Friday, November 6, 2009


Spidini with Sauteed Spinach and Potatoes

4 pieces of chip steak cut in half or 8 small pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup Parmesan cheese
2 cups Italian breadcrumbs
1/2 cup Olive oil
Salt and pepper
Chicken broth

5 red skinned potatoes
2 cloves of garlic
1 bag fresh spinach
Olive oil
Red pepper flakes

Pour olive oil in a dish. Season with salt and pepper. Pour breadcrumbs in another dish. Mix in cheese. Dip each side of chip steak in olive oil, then follow with the bread crumb mixture. Top the meat with onions and garlic. Roll up, jelly roll style, and secure with two toothpicks to hold together. Place rolls in a 9x13 dish. Pour chicken broth in dish till bottom is covered. Top Spidini rolls with a little extra breadcrumbs and cheese.
Bake at 375 for 20 - 25 minutes, turning rolls over once. Cover and continue baking about 25 more minutes. Add more chicken broth as it dries up. This will make a gravy for the top of the rolls.

For the potatoes - heat olive oil over medium heat. Add 2 cloves of garlic. Cook for a few minutes. Then add diced red potatoes. Season with red pepper flakes. During the last few minutes of cooking, add spinach leaves.

Chad's rating: 9/10
Amy's rating: 9/10
Another Grandma recipe!

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