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Spiedies are local to Binghamton in the central Southern Tier of New York, [1] and somewhat more broadly known and enjoyed throughout Central New York. [citation needed] A spiedie consists of cubes of chicken, pork, lamb, veal, venison, beef, or tofu. The meat is marinated overnight or longer, then grilled on spits over a charcoal pit.
Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) is a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine. [1] They are typically made from mutton or lamb cut in chunks and pierced by a skewer.
stripes of dried meat (pork or horse), usually spicy Crostata di ricotta [6] Fiori di zucca: zucchini flowers filled with mozzarella and anchovies, battered and deep-fried Gnocchi alla romana: Maritozzi: Pasta alla gricia: Penne all'arrabbiata: Rigatoni con la pajata [12] Saltimbocca alla romana [13] Scaloppine alla romana: Supplì: Trippa alla ...
Our spiedies were always of lamb, and were always cooked using spiedie irons--steel skewers.--Mockingbird0 05:24, 21 September 2008 (UTC) Right on Mockingbird0. The reason the skewers were steel was because the steel would transmit the heat into the center of the meat. This was critical for leaner meat such as venison and lamb.
Mititei (mici) - grilled minced meat rolls, traditionally made from lamb meat, or from mixed meats (pork, veal, lamb) with lots of spices (garlic, thyme, pepper, paprika etc.) Grătar (usually made together with "mici") - grilled pork/beef, thinly sliced with condiments; Musaca - an eggplant, potato, and meat pie
Rotisserie chicken cooking on a horizontal rotisserie. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
To assemble an Italian beef, the meat is transferred to the bread still wet, followed by the desired toppings. [6] The completed sandwich is then traditionally dunked in juices before serving. The amount of juices added can be customized using terminology such as "dipped," "dunked," or "wet," but the definitions vary among restaurants.
Salată de boeuf ("beef salad") is a traditional Romanian dish, generally served during all festive and special occasions. It is a combination of finely chopped beef (or sometimes chicken, or turkey breast) and root vegetables, folded in mayonnaise and finished with murături, pickled vegetable garnishes. [1]