Skewers or fried spitini from Palermo with meatballs, bread, cheese and salami. They will make the happiness of young and old and the unhappiness of your cholesterol. But a one-off can be done. The recipe is palerrmitana, but it comes from my grandmother's personal recipe book, who added to the recipe the slices of salami: my mother has always prepared them. Now, my mother and grandmother are from Palermo, and there are also used two other different types of fried skewers or spitini. Why the word “spitino” indicates anything that is tucked into a skewer, breaded and deep fried. A type is similar to the chops Messina, but breaded and fried. The other is a rotisserie piece made with bread, béchamel sauce and meat sauce. Breaded and fried these too, and I swear that sooner or later I prepare them and leave you the recipe. But my family's version is different.
The fried skewers of Palermo are very simple to prepare: where only to make meatballs (with the same dough as the Meatballs in tomato sauce Sicilian style). Then alternate in the skewer meatballs, pieces of cheese (I suggest a fresh provola or a scamorza cheese), slices of salami and slices of bread. Finally, pass everything in flour, beaten eggs and breadcrumbs as you do with the cutlets Messina. And fry. And here is the miracle: if you fry in immersion and at the right temperature (170 degrees), you will getdry stringy fried feet, crunchy, with melted cheese at the right point. The meatballs will be soft, bread in a golden box.
The result is assured, as well as the race on the table for those who manage to conquer the last skewer left. The Sicilian rotisserie is full of these high-calorie and irresistible delights, starting with the mini pizzas and come on stuffed trousers to continue with rolled to wurstel and obviously pythons and arancine. We can't afford them every day, but sometimes yes. We deserve it, How about? Have a good day!
follow the recipe of the MEATBALLS WITH SAUCE but halving the dose
5-6 slices of bread in a box
250 grams of semi-seasoned provola cheese
a piece of cacciatorino type salami, Varzi (Varzi), Sardinian salami, Feline, Sant'Angelo di Brolo etc
flour for breading, to taste
2-3 eggs for breading
breadcrumbs for breading, to taste
peanut oil for frying, to taste
The skewers or spitini fried Palermo are very very simple to prepare. You just have to be careful to cut the bread precisely, salami and cheese and make meatballs all of the same shape and size. Both to make sure that the skewers cook homogeneously, both for an aesthetic issue. After all, even the eye wants its part.
You have to consider that in every skewer there are, alternating with each other, 4 slices of bread in a box, 3 meatballs, 3 slices of provola cheese and 2 slices of salami.
Remove the crust from the bread in a box and cut each slice into 4 parts, also in this case all of the same size. After preparing thedough for meatballs, make many meatballs all of the same weight and give them a slightly square shape, similar to that of bread in a box.
Also cut the provola into slices of about 2 centimeters and make sure that the dimensions resemble those of bread and meatballs. Cut the salami into slices one centimeter thick.
At this point you just have to put the ingredients in each skewer following this sequence: bread - Meatball - provolone - bread - salami - Meatball - provolone - bread - salami - Meatball - provolone - bread. Once the skewers are completed, prepare a dish with beaten and lightly salted eggs, one with flour and one with breadcrumbs.
Pass every single skewer in flour, then carefully soak it in the egg so that every single piece of food is covered with it. Finally, pass each skewer in breadcrumbs and bread it as in the picture.
You can prepare the skewers in advance and leave them in the refrigerator. When you have to fry skewers, pour plenty of peanut oil or high oleic sunflower oil into a large pan, bring to 170 degrees and fry in immersion until the skewers are golden (about 5 minutes per skewer) and crunchy. Serve them while they are still hot, with melted cheese. Bon appétit!
MATCHING: for this delicious and definitely not light dish we recommend Le Vigne, Chianti classico riserva 2017, of the company Histine. Organic red wine with intense aromas of ripe red fruit, with spicy hints. Elegant, round and balanced.