My dad often tells me about his grandmother making Spiedini and Crostini when he was a child. She would spend the whole afternoon making these in the kitchen, having to feed them to her many grandchildren. My dad would sit next to her and watch. And that’s how he learnt how to make them. As a child, I used to do the same: sit next to my dad and watch him making these delicious treats. That is how I learnt and I hope to pass this tradition on to my daughters. Since I made them as a part of the Sicilian Street Food New Year’s Eve Party I organised for this month’s Foodbuzz 24×24 event, I can show you too how to replicate this ancient street food recipe in your own kitchen.
For the meatballs
300 gms – 10.5 oz. beef mince
¼ tsp of nutmeg
5 tbsp of grated Parmigiano Reggiano or Grana Padano
5 tbsp of breadcrumbs
¼ tsp of ground pepper
1 tsp of salt
Mix all the ingredients together and form slightly elongated meatballs, each the size of a dried plum. Keep them aside.
For assembling the spiedini
Stale bread*, sliced into 1 cm – ½ inch thick slices and then cut the same size as the meatballs
Primosale cheese, sliced into 0.5 cm – ¼ inch thick slices and then cut the same size as the meatballs
Salami, sliced into 0.5 cm – ¼ inch thick slices and then cut the same size as the meatballs
Egg whites, lightly beaten
Flour and breadcrumbs, mixed in equal proportions
*this bread has to be compact, with no holes inside. It has to be bought and kept to dry a couple of days before making spiedini.
Cut the bread, the cheese and salami. Make sure everything is approximately the same length, this will make it easier to coat with breadcrumbs and fry them. Put them in skewers starting with a piece of bread, then cheese, salami and a meatball and then again… make sure to finish off with a piece of bread to keep the other ingredients from falling off the skewers. NOTE: if you do not have “double skewers”, use 2 normal skewers, side by side.
Dip in the lightly beaten egg whites and coat well with the flour and breadcrumb mix.
Shallow fry them in hot vegetable oil. Serve hot.