Spiedino Alla Romana Recipe

Name: Spiedino Alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the batter:; 1/3 cup whole milk; 3 eggs; 3 tablespoons grated Parmesan cheese; For the sandwiches:; 8 1/2-inch-thick slices of stale white bread; 8 anchovy filets, finely chopped; 1 ball buffalo mozzarella (about 8 ounces); 1/4 cup unsalted butter; For the parsley salad:; 1 cup loosely packed parsley leaves; 2 tablespoons roughly chopped dill; 2 tablespoons thinly sliced shallots; 1 teaspoon capers (with brine); 1 tablespoon fresh lemon juice; 2 teaspoons olive oil; Salt and pepper, to taste

Servings: persons

For the batter:
1/3 cup whole milk
3 eggs
3 tablespoons grated Parmesan cheese
For the sandwiches:
8 1/2-inch-thick slices of stale white bread
8 anchovy filets, finely chopped
1 ball buffalo mozzarella (about 8 ounces)
1/4 cup unsalted butter
For the parsley salad:
1 cup loosely packed parsley leaves
2 tablespoons roughly chopped dill
2 tablespoons thinly sliced shallots
1 teaspoon capers (with brine)
1 tablespoon fresh lemon juice
2 teaspoons olive oil
Salt and pepper, to taste

1
1. Make the batter: In a food processor, combine the milk, eggs and Parmesan cheese and process until smooth. Transfer the batter to a shallow dish and set aside.
2
2. Make the sandwiches: Tear the mozzarella into four even pieces. Transfer the cheese to a paper towel-lined baking sheet and allow it to drain for a few minutes.
3
3. Divide the mozzarella evenly over four slices of the bread, top each slice with some of the anchovies, and cover with the remaining bread slices to make 4 sandwiches. Using a sharp knife, trim off the crusts and cut each sandwich in half.
4
4. Melt the butter in a large skillet over medium-high heat. Working with one sandwich at time, dredge both sides in the batter, allowing any excess to drip off. Cook, turning once, until golden brown and the cheese has melted, about 2 minutes per side.
5
5. Meanwhile, make the parsley salad: In a medium bowl, combine the parsley, shallots, capers, lemon juice, olive oil and salt and pepper and toss.
6
6. Remove the sandwiches from the skillet and divide between four plates. Top with the parsley salad and serve.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the batter:, 1/3 cup whole milk, 3 eggs, 3 tablespoons grated Parmesan cheese, and more.

Yes, Spiedino Alla Romana falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiedino Alla Romana

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