RACHAEL'S BEEF SPIEDINI
Romano cheese packs a salty, sharp flavor into these breaded stuffed meat rolls.
Provided by Rachael Ray
Number Of Ingredients 29
Steps:
- Soak currants in hot water to soften, then drain
- Heat olive oil in small skillet and cook onions and garlic over medium heat 5 minutes to soften, then add tomatoes and cook 1 minute more
- Cool completely
- In a bowl, combine the onion mixture with the toasted breadcrumbs, currants, pine nuts, half the cheese, half the parsley and mint, and all of lemon zest and chili flakes
- Season the sliced beef or veal with salt and pepper
- Place mounds of stuffing on one end and roll meat to make pouches of stuffed meat
- Combine the remaining breadcrumbs, cheese, and parsley and mint in shallow dish
- Drizzle beef rolls with olive oil and press into breadcrumbs
- Preheat oven to 375˚F
- Preheat griddle over medium-high heat
- Skewer meat, red onions and bay leaves, then cook on oiled griddle pan until browned
- Transfer to oven 5 -7 minutes until cooked through
- Serve with balsamic vinegar and lemon wedges
- Rachael's Beef Shank Minestra
BEEF SPIEDINI
An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 40 appetizers.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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- Soak currants in hot water to soften, then drain.Heat olive oil in small skillet and cook onions and garlic over medium heat 5 minutes to soften, then add tomatoes and cook 1 minute more.
- Cool completely.In a bowl, combine the onion mixture with the toasted breadcrumbs, currants, pine nuts, half the cheese, half the parsley and mint, and all of lemon zest and chili flakes.Season the sliced beef or veal with salt and pepper.
- Place mounds of stuffing on one end and roll meat to make pouches of stuffed meat.Combine the remaining breadcrumbs, cheese, and parsley and mint in shallow dish.
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