Spiedini di Vitello alla Campagna

Name: Spiedini di Vitello alla Campagna (Romans-Style Veal Brochettes)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons (or to taste) chopped fresh sage (about 10 leaves); Salt and freshly ground pepper; Lemon wedges for serving; 18 large leaves of sage; ¾ cup unsalted butter; 2 tablespoons grated lemon zest (from 1 to 2 lemons); 2 tablespoons (or to taste) fresh lemon juice; 4 to 8 fresh sage leaves, coarsely chopped; 3 tablespoons fresh lemon juice; 2 strips lemon zest (½ inch wide); 2½ 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; 2 cloves garlic, crushed; 1 cup olive oil

Romans-Style Veal Brochettes

Preparation info

Serves
6

Difficulty
Medium

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

Europe
Italy
Main course
Mediterranean
Gluten-free

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 j