Spiedi
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 466 |
| pro | 43 g |
| total fat | 31 g |
| sat. fat | 9 g |
| carb | 1 g |
| fibre | trace |
| chol | 176 mg |
| sodium | 1000 mg |
| potassium | 663 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 2% |
| vit C | 7% |
| folate | 6% |
Suggested Recipes
-
1 lb (500 g) boneless skinless chicken thighs
1 lb (500 g) each boneless pork shoulder and veal shoulder
1/4 cup (50 mL) extra-virgin olive oil
3 cloves garlic, quartered
2 tbsp (25 mL) minced fresh thyme
1 tbsp (15 mL) minced fresh sage
3 bay leaves
2 tsp (10 mL) salt
1 tsp (5 mL) pepper
1/2 cup (125 mL) each white wine and sodium-reduced chicken stock
Preparation:
Cut 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.
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.
Tags:
Poultry-Chicken; Meat-Pork; Meat-Veal; Italian; Roast; Chicken; Pork; White wine; Chicken broth;
Source
Canadian Living Magazine: October 2009
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