Spiedini di Vitello alla Campagna

Romans-Style Veal Brochettes

Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Everyone loves food cooked on skewers, whether it be Middle Eastern shish kabobs, Moroccan qodban, French brochettes, or Italian spiedini. These spiedini are as popular at Square One as they are in Rome.

Ingredients

Marinade

  • 1 cup olive oil
  • 2 cloves garlic, crushed
  • 4 to 8 fresh sage leaves, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • 2 strips lemon zest (½ inch wide)
  • pounds veal head or tenderloin filet, trimmed and cut into 2-inch cubes (about 2 ounces each; see Note)
  • 18 large slices lean prosciutto, cut lengthwise in half
  • 18 large leaves of sage

Lemon-Sage Butter

  • ¾ cup unsalted butter
  • 2 tablespoons (or to taste) fresh lemon juice
  • 2 tablespoons grated lemon zest (from 1 to 2 lemons)
  • 2 tablespoons (or to taste) chopped fresh sage (about 10 leaves)
  • Salt and freshly ground pepper
  • Lemon wedges for serving

Method

For the marinade, heat the oil in a saucepan over medium heat until hot but not boiling, about 5 minutes. Remove from heat and add the remaining ingredients. Let steep 1 hour, until cool.

Put the veal cubes in a shallow nonaluminum container and pour the marinade over. Cover and refrigerate overnight, turning the veal occasionally.

Prepare the butter: Process the butter, lemon juice and zest, and sage in a food processor until well blended. Season to taste with salt and pepper.

Heat the grill or broiler. Drain the meat, reserving the marinade. Wrap each veal cube first with 1 sage leaf and then in a half-slice of prosciutto. Thread 3 wrapped veal cubes onto each of 6 skewers. Brush the spiedini with the reserved marinade and lightly sprinkle with salt and pepper. Grill or broil 4 minutes on each side for medium-rare or 5 minutes each side for medium, brushing with the marinade when turning.

Spread the spiedini with lemon-sage butter and garnish with lemon wedges. Serve with sautéed greens and grilled garlic bread.