Spiedini, spitini, etc...
My friend just posted a photo of "spitini" that his MIL made, and I had never seen these before (despite my Italian roots!). When I googled the term to find recipes, they varied from Italian "kebabs" to stuffed rolled meats.
Has anyone made these before, and if so, what is the "true" method?
Spiedini alla Romana.....
Fried bread stuffed with mozzarella and prosciutto...served with capers and anchovy butter. Crust is removed first, stuffed, then dipped in egg and fried.
I never had it as a kebob or skewered....always at a better Italian restaurant.