Spiedino Alla Romana Recipes

SPIEDINI ALLA ROMANA

Steps:

• Pre-heat oven to 500°F.
• In a medium-sized skillet, heat 1 tablespoon of the butter. Add the shallot and cook over medium heat for about 2 minutes, until they are lightly browned.
• Add the anchovies and use the back of a fork to rub them into the shallots. Cook for about another 1 to 2 minutes.
• Add the wine and cook for 1 minute.
• Add the chicken stock and increase the heat to high and bring to a boil. Let cook for 2 minutes.
• Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
• Stir in the capers, basil and parsley. Season with a pinch of salt and pepper. Cover and remove from heat.
• Cut the ends off of the loaf of bread, and the sides, too, until you have a rectangular loaf of bread. Cut the loaf into 5 or 6 1/4-inch to 1/2-inch slices.
• Place the bread slices in the oven directly on the rack and toast them for about 5 minutes, until lightly browned. Remove from the oven.
• Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
• Place one slice of bread on a cutting board and place a slice of the thick-cut mozzarella on the bread. Repeat this process, ending with the last piece of bread.
• Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
• Transfer to a shallow baking pan and place in the oven for 16 minutes. Use oven mitts and tongs to rotate the sandwich once every 4 minutes. (Some of the cheese will melt out of the sandwich, but that's okay, just push it back into place with a fork or spoon).
• Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.
• You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.

SPIEDINI ALLA ROMANA

Steps:

• Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach one inch in depth to 375 degrees. Place a piece of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a multi-layered sandwich. Cut sandwich into four equal quarters, and place a 10-inch skewer through the center of each quarter. With a serrated knife, gently remove the crusts and discard.
• Whisk together eggs, milk, salt, and pepper, and pour into a shallow baking dish. Dredge sandwiches in flour, and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm.
• In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil, and continue to boil until reduced by half.
• Stir parsley into reduced sauce. Remove skewers from sandwiches, and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.

SPIEDINO ALLA ROMANA

Steps:

• 1. Make the batter: In a food processor, combine the milk, eggs and Parmesan cheese and process until smooth. Transfer the batter to a shallow dish and set aside. 2. Make the sandwiches: Tear the mozzarella into four even pieces. Transfer the cheese to a paper towel-lined baking sheet and allow it to drain for a few minutes. 3. Divide the mozzarella evenly over four slices of the bread, top each slice with some of the anchovies, and cover with the remaining bread slices to make 4 sandwiches. Using a sharp knife, trim off the crusts and cut each sandwich in half. 4. Melt the butter in a large skillet over medium-high heat. Working with one sandwich at time, dredge both sides in the batter, allowing any excess to drip off. Cook, turning once, until golden brown and the cheese has melted, about 2 minutes per side. 5. Meanwhile, make the parsley salad: In a medium bowl, combine the parsley, shallots, capers, lemon juice, olive oil and salt and pepper and toss. 6. Remove the sandwiches from the skillet and divide between four plates. Top with the parsley salad and serve.