This is Leane’s version of her family recipe for spedini, handed down from Maria Badali Russo via Toni Russo Anderson.
The recipe is for just three servings because we would typically make it for dinner parties of wildly varying sizes, and because it’s easy to scale up for as many servings as you need. Remember, though, that you’re going to need extras. Trust me on that.
You can grill these on a gas or charcoal grill, but you can also use a grill pan indoors.
Ingredients
- 3 1/2″ slices pork tenderloin
- 3 1/2″ slices beef tenderloin
- 1 medium onion, cut into 6 wedges
- 6 cherry tomatoes
- 1 gold bell pepper, cut into 6 pieces
- 6 button mushrooms
- 6 cloves elephant garlic, peeled and trimmed but left whole
- 6 bay leaves, soaked & drained
- 2 teaspoons extra virgin olive oil
- 1/4 cup seasoned bread crumbs
- 1 teaspoon garlic, minced
- 1 teaspoon fresh flat leaf parsley, chopped
- 1 teaspoon grated Parmesan cheese
- salt & pepper to taste
- 3 8″ wooden skewers
Directions
- Soak skewers in water for at least 1 hour.
- Combine bread crumbs, minced garlic, parsley, parmesan and 1 teaspoon of the olive oil in a bowl. Set aside.
- Flatten each slice of meat with a meat pounder or rolling pin until very thin.
- Brush one side of each slice of meat with the rest of the olive oil and season with salt & pepper.
- Spoon a thin coating of bread crumb mixture on top of each slice and roll up tightly.
- Thread 1 bay leaf, 1 onion wedge, 1 pork roll, 1 bell pepper piece, 1 mushroom, 1 tomato and 1 clove of elephant garlic on each skewer. Repeat the sequence with a beef roll.
- Grill 4-5 minutes on each side or until browned.
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