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
For Ages: 15+
Food Categories (2)
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.
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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