Fiscal Responsibility

Aunt Eleanor's Spedini

These are little rolled-up meats ("veal birds") that are best on the grill. They are basted with a lemon-garlic-oil mixture that keeps them moist and adds flavor.

1 lb. veal, thinly sliced (chicken or a tender cut of beef can also be used, just make sure it's thinly sliced)
2 TB olive oil
1 1/2 Cups Italian bread crumbs (there should be grated cheese, garlic and parsley in the mix)
1 medium tomato, thinly sliced
1 medium onion, very thinly sliced
4 oz. small, thin slices or chunks of sharp Italian or Sicilian cheese (sharp provolone is good)

Basting sauce:
1/4 Cup lemon juice
1/4 Cup olive oil
4 cloves garlic, minced

Pound and cut the meat into thin slices, about 4-6 inches long, about 4 inches wide, and about 1/4-inch thick. Pour the olive oil in a wide, shallow bowl. Dip the meat into the olive oil and then into the bread crumbs, coating both sides. Shake off any excess bread crumbs to prevent sogginess. Place some bread crumbs, tomato, onion and cheese on top of the meat and roll. Hold the meat together with toothpicks. Mix the lemon juice, olive oil and minced garlic together for the basting sauce. Put the spedini on the grill over medium-high heat, baste with the basting sauce and grill for 5-8 minutes, turning frequently to brown all sides. If you are using chicken, bake in a 325° oven for 10 minutes after grilling as chicken takes a bit longer to cook through.

Prep. time: 20 minutes
Cooking time: 5-8 minutes
Yield: 8-10 spedini

Article:
Harry Zeeve: Page 1 - Page 2 - Page 3
David Walker: Page 1 - Page 2
Alison Acosta Fraser: Page 1 - Page 2 - Page 3
Belle Sawhill: Page 1 - Page 2 - Page 3
Chris Swann: Page 1 - Page 2 - Page 3
Carl Tannenbaum: Page 1 - Page 2 - Page 3

vol3 issue2, 2008

Fiscal Responsibility

Aunt Eleanor's Spedini