| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Spicy Italian sausage, cut |
|
|
into 1 1/2 inch pieces |
| 1 |
lb |
Boneless leg of lamb, fat |
|
|
removed & cut into 1 1/2 |
|
|
inch pieces |
| 10 |
|
Fresh sage leaves, up to |
|
|
15 |
| 2 |
|
Red onions, quartered |
| 1/3 |
c |
Olive oil |
| 2 |
T |
Red wine vinegar |
|
|
Salt & pepper |
INSTRUCTIONS
Here is an Italian Spiedini recipe from Biba Caggiano's Trattoria
Cooking. She says: "Spiedini can be cooked on a grill, a barbecue, a
"grill pan" or under a broiler. Whatever you use, make sure to have
your heat source very hot so that the meat will sear immediately and
when cooked will be lightly charred on the outside and pink and juicy
on the inside." Bring a small saucepan to a boil over medium heat.
Puncture the sausage in a few places with a fork & place in boiling
water. Cook about 2 minutes. Drain the sausage & dry on paper towels.
The idea is to have sausage cooked all the way through, when grilled,
but lamb should still be pink inside. Thread the lamb, sausage, sage
leaves, & onions onto the skewers alternately. In a small bowl
combine the oil & vinegar. Brush the meat with this mixture & season
with salt & pepper. Preheat grill or broiler well ahead of time so it
will be nice & hot when you are ready to use it. Cook the spiedini so
meat is seared on outside but pink inside, about 3-4 minutes on each
side. Brush with oil & vinegar again just before serving. Posted to
FOODWINE Digest 27 Dec 96 From: Leslie Duncan <duncan@VIANET.ON.CA>
Date: Sat, 28 Dec 1996 13:28:12 -0500
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