I spotted these little beauties while perusing the extensive meat department. And thanks to Diane at Simple Living blog, I learned that May is Mediterranean diet month. A perfect excuse to break out the good evoo, squeeze some lemons, pour some wine....oops, I digress!
Now once my eyes say "yes", my tummy rarely gives any opposition. Veal is something I hardly ever buy or cook, yet we had lots of it when I was growing up. It was always "veal parmigiana", not chicken. When the prices skyrocketed here, then we discovered chicken cutlets.
I have seen spiedini described as "skewers". They are simply very thin slices of veal (or chicken) that are pounded until they are almost transparent. Then you can place a layer of seasoned breadcrumbs, or a thin slice of Italian ham (prosciutto) or even a fresh sage leaf, roll them up, secure with a toothpick and broil til done.
For these six pieces, I used about a 1/4 cup breadcrumbs, a couple of tablespoons grated Pecorino cheese, dried oregano, black pepper, garlic powder (I am all out of fresh garlic, which would have been my first choice), all to taste, and one sun dried tomato cut in small pieces. I always buy sun dried tomatoes plain, I like to add my own oil and seasonings fresh each time. I added about a teaspoon or so of olive oil to moisten.
|I really needed to secure with toothpicks|
I lightly sprayed the foil with Pam and drizzled a little olive oil over the spiedini.
These cook very quickly so watch them carefully.
I like them with a squeeze of fresh lemon.
Mmmm. Time to say "ciao", while I finish my Sunday din din. I'll see you during the week!
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