Sicilian spiedini (meat rolls skewers)

• 20 minutes to prepare • 25 minutes to cook • Serves 4

 

 

Spitini

The sicilian meat rolls, also called spiedini (meat cooked on a spit) or spitini, are a well known second course, a joyful bunch of one-bite soft, moist, and tasteful truffles.

This seductive dish, which is cooked in every corner of Sicily, may be subject to change in the filling.
The traditional filling in Palermo, is made with bread crumbs, caciocavallo cheese, raisins and pine nuts.
While the sicilian meat rolls cook over the charcoal, the scent of bay leaves, mixed with the perfume given off by the onion, seeps through the nostrils, culminating in the explosion of the distinctive flavors of this dish. 

To make the meat more tender, a cooking hammer is vital. This recipe will help you release all that anger out, ha ha!

Here's what you will need for the 4-serving recipe:

 

6 slices of red meat (to be cut into 3 parts)
60 g Auricchio cheese caciocavallo

100 g fine breadcrumbs
25 g pine nuts
1 sprig parsley
1 white onion EVO oil
salt
pepper

1. Preheat the oven to 200°C. Grease a baking dish with olive oil and keep aside
2. Prepare the breading that will be the filling of the rolls: let the breadcrumbs toast in a pan for 1 minute and set aside
3. In amother pan put 2 tablespoons of EVO oil and half a white onion cut into cubes, and fry until golden brown
4. Put the toasted breadcrumbs, the browned onion, the pine nuts, the grated Auricchio cheese (or other aged cheese), parsley, salt, pepper and a generous drizzle of oil in a container and mix everything. The consistency must be moist (which can compact easily)
5. Beat the slices of meat to make them thinner, and cut them into 3 triangles. Make the slices with the breading and close them in rolls
6. Stick the rolls with a stick for skewers previously wet with water, and for each skewer put 3 rolls, alternating them with a slice of zucchini. Proceed like this until all the ingredients are used up
7. Grease the skewers with oil and then pass them in breadcrumbs (the same as the filling or plain)
8. Bake the involtini for 20–25 minutes at 180°C. Leave to cool for 10 minutes before serving

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.