This is Mom’s version and the one I remember most fondly.
Now I make a chicken version for our non-mammal eating friends. My niece Katherine loved her first taste of spedine while visiting Nana & Papa with sister Claire in July 2002.
Ingredients
- 2 pounds flank steak, cut and pounded flat unless you can cut it thin – about 1.5-2″ wide
- 2 cups bread crumbs
- 3 tablespoons olive oil
- handful Italian flat-leaf parsley
- 1/2 cup parmesan
- salt & pepper to taste
- 1 bunch of scallions, whites and greens, cut into 2 or 3-inch lengths
- toothpicks or skewers
Instructions
- Saute scallions in olive oil until limp.
- Prepare olive oil dipping bowl: combine olive oil and a clove of garlic, pierced or sliced to expose the flavor
- Prepare the breadcrumb dipping bowl: Mix breadcrumbs, parsley, parmesan and season with salt and pepper.
- Dip meat in dish with olive oil. Drain by lifting with a fork and then dip in bread crumbs. Cover both sides well.
- Roll meat up until you reach the middle then add scallion across meat, then continue rolling. Stick roll up onto skewer. Continue placing rollups on skewers until skewers are full. Broil or barbeque spedine turning once. Takes 5 – 10 minutes to cook through depending on thickness.
