Braciole alla Messinese are one of the signature dishes of the city of Messina.
They are very tasty meat rolls with a delicious breaded exterior and a mouth-watering filling inside.
In Messina, in addition to this classic version of meat chops, there are also others.
The most common ones are swordfish chops and tuna chops.
- 10 thinly sliced round veal
- 1+1/4 cup bread crumbs
- 1/2 cup of Parmigiano Reggiano cheese, grated
- 1 garlic clove, whole or finely chopped
- 1 tbsp chopped parsley
- 1/4 cup of extra virgin olive oil
- 1/4 cup of water
- salt and pepper to taste
- 6 oz sweet Provolone cheese, cubed
- long tooth picks skewers
In a large bowl place all ingredients except for the veal and provolone cheese.
Mix them very well, even rubbing the mixture between your hands.
The end result should be a very fine crumb.
Cut the round veal in three from the center out, forming three triangles.Place the crumbs in the center of the triangles and a cube of Provolone cheese over the crumbs.Fold in the two corners of the triangle.Fold the base of the triangle up.Roll the base up and form very tight, small rolls.Pass the skewer where the two edged of the meat roll together so that it will not open during cooking.The smaller the rolls are, the better.There should be seven on each skewer.Salt the skewers and cook the “braciole alla messinese” on the BBQ or on a cast iron skillet.Cook on both sides.Serve hot and Buon Appetito!
Facebook Comments Box