Spedini Recipes

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.

Steps:

• Put 1/2 cup olive oil and garlic in a small saucepan and turn heat to high. When garlic begins to turn light brown, add the peppers and cook until garlic is medium brown. Turn off the heat and cool to room temperature. Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley.
• Preheat a grill.
• Wrap each shrimp with a piece of pancetta. Skewer a couple onto the woody end of each rosemary sprig. Grill the shrimp for 2 minutes on each side. Keep the rosemary over the end of the grill away from the direct flame. Transfer to a serving platter and spoon over vinaigrette.
• Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley just before serving.

Steps:

• For the chicken and stuffing: Preheat the oven to 375 degrees F.
• In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes. Then add the tomatoes and onions and stir. Cook this mixture until softened, 4 to 5 minutes. Season with salt and pepper and finish with minced parsley. Remove from the heat, stir and let cool. Drain off any excess liquid.
• Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip. Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking.
• Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes. Sprinkle the breasts with salt and pepper. Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes. Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes. Let the chicken rest until plating; keep the oil in the pan.
• For the pasta: Place the heated chicken pan again over medium heat and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes. Add the pasta, stir and warm. Saucing the pasta should take 3 to 4 minutes. Add the Parmesan and stir.
• Portion the pasta onto individual plates and top with a stuffed breast. Top with some Parmesan Cream and drizzle with olive oil. Garnish with parsley.
• In a saucepan over medium-high heat, add the butter and cook until melted. Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color. Reduce the heat to low, add the milk and cook, stirring, until thickened. Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended. Taste and season with salt and pepper, and then remove from the heat. Continue to stir to ensure consistency and to allow the mixture to cool.

Steps:

• Place 1 slice of bread on working surface. Place 2 slices of prosciutto and 2 slices of mozzarella on top of bread. 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 prosciutto. 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.

Steps:

• Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
• On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
• In shallow dish, combine olive oil and melted butter.
• Dip chicken into butter mixture; coat with crumb mixture.
• Tightly roll up and secure with wooden toothpicks, if needed.
• Cut into 1-inch-thick pieces; thread onto metal skewer.
• Remove wooden picks.
• Repeat with remaining chicken.
• To grill; Place skewers on lightly greased grid over medium hot coals.
• Cover and grill for 5 minutes per side or until chicken is cooked through.
• Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.

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.

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.