Veal Spiedini - Stuffed, Skewered, and Grilled
- 2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets)
- 6 tablespoons whipped butter, at room temperature
- 1/2 cup plain Italian bread crumbs
- 1/4 cup chopped onion
- 3 cloves minced garlic
- 1/2 cup chopped parsley leaves
- 1/2 cup grated Pecorino Romano
- 6 ounces grated cacciocavallo
- 1/4 cup extra-virgin olive oil
- 36 fresh bay leaves (or substitute dry bay)
- 2 large red onions, peeled and cut into wedges, leaves separated
- 12 (8-inch long) bamboo skewers, soaked in water
- On a clean cutting board, lay out the pounded veal cutlets.
- Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet.
- Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
- In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
- Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
- Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside.
- Some veal rolls will be longer than others, and can be cut in 1/2 to even out.
- Save the extra rolls to make 1 more skewer.
- Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
- You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
- Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
- If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.
veal cutlets, whipped butter, bread crumbs, onion, garlic, parsley leaves, romano, grated cacciocavallo, extravirgin olive oil, bay leaves, red onions, bamboo skewers
Taken from www.foodnetwork.com/recipes/veal-spiedini-stuffed-skewered-and-grilled-recipe.html (may not work)