Spedini Alla Romana Recipes

Steps:

• Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread and then place another slice of bread on top.
• Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciuto.
• 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 spedini in serving plates and remove the toothpicks.

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.

Steps:

• 1. Make the batter: In a food processor, combine the milk, eggs and Parmesan cheese and process until smooth. Transfer the batter to a shallow dish and set aside. 2. Make the sandwiches: Tear the mozzarella into four even pieces. Transfer the cheese to a paper towel-lined baking sheet and allow it to drain for a few minutes. 3. Divide the mozzarella evenly over four slices of the bread, top each slice with some of the anchovies, and cover with the remaining bread slices to make 4 sandwiches. Using a sharp knife, trim off the crusts and cut each sandwich in half. 4. Melt the butter in a large skillet over medium-high heat. Working with one sandwich at time, dredge both sides in the batter, allowing any excess to drip off. Cook, turning once, until golden brown and the cheese has melted, about 2 minutes per side. 5. Meanwhile, make the parsley salad: In a medium bowl, combine the parsley, shallots, capers, lemon juice, olive oil and salt and pepper and toss. 6. Remove the sandwiches from the skillet and divide between four plates. Top with the parsley salad and serve.