45 min serves

Sicilian Spiedini

Bring the flavors of Sicily into your home this Holiday with Chef Sarah’s take on her Grandma’s classic beef appetizer. It is perfect served on a tray or as a side to your meal.

PREP: 15 min. ACTIVE: 30 min. PASSIVE: 15 min.


  • 1 Pre® Chuck Roast, sliced very thin
  • 1 cup plain bread crumbs
  • 1 cup grated pecorino cheese
  • ¼ cup pine nuts
  • ¼ cup currants, placed in warm water for 15 minutes
  • ¼ cup fresh parsley, chopped
  • Bay leaves, fresh or dry
  • Salt and Pepper
  • 2 large yellow onions, one finely chopped and one quartered
  • 2 tbsp olive oil
  • ¼ Cup Stewed Tomatoes
  • Toothpicks
  1. Pound your thinly sliced chuck roast until very thin and in some places translucent.
  2. In a large skillet, heat olive oil. Next, sauté one minced onion until it is golden. Add breadcrumbs to the mixture and sauté until the crumbs have some color.
  3. Add in the stewed tomatoes. Mix until everything is combined.
  4. Remove pan from the stove and let it cool for 10 minutes.
  5. In a separate bowl, mix the cooled breadcrumb mixture, pine nuts, currants, parsley. Add salt and pepper according to taste. Next, add your grated Pecorino Romano (or Parmigiano Reggiano) and mix.
  6. Cut the other onion into quarters and set aside.
  7. Place slices of yellow onion, bay leaves, extra virgin olive oil, bread crumb mixture, and skewers on separate plates.
  8. Preheat oven to 400F.
  9. Gently spread the cooled bread crumb mixture in the middle of each slice of beef. Wrap the mixture up into the meat into rolls. Keeping the beef roll together with one hand, next roll it in the plate of olive oil, set aside.
  10. Next, apply 1 bay leaf to a toothpick, slice of onion, followed by a Spiedino, then another onion and bay leaf. Repeat the sequence until all Spiedini have been skewered.
  11. Heat oil in a large skillet. Brown the Spiedini in a large pan or griddle over the stovetop on medium-high heat to your liking. Finish in the oven for about 6-7 minutes until fully cooked.
  12. Remove from oven and serve after slightly cooled, about 5-6 minutes. May be very hot. Serve with roasted red peppers or pesto.


Amount per 100g

Recipe developed by   Chef Sarah Russo