Sicilian Beef Spedini Recipe

1 lb thin cut beef eye of round

1 cup plain bread crumbs

1 cup Pecorino Romano cheese or Parmigiano Reggiano

¼ cup Pinoli nuts

¼ cup Currants

¼ cup Fresh parsley finely chopped

Bay leaves, fresh or dry

Salt and Pepper

2 Large Onions

1923 Tuscan Extra Virgin Olive Oil

¼ Cup Stewed Tomatoes

Skewers

Preparation

Find a cut of beef round that is cut very thinly–we usually have to visit the butcher for this one. Drop your currants in warm water and let them reconstitute for a bit. In a frying pan, heat olive oil. Next, sauté one minced onion until it is golden, then add the bread crumbs into the pan. Stir. Add in the stewed tomatoes when your ingredients begin to brown. Mix until everything is combined and adequately heated through. Remove pan from stove and let it cool for 10 minutes.

In a bowl, mix cooled bread crumbs, pinoli, currants, parsley. Add salt and pepper according to taste. Next, add your grated Pecorino Romano (or Parmigiano Reggiano) and mix. Cut the other onion into quarters and set aside.

Prepare small slices of red onion, bay leaves, extra virgin olive oil, fresh bread crumbs, and skewers on separate plates. Gentle spread the cooled bread crumb mixture in the middle of each slice of beef. Wrap the mixture up into the meat into rolls. Keeping the beef roll together with one hand, next roll it in the plate of olive oil, roll in fresh bread crumbs, and set aside. Continue until you have multiple Spedini rolls.

Next take a skewer, apply 1 bay leaf, followed by a Spiedino, then place 1 quartered piece of onion. Repeat sequence until all Spedini have been skewered.

Cook the Spedini in a large pan or griddle over the stovetop on medium high heat until your liking, then dress with stuffed red peppers. We love adding a little light salad to complement the rich flavors of Spedini, as well as the lightly bitter flavors of chicory.