Spiedini

Ingredients

1 fillet of beef tenderloin (1 whole fillet should yield approx. 36 spiedini)
1 wedge of caciocavallo cheese (at least 1/4 lb.)
2 tomatoes, diced
4 scallions, diced
5 slices of Dilusso salami, cut into thin strips
1 cup seasoned bread crumbs
1 large Spanish onion
Bay leaves
Olive oil as indicated below approx. 1/3 cup.

Method

With a very sharp knife cut the fillet into thin pieces (It is helpful if the meat is very cold).

With the flat side of a mallet pound out the fillet pieces to no more than approximately 1/8 inch thickness.

Then salt, pepper lightly and spread a thin layer of olive oil on it. Place approx. 1 tsp of seasoned bread crumbs onto the fillet and spread evenly. Then place several pieces of tomato, about 1/4 tsp of scallions, 2-3 strips of salami, and 2-3 pieces of cheese which have been cut into matchstick size pieces.

Roll up the fillet, making sure the filling stays on the inside. Put each “bird” on a skewer with a slice of Spanish onion and bay leaf between each one. It is helpful to use two skewers to allow for stability. The final step is to coat the outside of each spiedini with a little olive oil and coat with the seasoned breadcrumbs.

Broil for approx. 5 minutes on each side or until bread crumbs are getting toasty and the meat begins to sizzle a bit. Do not overcook. We use the topmost rack closest to the heating element.