order carmine's spiedini alla romano spiedini alla romana recipe

order carmine’s spiedini alla romano spiedini alla romana recipe

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Introduction

Spiedini alla Romano is a beloved Italian dish that has found a special place in the hearts of food lovers, particularly at Carmine’s, where it’s become a standout on the menu. This classic dish features layers of crispy bread and creamy mozzarella, all drizzled with a tangy lemon-caper sauce. If you’ve ever tasted this dish at Carmine’s and wished you could recreate it at home, you’re in luck. This comprehensive guide will walk you through everything you need to know to make Carmine’s Spiedini alla Romano in your own kitchen. From sourcing the best ingredients to mastering the cooking techniques, this article covers it all.

History and Background of Spiedini alla Romano

Spiedini alla Romano, or Spiedini alla Romana, is a traditional Italian dish that originates from the Lazio region, home to Rome. The word “spiedini” means skewers in Italian, which refers to the dish’s traditional preparation method where ingredients are skewered and grilled. This dish has evolved over time, and while the original recipes might have used simpler ingredients, today’s version often features rich layers of mozzarella and Italian bread, creating a unique blend of flavors and textures.

Carmine’s, a famous family-style Italian restaurant, has brought this dish to prominence in the United States. Their version of Spiedini alla Romano is particularly popular, known for its crispy bread, gooey mozzarella, and a zesty lemon-caper sauce that ties all the flavors together. The dish is often served as an appetizer but is hearty enough to be enjoyed as a main course. Understanding the history and background of this dish not only enriches your cooking experience but also connects you with the cultural roots of the food you’re preparing.

Key Ingredients for Spiedini alla Romano

The success of Carmine’s Spiedini alla Romano lies in the quality of its ingredients. Here’s a breakdown of the key components you’ll need to recreate this dish at home:

1. Italian Bread

  • Description: Thick slices of day-old Italian bread are ideal for this dish. The bread should be sturdy enough to hold up to the cooking process without becoming too soggy.
  • Sourcing Tips: Look for Italian bread with a firm crust and a soft interior. If you can’t find day-old bread, you can slightly toast fresh bread in the oven to achieve the desired texture.

2. Mozzarella Cheese

  • Description: Fresh mozzarella is the preferred choice for this recipe. Its creamy texture and mild flavor are perfect for balancing the richness of the bread and the tanginess of the sauce.
  • Sourcing Tips: Choose high-quality mozzarella from a local deli or an Italian specialty store. Fresh mozzarella in water is ideal, but you can also use low-moisture mozzarella for a less gooey finish.

3. Butter

  • Description: Unsalted butter is used to toast the bread and add richness to the sauce.
  • Sourcing Tips: Opt for European-style butter with a higher fat content for a more luxurious flavor.

4. Garlic

  • Description: Garlic is essential for flavoring the bread and the sauce. Fresh garlic cloves, minced or crushed, work best.
  • Sourcing Tips: Use fresh, firm garlic cloves. Avoid pre-minced garlic as it often lacks the full flavor needed for this dish.

5. Anchovies (Optional)

  • Description: Anchovies add a deep umami flavor to the dish. While they’re optional, they are traditional in many Italian recipes.
  • Sourcing Tips: Use high-quality anchovies packed in olive oil for the best flavor. Rinse them lightly to remove excess salt before using.

6. Capers

  • Description: Capers add a burst of tangy flavor to the sauce, complementing the richness of the cheese and butter.
  • Sourcing Tips: Choose small, non-pareil capers packed in brine. Rinse them under cold water before adding them to the sauce.

7. Lemon

  • Description: Fresh lemon juice is used to add acidity to the sauce, balancing the richness of the other ingredients.
  • Sourcing Tips: Use freshly squeezed lemon juice rather than bottled for a fresher, more vibrant flavor.

8. White Wine

  • Description: A dry white wine is used to deglaze the pan and add depth to the sauce.
  • Sourcing Tips: Choose a wine that you would enjoy drinking, such as a Sauvignon Blanc or Pinot Grigio. Avoid cooking wines, which often contain added salt.

Step-by-Step Instructions to Make Spiedini alla Romano

Now that you have your ingredients, it’s time to start cooking. Follow these detailed steps to make Carmine’s Spiedini alla Romano at home.

1. Preparing the Bread

  • Slicing the Bread: Cut your Italian bread into thick slices, about 1 inch thick. This thickness ensures the bread will remain sturdy during cooking.
  • Toasting the Bread: Lightly toast the bread slices in the oven at 350°F (175°C) for about 5 minutes on each side, or until they are slightly crisp but not fully browned. This step helps the bread hold up better when soaked in butter and cheese.

2. Preparing the Mozzarella

  • Slicing the Mozzarella: Slice the mozzarella into pieces that are roughly the same size as your bread slices. Aim for a thickness of about ½ inch.
  • Layering the Mozzarella: Place a slice of mozzarella between two slices of bread, forming a sandwich. Repeat this process with all your bread and mozzarella slices.

