Messina-style braciole are one of the most iconic dishes from the beautiful city of Messina. These delicious meat rolls are famous for their crispy outer coating and rich, flavorful filling. Known as braciolettine alla messinese when smaller in size, they are a true explosion of traditional Sicilian flavors. In Messina, besides the classic meat version, you can also find delicious variations made with swordfish, spatola fish, and tuna.
Ingredients
- 500 g of thin beef slices for braciole (round, rump, or other tender cuts)
- 125 g of breadcrumbs
- 85 g of semi-aged ragusano cheese
- 70 g of Sicilian pecorino cheese
- Fresh parsley, finely chopped
- Half a clove of garlic, finely minced
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
How to Make Messina-Style Braciole
- Prepare the seasoned breadcrumbs: In a bowl, mix together the breadcrumbs, grated ragusano and pecorino cheeses, finely chopped parsley, minced garlic, salt, and pepper. Drizzle in extra virgin olive oil until the mixture is moist and well-combined.
- Prepare the meat: Choose thin slices of beef, such as round, rump, or similar cuts. Lay a slice of meat flat on a cutting board and place a spoonful of the seasoned breadcrumb mixture and a small cube of ragusano cheese in the center.
- Rolling: Roll the meat slice tightly around the filling and press the edges firmly to seal, ensuring the filling stays inside during cooking.
- Assemble the skewers: Thread each meat roll onto a metal skewer, leaving a bit of space between each braciola to ensure even cooking.
- Cooking: Grill the skewers on a hot barbecue, on a griddle pan, or in the oven under the broiler. Turn the skewers occasionally until the meat is evenly browned and cooked through.
Chef’s Tip:
For an extra touch, serve your Messina-style braciole with a fresh Sicilian salad or grilled vegetables. Each bite will transport you to the authentic flavors of Sicily!
