Spiedini are wonderful Italian appetizers served on skewers.  The ingredients can resemble a classic shish kebab or a grilled cheese sandwich on a stick, but my all-time favorite is made with thinly sliced veal, prosciutto, and mozzarella cheese.  It is simple and tasty and goes extraordinarily well with Martin Ulisse Sangiovese.  If you are not a big fan of veal, feel free to substitute a chicken breast with very similar results. 

1 pound of thinly slice veal, pounded
8 slices of prosciutto
4 ounces of grated mozzarella cheese
½ cup extra virgin olive oil
Salt and pepper to taste
Cut the veal into 16 slices and pound until very thin.
Season with a little salt and white pepper.
Place a half a slice of prosciutto on each piece of veal.
Sprinkle with about 1/c cup of mozzarella cheese.
Roll the veal up and place two or three on a skewer.
Drizzle with olive oil.
Heat a cast iron skillet over medium high heat.
Cook the spiedini until well browned on both sides and the cheese is melting.
Drizzle with a little more olive oil and mangia, mangia!

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