Veal Spiedini with author, Andrew Cotto
I think I’m going to start using Andrew Cotto’s description of his most recent novel as my answer when asked to describe my dream life. “…A wine-soaked, food-filled, travel-laden adventure…” Yea, that should pretty much cover it!
It was SUCH a pleasure having Andrew in the Cucina. Not only did he share his grandmother’s veal spiedini recipe with us; but his book, and his passion for food and Italy! Let’s just say, he’s my kind of people! But let’s start with the dish. “Spiedini” means skewers in Italian. And so there are many versions of “spiedini” throughout Italy. But this recipe comes from Andrew’s Sicilian grandmother - and let’s be honest - grandma’s recipes are always the best! The dish is also sometimes referred to as “involtini” which means “rolls”. Now, I will be honest - I was really glad that Andrew chose this recipe to share with you all, because you’re probably not going to get a veal recipe out of me. While I think it’s delicious, I have some personal/moral issues with veal. So if you’re excited - be sure to thank Andrew. And if you’re like me - well, just swap the veal for chicken or beef cutlets (it will change your cooking time though).
I love how light and simple Andrew’s recipe is. Veal cutlets, pounded thin and sliced into inch-wide strips. Dipped solely in good quality olive oil and coated in seasoned breadcrumbs and cheese - Andrew’s perfect ratio? 2:1 breadcrumbs to cheese. Then broiled until crisp on the outside, tender on the inside and finished with a quick squeeze of fresh lemon. Divine!
Andrew, like me, is an Italian kid from Jersey. He transplanted to Brooklyn but actually lived in Italy for a year to write and inspire his first novel - and the inspiration just kept flowing! In the book he shares with me, “Cucina Tipica, An Italian Adventure” (his third) so much of his own experience comes through. From people he met while there, to meals he had, and wine he drank. The book isn’t ABOUT food, but as with all things Italian, the food defines so much of the story! Watch the full video to hear more of Andrew’s story (it’s SUCH a great conversation!), grab your copy of “Cucina Tipica” here, and scroll down to get his recipe!
Buon Appetito!
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Veal Spiedini
Serves 4
2lbs. veal cutlets
2/3 cup seasoned (fine) bread crumbs
1/3 cup grated Pecorino Romano cheese
1/2 cup Extra Virgin Olive Oil
Salt & Pepper
One-half lemon
Skewers (soaked in water for 30 minutes if wooden)
Pound the cutlets thin (without tearing) using the ridged side of a mallet. Gently season each cutlet with salt & pepper. Slice the cutlets into 1'' ribbons
Combine bread crumbs and cheese in a pan or flat, wide bowl. Pour olive oil into a deep dish
Dip the veal ribbons in olive oil. Allow excess oil to drain, add ribbons to the bread crumb / cheese mixture. Coat both sides of the ribbons, pushing down to secure mixture.
Tightly roll each ribbon into an oblong nugget, secure six per skewer (pressing them tightly together).
Place each skewer side x side in the bottom of a lightly-oiled, oven-proof baking dish.
Position the top rack of the oven six inches (or so) from the broiler. Turn on the broiler. Add the pan with skewers (centered as much as possible).
Turn skewers after five minutes (or tops get brown). Broil second side for five minutes (or tops get brown).
Remove baking dish and allow veal to cool for one minute. Using a large fork, remove veal nuggets from skewers three at a time.
Arrange veal on a serving platter; squeeze lemon over top. Serve hot with good wine.