Sicilian Spiedini (Veal Rolls) Recipe | CDKitchen.com (2024)

serves/makes:

ready in:

1-2 hrs

For the Stuffing: In a saute pan cook the garlic, onion and the olive oil and red pepper flakes over medium-low heat for 4-5 minutes, stirring well.

Add the pine nuts, raisins, bay leaf, parsley, and basil; cook for 3 more minutes, stirring well. Increase the heat to high and once the ingredients start sizzling add the wine and stir well until reduced by one-half, about 3-4 minutes.

Transfer mixture to a bowl, add the salt, pepper, cheese, breadcrumbs and the egg. Mix well until it forms a moist mixture.

For the Agrodolce Sauce: In a sauce pan bring to boil over medium-high heat the vinegar, garlic, sugar and rosemary. Cook, stirring well until reduced by two-thirds, about 3-5 minutes.

Add the chicken broth, bring to a boil and simmer for 20 minutes. Strain the sauce, return it to the saucepan and simmer it for 10 more minutes.

Add one tablespoon of the butter mixture, stirring well until it thickens. If you want it thicker add more of the mixture, until it reaches the consistency you like.

For the Spiedini: Preheat oven to 350 degrees F.

Grease a deep baking dish with olive oil and coat with about 2-3 tablespoons on Italian Style breadcrumbs. Lay all the pieces of veal flat on a prepping surface. Place equal amounts of the stuffing in the middle of each piece of meat (about 2 tablespoons). Roll the pieces of veal like a burrito, fold the edges along the longest part, then start rolling from one end to the other.

Place each roll as you make it, fold side down inside the greased baking dish. Line the pieces side by side. Once they are all in they should fit somewhat snugly. Between each piece of veal place a bay leaf and a piece of white onion. Brush the top of the veal rolls with olive oil and sprinkle with breadcrumbs.

Bake in the oven at 350 degrees F for 15-20 minutes.

Put on a plate, spoon over the Agrodolce sauce and serve with roasted potato.

Soak the raisins in hot water to plump them up before adding them to the stuffing.

Be gentle when pounding the veal to avoid tearing the meat.

Roll the veal tightly to make sure the stuffing stays inside while baking.

Baste the spiedini with some of the pan juices halfway through baking for added moisture and flavor.

Let the spiedini rest for a few minutes after baking and before serving.

For a more complex flavor in the agrodolce sauce, try adding 1/2 cup of red or white wine in place of 1/2 cup of the chicken broth.

Taste and adjust the seasoning of the stuffing and sauce as needed.

Remember to remove the bay leaves before serving as they are not edible.