with a name like "spedini", no other title is required

i just remembered that not long ago
i promised to share my recipe
for a wonderful treat called spedini!
now, you may have seen "spedini" in restaurants,
normally some form of skewered meats and cheeses.
but never, my friends, have you seen it like this.
really those restaurant people should be ashamed,
calling their marinated, skewered chicken the same thing
as this delicacy!
ashamed, i say!

the first time i had spedini,
i was in high school.
now you need to understand that i was the kid
who came home and experimented in the kitchen afterschool
just for fun.
so when my dad served these beauties at a dinner with friends,
i about flew through the roof.

it was not until i was in my 20's that i actually made them
but since then, life has not been the same.

this is a moderately simple dish, but it does take time,
so it is often best left for a day that you can
spend a little time with it.
but i promise, if you feel even remotely comfortable
in a kitchen, you can make spedini.

if you have a history of burning water and you don't
know where your knives or cutting boards are,
that may be an indicator that this isn't the recipe for you.
i love seeing people learn to cook,
and i am afraid starting here would only leave you distressed
and might make you want to come to my home and hurt me.

instead, email me and i will give you a better
"starting recipe"to work with!

either way, i challenge you to do this:
go to your kitchen this week
and make SOMETHING!
it is good for the soul.

let me know if you try spedini!
i would love to hear how you liked it
and any changes you made!

without further ado, spedini:

you will need:
* 1/2 lb eye of round PER PERSON
(eye of round is beef. it needs to be VERY thinly sliced.
ask the butcher to cut it almost as thin as deli meat.)
* 1 1/2 cups (divided) fresh bread crumbs (i have tried this with gluten free
bread and it is equally tasty)
* 1/2 cup shredded pramasean cheese
* 3 Tbs (divided) olive oil
* 2-5 garlic cloves (to your taste)
* 4 hard boiled eggs, finely chopped
* 1/2 cup finely chopped celery
* 1/4 cup finely trimmed parsley or cilantro

mix together 1 cup of the bread crumbs and 2 Tbs of the olive oil with the remaining ingredients (withholding the beef)
on a large cutting board, lay out pieces of beef, stretching them out if needed.
add a dollop of the stuffing onto each piece, patting it down to flatten as you go (this will make it easier to roll up). roll each individual piece of the stuffing topped meat and then place onto skewers. i like to use two skewers (one on each end of the beef roll). continue adding the beef rolls to your "skewer row". you should end up with two "skewer rows" of the beef rolls. (so, four actual skewers total, two per "row". boy, writing recipes is difficult!)
now, rub the outside of the beef with the remaining 1 Tbs. olive oil. pat the remaining 1/2 cup of bread crumbs onto the outside of the beef.
place beef onto the grill and cook about 3 minutes on each side (or until bread crumbs have toasted and the meat is done).
serve with a squeeze of fresh lemon juice if you like.



Blogger Aimee said...

omg, this looks fantastic! i can't wait to try it, thanks for sharing!!

1:40 PM, August 18, 2008  
Anonymous Anonymous said...

Hey Cara, looks like a great recipe. Have you ever been to Garozzo's in KC? They are known for their spedini and I wondered how you felt about it. Also, I hope it's ok but I put a link to your blog from mine in a recent post. I just mention you and that painting about perseverance you did last summer. Thanks for being transparent on your blog, it is encouraging. Jen

12:05 AM, August 20, 2008  

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