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Spiedini(Anselmo family recipe for stuffed steak rolls on skewers) Recipe

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This recipe for Spiedini(Anselmo family recipe for stuffed steak rolls on skewers), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Camille Frezzo

Category:
Category:

Ingredients:  
Ingredients:  

• Beef Loin Top Sirloin Steak Boneless Cap Off #29192 from Costco—any amount, depending on number of people—at least 3 lbs.! IF you have leftovers, they’ll be gone soon! (This meat is super tender, but you can also use Eye Round, which Costco sells pre-sliced.) (See NOTE)
• Metal skewers
• NOTE: freeze meat for 2—3 hours—makes it easier to cut into thin slices
(you don’t need to do this if you bought pre-sliced meat)
Stuffing*:
1 small onion, chopped
1-2 cloves minced garlic (or more, to taste)
FRESH bread crumbs made from Italian bread (use food processor)—eyeball amount (sorry!)—you need enough for a large fry pan
2-3 tablespoons chopped fresh parsley
1-2 tablespoons Italian seasoning (from Trinacria if you have it; if not, use oregano)
½ cup grated Romano or Parmigiano cheese (more or less to taste)
Salt and pepper to taste (cheese is salty so be sure to taste first)

Directions:
Directions:
Beef:

1. Remove beef from freezer. If not pre-sliced, stand a piece on its side and carefully cut down into thin slices, removing any excess fat. Try to cut into uniform sizes; however, they can vary. Best size is about the size of your iphone , but don’t stress if they come out more triangular.
2. Pound each piece between wax paper or plastic wrap with mallet until thin. If you get the Costco top sirloin, it really is tender and doesn’t need much pounding. The idea is more to get each piece uniformly thin so it will cook evenly—that’s more important the size of the piece…

Assembly:

1. Place about a tablespoon of stuffing in the middle of the piece of beef and roll up. Thread through metal skewer. Repeat with rest of meat, 3 or 4 spiedini to the skewer. If you have some that are relatively the same size you can put them together; e.g., one skewer with 3 large, one with 4 smaller ones, you get the idea.
2. If you have a little bit of left over stuffing you can pat some on the outside of each spiedini “bundle.””
3. Any leftover stuffing can be frozen in a plastic baggie.

To Cook:

1. Heat olive oil (what else??) in a large frying pan. Cook spiedini until no longer pink.
2. Either serve them immediately or place in a warm oven until ready.


Personal Notes:
Personal Notes:
Preparing this makes me feel such a real connection to my mother, sisters and little Sicilian aunts!

This is not a difficult recipe but it’s messy and takes time. If you can, make the stuffing a day ahead, and/or cut the beef. You can also assemble the entire thing ahead, refrigerate, and cook on day of dinner.

*You can use this same stuffing recipe with any meat (yummy stuffed in a pork roast!). If you use it for turkey or chicken, reduce the amount of cheese. My mother used this for thanksgiving, adding raisins and pecans to the mix.

 

 

 

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