Spiedini alla Romana
Spiedini alla Romana combines skewered slices of Italian bread and fresh mozzarella that are toasted until golden and melty and topped with a buttery lemon caper anchovy sauce.
Servings: 4
Ingredients
- 1 large loaf Italian bread see notes below
- 2 cloves garlic
- 1 pound fresh mozzarella sliced
For the sauce
- 3 tablespoons extra virgin olive oil
- 3 tablespoons capers drained and rinsed
- 6 large anchovy fillets
- 1 medium shallot minced
- 5 cloves garlic sliced
- 1/4 cup minced flat-leaf Italian parsley
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken stock
- 1 tablespoon fresh lemon juice
- 6 tablespoons unsalted butter cubed
- freshly ground black pepper to taste
Instructions
- Preheat oven to 500f.
- Slice the bread into 1/2" thick slices and slice 1 pound of fresh mozzarella. Blot the mozzarella with a paper towel to remove any excess moisture. Lay the bread pieces out on a baking sheet and toast for 2-3 minutes. Once the bread comes out, rub each piece with a garlic clove and set aside.
- Heat a pan to medium heat with the olive oil and shallot. After 1 minute, add the garlic and anchovies and cook until golden. Smash the anchovies with a wooden spoon to break them up. Once the garlic turns golden add the wine and stock and bring to a boil. Add the capers, lemon juice, and parsley and reduce the heat to a simmer.
- Whisk in the butter, 1 cube at a time, until a smooth sauce forms. Add some fresh ground black pepper to the sauce and taste for salt. You will probably not need to add any salt. Turn the heat to the lowest level to keep the sauce warm.
- Top each slice of bread with a slice of mozzarella and a piece of bread. Repeat until you have 3-4 stacked sandwiches. Turn them onto their sides and place 1-2 large skewers into each section to hold together. Place the skewers on a foil-lined baking sheet that has been sprayed with nonstick cooking spray.
- Bake for 10-12 minutes or until browned on all sides. To achieve even cooking turn the skewers every few minutes. Also, once the cheese starts to melt, be sure to press each skewer section together so that the cheese sticks to the bread on both sides.
- Place the spiedini onto a platter and pour the sauce all over the top and onto the platter. Serve immediately. Enjoy!
Notes
- You can use many types of bread for this dish. Toasted white bread, rustic loaves, or any thing you like.
- The skewers give a beautiful presentation but they can be omitted by simply not cutting all the way through the bread
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in an 350f oven until hot.
Nutrition
Calories: 688kcal | Carbohydrates: 21.5g | Protein: 30.6g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 134mg | Sodium: 1130mg | Potassium: 178mg | Fiber: 3g | Sugar: 3g | Calcium: 615mg | Iron: 3mg
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