3. Assembling the Spiedini

  • Skewering the Sandwiches: Carefully thread each sandwich onto a skewer. Depending on the size of your bread, you may be able to fit 2-3 sandwiches per skewer.
  • Securing the Layers: Make sure the mozzarella is securely sandwiched between the bread slices to prevent it from leaking out during cooking.

4. Cooking the Spiedini

  • Melting the Butter: In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add a clove of minced garlic and sauté until fragrant, about 1 minute.
  • Cooking the Spiedini: Place the skewers in the skillet and cook, turning occasionally, until the bread is golden brown on all sides and the mozzarella is melted. This should take about 8-10 minutes. Be sure to monitor the heat to avoid burning the butter.
  • Removing from Heat: Once cooked, remove the skewers from the skillet and set them aside on a plate lined with paper towels to drain any excess butter.

5. Preparing the Sauce

  • Deglazing the Pan: After removing the spiedini, add the remaining 4 tablespoons of butter to the skillet along with the juice of one lemon, 2 tablespoons of capers, and a splash of white wine. Scrape up any browned bits from the bottom of the pan as the butter melts.
  • Reducing the Sauce: Let the sauce simmer for about 3-4 minutes, allowing the flavors to meld and the sauce to reduce slightly. The sauce should be glossy and have a balanced flavor of butter, lemon, and capers.

6. Serving the Spiedini

  • Plating the Dish: Remove the skewers from the spiedini and place them on a serving platter. Drizzle the lemon-caper sauce over the top.
  • Garnishing: Garnish with chopped parsley and a sprinkle of freshly grated Pecorino Romano cheese for an extra touch of flavor.
  • Serving Suggestions: Serve the spiedini hot as an appetizer or a main course, accompanied by a crisp green salad or roasted vegetables.

Tips and Variations

Spiedini alla Romano is a versatile dish, and there are many ways to make it your own. Here are some tips and variations to consider:

Bread Substitutes

  • Ciabatta: If you can’t find Italian bread, ciabatta makes an excellent substitute due to its airy texture and firm crust.
  • Sourdough: For a tangier flavor, use sourdough bread. Its slight acidity pairs well with the richness of the mozzarella and butter.

Cheese Variations

  • Fontina: This creamy, nutty cheese melts beautifully and adds a deeper flavor to the dish.
  • Provolone: For a sharper taste, try using provolone in place of or in addition to mozzarella.

Sauce Alternatives

  • Tomato Sauce: Replace the lemon-caper sauce with a simple marinara for a more traditional Italian flavor.
  • Balsamic Reduction: Drizzle a balsamic reduction over the spiedini for a sweet and tangy contrast to the richness of the cheese and butter.

Serving Ideas

  • Pair with Wine: A glass of crisp white wine, such as Pinot Grigio or Vermentino, complements the flavors of the dish perfectly.
  • Accompanying Dishes: Serve the spiedini with a side of pasta aglio e olio (garlic and oil) or a simple risotto for a complete Italian meal.

Nutritional Information

Understanding the nutritional content of Spiedini alla Romano can help you make informed choices when enjoying this dish.

  • Calories: A serving of Spiedini alla Romano typically contains around 450-500 calories, depending on the amount of butter and cheese used.
  • Macronutrients:
    • Fat: Approximately 30 grams per serving, with a focus on healthy fats from butter and cheese.
    • Protein: Around 20 grams per serving, primarily from the mozzarella cheese.
    • Carbohydrates: About 25-30 grams per serving, mainly from the bread.
  • Dietary Modifications:
    • Lower Fat Version: Reduce the amount of butter used in the recipe or substitute with olive oil for a lighter version.
    • Gluten-Free: Use gluten-free bread to make this dish suitable for those with gluten sensitivities.

Frequently Asked Questions (FAQs)

Here are some common questions people ask about Spiedini alla Romano:

1. What is Spiedini alla Romano? Spiedini alla Romano is a classic Italian dish made by layering mozzarella between slices of Italian bread, skewering them, and then pan-frying or grilling until the bread is crispy and the cheese is melted. It is typically served with a lemon-caper butter sauce.

2. Can I make this dish ahead of time? Yes, you can assemble the spiedini ahead of time and store them in the refrigerator until you’re ready to cook. Just be sure to bring them to room temperature before cooking to ensure even browning.

3. What kind of bread is best for Spiedini alla Romano? Day-old Italian bread is ideal for this dish because it is sturdy enough to hold up during cooking without becoming too soggy. Ciabatta or sourdough can also be used as substitutes.

4. Can I freeze Spiedini alla Romano? It’s not recommended to freeze Spiedini alla Romano because the texture of the bread and cheese can be negatively affected. However, you can freeze the sauce separately and reheat it when needed.

5. How do I reheat Spiedini alla Romano? To reheat, place the spiedini on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.

Conclusion

Carmine’s Spiedini alla Romano is a dish that brings the flavors of Italy right into your home. With its crispy bread, melted mozzarella, and tangy lemon-caper sauce, it’s no wonder this dish has become a favorite for many. By following this comprehensive guide, you can master the art of making Spiedini alla Romano and impress your friends and family with this authentic Italian dish. Whether you’re preparing it as an appetizer or a main course, it’s sure to be a hit.

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