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Catholic Recipe: Skewered Beef Roman Style

    INGREDIENTS

    Meat Mixture:
  • 1 pound ground beef
  • 2 eggs
  • 3 tablespoons grated Romano cheese
  • 1/2 cup bread crumbs
  • 1 garlic clove, crushed
  • 2 tablespoons chopped parsley
  • salt, pepper
  •  Other Ingredients:
  • 4 slices white bread
  • 1 pound mozzarella cheese
  • 1/4 pound prosciutto
  • 2 eggs
  • 1/2 cup flour
  • 1 cup bread crumbs
  • 1/2 cup vegetable oil
  • Details

  • Serves: 6
  • Prep Time: 45 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Spiedini alla Romana

Although St. Anthony of Padua was a native of Lisbon, Italians especially love this saint. Here are some Roman style shish kebobs. Using meatballs, bread, cheese and prosciutto these skewers are battered and fried in oil.

DIRECTIONS

Mix thoroughly beef, eggs, Romano cheese, 1/2 cup bread crumbs, garlic, parsley, salt, pepper. Shape into oblongs 2 inches by 1 inch.

Thread 12 8-inch skewers, alternating meat, bread squares, mozzarella, prosciutto, cut in 1-inch squares; reserve.

Beat eggs thoroughly in deep oblong dish. Place flour, bread crumbs at opposite ends of large flat board. Dip skewers in flour, egg, bread crumbs, in that order. Fry 5 minutes on each side in extremely hot oil. Serve on skewers.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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