Liturgical Year : Recipes : Skewered Beef Roman Style

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

show

Food Categories (2)

show

Feasts (7)

Also Called: Spiedini alla Romana

Here are some Roman style shish kebobs. Using meatballs, bread, cheese and prosciutto these skewers are battered and fried in oil.

Although St. Anthony of Padua was a native of Lisbon, Italians especially love this saint.

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