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–+ servings
Speeding all Romano is an Italian loaf with mozzarella and a caper and anchovy sauce

Spiedini alla Romana

Course: Appetizer
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 845kcal
Author: Kris Longwell
This Spiedini alla Romana is hands-down one of the most spectacular AND delicious appetizers you will ever serve. Don't be afraid of the anchovies; the taste is subtle and provides a depth to the sauce that is heavenly. This one is a keeper if there ever was one.  
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Ingredients

  • 6 tablespoon unsalted butter
  • 1 shallot finely chopped
  • 4 anchovy fillets drained and coarsely chopped
  • ¼ cup white wine
  • 1 cup chicken stock
  • ¼ cup nonpareil capers drained
  • 6 large basil fresh, chopped
  • 1 tablespoon Italian parsley fresh, chopped
  • Kosher salt and black pepper
  • 1 large Italian bread rustic-style, not sliced
  • 1 clove garlic cut in half
  • 1 lb fresh mozzarella sliced into 5 half-inch slices

Instructions

  • Preheat oven to 500°F.
  • In a medium-sized skillet, heat 1 tablespoon of the butter. Add the shallot and cook over medium heat for about 2 minutes, until they are lightly browned.
    6 tablespoon unsalted butter, 1 shallot
  • Add the anchovies and use the back of a fork to rub them into the shallots. Cook for about another 1 to 2 minutes.
    4 anchovy fillets
  • Add the wine and cook for 1 minute.
    ¼ cup white wine
  • Add the chicken stock and increase the heat to high, and bring to a boil. Let it cook for 2 minutes.
    1 cup chicken stock
  • Reduce the heat to medium and add the remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
  • Stir in the capers, basil, and parsley. Season with a pinch of salt and pepper.  Cover and remove from heat.
    ¼ cup nonpareil capers, 6 large basil, 1 tablespoon Italian parsley, Kosher salt and black pepper
  • Cut the ends off the loaf of bread, and the sides, too, until you have a rectangular loaf of bread. Cut the loaf into 5 or 6 ¼-inch to ½-inch slices
    1 large Italian bread
  • Place the bread slices in the oven directly on the rack and toast them for about 5 minutes, until lightly browned. Remove from the oven.
  • Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
    1 clove garlic
  • Place one slice of bread on a cutting board and place a slice of the thick-cut mozzarella on the bread. Repeat this process, ending with the last piece of bread.  
    1 lb fresh mozzarella
  • Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
  • Transfer to a shallow baking pan and place in the oven for 16 minutes.  Use oven mitts and tongs to rotate the sandwich once every 4 minutes. (Some of the cheese will melt out of the sandwich, but that's okay, just push it back into place with a fork or spoon.) 
  • Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.  
  • You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.  

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition

Calories: 845kcal | Carbohydrates: 65g | Protein: 37g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 856mg | Potassium: 457mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1411IU | Vitamin C: 2mg | Calcium: 593mg | Iron: 3mg