Okay, by no means was I supposed to get so little 3D done this month, nor do I really think I’m getting away with anything here (except that, I’ve apparently got two readers at this moment, so, it’s not like I’ve got a huge audience to disappoint). Whatever, December’s been busier than I anticipated, and lazier too. I’ll figure out something enjoyable to work on soon.
In the meantime, I spent all day today in the kitchen rather than at my computer. I think I’m probably winning Christmas. Best one-size-fits-all gift in my family, I suspect. My siblings and cousins are each getting a package of spiedini:
Deliciousness in its purest form. Fresh beef (Â I’ve heard of doing it with other meats, like chicken, or swordfish, but I’ve only ever eaten or made beef. Maybe next timeâ€¦), sliced suuuuuper thin, and covered in olive oil, cheese, and seasoned bread crumbs. So far as I know, no one in my family, outside of my second-cousin at whose deli I learned to make this knows how to make it. This is only my third time ever making spiedini, but I think all the practice I got today counts for a couple times.
This is less than half of the final product. Six pounds of meat netted me eleven of these skewers, with 8-10 pieces per skewer. That meant I could easily give each of the people on my list two skewers and still cook up one for dinner tonight to make sure it was as good as ever.
Lest you think that 3D is the only department where I’m kinda sloppy about final presentation. Also, I hate my phone’s camera almost as badly as the Static Mesh Editor for making things look less good than they actually are.
For everyone who wants to play along at home:
Apologies about my lack of precise measurements. I almost never measure when cooking; I go for what looks like a big enough pile, or what smells like enough of a given seasoning and add more as needed. It’s worked out so far, though I know I could never take that attitude to any sort of baked goodâ€¦
- Beef (I’m pretty sure I got top round) sliced thin. Definitely, get the slicing done at the butcher’s. If you have to slice and pound the meat to get it flat enough, you’re going to be sore and frustrated before you even get to the fun part. Just over 1 pound of meat will get you two skewers of 8-10 pieces, if it’s sliced as thin as mine was. (It worked out to about 1.2 lbs of meat per two-skewer package this time. The last time, when I was pounding out my own beef, because I couldn’t get it as thin, 1.5 lbs got me about the same number of pieces)
- Bread crumbs.
- A dry Italian cheese, finely grated. I used Asiago this time, but Parmesan, Romano, anything like that will work. If you’re not making enough that grating your own cheese sounds utterly insane, grate the cheese fresh. It’ll taste better that way. Don’t use the stuff in a can, not just for this, but ever.
- Herbs and seasonings. Dried basil, oregano, and garlic powder is what I had available, so I used that. I’ve seen recipes that also include things like pine nuts and raisins and, though my Sicilian culinary background probably has an easier time with that than I expect most do, I’ve yet to try making them any other way than plain.
- Olive Oil. Don’t tell anyone, but I cheaped out and didn’t buy Extra Virgin. I’m a little ashamed of that, but it didn’t ruin anything.
- Mix bread crumbs, cheese, and herbs and spices in a large, shallow bowl or plate.
- Fill a smaller bowl or plate with a little bit of olive oil. I found it’s easier to have a very shallow pool of oil and refill it frequently than to go really full and have every slice of meat just drenched in the stuff.
- Dip a slice of meat in the oil, then in the bread crumb mixture, coating both sides thoroughly with both.
- Move the meat to a cutting board or other clean working surface, and roll it up tightly.
- Repeat steps 3 and 4 with each slice of meat, setting the finished rolls very close to each other so they can’t unroll. Alternatively, you may wish to skewer each roll as you make it, but I like to use two skewers to make it easier to turn them while cooking, and it’s a lot easier to pass one skewer at a time through all the pieces of spiedini than it is to push two skewers through one piece of spiedini at a time.
- Cook, either in a skillet with a little bit of olive oil, or on a grill or in the broiler after brushing spiedini with olive oil. Regardless of your cooking method, they only need about 3-5 minutes a side.
- Serve with long pasta (e.g. spaghetti or linguine), tomato sauce, and crusty Italian bread.
Hopefully we’ll be back to 3D before too long. The design of this website really doesn’t lend itself to too many more cooking episodesâ€¦