The menu at Locanda Sandi, the Polegatos' country inn, offers this specialty of the town of Valdobbiadene. A variety of meats – chicken, duck, rabbit, pork and veal – cook on a spit over hot coals for five hours. This home version is slow-roasted in the oven to achieve the same melt-in-the-mouth quality. Don't be tempted to use lean cuts of meat – the fat keeps the spiedi succulent.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2009
- 1 lb boneless skinless chicken thigh
- 1 lb boneless pork shoulder
- 1 lb veal shoulder
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic quartered
- 2 tablespoons minced fresh thyme
- 1 tablespoon minced fresh sage
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup white wine
- 1/2 cup sodium-reduced chicken stock
MethodCut each chicken thigh into 4 pieces. Cut pork and veal into 16 equal pieces each. In large bowl, combine chicken, pork, veal, all but 1 tbsp (15 mL) of the oil, garlic, thyme, sage, bay leaves, salt and pepper; toss to coat. Cover and refrigerate for at least 12 hours or for up to 24 hours.
Alternately thread chicken, pork and veal onto 6 skewers, using no more than 8 cubes per skewer.
In large ovenproof skillet, heat remaining oil over medium-high heat; sear skewers, in batches and turning to brown all over, about 2 minutes per side. Transfer to plate.
Reduce heat to medium; add wine to pan, stirring and scraping up any brown bits on bottom of pan. Cook until wine is reduced by half, about 5 minutes. Add chicken stock; return skewers to skillet.
Cover and roast in 300°F (150°C) oven for 1-1/2 hours. Increase heat to 400°F (200°C). Remove cover and roast, turning once and basting, until most of the liquid is evaporated and skewers are well glazed, 45 to 60 minutes.
Nutritional facts Per serving: about
- Sodium 1000 mg
- Protein 43 g
- Calories 466.0
- Total fat 31 g
- Potassium 663 mg
- Cholesterol 176 mg
- Saturated fat 9 g
- Total carbohydrate 1 g
- Iron 19.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 7.0