Spiedini alla Romana
User Reviews
5
Spiedini alla Romana
Description
Spiedini alla Romana uses a rustic loaf sliced into quarter-inch thick pieces, toasted until lightly browned to create a crisp base. The topping includes fresh mozzarella sliced into half-inch rounds, placed on the bread while hot to allow gentle melting. The anchovy sauce is prepared by cooking diced shallots with anchovies until dissolved, then deglazed with white wine and chicken stock. Butter is whisked in gradually to create a velvety sauce, finished with capers and fresh herbs for brightness and contrast.
The anchovy flavor is mellowed by the butter and dark chicken stock, while capers add bursts of piquancy. The mozzarella offers a milky softness against the toasted bread’s crunch. This recipe suits a savory appetizer or a light snack, showcasing balance between crunch, creaminess, and savoriness. Serving immediately after assembly preserves texture contrasts and fresh herb aroma.
The sauce thickens slightly as butter is added and whisked in, so attention during this step keeps the texture desirable and prevents separation. Make sure to drain capers well to avoid excess moisture. The bread crust should be firm enough to support toppings without sogginess. This dish relies on layering complementary flavors from the anchovies and fresh herbs, so using quality fresh mozzarella and herbs is recommended for the best outcome.
Ingredients
- 6 tablespoon butter unsalted
- 1 shallot finely chopped
- 4 anchovy fillets we like the kind packed in oil, but packed in water works, too, drained and coarsely chopped
- ¼ cup white wine
- 1 cup chicken stock
- ¼ cup nonpareil capers drained
- 6 large basil leaves, chopped
- 1 tablespoon parsley flat-leaf, fresh, chopped
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 large rustic-style bread loaf, round or rectangle, not sliced
- 1 clove garlic cut in half
- 1 lb fresh mozzarella sliced into 5 half-inch slices
Instructions
- Pre-heat oven to 500°F.
- In a medium-sized skillet, heat 1 tablespoon of the butter. Add the shallot and cook over medium heat for about 2 minutes, until they are lightly browned.
- Add the anchovies and use the back of a fork to rub them into the shallots. Cook for about another 1 to 2 minutes.
- Add the wine and cook for 1 minute.
- Add the chicken stock and increase the heat to high and bring to a boil. Let cook for 2 minutes.
- Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
- Stir in the capers, basil and parsley. Season with a pinch of salt and pepper. Cover and remove from heat.
- Cut the ends off of the loaf of bread, and the sides, too, until you have a rectangular loaf of bread. Cut the loaf into 5 or 6 ¼-inch to ½-inch slices.
- Place the bread slices in the oven directly on the rack and toast them for about 5 minutes, until lightly browned. Remove from the oven.
- Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
- Place one slice of bread on a cutting board and place a slice of the thick-cut mozzarella on the bread. Repeat this process, ending with the last piece of bread.
- Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
- Transfer to a shallow baking pan and place in the oven for 16 minutes. Use oven mitts and tongs to rotate the sandwich once every 4 minutes. (Some of the cheese will melt out of the sandwich, but that's okay, just push it back into place with a fork or spoon).
- Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.
- You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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