Meat Croquettes on Skewers (Calabria)

Meat

Ingredients

Finely ground meat, veal, pork or beef - 1 pound

Soft pith of a small bread roll

Milk

Eggs - 2

Grated pecorino cheese - 2 1/2 tbsps

Softened lard - 4 tsps

Finely chopped salami

Parsley, finely chopped - 2 sprigs

Fat salt pork, thinly sliced - 1/4 pound

Toasted bread, cut into squares - 6 large slices

Melted lard - 1 tbsp

Put the meat in a bowl. Soak the bread in a little milk until quite soft and squeeze dry. Beat the eggs. Mix the eggs and cheese into the meat, kneading until completely incorporated, then add the bread. Continue kneading, then add the softened lard, salami and parsley. Knead to a firm and well-blended paste.

Break off small pieces of the meat mixture and roll into balls or croquettes. Thread the meat balls on to 6 skewers, alternating them with a thin slice of fat pork and a square of toast. Arrange the skewers in a baking pan, resting the ends on the sides of the dish to prevent the meat from touching the bottom of the pan. Trickle melted lard over the top and bake in a moderate oven (375F) for 20 to 30 minutes, turning the skewers occasionally. Serve very hot.

Serves 6