Preparation:
Partially freeze the Eye of Round Roast, then slice very thin on a meat slicer. (Your butcher can also do this for you). Coat both sides of the meat with Crisco and then bread crumbs. Slice the coated meat into strips about 2" x 2 1/2" in length. Next, cut the garlic, tomato and onions into small pieces. Lay each strip of coated meat flat, then sprinkle Romano cheese and layer bits of the sliced garlic, tomato and onion on top. Roll up the strip of meat and insert a toothpick, leaving just a bit of toothpick showing on one end. On this end of the toothpick, slide a Bay Leaf, an onion slice and another rolled up seasoned piece of meat. (There should now be: a stuffed meat roll, bay leaf, onion and another roll of stuffed meat all on one toothpick).
Broil on a pan with a rack for 10 minutes, turn and broil another 10 minutes. The finished Spidini can now be frozen for later use and heated in the microwave when needed. |
