Veal Skewers - {Spiedini Di Vitello}

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
1 1/2 cups	219g / 7.7oz	Dried bread crumbs
1/2 cup	73g / 2.6oz	Grated caciocavallo cheese
1/4 cup	15g / 0.5oz	Currants - soaked in hot water
		For 10 minutes and drained
1/4 cup	59ml	Toasted pine nuts
1		Fresh chopped parsley leaves - reserve some
		For garnish
1		Egg (large)
2 1/2 lbs	1135g / 40oz	Veal scallops - cut thin pieces,
		About 2" wide and 6" long
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Onions - cut 24 chunks, (medium)
		And lightly roasted
24		Bay leaves (small)
		Lemon halves

Recipe Instructions

Set out 6 (8-inch) metal or wooden skewers. If you are using wooden skewers, be sure to soak them in water for 30 minutes before using.

Place a medium frying pan over medium-low heat. Add 1/4 cup olive oil and heat until hot, but not smoking. Add the bread crumbs. Stir constantly and cook until golden, about 5 minutes. The mixture should be moist, but not wet. Remove from the heat and place the bread crumbs in a bowl. Add the caciocavallo, currants, pine nuts, parsley and egg and gently mix together.

Preheat grill or broiler.

Spread the veal slices out onto a clean work surface. Season with salt and pepper. Spoon equal amounts of the bread crumb stuffing into the center of each veal piece, gently patting the stuffing down. Roll each veal piece into a small roll.

Make the kebabs: Force a skewer through the center of an onion slice, a bay leaf, and a veal roll. Repeat, in the same order, 2 more times. Finish each kebab with 1 last bay leaf and onion slice. Make sure all the ingredients are pressed snugly together.

Brush the kebabs with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 5 minutes per side.

To serve, drizzle with extra-virgin olive oil and a squeeze of lemon.

Garnish with parsley.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F10) - from the TV FOOD NETWORK

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