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)
  • – cups of onion (finely chopped)
  • 1 – teaspoon of crushed or chopped garlic
  • – 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
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!)

Makes 45 to 50 Incredible Delights!