Recipe for cooking spedinis

Recipes from Italy :: Italian Main Dish Meats

Source: Recipe by Lisa Stapor

1 lb. eye of round (ask butcher to slice 1/4-in. thick)
Olive oil, extra virgin or pure
Bay leaves
2 med. onions
1 c. Italian seasoned bread crumbs
1/2 c. Parmesan cheese
1 tsp. garlic powder
6 to 8 metal skewers

Set oven on high broil. Gently pound out each piece of meat to 1/8 in. thick. (If pieces are larger than 3 in. wide, cut in half to get 2 strips no smaller than 2 in. wide.)

Peel and quarter onions. Separate onion layers.

Combine bread crumbs, Parmesan cheese and garlic powder in a shallow bowl. Pour about 1/3 c. olive oil into another shallow bowl.

Dip each strip of meat into the olive oil, letting the excess drip off, and press 1 side into the bread crumb mixture. Lay on work surface, crumb side down, and roll up tightly. Place 1 onion shell on a metal skewer and 1 small bay leaf next to the onion. Skewer the roll of breaded meat and repeat the process, ending with an onion shell to keep the meat from falling off.

Place the skewers on a foil-lined broiler pan and broil 4 in. from the heat for 4 mins. on each side or until golden. Serve with your favorite pasta.

Serves 8.