Spiedini are skewers, and also what one slips onto the skewer: They're easy to make, easy to taylor to the tastes of one's guests, and easy to cook too; I find they taste best done over the coals, but one could also use a stovetop grill if need be, or broil them. To serve 4:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 1/8 pounds (500 g) boned lean pork loin
- Two bell peppers of the colors you prefer, e.g. yellow and red
- A large onion (sweet, along the lines of Vidalia or Tropea, would be nice)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wooden skewers, 8-10 inches (20-25 cm) long
- Mashed potatoes, from scratch or from a mix
Preparation:
Cube the pork (3/4 inch (2 cm) cubes). Peel and cube the onion. Wash the peppers and cut them into pieces too.Skewer the meat and the vegetables, alternating kinds, until all is skewered. While you're doing this, heat your grill or broiler.
Whisk the olive oil, salt, and pepper in a bowl, and brush the spiedini with the mixture. Cook them for 10-15 minutes or until done, turning them occasionally, and in the meantime prepare the mashed potatoes.
Arrange the mashed potatoes on 4 plates, lay the spiedini over them, and serve at once, with a tossed salad and a light, zesty red along the lines of a Sangiovese di Romagna.
