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Spedini... An Italian Family Recipe Secret

March 1, 2007

Liz Rizzo

Based on 2 member reviews
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Spedini on Plate

I grew up in an Italian family. I am going to share some of the recipes that are truly close to my heart and stomach. I have my mother's permission to share our family recipe for Spedini with you. No kidding, you can ask her. She made a cookbook for us kids with her recipes and this recipe is in her book.

My sister and I would help mom assemble the Spedinis when we were kids. This was my first attempt on my own to recreate one of my favorite recipes. These fried, chewy, crispy, soft, salty, mouthwatering appetizers are simple to make and worth every calorie.

In my family we celebrated all occasions with food. When mom made Spedini we knew we were in for a real treat. I remember her frying the little meatballs. She would always make a few extra tiny meatballs for us to taste. I bet this sounds silly, but just seeing those two smaller meatballs frying in the pan made me feel special. Mom said her secret for perfect meatballs was that after you shaped the meatball you had to bounce the meatballs. The bouncing would make them lighter. She never let us in the kitchen while she was shaping the meatballs. I never actually saw her bounce them either. My mother would mix the raw meat, egg, and breadcrumb mixture with her hands in a bowl. I would watch the raw meat mixture squish through her fingers and be amazed at how something so gross looking would end up being so tasty.

While the meatballs were frying in olive oil she would cut up all the other ingredients needed for the Spedini. Mom would let us taste the tidbits of each ingredient as she cut them on the wooden cutting board. We were like baby birds hungrily waiting for a morsel of food. We anxiously waited for the moment that we could help her put the little squares of food on the wooden skewers.

When the skewers were neatly lined on a plate she would dredge each skewer in egg mixture and then coat it with breadcrumbs. She made it look so easy. Then the incredible sound of the sizzle of each skewer being lowered gently into the hot olive oil was a sight to behold. I have this love for the sight and sound of fried food. The aroma that filled our little apartment was as good as any restaurant in our neighborhood. The aroma was the smell of love.

My mom would save the ends of the bread in a bag for us to feed the birds at the park. My grandmother said it was a sin to throw bread in the garbage. You were supposed to feed the birds. This was part of my Italian guilt training. Till this day I cannot throw even a crumb of bread in the trash. I throw the ends of the bread loaf on my neighbor's roof for the birds. I once threw a slice of old bread in the trash. I swear I thought I heard my grandma speaking to me. She spoke with broken Italian. I knew it was her warning me of the wrath of God. I took that bread out of the trash and threw it on the lawn. I even brushed the crumbs off of it.

The word spiedie is a term sometimes used for a food dish with marinated chunks of food. Sometimes these spiedies are eaten as a sandwich. The word spiedi is a derivative of the Italian word for skewers.

Ingredients Needed

Ingredients Needed:

1 pound lean ground beef
1 loaf white bread
3 large eggs
1 cup Italian Seasoned Breadcrumbs
8 ounces Precious Mozzarella Whole Piece
6 ounces sliced ham
6 Tbls milk
Olive oil, 1-2 cups
Parmesan cheese, grated
Salt and pepper to taste

Supplies needed:

One small package of 6" size wooden skewers
Medium frying pan
Medium mixing bowl
Cutting board and knife
Small flat bowl for egg wash

Meat, Bread & Egg

Meatball Recipe:

1 pound ground beef
1 cup torn bread pieces
1 egg
Salt and pepper to season
Parmesan cheese, 2 Tbls

Adding the Parmesan cheese

Stack 4 slices of bread at a time on a cutting board and cut the bread crusts off. Take the bread crusts and tear into small pieces, enough to make one cup of pieces. Set aside the slices of bread without the crust for later use. You will eventually slice up the whole loaf of bread for this recipe.

Cutting up the bread

Mix the ground beef, egg, bread pieces, parmesan cheese, and seasoning in a medium bowl. This is easier if mixed with your hands. I use latex gloves for safer handling of raw meat. If you use your bare hands, wash them before and after. You don't want any bad germs lingering in your kitchen.

Mixing meat by hand

Shape the meat mixture into 1" inch size meatballs. Make up all the meatballs before starting to fry them.

Measuring the size of the meatballs

When the meatballs are shaped you can heat up some olive oil in a fry pan. I add macadamia oil to the olive oil as it has a higher flash temperature. You can use any oil of our choice. Growing up in an Italian household may be the reason I prefer the taste of olive oil to any other oil. Place as many meatballs as will fit in the pan and brown all sides. Remove the cooked ones and place on a plate with a paper towel to drain excess oil. Let the meat balls cool while you prepare the next ingredients.

Frying meatballs in pan

Cut the remainder of the bread into 1" X 1" squares, removing the crusts. Save the crusts for the birds or let them dry out for homemade bread crumbs. I make my own breadcrumbs in the blender, adding some seasonings and then putting them in the freezer for later use.

Slicing the ham

Slicing the Mozzarella Cheese

Cut the ham into 1" squares. Cut the cheese into similar size cubes. Set all the ingredients on the counter or table in assembly line fashion. Put 2 eggs and 6 Tbls milk in a flat bowl. Using a fork or whisk, blend together until evenly mixed.

