Stecchi alla bolognese: the best meat skewers ever

The quick recipe for stecchi alla bolognese, the succulent fried meat skewers, is excellent for a delicious and crunchy appetizer.

In the fried bolognese stecchi – or stecchi alla petroniana – there is not only meat , but much more. It is an easy recipe that results in a really tasty appetizer, or if you prefer a second course. The inside is made of meat, cheese and mortadella. Everything is dipped in béchamel and breaded before proceeding with frying. Thanks to this last step, the product is covered with a crunchy coating. According to the original recipe, pork livers are used for this preparation, together with other cuts of meat, but loin is also perfectly fine!

Preparation of the recipe for the bolognese steaks

1. The first step is to create a perfect béchamel sauce. Melt the butter in a saucepan over low heat.
2. Add the flour, sieving it , and mix with a hand whisk.
3. Slowly add all the milk while continuing to mix so that no lumps are formed.
4. When the béchamel thickens, becoming a velvety cream , season with salt and pepper and flavor with nutmeg. Turn off and transfer to a bowl to cool. If you don't have to use it right away, cover it with cling film so it doesn't dry out.
5. Clean the loin and cut the meat into small cubes . Do the same with the thick slice of mortadella and the cheese.
6. Take a non-stick pan and fill the bottom with a drizzle of olive oil. Sauté the pieces of loin in it for a few minutes. After cooking, turn off and let it cool down.
7. Get 20 sticks and compose the meat skewers. Take one and skewer a cube of mortadella, one of cheese and then one of loin. Stick to each other .
8. Proceed with this sequence, until the whole stick is filled. Do the same with the others and arrange the skewers on a plate.
9. Prepare the breading. In a dish, beat the eggs, adding a pinch of salt. Fill another bowl with breadcrumbs.
10. Put these two ingredients next to the bowl containing the bechamel, for convenience.
11. Take a skewer and dip it first in the béchamel and then in the beaten egg. Finally, roll it completely in the breadcrumbs. As you prepare them, place them on a tray.
12. Next, take a pot and fill it with seed oil. Put on the stove and heat up (it must reach 170°C ), to make it ready for frying.
13. Dip only 2 or 3 skewers at a time into the oil, no more. Fry for a few minutes, until completely golden brown, then drain with a slotted spoon.
14. Let them dry on a tray covered with absorbent paper, finally serve piping hot.

storage

Thanks to the original recipe of these Bolognese sticks, you can serve the typical Bolognese appetizer during your lunches. The best advice is to consume them immediately after preparing them. You can compose them a few hours in advance and store them in the fridge, raw and covered in plastic wrap. If you don't know when to cook them, you can freeze them .

But have you ever tried the goodness of crispy meat and onion skewers ?