- 4-5 pound(s) beef eye round roast , venison, chicken cutlets, or butterfly pork
- 3 c soft bread crumbs
- pinch oregano
- pinch basil
- salt and pepper
- 1 US tablespoon(s) [US Tbs.] parsley, chopped
- 2 US tablespoon(s) [US Tbs.] grated roman cheese
- juice of one lemon
- olive oil
- 1 pound(s) mozzarella cheese
- 2 small tomatoes
If roast is frozen, allow to thaw overnight in the refrigerator, then 2-3 more hours at room temperature. This will make it easier to cut EXTREMELY thin slices with a slicing machine, an electric knife , or a really good slicing knife. (Better yet, see if you can get your butcher to slice this for you with a slicing machine).
Mix all dry ingredients into the bread crumbs, then moisten the mixture with the lemon juice and olive oil. Lay out slices of beef, fill with a heaping teaspoon of bread crumb mixture, a sliver of mozzarella and a sliver of tomato.
Roll up, folding in sides, and place on a skewer. Brush the spedini with olive oil and dip in dry bread crumbs. It's best to barbecue these over a hot charcoal fire but you can broil them in the oven if necessary. An indoor grille (George Foreman type grille) works well too.