Veal Spiedini Recipes

Steps:

• Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
• Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
• Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
• Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
• Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
• Slide rolls off skewers and onto a warm serving platter. Serve immediately.

Steps:

• On a clean cutting board, lay out the pounded veal cutlets.
• Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
• In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
• Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
• Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
• Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
• You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
• Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
• If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.

Steps:

• Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
• Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
• Heat the oil in a large pan and add the eggplant.
• Cook until lightly browned, then remove the eggplant from the pan.
• Heat the extra oil in the same pan.
• Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
• Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
• Add the undrained diced tomatoes, tomato paste, water and wine.
• Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
• Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
• Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
• Simmer until heated through.