Spiedini alla Romana

Spiedini, Italian for skewers, are rooted in the Lazio region of Italy (home to Rome) and were traditionally cooked over campfires by shepherds. Mozzarella is sandwiched between toasted bread and grilled before being drenched in a rich sauce of butter, anchovies, and capers. (It’s a sandwich on a skewer!)

We prefer to grill the spiedini as it adds an appealing char to the dish, though an oven works well, too.

Spiedini alla Romana
serves 4

shopping list —

• 1 loaf Italian bread or rustic-style loaf

• 1# fresh mozzarella, sliced into 1/2” slices

• 2 garlic cloves, for brushing the toast

for the sauce —

• 2-3 tbsp olive oil

• 4-5 cloves of garlic, sliced

• 1 shallot, finely minced

• 4 anchovy fillets, drained and chopped

• 1/2 cup dry white wine

• 1 1/2 cups chicken stock

• 6 tablespoons unsalted butter, cubed

• 3-4 tbsp capers, roughly chopped

• 1-2 tbsp chopped parsley

• 1 tbsp lemon juice

• salt and freshly cracked black pepper to taste

equipment —

• bread knife, cutting board, and chef’s knife

• skewers

• grill or oven

• saucepan or skillet

• whisk

steps —

1. Preheat the grill. If using an oven, preheat it to 500ºF.

2. If using a rounder loaf, trim off the ends and sides of the loaf of bread until you have a rectangular loaf of bread. If using a long Italian loaf, there’s no need to trim off the sides. Cut into 1/2” slices.

3. If using a grill, brush each slice with a little olive oil and grill on each side until lightly toasted. Rub the garlic clove on each side of the toasted bread. If using an oven, toast the bread until lightly brown.

4. Blot the mozzarella with a paper towel or clean towel to remove excess moisture. Layer the toast with the mozzarella, repeating until you have a stack of 4 slices of toast with 3 slices of mozzarella. Push two skewers through the stack, leaving about a 1/2” gap between the skewers. Repeat with the remaining toast and cheese.

for the sauce —

1. Heat the olive oil in a sauce pot or skillet over medium heat. Add the garlic and lightly toast, then add the shallot and cook until softened, about 1-2 minutes. Add the anchovies and use the back of a fork to break them up. Cook for about 1-2 minutes.

2. Add the wine and allow the alcohol to cook off before adding the chicken stock. Bring to a boil and allow to reduce by about a quarter.

3. Reduce the heat to medium, and whisk in the cold butter, a few cubes at a time. Stir in the capers and parsley, and season to taste with lemon juice, salt, and pepper.

   *Chef Tip: Since anchovies and capers add salt and brine to the sauce, be careful about the amount of additional salt you add. Taste before seasoning.

to finish —

1. Grill the spiedini, turning them often so the cheese doesn’t melt out, until toasted and slightly charred. Alternatively, place them in a shallow baking pan and bake until warm, turning the spiedini every 2 or 3 minutes. Transfer them to a serving platter and pour the warm sauce over top.

   *Dinner Party Tip: If making ahead of time, grill the skewers and then cool them in the refrigerator. Make the sauce as you reheat the spiedini in a 350ºF oven right before serving.

Questions about this recipe? Email Britt at britt@parisdiningclub.com