As spring turns to summer and the days grow longer, life starts to move outdoors to take advantage of the glorious summer season. We here in America love grilling outdoors and for many of us that love for grilling originated with our Italian ancestors, who just like us here in America spent long evenings cooking al fresco over a simple fire.
Spiedini are Italy’s version of a kebab. On warm days, you can smell the aroma of fresh meat and fish being grilled everywhere in the Italian countryside. They are usually made with simple ingredients, sometimes combining both meat and vegetables, neatly tucked onto a single skewer. The meat is typically not fussy, perhaps drizzled at the end with the juice of a fresh lemon or the bite of extra virgin olive oil, allowing for the pure flavors of the meat to shine through. Regional influences abound – whether juicy swordfish pulled from the sea in Sicily or succulent beef from the prized cattle in Tuscany.
The spiedini in this recipe are influenced by my days in Sicily and the flavors of the island – a bit of lemon, pine nuts and mint are added to the meat, then formed into little meatballs. Be sure your meat is not too wet so it does not fall from the skewer. Add additional breadcrumbs or cheese if so.
The meatballs are then threaded onto skewers interspersed with lemon leaves and lemon slices. The spiedini are then simply grilled and drizzled with a bit of lemon and olive oil at the end. If you do not have a source for lemon leaves, dried bay leaves are an easy substitute. Be sure to toss the lemon leaves – they are there to offer a hint of lemony essence but not edible.
Here I have paired them with a simple potato and tomato salad that I ate on the sunny island of Pantelleria and is a regular part of my kitchen repertoire today. Potatoes are first boiled, and then tossed with fresh tomatoes, olives, capers and onion. This delightful combination is finished with a simple vinaigrette and and a sprinkle of fresh oregano.
Let the grilling begin – buona primavera!
Michele
Spiedini alla Siciliana (Sicilian Meatball Skewers)
Ingredients:
• Wooden or metal skewers
• 1 pound ground chuck
• ½ cup fresh breadcrumbs
• 1 egg, lightly beaten
• ½ cup grated Parmesan
• 2 cloves garlic, chopped
• 2 tablespoons pine nuts
• About 1 tablespoon chopped fresh parsley
• About 1 tablespoon chopped fresh mint
• Grated rind from 1 lemon
• ½ teaspoon salt
• Freshly ground black pepper
• Fresh lemon or bay leaves
• 4 large lemons, sliced crosswise into ¼ inch slices
• Extra virgin olive oil
• Extra lemons for finishing
Directions:
1. Soak any wooden skewers in a bowl of cold water for a minimum of 30 minutes.
2. In a large bowl, mix together the ground chuck, breadcrumbs, egg, Parmesan, garlic, pine nuts, parsley, mint, lemon rind and salt. Mix together with hands until incorporated. Add in pepper to taste. (Suggestion: Make a little test meatball and fry in a small skillet over medium heat. Taste and adjust seasonings.) Remember that you want the mixture to be fairly dry so they hold together on the skewers. Add more breadcrumbs or cheese if too wet.)
3. Form the meat into little meatballs about the size of golf balls. On a wooden skewer, alternate the meatballs with a lemon or bay leaf and a slice of lemon.
4. Prepare grill. Place each skewer on the grill and grill until the meatballs are cooked through. Remove to a serving platter. Drizzle with a bit of extra virgin olive oil and lemon juice. Serve with plenty of extra lemons.
Insalata Pantesca
Ingredients:
• 5 medium red potatoes
• 6 medium tomatoes, quartered
• 1 small red onion
• Green or black olives, about 1/2 cup
• A few tablespoons capers
For the dressing:
• Extra virgin olive oil
• Red wine vinegar
• Salt
• Freshly ground black pepper
• Fresh oregano
Directions:
1. Bring a pot of salted water to a boil. Halve and quarter the potatoes. Add to pot and cook until tender. Drain and allow to cool. Transfer the potatoes to a dish large enough to hold the salad.
2. Add the tomatoes to the bowl.
3. Peel the onion. Quarter the onion then slice each quarter into thin slices. Add to the bowl along with a few handfuls of olives and capers. Use as much as suits your taste.
4. Drizzle the salad with about 1/3 cup olive oil and about 2 tablespoons red wine vinegar. Stir to combine. Season with salt, pepper and fresh oregano leaves. Taste and adjust seasonings.
Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com.
Donate 