Spitini De La Frenzi Food

BEEF SPIEDINI

Steps:

• Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture., Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan., Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once.

SPITINI A LA SICILIANA

Steps:

• Between two sheets of waxed paper, pound out the cutlets until around 1/4 inch thin.
• In a small bowl mix together the onions, garlic, bacon, bread crumbs, cheese, parsley, salt and pepper.
• Spoon in the tomato sauce a little at a time to form a paste.
• Spread the mixture evenly on top of the pork cutlets and roll up securing the ends with toothpicks.
• Season the outside with a little more salt and pepper.
• Prepare the grill or broiler.
• Grill or broil slowly for around 30 minutes turning once.

ITALIAN POTATO CAKES

Steps:

• Preheat the oven to 415º F.
• Slice the onion, break it into rings, and, in a strainer, rinse the rings under cold water.
• Melt the butter in a small saucepan, add the garlic, and set aside.
• Place a layer of potato on the bottom of an 8" springform pan, followed by layers of onion, butter, mozzarella, and Parmesan.
• Grind some black pepper and a little sea salt.
• Repeat the layers until you have used up all the ingredients, keeping a bit of butter to drizzle on the top.
• Finish with potato and then drizzle on a little butter.
• Spoon the milk over the top.
• Place the springform pan on a baking sheet with a lip or flat pizza pan with a lip.
• Bake for 1 hour, or until the top is golden brown and the potatoes are tender.
• Check in 45 minutes; if the top is getting too brown, cover with foil.
• Cool for 10 minutes before serving.
• Unclip the sides of the pan and remove, and transfer to a plate for serving.

SPIDINI'S

Steps:

• Preheat oven to 350 degrees F.
• Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.

CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)

Steps:

• For the Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes just until you smell it.
• Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper.
• For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined.
• Taking 1 slice of beef at a time, completely coat it in the olive oil, and then dredge it in the breadcrumbs until coated.
• Roll the beef up and set it aside on a cookie sheet tray. Slice it in half if it's too big.
• To Skewer: Add on some of the breaded beef followed up with a ½ bay leaf, onion, peppers, and loose Italian sausage and repeat until the 12" skewer is full, and then repeat until all of the other skewers are full and all of the ingredients have been used. Set them on a cookie sheet tray.
• Add a small amount of olive oil to a flat top griddle or a large cast-iron skillet over medium heat and sear the skewers, in batches if need be, for 2-4 minutes per side or until browned and cooked throughout.
• Serve the spiedini alongside the amogio sauce and garnish with optional chopped fresh parsley.

SPITINI DE LA FRENZI

Steps:

• Dip veal into oil and then coat with bread crumbs. While flat, put on onions, salami, ham and cheese - don't stuff too much because you now will roll them up and fasten with toothpicks.
• You'll need a baking pan with a little olive oil on the bottom. Fill with spitini and top with more olive oil. Stick bay leaves in between spitini. I use alot say, one leaf to every 4 spitini.
• Bake in a 375 degree oven for about 40 minutes, adjusting heat higher or lower until they reach a lovely golden color.
• And then MANGIA. They are easy to make and taste like a million! We eat them for breakfast when they are leftover. Hm!

SPITINI OR SPIEDINI RECIPE - (4.6/5)

Steps:

• Cut minute steak in half to form about 5x5 piece of meat Lay steak flat and smear with softened butter. Add to the center of the meat 1 heaping tbsp. breadcrumb mixture, 3 or 4 pieces of salami and provolone, a few slices of onion, a few chunks of whole tomato. Roll up the sides to cover stuffing and turn ends up, stick in toothpicks to keep closed. Set oven on broil. Turn to brown on all sides. Broil until golden brown.

CAULIFLOWER CRUNCH

Steps:

• Heat oven to 400°F
• Heat 1 tablespoon of the oil in medium skillet over medium heat until hot.
• Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
• Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan.
• Top with cauliflower in cheese sauce.
• In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well.
• Sprinkle over cauliflower mixture.
• Bake at 400°F for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.

ROASTED, CARAMELIZED CARROTS WITH GARLIC

Steps:

• Preheat the oven to 375 degrees.
• Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
• Place on a roasting pan. Do not cover.
• Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
• The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
• Remove from the oven and toss in the parsley.

TUNA PASTA W/ GARLIC & LEMON SAUCE

Steps:

• Boil pasta until just tender (remember to reserve pasta cooking water).
• Heat oil, garlic and red pepper flakes over medium heat for 3 minutes.
• Remove from heat.
• Add tuna, lemon juice, lemon zest, salt, pepper, 2 tbsp parsley and pasta cooking water.
• Return to low heat for 2- 3 minutes.
• Remove from heat.
• Pour sauce over drained pasta.
• Add remaining parsley.
• Cook over medium heat for 3 minutes.
• Remove from heat and add parmesan.
• Toss well and serve immediately.