place 1 quartered piece of onion. Repeat sequence until all Spedini have been skewered.
Cook the Spedini in a large pan or griddle over the stovetop on medium high heat until your liking, then dress with stuffed red peppers. We love adding a little light salad to complement the rich flavors of Spedini, as well as the lightly bitter flavors of chicory.
i always have it prepared w/ veal w/ onions and bay leave between the rollitini …always broiled or sauteed
My mother made spedini with veal,it was basically the same as all the recipes I’ve seen…with this big difference,she added red wine vinigar at the end either in oven or broiler it was delicious. My problem i have t made it in years and not sure how much vinigR to splash. Used to do it but lost my touch …any suggestions