Speidini Di Carne E Funghi (Sicilian Kebobs – Meat and Mushroom) Recipe
Description: Indulge in the flavors of Sicily with these savory Speidini Di Carne E Funghi, where tender slices of meat are rolled with a delectable mushroom stuffing, creating irresistible kebobs bursting with Mediterranean charm.
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Mushrooms |
| 1 | Egg |
| 1 | Onion |
| 1 1/2 | Garlic cloves |
| 1/2 | Plum tomato |
| 4 | Red chili peppers |
| 1 – 2 | Hard cheese |
| 1 | Bunch of fresh herbs |
| 6 | Hazelnuts |
| 1/2 | Anchovy |
| 1/4 | Currants |
| 1 – 2 | Slices of flank steak |
| 3 | Plum tomatoes |
| Varies | Red wine |
| As needed | Sage leaves |
| As needed | Olive oil |
| As needed | Bread crumbs |
Instructions:
-
Prepare Meat Slices:
- Slice the flank steak thinly, resembling scallopines or bracioles, ensuring they are at least 2 by 4 inches in size.
- Pound the slices thinner if necessary; you should have around 30 slices from three pounds of meat.
-
Prepare Stuffing:
- Heat olive oil in a heavy-based pan over medium heat.
- Sauté onions, half of the garlic, and red chili peppers until the onions turn translucent.
- Add hazelnuts (or pine nuts) and cook until fragrant.
- Incorporate minced mushroom stems and cook until they release their juices and the mixture darkens.
- Pour in tomato pulp, currants or raisins (if using), and half a cup of red wine. Cook until the alcohol evaporates.
- Remove from heat and allow to cool slightly.
- Add grated cheese, anchovies, and herbs, then season with salt and pepper to taste.
- Mix in the egg followed by 1/2 to 3/4 cup of bread crumbs until the mixture holds together well.
-
Prepare Meat Speidinis:
- Spread the stuffing onto the meat slices and roll tightly like a jelly roll.
- Alternatively, if the slices are large enough, place the stuffing in the center and fold over each side to create a neat packet.
- Secure the meat on skewers using two skewers parallel to each other, ensuring the packets are centered between them.
-
Prepare Mushroom Speidinis:
- Fill each mushroom cap with stuffing and create a sandwich with two caps placed top to top.
- Skewer using the same two-skewer method as for the meat speidinis for secure and easy handling.
- Optionally, place sage leaves between the sandwiched mushrooms for extra flavor.
-
Marinate the Speidinis:
- In a roasting pan, marinate the speidini kebobs in a mixture of olive oil, the remaining garlic, and red wine.
- Adjust the marinade to taste by adding more herbs or seasonings as desired.
- Turn the speidinis often to ensure both sides are evenly marinated.
- Marinating time is flexible, ranging from at least one hour to overnight if covered and refrigerated.
-
Cooking:
- Just before cooking, remove the speidinis from the marinade and lightly coat both sides with the remaining bread crumbs.
- Grill or broil the speidinis, turning once, for about 6 minutes on each side or until cooked to your desired level of doneness.
- Alternatively, cook the speidinis in a preheated oven at 475°F for about 10 minutes on each side on a baking sheet or roasting pan.
-
Variations:
- The stuffing recipe can also be used to fill rolled eggplant slices or pepper rolls.
- Experiment with different meats and stuffings; a simple sautéed and herbed onion dressing is also a delicious and traditional option.
Embrace the culinary heritage of Sicily with these Speidini Di Carne E Funghi, perfect for gatherings or a delightful family dinner. Enjoy the tantalizing blend of flavors in every bite, transporting your taste buds to the sun-kissed shores of the Mediterranean.
