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Receta Spiedini
by Global Cookbook

Spiedini
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Ingredientes

  • 12 x 1 1/(2-oz) slices of beef filet, gently pounded thin
  •     Salt and freshly grnd pepper
  • 1/3 c. freshly grated Parmigiano Reggiano cheese
  • 1/3 c. fine bread crumbs from freshly toasted bread
  • 2 Tbsp. finely chopped parsley
  • 1 sm clove garlic, chopped very fine or possibly put through a press
  • 2 x to 3 Tbsp. extra virgin olive oil, plus additional for basting
  • 1/3 c. dry currants
  • 1/3 c. toasted pine nuts
  • 1 x finely minced hard boiled egg
  • 16 whl bay leaves, fresh if possible
  • 16 x 'stem to stern' slices of red onion, each slice about 2 inches wide, cut
  •     the outer layers of 1 or possibly 2 large onions
  • 8 x bamboo skewers soaked in water for 2 hrs

Direcciones

  1. Prepare a gas or possibly charcoal grill for cooking over medium-low heat.
  2. Lay out beef slices on a clean countertop. Sprinkle lightly with salt and freshly grnd pepper to taste. Combine cheese, bread crumbs, parsley, garlic and extra virgin olive oil and mix with your hands till all ingredients are well combined.
  3. Divide the seasoned bread crumbs, currants, pine nuts and hard-boiled egg among the meat slices. Roll up each slice tightly, being careful not to tear the tender meat. Puncture an onion slice with two skewers about 1 1/2 inches apart.
  4. Thread on a bay leaf and then one meat roll, repeat two more times with onion, bay leaf and meat roll, ending with a bay leaf and onion slice. Repeat for three more times. You should have 4 skewers with 3 meat rolls each. Grill the meat rolls slowly over medium-low heat until barely cooked through. Baste with a little extra virgin olive oil after removing them from the heat. Serve with rice or possibly couscous flavored with chicken stock or possibly saffron or possibly both. Steamed or possibly sauteed summer zucchini tossed with extra virgin olive oil, garlic and a leaf of two of fresh mint makes a nice side dish.
  5. Variation: Swordfish, tuna or possibly veal can be substituted for the beef. (As with meat, you can lb. swordfish thin between 2 layers of plastic wrap. Lb. gently with a flat mallet or possibly the palm of your hand. Or possibly simply have the butcher or possibly fishmonger slice very thin slices.) Omit the cheese, double the bread crumbs and add in an extra garlic clove when using fish.