Veal Spiedini

Veal Spiedini

99% Fat-Free Italian CookingSpiedini, the Italian version of brochettes, make a light yet filling meal. For a heartier meal, serve them with your favorite risotto. We particularly like to make spiedini in the summer, when the cooking can easily shift from the broiler to the outdoor grill. In this recipe, the veal first marinates in a flavorful Marsala wine mixture. You will need eight 8-inch skewers. If you use bamboo rather than metal skewers, be sure to soak them as directed to prevent charring. The addition of such baby vegetables as pattypan squash and teardrop or small cherry tomatoes in assorted colors lends a festive air.

  • Two 4-ounce veal scaloppine cutlets, each trimmed and cut into 4 long, thin strips
  • 16 medium white button mushrooms (about 8 ounces), cleaned and halved
  • 1/2 cup Marsala wine
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon freshly grated Parmigiano-Reggiano cheese

If using bamboo skewers, soak them in water for at least 1 hour.

Put the strips of veal and the mushrooms into a shallow bowl. Add the wine and pepper and marinate at room temperature for 30 minutes, stirring every 5 minutes.

Preheat the broiler.

Mix together the bread crumbs, parsley, and Parmesan.

Thread a strip of veal onto each skewer in a serpentine fashion, interspersing 4 mushroom chunks between the folds of veal, ending with a mushroom on top.Roll in the bread crumb mixture to coat.

Position 4 inches from the heat source and broil for 3 minutes, until well browned. Turn and broil until well browned on the other side, about 4 minutes more.

Fat per skewer = 0.68 g.
Calories per skewer = 53.4

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Excerpted from 99% FAT-FREE ITALIAN COOKING by Barry Bluestein Copyright© 1999 by Bluestein/Morrissey. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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