A traditional Italian BBQ dish and a century old tradition, the Italians make a day of barbecuing over an open fire starting with the aperitivo and having a glass of wine, all the way through dolce (dessert!). BBQ peaches are a traditional Italian dolce that we know you will enjoy, too! Download Recipe PDF
For the Beef Eye Round
1 pound cut beef eye of round, have butcher cut in very thin slices
1 cup plain bread crumbs
1 cup percorino Romano cheese
1/4 cup pinoli nuts
1/4 cup currants
1/4 cup parsley, finely chopped
salt and pepper
2 large onions
Extra virgin olive oil
1/4 cup stewed tomatoes
For the potatoes
3 tbsp. olive oil
1 lb. medium Yukon Gold or red potatoes, cut into 3/4-inch wedges (1-2 potatoes)
1/2 tsp. kosher salt
2 lg. garlic cloves, minced
1 tsp. red pepper flakes
1 tbsp. lemon zest
How To Make
Soften the currants in lukewarm water for a few minutes. In a frying pan, sauté one of the minced onions in olive oil. Once the onion is a little golden add the breadcrumbs into the pan. Stir. Add in the stewed tomatoes. Mix till bread crumb mixture is combined with the tomatoes and heated through. Remove pan from stove and let it cool.
In a bowl mix the cooled bread crumbs, pinoli, currants, parsley, salt and pepper (to taste.) Add the Pecorino Romano cheese and mix well. Cut the other onion into quarters and set aside.
Now make your assembly line: bay leaves, quartered onion, small plate of olive oil, fresh breadcrumbs w/salt and pepper to taste, skewers.
Take 1 slice of beef and apply the cooled breadcrumb mixture from the pan. You will place the mixture onto the meat and roll it forward, it will resemble a “pig in a blanket.” The amount of bread crumbs will be thin so that you can roll the meat easily.
Once rolled, roll in the plate of olive oil, roll in the fresh bread crumbs, set aside, and repeat until all the meat is rolled. Next take a skewer, apply 1 bay leaf, followed by a Spiedino, then place 1 quartered piece of onion. Repeat sequence until all the Spiedini are on the skewers.
You have two options of cooking Spiedini, grilling or broiling. If you grill you will grill your Spiedini until the eat is cooked through just like any other meat. If you broil the Spiedini, set your broil temperature on Low so that your Spiedini cook evenly and slowly. Broil to your taste. Once you have completed cooking your Spiedini you can serve them directly on the skewers over a bed of fresh Arugula and shavings of Pecorino Romano cheese.