Servings
Font
Back
Spiedini alla Romana
5 from 30 votes

Spiedini alla Romana

Spiedini alla Romana features toasted rustic bread slices topped with fresh mozzarella, finished with a rich sauce made of butter, shallots, anchovies, white wine, chicken stock, capers, and fresh herbs including basil and parsley. The sauce is cooked and whisked with butter until slightly thickened, delivering savory depth to the dish. Toasting the bread on a high oven rack adds texture and warmth, providing a sturdy base for the creamy mozzarella and flavorful sauce.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 365 kcal
Course: Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. Pre-heat oven to 500°F.
  2. 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.
  3. Add the anchovies and use the back of a fork to rub them into the shallots.  Cook for about another 1 to 2 minutes.
  4. Add the wine and cook for 1 minute.
  5. Add the chicken stock and increase the heat to high and bring to a boil. Let cook for 2 minutes.
  6. Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
  7. Stir in the capers, basil and parsley.  Season with a pinch of salt and pepper.  Cover and remove from heat.
  8. 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.
  9. 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.
  10. Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
  11. 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.  
  12. Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
  13. 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). 
  14. Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.  
  15. You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.  

Nutrition Information

Calories 365kcal (18%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%

* Percent Daily Values are based on a 2,000 calorie diet.