Speidini

logo for coho restaurant
  • 2 lbs veal scallopini
  • 1 large or 2 medium onions
  • 8 oz container plain bread crumbs (close to 2 cups)
  • 2/3 cup grated parmesan or romano cheese
  • 3 TBLS sweet California basil
  • 1 teaspoon ground back pepper
  • 1/2 tsp garlic granules
  • 1/2 – 2/3 cup olive oil
  • 4 large skewers
  • 1/2 cup pine nuts
  • 1/2 cup raisins (golden)

Preheat oven to broil, place rack on highest setting closest to broiler.

Put onions, cheese, basil, garlic, pine nuts, raisins and pepper into food processor and mix. Place 1/2 cup olive oil on dish and dip veal into it. Coat with bread crumbs. Than place teaspoon of mixture onto meat and roll. Place on skewers.

Place spiedini on a broiler safe pan, not touching and broil close to the flame for 5 min, at which point they should be nice and brown on top. Carefully flip skewers and continue to cook until the second side has browned up, which is usually a bit shorter, 3-4 minutes.

Remove from the oven and carefully grab the end of the skewer. Place over a serving platter and push the spiedini off onto the platter.

Recent Posts

Cook Like a Coho Chef: Pork Cassoulet

Pork Cassoulet   For the Beans: 1lb dry white beans, these can be great northern, flageolet, or cannellini 1 bouquet garni tied in cheesecloth with – 4 sprigs thyme – 4 sprigs rosemary – 2 bay leaves 1 stalk of celery, cut into 1” chunks 1 large carrot, cut into

Read More »

June 14: DeLille Cellars Wine Dinner

We are so pleased to bring DeLille Cellars to San Juan Island for this special evening of food and wine. Janna Rinker, Vice President of Sales at DeLille, will host the evening. Delight in a five-course dinner during which we will also showcase five wines, including their flagship wine, Four

Read More »
Scroll to Top