Spedini

1. Camping Recipes
2. Main Dishes
3. Spedini

Spedini

Ingredients

• 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

Preparation

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.