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Spiedini di Involtini Vitello -- Kebobs of Stuffed Veal





Veal Stuffing

3/4 cup breadcrumbs, dry, seasoned
1 md. onion, chopped fine
3 tbsp. parsley, chopped fine
2 cloves garlic, minced
2 to 3 slices wet bread, crusts removed
1/4 cup parmesan cheese
1 tbsp. oregano, chopped fine
1 tbsp. lemon juice

Kebob Ingredients

1 to 1-1/2 lb. veal cutlet, pounded thin
2 md. onions, cubed
1 lemon, sliced into wedges


Pound the veal cutlets thin between pieces of wax paper or parchment paper. If too large, cut cutlets to a size about 4 inches square. Set aside.

In a large bowl, place all the ingredients of the stuffing except the water. Mix well. If the mixture is too dry, add enough water to hold the mixture loosely together.

Once the right consistency, divide the mixture among all the veal cutlets, spreading the mixture evenly across the small veal cutlet close to the edge but leaving a border of about 1/4x1/4-inch thick. Starting at a narrow end, roll up each veal cutlet, jelly roll fashion, tucking in the sides as you go to keep all the stuffing inside.

Using a medium length bamboo or metal skewer, place an onion cube on the skewer, then a veal roll, and onion cube, and veal roll. Keep alternating until at least 4 veal rolls are on a skewer. End with another cube of onion. Broil or grill the veal until lightly browned only.

Remember the veal is pounded very thin and will cook very quickly. Do not overcook. Serve hot with a wedge of lemon.

Author's Comments

This is another version of a Spiedini recipe that abounds in Italy. This one is of veal, and is grilled or broiled. Other Spiedini to look for is Spiedini alla Romana.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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