Veal Spiedini Recipes

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RACHAEL'S BEEF SPIEDINI



Rachael's Beef Spiedini image

Romano cheese packs a salty, sharp flavor into these breaded stuffed meat rolls.

Provided by Rachael Ray

Number Of Ingredients 29

¼ cup currants
2 tablespoons extra-virgin olive oil (EVOO)
plus more for drizzling
1 small white onion
finely chopped
2 large cloves garlic
finely chopped
1 tomato
peeled
seeded and chopped
or 8-10 cherry tomatoes
chopped
1 cup homemade breadcrumbs or panko
lightly toasted plus 1 cup not toasted
¼ cup pine nuts
1 cup grated Romano cheese
1 cup loosely packed parsley and mint leaves (a handful of each)
finely chopped
Zest of 1 lemon
1 teaspoon red chili flakes
1 pound boneless rib eye
very thinly sliced
or veal cutlets
pounded no thicker than 1/8 inch
Salt and pepper
Metal skewers
Thin wedges of red onion and fresh bay leaves
Aged balsamic or balsamic drizzle and lemon wedges
to serve

Steps:

  • Soak currants in hot water to soften, then drain
  • Heat olive oil in small skillet and cook onions and garlic over medium heat 5 minutes to soften, then add tomatoes and cook 1 minute more
  • Cool completely
  • In a bowl, combine the onion mixture with the toasted breadcrumbs, currants, pine nuts, half the cheese, half the parsley and mint, and all of lemon zest and chili flakes
  • Season the sliced beef or veal with salt and pepper
  • Place mounds of stuffing on one end and roll meat to make pouches of stuffed meat
  • Combine the remaining breadcrumbs, cheese, and parsley and mint in shallow dish
  • Drizzle beef rolls with olive oil and press into breadcrumbs
  • Preheat oven to 375˚F
  • Preheat griddle over medium-high heat
  • Skewer meat, red onions and bay leaves, then cook on oiled griddle pan until browned
  • Transfer to oven 5 -7 minutes until cooked through
  • Serve with balsamic vinegar and lemon wedges
  • Rachael's Beef Shank Minestra

SICILIAN VEAL INVOLTINI



Sicilian Veal Involtini image

Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!

Provided by Nadia Fazio

Categories     Appetizer     Main Course

Time 55m

Number Of Ingredients 9

550 grams veal cutlets (8 cutlets (or scaloppine))
1½ cup bread crumbs (unseasoned)
5 tbsps. Parmigiano cheese (grated (or Pecorino Romano))
¼ cup fresh parsley (chopped)
1 clove garlic (finely minced)
¼ tsp salt
black pepper (to taste)
1/2 cup olive oil (plus extra for brushing and drizzling on the involtini)
100 grams caciocavallo cheese (cut into cubes or sticks)

Steps:

  • Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)



Classic Spiedini Recipe (Italian Style Kebabs) image

This delicious spiedini recipe is loaded up with breaded beef, Italian sausage, peppers, onions, and bay leaves for the best kebabs around!

Provided by Chef Billy Parisi

Number Of Ingredients 17

3 tablespoons olive oil
10 each finely minced cloves of garlic
2 28 ounce cans whole peeled San Marzano tomatoes (blended until smooth)
Juice of 1 lemon
½ juiced lemon
2 tablespoons chopped fresh oregano
sea salt and fresh cracked pepper to taste
1 1/2 pounds thinly sliced eye of round beef (about 40 slices)
1/2 cup extra virgin olive oil + more for cooking
1 1/2 cups breadcrumbs
1/2 cup grated parmesan cheese
20 each dried bay leaves (broken in half)
1 peeled yellow onion cut into 1" squares
1 seeded red bell pepper cut into 1" squares
1 seeded green bell pepper cut into 1" squares
1 1/2 pounds lose mild Italian sausage
sea salt and fresh cracked pepper to taste

Steps:

  • For the Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes just until you smell it.
  • Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper.
  • For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined.
  • Taking 1 slice of beef at a time, completely coat it in the olive oil, and then dredge it in the breadcrumbs until coated.
  • Roll the beef up and set it aside on a cookie sheet tray. Slice it in half if it's too big.
  • To Skewer: Add on some of the breaded beef followed up with a ½ bay leaf, onion, peppers, and loose Italian sausage and repeat until the 12" skewer is full, and then repeat until all of the other skewers are full and all of the ingredients have been used. Set them on a cookie sheet tray.
  • Add a small amount of olive oil to a flat top griddle or a large cast-iron skillet over medium heat and sear the skewers, in batches if need be, for 2-4 minutes per side or until browned and cooked throughout.
  • Serve the spiedini alongside the amogio sauce and garnish with optional chopped fresh parsley.

Nutrition Facts : Calories 540 kcal, Carbohydrate 19 g, Protein 26 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 757 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SPIDINI'S



Spidini's image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 pound veal or beef (bottom round), cut into 2-ounce slices
1/2 cup seasoned bread crumbs
Dried bay leaves, 1 for every 2 spidini's
1 large onion, cut in rings
1/2 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.

