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SPIEDINI ALLA ROMANA

Picture for Spiedini alla Romana

If you can't get to Cafe Spaghetti, try the next best thing with this recipe for Spiedini alla Romana. If you've never heard of Cafe Spaghetti, well, still give it a whirl; grilled cheese in a tangy tomato sauce, what's not to love?

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INGREDIENTS

DIRECTIONS

INGREDIENTS

crusty bread

4 slices crusty bread

fresh mozzarella cheese, sliced

8 oz fresh mozzarella cheese, sliced

As needed fry oil of choice

As needed fry oil of choice

capers, drained + dried

⅓ cup capers, drained + dried

unsalted butter

1 tbsp unsalted butter

shallot, minced

1 shallot, minced

garlic cloves, smashed

2 garlic cloves, smashed

anchovy filets

2 anchovy filets

dry white wine

¼ cup dry white wine

chicken stock

¾ cup chicken stock

tomato puree

1 cup tomato puree

Juice of  lemon

1 Juice of lemon

dried oregano

¼ tsp dried oregano

crushed red pepper flakes

¼ tsp crushed red pepper flakes

fresh parsley, chopped + more to garnish

2 tbsp fresh parsley, chopped + more to garnish

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

cooking olive oil

2 tbsp cooking olive oil

To garnish:  lemon wedge

1 To garnish: lemon wedge

DIRECTIONS

1.

Assemble the sandwiches by placing 2-3 slices of mozzarella between two slices of bread. Set aside until ready to use.

2.

Preheat about ½ inch of fry oil to 350 °F in a medium high-walled skillet. Add the capers and fry for 1-2 minutes or until crispy and popped. Using a slotted spoon, remove the capers from the oil and set aside on a paper towel-lined plate.

3.

Prepare the sauce in a separate saucepan. Melt the butter in a large skillet over medium heat. Add the shallot and cook until translucent, about 1 minute.

4.

Add the garlic cloves and anchovies to the skillet, and cook until the anchovies have mostly melted into a sauce, about 2-3 minutes.

5.

Deglaze the pan with white wine, then cook for 1 minute longer or until the alcohol smell has burned off. Then, add the chicken stock and tomato puree. Bring the sauce to a simmer and cook until thickened, about 8-10 minutes.

6.

Stir in the lemon juice, oregano, red pepper flakes, and parsley. Season the sauce to taste with salt and pepper. Keep warm until ready to serve.

7.

Heat the cooking olive oil in a medium skillet over medium-high heat. Add the prepared sandwiches to the preheated oil and cook until golden brown, about 2-3 minutes per side.

8.

Serve the sandwiches with a generous amount of the reserved tomato sauce. Garnish with more parsley, a lemon wedge, and the crispy fried capers.

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