Spudini Bread Recipes

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SPIEDINI



Spiedini image

Spiedini means "small meat roll" and they are popular in Italy. My Italian uncle Pete brought his version to family get togethers, and they were always a big hit. The beauty of this entree or appetizer is that it can be modified to your taste with different meats, cheeses and fillings or size. The hardest part is the prep time,...

Provided by Julie Chambers

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 10

3 lb top round, veal, sirloin tip, your choice sliced very thin (1/8 to 1/4")
1/4-3/4 c oil of choice
6 c italian bread crumbs
2 c grated parmisan cheese
1 medium tomato chopped
1 medium onion chopped
1 can(s) grated romano cheese
salt or no salt substitute, to taste
pepper, to taste
jar of bay leaves (optional)

Steps:

  • 1. First, cut the meat to about 4x6" or rectangular shaped pieces. If the meat is about 1/4" thick, you can pound it between wax paper or plastic to tenderize and make it thinner. Then coat each piece with oil on both sides, pile onto a large plate and set aside. Mix the Italian bread crumbs and Parmesan cheese together in a large wide bowl and set aside.
  • 2. Second, chop the tomato, place in a bowl and set aside. Chop the onion, place in a bowl and set aside. Have the can of grated Romano set aside with the tomato and onion.
  • 3. Next, dredge each piece of meat in the bread crumb mixture on both sides and pile aside onto a large plate.
  • 4. Then, set up assembly line style: Take one piece of meat, put a teaspoon of tomato, onion and Romano at the larger end of the meat, fold in sides and roll up into "small meat roll". Pack side by side into a large cookie sheet or large glass rectangle baking dish. Place one bay leaf in between each roll.
  • 5. Once the meat rolls are all packed into the baking dish, sprinkle across the tops with salt and pepper to your taste.
  • 6. Bake for 20-25 mins at 375-400 degrees. Smaller batches need less time. You can monitor this to see what works best in your oven.

SPIEDINI ALLA ROMANA



Spiedini Alla Romana image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 15

1/2 cup plus 2 teaspoons olive oil, for frying
Vegetable oil, for frying
8 slices whole wheat bread, lightly toasted
14 slices fresh mozzarella cheese, sliced 1/4 inch thick
4 large eggs, well beaten
1/4 cup milk
Coarse salt and freshly ground pepper
1 cup all-purpose flour, for dredging
4 cloves garlic, crushed
6 anchovy fillets, cut into pieces
1/2 cup dry white wine
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
2 tablespoons small capers in brine, drained
Parsley sprigs, for garnish

Steps:

  • Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach one inch in depth to 375 degrees. Place a piece of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a multi-layered sandwich. Cut sandwich into four equal quarters, and place a 10-inch skewer through the center of each quarter. With a serrated knife, gently remove the crusts and discard.
  • Whisk together eggs, milk, salt, and pepper, and pour into a shallow baking dish. Dredge sandwiches in flour, and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm.
  • In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil, and continue to boil until reduced by half.
  • Stir parsley into reduced sauce. Remove skewers from sandwiches, and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.

BEEF SPIEDINI



Beef Spiedini image

An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 40 appetizers.

Number Of Ingredients 18

1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
MARINADE:
1/2 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
BREADING:
1-1/4 cups seasoned bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon garlic powder
Dash pepper
3/4 cup marinara sauce
ASSEMBLY:
1 medium red onion
40 fresh sage leaves
1/4 cup olive oil

Steps:

  • Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture., Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan., Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SPUDINI BREAD



Spudini Bread image

Make and share this Spudini Bread recipe from Food.com.

Provided by mickie49

Categories     Breads

Time 45m

Yield 5-7 serving(s)

Number Of Ingredients 6

2 -3 cloves garlic
1 cup butter, at room temperature
1 1/4 tablespoons dried basil
2 tablespoons capers, drained
1 loaf good quality crusty Italian bread
1/2-3/4 lb sliced mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Chop garlic in a food processor.
  • Add all other ingredients, except for bread and mozzarella.
  • Process in short bursts, until spread is rough and lumpy.
  • Slice bread into 3/4 inch slices, not all the way through, leave bottom crust connected.
  • Spread each side of each slice with the butter spread.
  • Place a piece of mozzarella between the slices.
  • Brush top and sides of the loaf with butter spread.
  • Wrap the loaf in foil.
  • Bake for 25 to 30 minutes, or until the cheese is melted throughout.
  • Open foil and return to oven for 5 minutes.