CLASSIC ITALIAN VEAL SPEZZATINO



Classic Italian Veal Spezzatino image

Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h50m

Yield 6

Number Of Ingredients 17

1 ½ tablespoons cornstarch
1 teaspoon paprika
½ teaspoon coarsely ground black pepper
1 ½ pounds lean veal stew meat
3 tablespoons extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery, minced
1 fresh Thai chile pepper, minced
1 clove garlic, crushed
½ cup low-sodium vegetable broth
¼ cup dry white wine
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 Roma tomatoes, cubed
1 ½ cups frozen peas
1 bay leaf
2 tablespoons water, or as needed

Steps:

  • Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
  • Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
  • Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
  • Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g

SPIEDINI (STUFFED VEAL ROLLS)



Spiedini (Stuffed Veal Rolls) image

Make and share this Spiedini (Stuffed Veal Rolls) recipe from Food.com.

Provided by cookiecutter _

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs veal cutlets
salt and pepper
8 ounces fresh mozzarella cheese
3 tablespoons flat leaf parsley, chopped
2 garlic cloves, minced
3 tablespoons olive oil
3/4 cup plain breadcrumbs

Steps:

  • Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
  • Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
  • Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
  • Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
  • Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
  • Slide rolls off skewers and onto a warm serving platter. Serve immediately.

Nutrition Facts : Calories 391.8, Fat 23.6, SaturatedFat 9.2, Cholesterol 122.8, Sodium 430.1, Carbohydrate 11, Fiber 0.7, Sugar 1.2, Protein 32.2

VEAL SPIEDINI



VEAL SPIEDINI image

Categories     Beef     Grill/Barbecue

Yield 4-6

Number Of Ingredients 10

2lb Veal Scaloppini
2 cups of Italian seasoned Bread Crumbs
1.5 Cups of Finely Grated Parm/ramano or combo
½ Pound of thin sliced Pancetta
1lb of thinly sliced Mozzarella
Couple Garlic Cloves Roasted
Fresh Parley Chopped
Fresh Lemons
Extra Virgin Olive oil
S & P

Steps:

  • Mix about 1 cup of the grated cheese with the breadcrumbs. Lay out your sliced veal. Neaten the edges if they are too rough. Depending on the size of your scaloppini you may want to ½ them. Rub lightly with a garlic clove. A little pepper and salt*. Place one slice of cheese on top, then a slice of Pancetta and then another slice of Mozzarella. Place a thin layer of bread crumb mixture -appox a 1-2 T depending on size of cutlets. Smooth into thin layer. Sprinkle some of the chopped Parsley over. Gently roll into small logs making sure that the end flap is meat touching meat. I find it easier to lightly coat them in EVOO and then roll them in the bread crumbs at this point. Then after about 20min I slice them into pinwheels about 1.5 inches thick. I then skewer them about 4-5 per skewer (if using wood pre-soak skewers). --OOOO-Skewer them after laying the pinwheels flat. Then I lightly oil the cut sides and dip back into bread crumbs. Let set up 20 min. If making ahead they can be wrapped tightly and placed in frig up to a day ahead. Over a med hot fire grill them about 3 min per side (4). Let rest about 5min before serving. Drizzle a little EVOO over each. Sprinkle some grated cheese over top. Squeeze ½ lemon over each. Garnish with Chopped Parsley and serve.

VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED



Veal Spiedini - Stuffed, Skewered, and Grilled image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings as an appetizer, 12 people with other dishes

Number Of Ingredients 12

2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets)
6 tablespoons whipped butter, at room temperature
1/2 cup plain Italian bread crumbs
1/4 cup chopped onion
3 cloves minced garlic
1/2 cup chopped parsley leaves
1/2 cup grated Pecorino Romano
6 ounces grated cacciocavallo
1/4 cup extra-virgin olive oil
36 fresh bay leaves (or substitute dry bay)
2 large red onions, peeled and cut into wedges, leaves separated
12 (8-inch long) bamboo skewers, soaked in water

Steps:

  • On a clean cutting board, lay out the pounded veal cutlets.
  • Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
  • In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
  • Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
  • Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
  • Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
  • You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
  • Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
  • If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.

VEAL WITH EGGPLANT AND PROSCIUTTO



Veal with Eggplant and Prosciutto image

Categories     Beef     Pork     Sauté     Meat     Veal     Eggplant     Winter     Prosciutto     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

6 tablespoons (3/4 stick) butter
4 cups chopped stemmed shiitake mushrooms (about 8 ounces)
2 cups chopped seeded tomatoes
1/2 cup minced green onions
1/2 cup dry white wine
1 large eggplant
2 tablespoons olive oil
3 teaspoons chopped fresh rosemary
4 1/16-inch-thick slices prosciutto
4 garlic cloves, minced
4 2 1/2-ounce veal scallops
4 6x3-inch slices provolone cheese

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; sauté 5 minutes. Add onions; sauté 1 minute. Add wine and simmer until liquid is absorbed, about 6 minutes. Stir in 2 tablespoons butter. Season with salt and pepper.
  • Preheat oven to 400°F. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices. Place slices on baking sheet. Sprinkle with salt and pepper. Bake until tender, about 5 minutes per side. Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature.
  • Melt 2 tablespoons butter in heavy large skillet over high heat. Add garlic and 1 teaspoon rosemary; sauté 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and sauté until just cooked through, about 1 minute per side.
  • Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes.

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