Spiedini Alla Romana – Before Crémant with Pomegranate and Filled Cherry Peppers

5 from 4 votes
Total Time 25 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 362 kcal


Aperitif: Crémant with pomegranate

  • 1 piece Pomegranate
  • 5 tbsp Pomegranate syrup
  • 750 ml Crémant

Amuse-Gueule: Stuffed cherry peppers

  • 1 Can Cherry peppers
  • 1 packet Double cream cheese
  • 1 packet Sour cream

Starter: Spiedini alla Romana

  • 355 ml Olive oil
  • 2 tbsp Olive oil
  • 250 ml Fat for deep-frying
  • 8 disc Whole grain toast
  • 14 disc Mozzarella
  • 4 piece Eggs
  • 60 ml Milk
  • Coarse salt
  • Ground pepper
  • 120 g Flour
  • 4 piece Garlic cloves
  • 6 piece Sardine fillet
  • 120 ml White wine dry
  • 1 piece Lemon juice
  • 2 tsp Leaf parsley
  • 2 tsp Capers
  • 1 piece Shish kebab skewer
  • Leaf parsley stems


Crémant with pomegranate

  • Cut the pomegranate in half and carefully remove the seeds in a bowl of water. Pour off the water and distribute about 10 seeds per glass. Pour the crémant or sparkling wine into the glasses and then add a tablespoon of pomegranate syrup per glass. Serve.

Stuffed cherry peppers

  • Mix the cream cheese in a bowl with sour cream to a creamy mass. Lightly dry the cherry peppers and then top up with the cream cheese mixture. Finished.

Spiedini alla Romana

  • Preheat the oven to 90 degrees. Pour the olive oil and sunflower oil together in a large pan and heat to 190 ° C.
  • Place 1 slice of bread on the work surface and place 2 slices of mozzarella on top, then cover with another slice of bread. Repeat until the mozzarella and bread are used up. Cut off the crust so that it forms an even square or rectangle. Stick a kebab skewer in the middle for hold. Cut off excess.
  • Put the eggs, milk, salt and pepper in a long, flat bowl and mix well. Mix eggs, milk, salt and pepper. Roll the bread and mozzarella stack in the flour and shake off any excess. Soak in the egg mixture briefly on each side and then fry in the hot oil on each side until golden brown. Then place on a double kitchen towel and remove the kebab skewer and, if necessary, place in the preheated oven to keep it warm.
  • For the sauce: Heat the remaining 2 teaspoons of olive oil in a saucepan on medium heat. Add the garlic very finely chopped and fry until golden. Add the sardine fillets. Continue frying, stirring, until the fillets disintegrate almost completely. Add white wine, lemon juice and capers and keep stirring. Bring to the boil briefly and then continue to simmer until the sauce is reduced by half. Finally stir the chopped parsley into the sauce.
  • Then cut the bread into slices with a sharp knife and spread the sauce over the top. Garnish with sprigs of parsley at last.


Serving: 100gCalories: 362kcalCarbohydrates: 12.9gProtein: 3.9gFat: 30.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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