Sicilian Beef Spiedini (Spiedini Alla Siciliana)
User Reviews
5
Sicilian Beef Spiedini (Spiedini Alla Siciliana)
Description
The beef cutlets are thinned and pounded if needed, then dipped in oil and coated with Italian seasoned breadcrumbs. The filling blends tomato sauce, finely minced onion, and chunks of Pecorino Romano cheese mixed with additional breadcrumbs until it has a slightly runny but not too wet consistency. Optionally, thin slices of Genoa salami are layered inside for extra flavor.
Assembly involves laying cutlets on a surface, topping with salami if used, adding a spoonful of filling, and then rolling or pouching the meat around the filling. Toothpicks may be used to hold the spiedini together while cooking. The balance of the moist filling with crunchy exterior and thin tender beef gives a mix of textures. They are typically served as finger food appetizers or entrees in modest quantities per person.
The recipe allows for flexibility in the type of cutlet used as long as it is thin. The filling can be spiced with red pepper flakes for heat if desired. Practical advice recommends not overfilling to prevent overflow during cooking. Cutting large cutlets in half is suggested for finger food portions.
Ingredients
- 1 lb beef cutlet very thinly sliced and pounded out (if needed) to be about ⅛-1/4 inch thick *
- ¼ cup olive oil or more as needed, or vegetable oil
- 3 cups Italian seasoned breadcrumbs or more as needed
- 2 cups tomato sauce any kind, though homemade is preferred
- 1 yellow onion finely minced, large
- 4 oz Pecorino Romano cheese cut into small chunks
- 20 lices genoa salami very thinly sliced (about 1 slice per cutlet), optional
- Toothpicks optional
- bay leaves optional, dried
Instructions
Bread the cutlets
Make the filing
Assemble the Spiedini
Notes
- Use thinly sliced and pounded beef cutlets about ⅛ to ¼ inch thick for best results.
- Eye round cutlets work well; cut larger pieces in half for easier handling.
- Add red pepper flakes or black pepper to the filling for a spicy variation.
- Keep filling amounts moderate to avoid overflow during cooking.
- Plan 2-3 spiedini per person as appetizers or 4-6 per person for an entree serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Calories | 765kcal | 38% |
| Carbohydrates | 58g | 19% |
| Protein | 47g | 94% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 109mg | 36% |
| Sodium | 2564mg | 107% |
| Potassium | 955mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 413mg | 41% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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