Vitello Spiedini Sophia Maria Recipe
Grilled veal stuffed with Genoa salami, fontina cheese, pine nuts, tomatoes, red onions and bread crumbs served with your choice of amogio or marsala wine sauce with sautéed mushrooms.
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Ingredients
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Veal and Filling
Sauce
Method
Preparation
- 1
Prepare the Filling
In a large bowl, combine the diced tomatoes, finely chopped red onion, Genoa salami, Fontina cheese, pine nuts, and bread crumbs. Season the mixture with salt and black pepper. Mix well until all ingredients are evenly combined.
- 2
Prepare the Veal
Lay the veal cutlets flat on a clean surface. Place a portion of the filling mixture in the center of each cutlet. Roll the cutlets tightly, securing the filling inside, and use toothpicks or kitchen twine to hold them together if necessary.
Cooking
- 3
- 4
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sliced mushrooms, and sauté until the mushrooms are browned and tender, about 5-7 minutes. Pour in the Marsala wine and bring to a simmer. Allow to cook for an additional 5 minutes, or until slightly thickened. Season with salt and black pepper, and stir in the chopped parsley.
Serving
- 5
Serve the Dish
Slice the grilled veal spiedini into medallions and arrange on a serving platter. Drizzle the Marsala wine sauce with sautéed mushrooms over the veal. Garnish with additional parsley if desired. Serve hot.