Spitini a la Siciliana
DELICIOUSLY STUFFED
Spitini a la Siciliana is an old Sicilian dish which involves rolling up various meats that are stuffed with cheeses, breadcrumbs, onion, etc. and grilled on skewers to perfections. This dish is also referred to as Spidini or Spiedini and is traditionally made with veal. The stuffing used for this dish varies from family to family.
The one thing everyone agrees on is that they are a delicious alternative to regularly prepared Italian dishes.
I made this dish the other day for the first time using pork cutlets pounded thin and rolled with a paste made from tomato sauce, cheese, breadcrumbs, bacon, garlic, parsley and onions. I was skeptical at first but they turned out pretty good for my first attempt. The cheese and bacon burst with flavor but be careful not to overcook. I think I dried them out a little by over cooking so they weren’t as tender as I like.
You could broil the Spitini a la Siciliana but traditionally the idea is to grill them on an open flame until charred on the outside and moist and tender on the inside.
I served them with a parmesan risotto and foccacia bread topped with onions , garlic and tomatoes.
INGREDIENTS
8 boneless pork cutlets. You can also use veal, beef, or chicken.
4 long green onions, finely chopped
2 cloves of garlic, finely chopped
3 slices of bacon, cooked and crumbled
3/4 cup of seasoned bread crumbs
1/4 cup of freshly grated Pecorino-Romano cheese
1/8 cup of fresh parsley, chopped
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1 16.5 oz can of tomato sauce
PREPARATION
Between two sheets of waxed paper, pound out the cutlets until around 1/4 inch thin.
In a small bowl mix together the onions, garlic, bacon, breadcrumbs, cheese, parsley, salt and pepper.
Spoon in the tomato sauce a little at a time to form a paste.
Spread the mixture evenly on top of the pork cutlets and roll up securing the ends with toothpicks.
Season the outside with a little more salt and pepper.
Prepare the grill or broiler.
Grill or broil slowly for around 30 minutes turning once.
Serve 4 people.
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