Spiedini alla Romana

Speeding all Romano is an Italian loaf with mozzarella and a caper and anchovy sauce

Course: Appetizer

Cuisine: Italian

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 845kcal

Author: Kris Longwell

This Spiedini alla Romana is hands-down one of the most spectacular AND delicious appetizers you will ever serve. Don't be afraid of the anchovies; the taste is subtle and provides a depth to the sauce that is heavenly. This one is a keeper if there ever was one.

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Ingredients

6 tablespoon unsalted butter
1 shallot finely chopped
4 anchovy fillets drained and coarsely chopped
¼ cup white wine
1 cup chicken stock
¼ cup nonpareil capers drained
6 large basil fresh, chopped
1 tablespoon Italian parsley fresh, chopped
Kosher salt and black pepper
1 large Italian bread rustic-style, not sliced
1 clove garlic cut in half
1 lb fresh mozzarella sliced into 5 half-inch slices

Instructions

Preheat oven to 500°F.
In a medium-sized skillet, heat 1 tablespoon of the butter. Add the shallot and cook over medium heat for about 2 minutes, until they are lightly browned.
6 tbsp unsalted butter, 1 shallot
Add the anchovies and use the back of a fork to rub them into the shallots. Cook for about another 1 to 2 minutes.
4 anchovy fillets
Add the wine and cook for 1 minute.
¼ cup white wine
Add the chicken stock and increase the heat to high, and bring to a boil. Let it cook for 2 minutes.
1 cup chicken stock
Reduce the heat to medium and add the remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
Stir in the capers, basil, and parsley. Season with a pinch of salt and pepper. Cover and remove from heat.
¼ cup nonpareil capers, 6 large basil, 1 tbsp Italian parsley, Kosher salt and black pepper
Cut the ends off the loaf of bread, and the sides, too, until you have a rectangular loaf of bread. Cut the loaf into 5 or 6 ¼-inch to ½-inch slices
1 large Italian bread
Place the bread slices in the oven directly on the rack and toast them for about 5 minutes, until lightly browned. Remove from the oven.
Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
1 clove garlic
Place one slice of bread on a cutting board and place a slice of the thick-cut mozzarella on the bread. Repeat this process, ending with the last piece of bread.
1 lb fresh mozzarella
Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
Transfer to a shallow baking pan and place in the oven for 16 minutes. Use oven mitts and tongs to rotate the sandwich once every 4 minutes. (Some of the cheese will melt out of the sandwich, but that's okay, just push it back into place with a fork or spoon.)
Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.
You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition