Speidini Di Carne E Funghi (Sicilian Kebobs - Meat and Mushroom)

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 3 lbs flank steaks
  • 1 lb mushroom, caps left whole,stems removed and minced
  • 1 egg, beaten
  • 1 12 cups breadcrumbs
  • 12 onion, minced
  • 4 cloves garlic, pureed or minced,divided in half
  • 1 -2 small firm plum tomato, pulp chopped,and juices reserved
  • 1 fresh red chili pepper, minced (or 1 tsp chile paste or equivalent, to taste)
  • 6 tablespoons grating hard cheese (provolone, pecorino, parmesan, etc.)
  • 12 cup fresh herb, minced (can be one, or any combination of parsley, sage, or oregano, to taste - or use 2 tsp dried, crumbled)
  • 14 cup hazelnuts, ground (or fine chopped, or coarse chopped pine nuts)
  • 1 -2 anchovy, mashed (optional)
  • 3 tablespoons currants (or chopped dark raisins, optional)
  • salt and black pepper (to taste)
  • olive oil (about 1 cup total; for sauteing and marinade)
  • red wine (approx 1/2 cup for stuffing, 1 cup for marinade)
  • 1 whole sage leaf (to be placed on skewers; between speidinis) (optional)

Directions

  1. Slice flank steak thin as for scallopines or bracioles, and slices pounded thinner- to at least 2 by 4 inches (3 by 4 or so is ideal); three pounds of meat should yield at least 30 slices.
  2. Prepare stuffing (saute).
  3. Heat about 1/4 cup olive oil in heavy based pan, and saute the onion, half the garlic, and red chile, until onion is translucent.
  4. Add hazelnuts (or pine nuts)- if using ground hazelnuts, saute until nuts release oils and thin out.
  5. Add minced mushroom stems and cook until stems have released juices, and mixture darkens and seems to dry out.
  6. Add tomato pulp and juices, currants/raisins (if using) and the 1/2 cup red wine, and continue, until alcohol cooks out.
  7. Remove from heat and cool slightly.
  8. Then add grated cheese, anchovies, and herbs and mix well.
  9. Taste for salt and pepper and add as needed.
  10. Add the egg and mix again, and then add about 1/2 to 3/4 cup of the bread crumbs- mixture should hold together well.
  11. Taste again for salt and pepper and add as needed/desired (I use about 1 tbs black pepper; salt depends on anchovies and cheese, which are salty).
  12. Prepare meat speidinis.
  13. Spread stuffing on meat slices and roll tightly, like a jelly roll.
  14. Or, if slices are large enough, you can place stuffing in center and fold over each side to make a neat packet.
  15. Secure meat on skewers, speidini style: Use two skewers; one securing each end of meat packet, and running parallel to each other, so that you will end up with a"two-skewer" kebob, with the packets centered between.
  16. This method allows for better handling and cooking of the kebobs, since packets can be turned, basted, and grilled much more efficiently.
  17. Alternate meat with sage leaves, if using.
  18. Prepare mushroom speidinis by filling each cap with stuffing, and then making a"sandwich" with two caps top to top.
  19. If using the sage leaves, they can be placed between the sandwiched mushrooms for extra flavor.
  20. Skewer using the same two skewer method as for the meat speidinis, for secure easy handling.
  21. Marinate the speidini kebobs in a mixture of olive oil, the other half of the garlic, and red wine.
  22. Marinade can be adjusted to taste, by adding more herbs or seasonings- depending on the packet or stuffing used for the speidinis.
  23. I use a roasting pan so the speidinis lie flat in the marinade.
  24. Turn often enough so both sides marinate.
  25. Marinating time is flexible- at least one hour, but can marinate overnight, if covered and refrigerated.
  26. Just prior to cooking the speidinis, remove from marinade, and coat lightly in the remaining bread crumbs on both sides.
  27. Grill or broil the speidinis, turning one; about 6 minutes for each side, or to taste.
  28. Alternatively, speidinis can be cooked in a hot oven (475 F preheated); about 10 minutes for each side (on a baking sheet or roasting pan).
  29. Variations: stuffing recipe here can be used to fill rolled eggplant slices (slice length-wise and parboil/steam/quick saute before rolling), or pepper rolls (roast peppers and remove as much skin as possible, then cut to speidini size pieces).
  30. Other meats can be used with various stuffings; a simple sauted and herbed onion dressing is also very nice, and quite traditional as well.

Reviews

(1)
Most Helpful

I don't know how this wonderful recipe has stayed undiscovered for nearly 2 years - It is not difficult to make and the flavor will wow you I suspect because there are 30 preparation steps that it has scared off many members. If I may make a suggestion reorder the ingredients so they match the steps in the recipe and rewrite the steps, Some of the information that is in the steps could go into the introduction - Have 3 parts to the recipeSpeidini de Carne, Speidini de Funghi and Marinade. I think the mushrooms should also be a separate recipe in Appetizers as well as in this recipe they are great. I realize that this was a contest recipe so all 5 necessary ingredients had to be included in this one recipe. I used Rouladen beef and cut each into two (just the right size) I cut the recipe back to only make four so I did not skewer the meat rolls but used toothpicks to seal each one. Same with the mushrooms I made 2 so used tooth picks for these as well. I say don't miss out on this recipe it is excellent - I hope, labouchet ,that you are not angry at my suggestions my intent is not to be a know it all but I want to see this recipe appreciated by many Thanks for your creative, delicious recipe

Bergy February 25, 2004

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