Speidini

  • 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.

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