Meat Spiedini

Shopping List:

2 Lbs Eye of Round thin sliced for spiedini (yields approximately 40 pieces)

1 28oz Can Peeled Tomatoes

4 Green Onions, cleaned, trimmed and cut in half

¾ Cup Extra Virgin Olive Oil (first cold pressed preferred)

½ Stick Salted Butter melted

2 Lbs or 8 Cups Seasoned Italian Breadcrumbs (for Maria’s Breadcrumb recipe go to www.RandazzoFreshMarket.com, Cooking with Maria, Breadcrumb Chicken Cutlet & Veal Scallopini)

½ Lb Wedge Fontina Cheese cut into ½ inch chunks

½ Lb Wedge Fontinella Cheese cut into ½ inch chunks

1/3 Lb Krakus Polish Ham sliced thin/medium and torn into thirds

2 Vidalia Onions cut into 60 1 ½” wide pieces

40 Fresh or Dried Bay Leaves

20 Grape Tomatoes

Salt to taste

Ground Black Pepper to taste

20 4 ½” Wood skewers soaked in water (available in the Randazzo Butcher Department)

Baking dish

Food Processor

Parchment paper optional

Instructions:

Preheat oven to Bake 425°

Line baking dish with parchment paper (optional)

Make Sauce:

Empty can of peeled tomatoes into the food processor and add 4 green onions cut in half, ¼ cup Extra Virgin Olive Oil, salt and pepper to taste. Pulse until green onions are finely processed and ingredients are mixed well. Set aside.

Prepare Meat:

Place all the Eye of Round pieces into a large bowl. Add ½ cup Extra Virgin Olive Oil, melted ½ stick butter, 2 tsp salt & 1 tsp pepper to the meat. Mix well with your hands and massage the oil mixture into the meat so that all pieces are well coated. Fill a separate bowl with Italian seasoned breadcrumbs and press each piece of meat into the breadcrumbs so that they are well breaded, then lie them flat onto parchment paper.

Prepare Spiedini:

Place 1 Tbs of sauce into the center of each piece of meat. Top the sauce with a folded piece of ham, 1 chunk of Fontinella cheese and 1 chunk of Fontina cheese. Fold the spiedini as instructed in the video (burrito style). Put a piece of Vidalia onion on the skewer, then 1 spiedini, 1 Bay leaf, 1 onion, 1 Spiedini, 1 onion, 1 Bay leaf and 1 grape tomato.

Oven Cooking instructions:

Place your Spiedini single layer in your baking dish. Put baking dish into preheated 425° oven and bake for 10 minutes. Increase heat to 450° and bake an additional 5-10 minutes until golden brown. Flip Spiedini and bake for an additional 5-7 minutes until golden brown. Turn broiler on and cook additional 2 minutes for added crispiness (optional).

Pour yourself a nice glass of wine and enjoy!!

**Meat Spiedini pair well with Banfi Chianti Classico Riserva wine and a fresh salad.