Best 4 Spedini Alla Romana Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Spedini alla Romana: A Culinary Journey Through the Heart of Rome**

In the vibrant heart of Rome, where culinary traditions intertwine with ancient history, lies a dish that embodies the city's rich heritage: Spedini alla Romana. These delectable skewers, adorned with tender morsels of lamb liver, sweetbreads, and crispy bacon, capture the essence of Roman cuisine with their harmonious blend of flavors and textures. Embark on a culinary adventure as we explore the authentic recipes for Spedini alla Romana, unlocking the secrets of this beloved dish that has tantalized taste buds for generations. Discover the art of selecting the finest ingredients, marinating the skewers to perfection, and grilling them over hot coals to achieve that perfect balance of smokiness and succulence. Let your senses be captivated by the symphony of flavors as you savor each tender bite, accompanied by the subtle smokiness of rosemary and the tangy zest of lemon. Indulge in the culinary artistry of Spedini alla Romana, a testament to the enduring legacy of Roman cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

SPIEDINI ALLA ROMANA



Spiedini alla Romana image

This Spiedini alla Romana is hands-down one of the most spectacular AND delicious appetizers you will ever serve. Don't be afraid of the anchovies, the taste is subtle and provides a depth to the sauce that is heavenly. This one is a keeper if there ever was one.

Provided by Kris Longwell

Categories     Appetizer

Time 35m

Number Of Ingredients 12

6 tbsp unsalted butter
1 shallot, finely chopped
4 anchovy fillets, drained and coarsely chopped ((we like the kind packed in oil, but packed in water works, too))
1/4 cup white wine
1 cup chicken stock
1/4 cup nonpareil capers, drained
6 large basil leaves, chopped
1 tbsp fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
1 large loaf rustic-style bread, round or rectangle loaf, not-sliced
1 clove garlic, cut in half
1 lb fresh mozzarella, sliced into 5 half-inch slices

Steps:

  • 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 1/4-inch to 1/2-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 Facts : Calories 365 kcal, ServingSize 1 serving

SPIEDINI ALLA ROMANA RECIPE - MOZZARELLA SKEWERS



Spiedini alla Romana Recipe - Mozzarella Skewers image

This super easy recipe is delicious too. Perfect for antipasto or a quick snack. Try it!

Provided by Nonna Box

Categories     Antipasto

Time 20m

Number Of Ingredients 8

4 slices white bread
4 slices prosciutto
4 slices mozzarella cheese
flour (for dredging)
2 large eggs (beaten)
vegetable oil
4 anchovy filets
2 tablespoons butter

Steps:

  • Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread and then place another slice of bread on top.
  • Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together.
  • Repeat using other 2 slices of bread, mozzarella, and prosciutto.
  • Dredge each spiedino in flour then dip in egg, covering all sides.
  • Heat remaining 1/4 cup of olive oil in large sauté pan over medium heat. Heat about 3 inches of vegetable oil in a large sauté pan over high heat.
  • Place spiedini in pan and fry on both sides until brown.
  • Place them in serving plates and remove the toothpicks.
  • Melt 2 tablespoons of butter in a sauté pan over medium heat.
  • Add anchovy filets and sauté until anchovies are heated through.
  • Pour anchovy sauce over spiedini and serve.

Nutrition Facts : Calories 1086 kcal, Carbohydrate 52 g, Protein 52 g, Fat 73 g, SaturatedFat 37 g, Cholesterol 507 mg, Sodium 1754 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SPIEDINO ALLA ROMANA



SPIEDINO ALLA ROMANA image

Categories     Cheese

Yield 4 servings

Number Of Ingredients 17

For the batter:
⅓ cup whole milk
3 eggs
3 tablespoons grated Parmesan cheese
For the sandwiches:
8 ½-inch-thick slices of stale white bread
8 anchovy filets, finely chopped
1 ball buffalo mozzarella (about 8 ounces)
¼ cup unsalted butter
For the parsley salad:
1 cup loosely packed parsley leaves
2 tablespoons roughly chopped dill
2 tablespoons thinly sliced shallots
1 teaspoon capers (with brine)
1 tablespoon fresh lemon juice
2 teaspoons olive oil
Salt and pepper, to taste

Steps:

  • 1. Make the batter: In a food processor, combine the milk, eggs and Parmesan cheese and process until smooth. Transfer the batter to a shallow dish and set aside. 2. Make the sandwiches: Tear the mozzarella into four even pieces. Transfer the cheese to a paper towel-lined baking sheet and allow it to drain for a few minutes. 3. Divide the mozzarella evenly over four slices of the bread, top each slice with some of the anchovies, and cover with the remaining bread slices to make 4 sandwiches. Using a sharp knife, trim off the crusts and cut each sandwich in half. 4. Melt the butter in a large skillet over medium-high heat. Working with one sandwich at time, dredge both sides in the batter, allowing any excess to drip off. Cook, turning once, until golden brown and the cheese has melted, about 2 minutes per side. 5. Meanwhile, make the parsley salad: In a medium bowl, combine the parsley, shallots, capers, lemon juice, olive oil and salt and pepper and toss. 6. Remove the sandwiches from the skillet and divide between four plates. Top with the parsley salad and serve.

SPEDINI ALLA ROMANA



Spedini Alla Romana image

Make and share this Spedini Alla Romana recipe from Food.com.

Provided by efrbandgeek

Categories     Meat

Time 30m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 7

4 slices white bread
4 slices prosciutto
4 slices mozzarella cheese
flour (for dredging)
2 large eggs, beaten
vegetable oil
2 tablespoons butter

Steps:

  • Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread and then place another slice of bread on top.
  • Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciuto.
  • Dredge each spedini in flour then dip in egg, covering all sides.
  • Heat about 3 inches of vegetable oil in a large saute pan over high heat.
  • Place spedini in pan and fry on both sides until brown.
  • Place spedini in serving plates and remove the toothpicks.

Nutrition Facts : Calories 481.7, Fat 31.1, SaturatedFat 16.8, Cholesterol 287.7, Sodium 854.7, Carbohydrate 27, Fiber 1.2, Sugar 3.1, Protein 23

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the chicken breasts are pounded thin so they cook evenly.
  • Don't overcrowd the pan when cooking the chicken breasts; this will result in uneven cooking.
  • Use a meat thermometer to ensure the chicken breasts are cooked to an internal temperature of 165 degrees Fahrenheit.
  • Be careful when handling the hot skewers; use tongs or oven mitts to avoid burns.
  • Serve the spiedini alla romana with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Conclusion:

Spiedini alla romana is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of tender chicken, smoky bacon, and flavorful cheese makes this dish a surefire hit. So next time you're looking for a new way to cook chicken, give spiedini alla romana a try; you won't be disappointed!

Related Topics