Braciole - Sicilian style meat skewers
To a Sicilian from the city of Messina, Braciole means HOME
To a Sicilian from the city of Messina, Braciole means HOME. In a skewer (or better ‘A Spiedino’) of Braciole you will find a joyful bunch of one-bite soft, moist, rich and tasteful meat truffles.
To make the meat more tender, a cooking hammer is vital. This recipe will help you release all that anger out 🙂
For extra Sicilianity, you can add ground pistachios to the breadcrumbs and to the finalised Braciole before cooking.
- 1 cup of breadcrumbs
- 2 tbsp of parmiggiano
- 2 tbsp of olive oil
- 30gr of melty cheese into small cubes
- softened butter
- 300gr of very thin veal fillets (or beef)
- long skewers
- In a flat big plate season the breadcrumbs, add 2 tbsp of olive oil and mix in the parmiggiano.
- Cut the meat into little pieces as big as the palm of your hand. HAMMER IT DOWN and spread it out with the flat side of the hammer.
- On each piece of meat spread a little bit of butter, add in the middle of the little meat sheets a few cheese cubes and a tsp of breadcrumbs mixture.
- Roll the little sheets of meat and put them in the skewers.
- Once the meat truffles are on the swekers, press the sides on a flat surface, so they will become nice and neat.
- Press the skewers on the breadcrumbs so all the meat is nicely covered.
- Cook on a medium-high heat in a pan or under the grill until cooked.