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SPIEDINI DI SANTINO |
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0.2 lb cooked ham, minced (90g)
0.2 lb emmenthal cheese, minced (90g)
0.2 lb parmigiano cheese, finely grated (90g)
0.2 lb caciocavallo cheese, finely grated (90g)
1/2 cup breadcrumbs (114g)
1/2 cup pine nuts (114g)
1/2 cup raisins (114g)
a bunch of fresh flat leaf parsley, chopped
1/4 cup extra virgin olive oil (58ml)
1 red onion, quartered
24 fresh bay leaves
2 lb thinly sliced veal medallions, pounded thin (907g)
wooden skewers, soaked in cool water for at least 1 hour |
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To start your Spiedini di Santino: |
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In a mixing bowl, combine ham, emmenthal, parmigiano, caciocavallo, breadcrumbs, pine nuts, raisins, parsley and olive oil. Mix ingredients thoroughly. |
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Scoop mixture, into the amount of a small egg, onto the palm of your hands and form into a compact ball. Place ball on one end of a veal slice. |
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Securely wrap the filling by folding the left and right sides of the veal over, then roll the veal lengthwise shut. Repeat process using the rest of the veal slices and mixture. |
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With a skewer, flank each side of the rolled veal with a bay leaf and slice of onion. To prevent the stuffing from spilling out, pierce the rolled veal at the end of the fold to hold it in place. |
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Place 3 stuffed veals (flanked by a bay leaf and a slice of onion) onto each skewer and cook on the barbeque, turning skewers over occasionally to prevent from burning. |
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Per 4 persone |
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