Spedini Alla Romana
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves -- thinly sliced freshly-ground black pepper -- to taste
- 2 tablespoons virgin olive oil
- 1 pound fresh mozzarella cheese -- cut eight 2" cubes
- 4 tablespoons anchovy paste or chopped anchovy filets
- 1 small Italian bread loaf -- cut twelve 2" cubes
- 4 tablespoons extra-virgin olive oil
- 4 wooden skewers at least 8" long
Contains
GlutenFishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 400 degrees.
- On each skewer, slide 3 cubes of bread and 2 cubes of mozzarella, starting with the bread and alternating with the cheese. Set aside.
- In a small saucepan mash the anchovy paste, extra-virgin olive oil, butter and garlic over low heat until you have a smooth warm paste. Season with freshly-ground black pepper. Spoon 2 tablespoons of the paste mixture over each spiedino (skewer).
- Place the skewers on an oiled cookie sheet in the center of your oven and bake for 10 to 12 minutes until the bread is toasted and the cheese is sagging but not melted. Serve immediately.
- This recipe yields 4 servings as an antipasto
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Baking tray
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Chef's knife
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Cutting board