Beef Spiedini
Calabrese Salumi, Provolone, Lemon, Sweet Onions, Nonna's Roasted Potatoes, Zucchini Stufato, Salmoriglio
Chef Frank Pullara of Culaccino | Nashville, TN
Yield: 4 servings
Adapted by StarChefs | July 2026 | Photo: Alexander Zeren
INGREDIENTS
Salmoriglio:
½ cup extra virgin olive oil
2 tablespoons chopped parsley
2 cloves garlic, minced
1 teaspoon dried oregano
Juice of 1 lemon
Chile flakes
Kosher salt
Nonna's Roasted Potatoes:
2 pounds russet potatoes, wedged
¼ cup extra virgin olive oil
4 cloves garlic, thinly sliced
2 tablespoons chopped rosemary
½ teaspoon chile flakes
Kosher salt
Ground black pepper
Zucchini Stufato:
2 zucchini, sliced
2 yellow squash, sliced
8 cipollini onions, peeled and halved
1 leek, sliced
1 cup crushed San Marzano tomatoes
8 basil leaves
¼ cup extra virgin olive oil
Kosher salt
Ground black pepper
Beef Spiedini:
½ cup extra virgin olive oil
2 cups breadcrumbs
½ cup grated Parmigiano-Reggiano
2 tablespoons chopped parsley
1 teaspoon kosher salt
½ teaspoon ground black pepper
24 ounces beef eye round, portioned into 2-inch slices
12 slices Calabrese salumi
12 slices provolone
12 bay leaves
2 lemons, sliced into rounds
2 sweet onions, wedged
METHOD
For the Salmoriglio:
In a mixing bowl, whisk to combine oil, parsley, garlic, oregano, and lemon juice. Season with chile flakes and salt. Transfer to an airtight container and refrigerate.
For Nonna's Roasted Potatoes:
Heat oven to 425°F. In a mixing bowl, toss potatoes with olive oil, garlic, rosemary, and chile flakes. Season with salt and pepper. Transfer to a parchment-lined sheet tray. Roast 20 minutes. Rotate tray and and roast additional 20 minutes, or until golden brown and crisp. Let cool.
For the Zucchini Stufato:
In a large sauté pan over medium heat, combine zucchini, yellow squash, onions, leeks, tomatoes, basil, and oil. Season with salt and pepper. Cover with parchment paper. Cook 30 minutes, or until vegetables are fork-tender. Reduce heat and keep warm.
For the Beef Spiedini:
Place oil in a shallow bowl and set aside. In a mixing bowl, combine breadcrumbs, Parmigiano-Reggiano, parsley, salt, and pepper. Set aside. On a clean work surface, pound beef until thin and even. Season with additional salt and pepper. Submerge each piece in oil followed by breadcrumb mixture. Top with 1 slice salami and 1 slice provolone. Roll tightly, tucking the ends to secure the filling. Skewer with 1 bay leaf, 1 lemon slice, and 1 onion wedge. Repeat until skewer is filled. Set aside. Prepare and heat a grill to maximum heat. Cook skewers 10 minutes, or until beef is cooked through and lightly charred. Let rest.
To Assemble and Serve:
Remove Salmorigli from refrigerator and let sit 10 minutes at room temperature. Spoon desired amount Zucchini Stufato onto a serving plate. Place desired amount Nonna's Roasted Potatoes alongside Zucchini Stufato. Top with Beef Spiedini. Finish with generous drizzle Salmoriglio.
