Spiedini is Italian for skewers or kebabs. It’s one of my favorite ways to cook on the grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite. This recipe was inspired by Chef Anne Quatrano’s offerings at her famed local eatery and specialty food store, Star Provisions. Star expertly cures its own meat. Sardinian sausage was a special of the day when I stopped by. Slightly spicy and sweet, it’s the perfect kind of fresh sausage to use for this recipe. If it’s not available, a traditional Italian-style sausage will be a wonderful substitute.
2 links Sardinian sausage
3 tablespoons extra-virgin olive oil
1 head fresh fennel
1 cup cubed rosemary focaccia
Roasted red peppers, cut into ½-inch squares or slices
10–12 bay leaves
Salt and pepper
Cut the sausage links into 2-inch pieces and set aside. Cut the fennel into quarters. Placing the fennel quarters on their sides, cut out the tough core and discard or save for soup. Cut into ½-inch slices. Toss the fennel slices with 1 tablespoon olive oil.
Toss the focaccia cubes with 2 tablespoons olive oil. Thread the skewers with a piece … Read More