Spiedini Alla Romano (Roasted Italian Loaf)

Spiedini All Romano
Spiedini All Romano

This appetizer  is heavenly.  It’s a re-creation of one of our favorite dishes at one of our favorite restaurant institutions in NYC:  Carmines. Don’t be afraid of the anchovies…they aren’t pronounced in the flavor profile, but add just enough depth to make this dish awesome.  Use tongs and your hands to quickly flip the spiedini once or twice during the cooking.   The result is golden crispy bread, melting, stringy cheese, with a rich, delicious sauce.  Amazing!

Spiedini Alla Romano (Roasted Italian Loaf with Mozzarella, Capers and White Wine Reduction)
Prep time
Cook time
Total time
This dish is indulgent and incredibly delicious. The anchovies add just enough flavor to not overpower the dish, but deliver amazing depth. And of course the toasty bread, melted cheese and decadent sauce put this spiendini over the Italian moon!
Recipe type: Appetizer
Cuisine: Italian
Serves: 4
  • 6 tablespoons plus 1 teaspoon unsalted butter
  • 1 shallot, finely diced
  • 4 anchovy fillets, drained and coarsely chopped
  • ¼ cup of white wine
  • 1 cup of homemade chicken stock (or store brand)
  • 1 tablespoon of capers, drained
  • 6 large basil leaves, sliced
  • 1 teaspoon of chopped flat leaf parsley
  • salt and pepper to taste
  • 1 large round loaf of rustic-style bread
  • 1 lb of fresh mozzarella
  1. In a small saute pan, heat 1 teaspoon of the butter. Add shallots and cook over medium heat for about 2 minutes until they are lightly browned.
  2. Add the anchovies and rub them into the shallots with the back of fork. About another minute.
  3. Add the wine and cook for half a minute.
  4. Add chicken stock, increase heat to med-high. bring to a boil for 1 minute.
  5. Reduce heat to medium and add remaining butter, a tablespoon at a time. whisking until sauce thickens a little and is well incorporated.
  6. Stir in capers, basil and parsley. Season with S&P. Set aside. Covered.
  7. Preheat oven to 500 degrees.
  8. Cut a slice about 1 inch thick off each end of the loaf to square it. then cut the loaf into five ½ inch slices.
  9. Lightly toast the bread slices in a toaster, or a toaster oven, or the oven. Then, while they are warm, rub both sides with garlic halves.
  10. Cut the mozzarella into 4 half-inch slices to fit on top of the bread. Stack the bread and cheese, beginning and ending with the bread, so that you end up with a tall sandwich with 5 slices of bread and 4 slices of cheese.
  11. Spear the sandwich with a wooden skewer. Push all the way through so it will hold it in place while it cooks.
  12. Transfer to a shallow pan and bake it for 15 minutes. While baking, turn it (carefully) at least twice, so that the bread browns on all sides and the cheese melts evenly. (some of the cheese will melt out of the sandwich, that's okay...just push it back with a fork or spoon).
  13. Transfer the spiendini to a serving platter, remove the skewer, pour the warm sauce over it. You can cut it prior to serving, or just let everyone dig in.
  14. Enjoy!


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