Spiedini di maiale (grilled pork and fennel skewers) - Toscana
Prep time
Cook time
Total time
One of the most ingenious uses I have seen of day-old bread in Italy (of which there are innumerable) is to skewer chunks of bread between meat and grill them. Often have I rued the waste of that precious juice emerging from the grilling meat but never before had I thought to catch it with bread. Grilled bread on its own is delicious but soaked with the juice from roasting meat, it is heavenly.
This dish is traditionally served without a sauce, but I often like to add one, even a marinade brought to a boil and then poured over, to keep everything moist.
Recipe type: Secondi (main course)
Cuisine: Toscana
Serves: 5
  1. Soak the wooden skewers in water to prevent them from burning. Season the pork with salt and pepper to taste and set aside.
  2. Blitz together the rosemary, sage, garlic, lemon juice and olive oil in a food processor or blender. Add salt and pepper to taste. Set the sauce aside.
  3. Boil the fennel for 3 minutes. Drain and cool in a bowl of ice water until cold. Drain again.
  4. Skewer together the fennel, pork loin, bay leaf, bread and sausage. I thread them in this order so that the meat is perfumed with the flavours of the fennel and bay leaf and the bread can catch the juices from the pork and the sausage. Repeat skewering with the ingredients until finished.
  5. Grill the brochettes, turning every 3 to 5 minutes until each side is golden. Partially pull apart a brochette to ensure the meat is cooked through or use a meat thermometer.
  6. Remove from the grill, pour over the sauce and let rest for 10 minutes.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/spiedini-di-maiale-grilled-pork-and-fennel-skewers-toscana/