SPUDINI BREAD



Spudini Bread image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Provided by Bobby Flay

Time 42m

Yield 5 to 7 servings

Number Of Ingredients 6

2 to 3 cloves garlic
1 cup butter, room temperature
1 1/4 tablespoons dry basil
2 tablespoons capers
1 loaf crusty Italian bread
1 package sliced mozzarella

Steps:

  • Preheat oven to 350 degrees F.
  • Chop garlic in a food processor. Add all other ingredients excluding bread and cheese. Slice bread in 3/4-inch slices, not all the way through, leave bottom crust connected.
  • Spread each side with butter spread. Place a piece of mozzarella between each slice. Brush top and side of bread with butter spread. Wrap in foil. Bake for 25 to 30 minutes, or until cheese is melted throughout. Open foil, and brown under broiler

SPIEDINI (LIDIA'S) RECIPE



Spiedini (Lidia's) Recipe image

Provided by lisalang

Number Of Ingredients 15

FOR THE SAUCE:
16 slices whole-wheat bread, toasted lightly
1 1/2 pounds mozzarella di bufala, or any freshly made mozzarella, sliced 1/4 inch thick
1 quart vegetable oil, or needed
4 large eggs
1/4 cup milk
1 teaspoon salt Pinch ground black pepper
1 cup all-purpose flour
5 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
8 anchovy fillets, chopped coarsely
3 tablespoons small capers in brine, drained 3 tablespoons fresh lemon juice
1/3 cup dry white wine
1/4 cup Vegetable Stock or water
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat oven to 200 degrees F or lowest setting. Using eight sliced of bread for each, make two layered sandwiches alternating bread and mozzarella. Cut and fit the mozzarella slices as necessary to cover the bread more or less evenly. The cheese shouldn't overhang the bread slices, as the crusts will be trimmed off before cooking. Imagine each sandwich cut into four squares, and place a sturdy wooden skewer through the center of each imaginary square. With a serrated knife, cut off the crust on all four sides, then cut the sandwich into four squares with a skewer at the center of each square. Press gently as you cut, to make nice, compact sandwiches. Repeat with the other sandwich. You now have eight multilayered sandwiches, each on a skewer. Pour enough vegetable oil into a wide, deep skillet - cast iron is perfect - to fill it by 1 1/2 inches. Heat over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with a double thickness of paper towels and set aside. Meanwhile, in a shallow wide bowl, whisk the eggs, milk, salt, and pepper until thoroughly blended. When the oil comes to temperature, dredge each skewered square in the flour, being sure to coat all sides lightly but well. Working with half the floured skewers at a times, dip them in the egg mixture to coat on all sides. Don't soak the bread in the egg, just coat it thoroughly. Let some of the excess egg drip back into the bowl, and gently slip the squares into the oil. Fry, turning as necessary with a pair of long tongs, until golden brow on all sides, about 4 minutes. Drain the sandwiches on the paper-towel-lined pan and place in th

SPEDINI



Spedini image

This is an excellent spedini recipe adapted from an Italian cookbook, but using sandwich steak, making it very easy and economical and very very tasty! Update: Try using a thin sliced sirloin steak for an incredible flavor!

Provided by Chef Annie Z

Categories     Steak

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs sandwich steaks tastes even better with a thinly sliced sirloin steaks (preferrably wide cut, works better to fill and close)
1/4 cup olive oil, with
2 tablespoons crushed garlic
1 cup Italian seasoned breadcrumbs
3 tablespoons grated parmesan cheese
1 tablespoon garlic (crushed)
1 tablespoon olive oil
1 lb bacon
4 slices provolone cheese
2 cups marinara sauce

Steps:

  • Pound steak with a meat hammer to tenderize. Brush pounded steak with olive oil and crushed garlic. Stack and cover with plastic wrap and set aside.
  • Slice raw bacon, fry and crumble, set aside.
  • Mix the breadcrumbs, parmasan cheese, garlic and olive oil in a small bowl.
  • Top each piece of steak with the breadcrumb mixture, sprinkle with some bacon and a slice of provolone cheese. Roll and close with toothpicks.
  • Fry the spedini's in olive oil to brown.
  • Pour 1/2 the marinara sauce in the bottom of a casserole dish. Place spedinis on sauce and pour the remainng sauce over the top.
  • Bake 350 degrees for 30 minutes or until hot and cooked through.
  • Great served over Angel Hair pasta.

Nutrition Facts : Calories 1360.9, Fat 103.2, SaturatedFat 34.8, Cholesterol 230.2, Sodium 2391.6, Carbohydrate 41.8, Fiber 4.9, Sugar 13.3, Protein 63.2

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Top Asked Questions

How do you cook spiedini?
Directions. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once. To Make Ahead: Skewer spiedini as directed,...
How do you make fried spedini?
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 on serving plates and remove the toothpicks.
What are spiedini?
An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling. Thinly slice steak widthwise into 5-in. strips. In a shallow bowl, combine the marinade ingredients.
What is spiedini alla Romona?
Spiedini alla Romona is absolutely heavenly. It originates in the Lazio region of Italy, home to Rome. The baked bread, oozing with mozzarella is divine. But the sauce. Once again, it’s all about the sauce. This dish could be in a museum, it’s so beautiful. But then, just wait until you take your first bite. Oh, you had me at Spiedini all Romana!

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