Directions: |
Directions:Heat 2 or 3 Tblspn. of oil in a skillet and add chopped onion and sauté until soft. Add bread crumbs, cheese, salt and pepper and mix well. Turn off burner and allow mixture to sit.
Meanwhile, spread beef slices on waxed paper.
Place about 1 Tblspn. of bread crumb mixture on each of the meat slices. Add a dab of butter or margarine and 1 tspn. of crushed tomato.
Roll each piece of meat and skewer with a toothpick.
Lay each roll-up on broiler pan. Place the pan in a broiler to cook. Be careful to check the meat frequently. Turn when the first side is browned and continue cooking.
Variation – Chicken Roll-ups
For a change try thin sliced chicken breast in the place of the sliced beef. |
Personal
Notes: |
Personal
Notes: I was recently in Italy and leaned this word didn't mean the tasty stuffed skewered meats I remember as a child. I was so disappointed when the Spedini I was served included an assortment of meats. Our recipe was certainly a specialty in our home. My mom, aunts, and grandmother would make them for us as I was growing up. Then, when Mom came to live with me, while Ken was still living at home, she would make them for him. Even Ken's frirends loved them.
My grandma would make these usually on Wednesday evenings. There was always a special food for each night of the week. It went something like this: Monday was chicken soup day, Tuesday was Lentil soup day, Wednesday was usually a meat/potato/vegetable meal, Thursday was pasta and meatballs, Friday was fish, typically squid, though she made pizza for us kids, Saturday was a meat/vegetable/potato night, and Sunday was the Italian feast with all kinds of meat in the sauce, including meatballs. My Dad was a butcher by trade, so he always provided the family with meat. I remember when Rick and I were first married, we would spend about $20-25 per week on groceries. We never had to worry about buying meat. He would keep our freezer stocked. Wonder if I appreciated it as much then as I do now?
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