WEEKDAYS 1e|12c|p

Aunt Jenny’s Spiedini

Deb Shanney
Servings: 4 to 6
30 to 60 min

This fried, chewy, salty and delicious Italian dish is too good to pass up.

  • Ingredients
  • step-by-step directions
Aunt Jenny’s Spiedini
  • 1 pound flank steak (sliced thin and pounded)
  • 1 yellow onion (finely chopped)
  • 1/2 cup pine nuts (chopped)
  • 1/2 cup chopped Italian parsley
  • 1 cup breadcrumbs
  • 1 cup Pecorino Romano (finely grated)
  • 1/4 cup olive oil
  • 1 cup raisins
  • salt and freshly ground black pepper
  • oil for frying
For the Rice:
  • 1 tablespoon olive oil
  • 1 cup uncooked rice (steamed or boiled per package instruction)
  • 1 pint button or cremini mushrooms (sliced)
  • 1/2 bag of frozen peas
  • For the Steak: Season steak with salt and pepper. Cook steak on grill or griddle for 4-5 minutes per side, or until desired level of doneness.
  • Slice steak with the grain so that it doesn't separate, no bigger than 1 1/2" X 2" (for appetizer portion) or 2 1/2" X 2 1/2" for an entree-sized portion. (You're slicing it off the top of the steak to achieve thin slices.)
  • Sauté onions in olive oil until translucent. In a bowl, combine onion, raisins, pine nuts, parsley, bread crumbs and pecorino romano.
  • Take each thin slice of beef and put 1 teaspoon (for appetizer size) or 1 tablespoon (for entree size) of onion filing inside. Roll, secure with toothpick.  
  • Heat oil to 350 degrees in a large dutch oven or heavy pot. Fry spedinis in oil 8-10 minutes, working in batches if necessary.
  • For the Rice: Cook rice according to package instructions.
  • Sauté sliced mushrooms in 1 tablespoon of olive oil. After a couple minutes add the frozen peas, cook until soft. Add cooked rice and stir to toss. 
  • Lay rice on a platter, lay speidini on top.
rate this recipe

Latest Recipes