Spiedini alla Romana: Fried Mozzarella Skewers
When I was dating my husband many moons ago, we used to go to this great red sauce joint in Orange, NJ called Giuseppe's (long gone, the neighborhood has changed big time). It was located above a pool hall, which was so funny because the waiters all wore tuxedos!
I always remember ordering Spiedini alla Romana: skewered, fried bread cubes stuffed with mozzarella and prosciutto in a beautiful anchovy, caper butter sauce.
Ok, are you still with me?
My mouth is watering just thinking about it.
We recently had dinner at our friends' house and the husband made Lidia Bastianich's mozzarella in carozza, which was really delicious, it reminded me so much of that appetizer favorite at Giusseppe's Restaurant, that I had to try and recreate it.
I noticed that Mario Batali has a recipe for this in his cookbook, however he does not make that nice garlic anchovy sauce w/ capers, so I made it up.
It was EXCELLENT!!!!!
It was a surprise for my husband and part of a romantic dinner with a great bottle of Chianti Riserva.
I truly walked 2 miles before eating this, because I know that this is not a low fat item.
The frying makes a miserable mess on the stove, but it is worth it!
Stacey Snacks Spiedini alla Romana:
Trim good Italian bread slices by trimming the crusts and making 3" squares.
You want 3 squares of bread for each skewer.
Slice fresh mozzarella to fit in between the bread slices, 2 pieces of mozzarella per skewer.
Skewer the stacked bread and cheese w/ bamboo skewers.
Dip these little stacks in 3 beaten eggs and fry, turning a few times in olive oil in heavy skillet until browned on all sides.
Anchovy Caper Sauce:
~ 1/4 cup olive oil or less
~ 1 can flat anchovies
~ 3 cloves garlic, sliced
~ 2 tbsp capers
~ 2 tbsp butter
After your bread cubes are nice and crispy, transfer them to paper towels to blot.
In a separate skillet, heat the anchovies, oil and garlic and stir to break up anchovies. Cook about 2 minutes and turn flame off burner.
Add your butter and capers to the garlic and anchovy mixture.
Lay your bread cubes (discard skewers) on a platter with tongs and spoon delicious sauce over.
Romance and Arterial Sclerosis!
Comments
One of my favorite appys ever!! We used to get whenever we went to a "good" italian place. Always loved it!! Must be a genetic thing that we all love anchovies and garlic!!!
I would have walked 4 miles and eaten twice as much !!
Love you
Jersey girl, you're slipping up but the cooking's sharp as ever....may I have a bite?
I'm going to have to take your word for it on the anchovies....I know a lot of people love them, but I'm not one of them! ;) I'm not brave enough. The dish looks really delicious though. I'll have to try it, but sans anchovies!
That red sauce joint sounds cool! Too bad its long gone. But at least you were able to recreate a dish you loved!
Take care! Thanks for the comment! It's lonely at my place! ;)