Pour 1-2 cups dry breadcrumbs in a separate plate.

Spedini before frying

Dredging Spedini in egg and breadcrumbs

Dredge each Spedini in the egg mixture and immediately dip into the bread crumbs. Set the breaded Spedinis on another plate. After all the Spedinis are dipped and breadcrumb coated, you can fry them in new olive oil in a large fry pan. Fry all sides until golden brown. Some of the cheese will start to melt but you can push it back into the Spedini. When brown, remove from pan and place on a plate.

Frying Spedini in pan

Enjoy this delightful recipe as an appetizer. You can add a salad and this makes a perfect meal. This is great to bring as a potluck dish. Remember to give a few Spedinis away to a neighbor or friend to spread that Aloha Spirit. Thanks for reading my column. Feel free to leave a comment or story about your experiences.

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Comments

buddy — Friday, March 23, 2007

Name: Angie Remote Name: 71.111.27.79 Date: Friday, February 02, 2007 Time: 07:58 PM Feedback A remarkable column this month. The information is plentiful and the pictures are so appealing. The information is in abundance and anyone reading this column will gain a lot of insight to the wealth of foods ,candy, and beverages that are available to all of us who take the time to read this and any of your fabulous columns.Thanks once again. ------------------------------------------------------------------------ -------- Name: Danette Remote Name: 207.200.116.199 Date: Sunday, February 04, 2007 Time: 01:04 PM Feedback Wow, what a lot of interesting information your column contains this month...You always come up with some very interesting things to educate us on...Thanks Liz, for the TERRIFIC job you do! I look SO forward to your column and the wonderful pictures you display, as well, each and every month. What a fantastic choice of topic for Valentine's! I always look way forward to the exciting things you write about ...Thank you!!!! ------------------------------------------------------------------------ -------- Name: Kimmie from Ohio Remote Name: 66.8.244.201 Date: Friday, February 09, 2007 Time: 05:09 PM Feedback I loved this column and the recipe. I do not cook but found the photos easy to follow. I love the rose petals in the salad. I will try this for Valentines Day for dinner with my boyfriend. Interesting information. Kimmie Collett ------------------------------------------------------------------------ -------- Name: Marion Nee Remote Name: 64.75.129.86 Date: Friday, February 16, 2007 Time: 09:30 AM Feedback What a beautiful salad. I like the recipe for the dressing. The information about the foods and how they can affect a person is very interesting. Nice photos. Do you have a cookbook? ------------------------------------------------------------------------ -------- Name: Pauline, NY Remote Name: 64.12.116.197 Date: Monday, February 19, 2007 Time: 04:32 PM Feedback Wow Liz, this column was great! Wonderful information and beautiful pictures. The salad you made looks yummy. You gave some good ideas and all your recipes are always delicious. Say hi to Buddy, his column is the best! Waiting for your next column eagerly. Pauline, from NY ------------------------------------------------------------------------ -------- Name: Sunny Padilla Remote Name: 64.121.52.246 Date: Tuesday, February 20, 2007 Time: 09:58 AM Feedback Your column is of learning far more interesting things about foods, and lifestyle factors. My compliments, keep up the good work. ------------------------------------------------------------------------ -------- Name: Stephanie Fitzpatrick Remote Name: 64.203.27.32 Date: Friday, February 23, 2007 Time: 11:08 AM Feedback Liz - Love the look of the Lovers Salad - and so healthy too. Did you create it, and the dressing? And cute cutting of carrots - I never thought of that! I'm so glad to read your recipes and see your great photos - so clear and good-looking. Does Buddy like your salad too? I'll have to check out his column now! aloha, Stephanie ------------------------------------------------------------------------ -------- Name: rustywarren Remote Name: 66.8.244.201 Date: Friday, February 23, 2007 Time: 02:27 PM Feedback how delicious it looks.... lovers eh ? can i make it just for myself? it semms to be made with TLC ... all your columns are just done so beautifully ... i look forward to them each month. Keep up the warm and loving work ... love the way you write. Rusty ------------------------------------------------------------------------ -------- Name: Diana Remote Name: 198.145.197.226 Date: Thursday, March 01, 2007 Time: 04:48 PM Feedback What a lovely trip down memory lane! Thank you again for sharing your story with us. I'll try this recipe and if mine looks as good as yours does, well bon appetit! ------------------------------------------------------------------------ -------- Name: Corey Remote Name: 66.91.91.22 Date: Thursday, March 01, 2007 Time: 09:50 PM Feedback You skipped the part about assembling the skewers. ------------------------------------------------------------------------ -------- Name: Angie Remote Name: 71.117.171.152 Date: Friday, March 02, 2007 Time: 12:54 PM Feedback the spedinis look so good when they are cooking in the picture I wanted to eat the them. The effort it takes to make them is definitly worth it. They are very delicous and definitly a treat for anyone to enjoy. Every month is a surprise column and very much appreciated for all the effort it takes to produce