Recipe courtesy of Don Pintabona

Veal Spiedini - Stuffed, Skewered, and Grilled

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings as an appetizer, 12 people with other dishes
Share This Recipe

Ingredients

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

Directions

  1. On a clean cutting board, lay out the pounded veal cutlets.
  2. 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.
  3. 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.
  4. Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
  5. 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.
  6. 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.
  7. You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
  8. 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.
  9. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.