Newspaper article St Louis Post-Dispatch (MO)

Special Request: Fratelli's Chicken Spiedini Is a Saturday Favorite

Newspaper article St Louis Post-Dispatch (MO)

Special Request: Fratelli's Chicken Spiedini Is a Saturday Favorite

Article excerpt

Q * Would you ask Fratelli's Ristorante for the Chicken Spiedini recipe? Ellie Mosbacher, St. Charles

A * If it's Fratelli's and it's Saturday, count on the Saturday special, Chicken Spiedini. "And we're just like Pappy's," says co- owner Joe Alagna. "When we run out, we run out." (This week only, through Sunday Fratelli's will offer Chicken Spiedini every day, not just on Saturday.)

Joe and his brother Tom have owned Fratelli's (the name means "brother") for 31 years and still find the business rewarding. Recently, Joe felt a twinge of concern when a customer asked to speak to a manager. Instead, the customer just wanted to say thanks. Joe says, "The business is what you make it. We offer quality food, quality service, a memorable experience."

Fratelli's is known for southern-style Italian fare, especially a signature four-cheese lasagna and chicken piccata. Chicken Spiedini has been on the menu since day one. Joe once cooked it for a silver- wedding party at home. "It was quite a hit," he says. "People love the taste."

Joe explains, "My brother and I grew up with authentic Italian food. It shows in the restaurant's good ingredients: extra-virgin olive oil, fresh garlic, fresh seasonings."

Joe offers tips for home cooks who want to replicate Fratelli's Chicken Spiedini. Most important, he says, is to allow time for the marinade to work: more time is OK, he says, but not less. To impress a date, he laughs, finish the skewers on a grill pan to form impressive grill marks.


Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column and "veggie evangelist" at the food blog about vegetables, A Veggie Venture.



2061 Zumbehl Road, St. Charles



Yield: 4 servings

6 tablespoons olive oil, for marinade

2 tablespoons red wine vinegar

1 tablespoons balsamic vinegar

4 tablespoons grated Romano cheese

teaspoon crushed fresh garlic

2 pounds boneless, skinless chicken breasts cut in 1-inch strips

2 cups seasoned Italian bread crumbs (see note)

8 (5- inch) wood skewers

Per skewer

tablespoon olive oil, for cooking

1 tablespoon garlic olive oil, for brushing

1 tablespoon white balsamic vinaigrette, for drizzling

Chopped Italian flat-leaf parsley, for garnish

Note: Fratelli's house-made bread crumbs start with Fazio's bread crumbs in a 10:1 crumb:romano ratio and then are seasoned with black pepper, granulated garlic and dried parsley. …

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