them. Thanks for your efforts. ------------------------------------------------------------------------ -------- Name: Stephanie Fitzpatrick Remote Name: 64.203.27.32 Date: Sunday, March 04, 2007 Time: 02:57 PM Feedback Aloha, Liz - these look good and I've never heard of them before. I probably won't try to make them myself - I'm reluctant to fry things - but I'd eat them if someone else made them! Thanks for sharing your Italian heritage and growing up. Mahalo, Stephanie ps - does Buddy like to hang around when you make them? Does he get a tidbit, like you children? ------------------------------------------------------------------------ -------- Name: Danette Remote Name: 207.200.116.199 Date: Monday, March 05, 2007 Time: 07:12 AM Feedback Wow, Liz, what an excellent column, as you shared your childhood memories with us...Sounds like some fabulous memories you have...That is WONDERFUL that you shared those with us, along with how to create such wonderful food and memories in our own home! I look SO FORWARD to your monthly column. I always learn some things, and absolutely love the way you present it, and the pictures are fabulous! Thank you for another wonderful column!!!! ------------------------------------------------------------------------ -------- Name: Pauline Remote Name: 64.12.116.75 Date: Monday, March 05, 2007 Time: 11:23 AM Feedback Hi Liz, You did my diet in! I remember my Mother making spedini, it's an old world Italian treat. The whole family loved them and you got the recipe right on the nose. They look just like the one's my mother made, simply mouth-watering! Thanks for a wonderful column as always. Can you dig up the recipe for another old world Italian treat, Rice Balls? I look forward to your next column. Pauline, NY ------------------------------------------------------------------------ -------- Name: Liz Rizzo Remote Name: 66.8.244.201 Date: Tuesday, March 06, 2007 Time: 11:31 AM Feedback Thanks for reading my column. I am so thankful that you like the Spedini recipe. The skewers can be wooden or metal. Assemble the items on the skewers in this order. Bread,cheese,ham,meatball, ending the skewer with bread to hold it together better. Some of the cheese will melt in the pan, no worry, just slide it back into the spedini with a spatula. When the cheese starts to cool, it shapes up nicely. Aloha.Liz Rizzo ------------------------------------------------------------------------ -------- Name: Gaetano Remote Name: 66.8.133.229 Date: Friday, March 09, 2007 Time: 09:08 PM Feedback I remember my mom making spedini. Hers were quite different. Maybe because she came from Sicily. Hers were made of small pieces of thin veal that were breaded, rolled and skewered on small wooded sticks. They were usually baked. Loved them and miss them. ------------------------------------------------------------------------ -------- Name: Frank Remote Name: 75.80.194.105 Date: Saturday, March 10, 2007 Time: 06:34 AM Feedback Very nice article. I thought the pictures made the recipe much easier to following along. Good job! ------------------------------------------------------------------------ -------- Name: Sandie Remote Name: 24.94.90.220 Date: Saturday, March 10, 2007 Time: 11:35 AM Feedback You never mentioned in your recipe the order you put the ingredients on the skewers. By the looks of the picture, is it bread, ham, cheese, meatball, cheese, ham and bread? ------------------------------------------------------------------------ -------- Name: Liz Rizzo Remote Name: 66.8.244.201 Date: Saturday, March 10, 2007 Time: 02:25 PM Feedback Thanks for reading my column. I am so thankful that you like the Spedini recipe. The skewers can be wooden or metal. Assemble the items on the skewers in this order. Bread,cheese,ham,meatball, ending the skewer with bread to hold it together better. Some of the cheese will melt in the pan, no worry, just slide it back into the spedini with a spatula. When the cheese starts to cool, it shapes up nicely. Aloha.Liz Rizzo ------------------------------------------------------------------------ -------- Name: ka'olu Remote Name: 199.124.15.37 Date: Wednesday, March 14, 2007 Time: 10:17 AM Feedback after you lined up all the ingredients, do you then put it on the skewer? Where would start? Bread, cheese, meat ball, bread, cheese, ham? The recipe did not say what to do after you lined up the ingredients. Thanks, ------------------------------------------------------------------------ -------- Name: Dave Kozuki Remote Name: 66.8.244.201 Date: Wednesday, March 14, 2007 Time: 05:31 PM Feedback This recipe is making me hungry... ------------------------------------------------------------------------ -------- Name: Diane Hultman Remote Name: 76.83.137.35 Date: Wednesday, March 14, 2007 Time: 07:27 PM Feedback This sounds so good . I am going to try it on my family. I am also sending it to my Italian cousins and see if they have had it and if they have what they think about it. Thank you for sharing the recipe with us. Aloha from Diane ------------------------------------------------------------------------ -------- Name: Giampiero Sinatra Remote Name: 66.8.246.246 Date: Monday, March 19, 2007 Time: 01:44 PM Feedback From.giampiero sinatra from Italy Date.Monday, March 19, 2007 Complimenti fai delle ottime ricette di cucina italiana. ma gli spiedini migliori li facciamo noi in sicilia, complimenti ancora. Hai mai sentito parlare della pasta alla palermitana.. Falla e buonissima auguri jps

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