Catholic Recipe: Skewered Beef Roman Style
- 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
- 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
Prep Time: 45 minutes
Difficulty: • • • •
Food Categories (2)
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.
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
Graduale Simplex (simplified Gregorian chant for Mass)