Spitini De La Frenzi 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:

• Preheat the oven to 415º F.
• Slice the onion, break it into rings, and, in a strainer, rinse the rings under cold water.
• Melt the butter in a small saucepan, add the garlic, and set aside.
• Place a layer of potato on the bottom of an 8" springform pan, followed by layers of onion, butter, mozzarella, and Parmesan.
• Grind some black pepper and a little sea salt.
• Repeat the layers until you have used up all the ingredients, keeping a bit of butter to drizzle on the top.
• Finish with potato and then drizzle on a little butter.
• Spoon the milk over the top.
• Place the springform pan on a baking sheet with a lip or flat pizza pan with a lip.
• Bake for 1 hour, or until the top is golden brown and the potatoes are tender.
• Check in 45 minutes; if the top is getting too brown, cover with foil.
• Cool for 10 minutes before serving.
• Unclip the sides of the pan and remove, and transfer to a plate for serving.

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.

Steps:

• Dip veal into oil and then coat with bread crumbs. While flat, put on onions, salami, ham and cheese - don't stuff too much because you now will roll them up and fasten with toothpicks.
• You'll need a baking pan with a little olive oil on the bottom. Fill with spitini and top with more olive oil. Stick bay leaves in between spitini. I use alot say, one leaf to every 4 spitini.
• Bake in a 375 degree oven for about 40 minutes, adjusting heat higher or lower until they reach a lovely golden color.
• And then MANGIA. They are easy to make and taste like a million! We eat them for breakfast when they are leftover. Hm!

Steps:

• Cut minute steak in half to form about 5x5 piece of meat Lay steak flat and smear with softened butter. Add to the center of the meat 1 heaping tbsp. breadcrumb mixture, 3 or 4 pieces of salami and provolone, a few slices of onion, a few chunks of whole tomato. Roll up the sides to cover stuffing and turn ends up, stick in toothpicks to keep closed. Set oven on broil. Turn to brown on all sides. Broil until golden brown.

Steps:

• Lightly toast almonds. Toss lettuce, tomatoes, Swiss cheese, almonds, Parmesan cheese, croutons, and bacon together and set aside. Prepare dressing by blending lemon juice, salt, oil, garlic, and pepper together at high speed in a blender or food processor. Pour over salad, toss, and serve immediately.
• TIP: Bacon can quickly and easily be cooked in a microwave by laying pieces atop a paper towel on a microwave-safe plate. Cover with another paper towel and cook on high for 2 or 3 minutes, depending on how much bacon you are cooking. Cook until it reaches preferred doneness,.
• checking frequently. Also you can toast your almonds in a 350 degree oven for about 5 minutes.

Steps:

• 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, bread crumbs, 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.

Steps:

• Preheat oven to 500°F.
• Season cod with salt and pepper.
• In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
• Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
• Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
• While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
• Transfer fish carefully to a plate and keep warm, covered.
• To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
• Divide ragout among 4 plates and top with fish and bread crumbs.

Steps:

• Preheat the oven to 375 degrees.
• Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
• Place on a roasting pan. Do not cover.
• Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
• The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
• Remove from the oven and toss in the parsley.