Spiedini alla Romana brings the essence of Roman trattorias to your home. This beloved appetizer from the Lazio region features skewered layers of crusty bread and melted mozzarella, bathed in a tangy white wine and caper sauce. The contrast between the crisp exterior and the molten cheese interior creates a moment of pure culinary pleasure that Romans have treasured for generations. Simple ingredients transformed through time-honored technique, this is Roman comfort food at its finest.
Spiedini alla Romana Recipe
4
servings15
minutes10
minutes322
kcal25
minutesKeep the screen of your device on
Ingredients
8 slices 8 slices Italian bread
400 g 14 oz fresh mozzarella
4 4 anchovy fillets
60 g 1/2 cup flour
3 3 eggs
60 ml 1/4 cup olive oil
- For the sauce:
60 g 4 tbsp unsalted butter
2 2 garlic cloves
120 ml 1/2 cup dry white wine
2 tablespoons 2 tbsp capers
2 tablespoons 2 tbsp fresh lemon juice
2 tablespoons 2 tbsp fresh parsley
Salt and freshly ground black pepper, to taste
Equipment
Large skillet- Saucepan
- Cutting board et Knife
- paper towels
Directions
- Pat the mozzarella slices dry with paper towels to remove excess moisture.
- Make 4 sandwiches by alternating bread and mozzarella, starting and ending with bread (bread, mozzarella, bread, mozzarella, bread).
- If using anchovies, sprinkle them over one of the mozzarella layers in each sandwich.
- Press the sandwiches firmly together and cut each into 2 squares.
- Insert a wooden skewer through each sandwich square to hold it together.
- Place the flour in a shallow dish and season with a pinch of salt and pepper.
- Dredge each skewered sandwich in flour, shaking off any excess.
- Dip the floured sandwiches into the beaten eggs, ensuring they’re completely coated.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Fry the sandwiches for 2-3 minutes per side until golden brown and crispy, and the cheese begins to melt.
- Transfer to paper towels to drain excess oil.
- For the sauce, melt butter in a small saucepan over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Pour in the white wine and bring to a simmer for 2 minutes.
- Add capers and lemon juice, cooking for another minute.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Place the fried skewers on a serving plate and pour the warm sauce over them.
- Serve immediately while the cheese is still warm and melty.
Notes
- Be sure to thoroughly dry the mozzarella before assembly. Excess moisture will make the bread soggy and cause the oil to splatter during frying.
