Spiedini di Vitello e Pomodori - Veal and Tomato Kebabs

3.0/5 (1 rating)
Rate this recipe

Click to enlarge

Nutritional Info
Calories: 516
Protein: 66.66
Carbohydrate: 31.08
Fat: 12.41
Fibre: 12.77

Per Serving
Calories: 129
Protein: 16.66
Carbohydrate: 7.77
Fat: 3.10
Fibre: 3.19

Categories Beef
Posted 2008/10/01 01:12

Ingredients

• Wine, White, Dry, Average, 20 ml
• Bay Leaf, 5 g
• Rosemary, Fresh, 50 g
• Sage, Fresh, 10 g
• Veal, Cubed For Stew, Lean, Raw, 300 g
• Onions, Raw, 100 g
• Tomatoes, Cherry, On the Vine, Average, 300 g
• Olive Oil, Extra Virgin, 4 Tbsp

Instructions
Why use wooden picks when the stalks of rosemary give so much more pure flavour to the kebabs? Chop the onion finely and tear up the bay leaf. Put in a large flat dish and mix it with the olive oil, sage, wine and pepper. Thread alternate cubes of meat and tomato onto the rosemary sprigs. Put the kebabs in the onion marinade. Leave to marinate in the fridge from 30 minutes to overnight, turning frequently. Heat the grill or the grill pan. Slightly drain the kebabs and grill them for about 10 minutes, turning frequently. To complete the meal, accompany with some bread and serve with a crispy mixed salad and dressing on the side.

Number of Servings 4

Rate This Recipe:
Rating: - 5 4 3 2 1
Comment (optional):