Spitini Palermitani: A Taste of Palermo
Category: Appetizers
Servings: 12
Preparation Time: 1 hour (plus overnight resting time)
Cooking Time: 30 minutes
Spitini Palermitani, a cherished Sicilian treat, combines tender veal ragù, soft brioche, and a crunchy golden coating for a flavorful bite. This beloved Palermitan specialty takes a little time to prepare, but the final result is truly worth it. With layers of savory ragù, velvety béchamel, and a crispy crust, these bite-sized morsels are perfect as an appetizer for any special occasion. Let’s dive into the step-by-step process to make these delicious skewers at home!
Ingredients
For the Vegetable Broth:
| Ingredient | Quantity |
|---|---|
| Celery | 1 stalk |
| Onion | 1 |
| Carrot | 1 |
| Water | 400g |
| Salt | to taste |
For the Ragù:
| Ingredient | Quantity |
|---|---|
| Veal (ground) | 300g |
| Red wine | 50g |
| Olive oil (extra virgin) | q.b. |
| Salt | q.b. |
| Black pepper | q.b. |
| Vegetable broth | 500g |
| Tomato paste | 75g |
| Peas | 170g |
| Bay leaves | 2 |
For the Béchamel and Assembly:
| Ingredient | Quantity |
|---|---|
| Whole milk | 300g |
| Butter | 30g |
| Flour (00 type) | 30g |
| Nutmeg | to taste |
| Salt | q.b. |
| Brioche rolls | 12 (small) |
| Water | 400g |
| Flour (00 type) | 250g |
| Breadcrumbs | 250g |
| Vegetable oil (for frying) | 1 liter |
Instructions
Step 1: Preparing the Broth and Ragù (Day Before)
Begin by preparing the vegetable broth the day before, as it will enhance the flavors in the ragù. Start by chopping the celery, onion, and carrot into small pieces. Place these ingredients into a pot, cover with water, and let it simmer for about 30-45 minutes to make a rich vegetable broth. Once done, keep the broth warm for use in the ragù.
Next, for the ragù, finely chop the celery, carrot, and onion. Heat some olive oil in a large pan and add the chopped vegetables, sautéing them over low heat. Add a splash of water to the pan and let the vegetables cook slowly until they soften and nearly all the water evaporates.
Now, add the ground veal to the pan and cook it, breaking up the meat with a spoon as it browns. Pour in the red wine, allowing it to evaporate. Stir in the tomato paste and add the vegetable broth to the pan. Toss in the bay leaves, and season with salt and black pepper. Let the ragù simmer gently, stirring occasionally, until it thickens and becomes rich and concentrated.
Once the ragù has reached the right consistency, allow it to cool and then refrigerate overnight. This resting time will allow the flavors to meld, and the ragù will become easier to handle the next day.
Step 2: Making the Béchamel Sauce (Day of Cooking)
To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste. Gradually add the whole milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until the sauce thickens. Season with salt and a pinch of nutmeg. Set aside.
Step 3: Assembling the Spitini
Slice the brioche rolls into small squares, cutting off the tops and sides to leave only the base. You will need 12 squares in total. Divide each square into three equal layers.
Now, take a portion of the ragù, shape it into a small ball, and place it between two pieces of brioche. Repeat the process for all of the brioche squares, alternating layers of ragù and brioche to create a small stack. You should end up with 12 spitini in total.
Spread a thin layer of béchamel sauce over the top of each spitino, then sprinkle breadcrumbs generously over the béchamel to give it a golden, crispy texture when fried.
Step 4: Preparing the Batter and Frying
Prepare the batter by mixing water and flour in a bowl until smooth and lump-free. The consistency should be slightly thick but smooth enough to coat the spitini.
Heat the vegetable oil in a large pot or deep fryer to 180°C (350°F). Dip each assembled spitino into the batter, ensuring it is evenly coated. Then, roll it in the breadcrumbs to create a crispy outer layer.
Carefully drop 1 or 2 spitini at a time into the hot oil. Fry until golden brown and crispy on all sides, about 3-4 minutes per side. Use a slotted spoon to remove the spitini from the oil, placing them on a plate lined with paper towels to drain any excess oil.
Step 5: Serving the Spitini
Once all the spitini are fried to perfection, serve them hot, accompanied by a chilled beverage of your choice. The crispy exterior, tender veal ragù, and soft brioche combine to create an irresistible appetizer that will delight your guests.
Tips and Variations
- Brioche Substitutes: If brioche rolls are unavailable, you can use soft sandwich bread, but brioche adds a touch of sweetness that complements the ragù beautifully.
- Add Cheese: For a cheesy twist, sprinkle grated Parmesan over the béchamel before frying, or add a thin layer of mozzarella inside the brioche for extra indulgence.
- Make it Ahead: The ragù can be made in advance and stored in the fridge for up to 3 days or frozen for longer storage. Assemble the spitini just before frying.
- Alternative Fillings: While traditional spitini use veal, you can experiment with other ground meats such as beef or pork for a variation in flavor.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 300mg |
These spitini are a delightful appetizer that will transport you straight to Palermo with each bite. Whether you’re preparing them for a festive occasion or simply enjoying a delicious meal with loved ones, Spitini Palermitani are sure to become a favorite in your culinary repertoire! Enjoy!
