If you have the time and patience, here is one of the best tasting dishes you’ll ever eat! This an original family recipe from Villa Rosa, Sicily. A one-hundred year old family favorite!
- 3 – pounds of beef round steak (1/2 inch thick)
- 1 – tablespoon of butter
- ½ – pound fresh Italian sausage (removed from the casings)
- 1¼ – cups of onion (finely chopped)
- 1 – teaspoon of crushed or chopped garlic
- 1½ – cup of Italian seasoned breadcrumbs
- ½ – cup of Parmesan or Romano cheese (grated)
- ½ – tablespoons of fresh parsley (chopped)
- 2 – teaspoon of salt
- ¼ – teaspoon of freshly ground black pepper
- ½ – egg (hard boiled and grated)
- 50 – bay leaves
- 3 – tablespoons of olive oil
/?php comments_template(); ?>
Traditional family pork recipe seasoned with fresh blend of natural ingredients.
- Round steak is usually about one-half inch thick. Slice the meat in half to about one-fourth inch thickness.
- Pound the meat to an even thickness and cut into pieces about three and one-half inches square.
- Set the steak aside.
- In a medium-sized frying pan cook the onion, garlic, and sausage in the butter over medium heat for seven or eight minutes, stirring frequently with a wooden spoon to crumble the sausage.
- In a medium-sized bowl, mix the breadcrumbs, grated cheese, parsley, salt and pepper.
- Mix in the sausage, onion, and grated egg. (The filling should not be too dry or too moist).
- Put about one tablespoon of filling in the center of a piece of the round steak and tightly roll it with a small overlap.
- Place the spiedini on a skewer, along with a bay leaf.
- Repeat the above process for the remaining pieces of steak.
- Put on eight spiedini per skewer, with a bay leaf between each one (but none on the ends).
- Brush the spiedini with the olive oil.
- Preheat the broiler. Broil the spiedini for six to seven minutes per side and serve hot. (This is also great as a main dish served with a side of pasta!)