Cutlets alla messinese. The chops Messina (for mere mortals “spring rolls”) I am a traditional dish for flavor and simplicity that conquers: a casket that, Once opened, always surprises. The chops Messina are made with a slice of traditional beef (Although there are also veal, chicken, pork or swordfish and even bacon) stuffed with a paste made of breadcrumbs seasoned with parsley, extra virgin olive oil, grated cheese and diced provolone Nebrodi. The Messina style cutlets can be cooked simply grilled (so they are prepared in Messina), and then seasoned with “and salmurigghiu ', the salmoriglio, an emulsion of oil, lemon, salt and oregano, or in the pan with white wine and onion (braciolettine agglassate) or even cooked in tomato sauce. The difference with the common meat rolls that are located elsewhere, It is in the cut of meat, which it is also the only problem because the cut for chops is hard to find for anyone not living in Messina. In much of Italy with the word ' pork chop ', In fact, means the slice of pork on the bone. In the city of the Strait, Instead, any butcher knows exactly what to prepare when a client asks the pork chop. I'm used’ possible to replace the cutting of braciolettine with a carpaccio cut a little’ more often than necessary, with the walker or with a scallop well beaten and small. If you like, You can try also chicken, adding a little’ to pancetta to the recipe to flavor white meat.
BRACIOLETTINE TO MESSINESE (Sicilian recipe)Print This
- 600 grams of lean beef slices for chops (or walker or escalope)
- 250 grams of grated stale bread
- 150 grams of silane caciocavallo or provola Nebrodi
- 80 grams of grated pecorino Dop
- 1 clove garlic, minced finely
- extra virgin olive oil, just enough
- parsley, just enough
- salt and pepper
- some bay leaf
- wooden skewers, just enough
To prepare braciolettine to Messina, arrange on a platter of sliced meat, well stretched. In a bowl mix the breadcrumbs with the grated pecorino (you can mix it with a little’ Parmesan if you prefer a more delicate taste), garlic and parsley, freshly ground pepper and add extra virgin olive oil until the mixture is fact was shelled but soft and fluffy. Season with salt.
Ask, in the center of each slice, a teaspoon of mixture and some cheese diced: the amounts vary slightly depending on the size of the slices of meat.
Now the most complicated, although watching video recipe you should have no trouble understanding: roll up on itself the slice like an egg roll, tucking inside the side flaps. The result will be a bundle of cylindrical shape, tightly closed but soft. Put the chops so obtained in a wooden skewer, inserting a leaf or two bay in the midst of chops. Oil the braciolettine Messina style with a little olive oil and sprinkle lightly with what will remain of the compound used for the stuffing.
You just have to grill the braciolettine Messina moderate heat, turning them occasionally, until golden and succulent. If you have the good fortune of being able to do so enjoy barbecued, because the real taste of chops Messina feels better on the grill.
I advise you to accompany braciolettine at Messina with a salad of oranges and fennel Sicilian, prepared with thinly sliced fennel, orange slices peeled in vivo, chopped scallions and a few black olives, dressed with a citrus dressing of oil, salt and citrus juice. For the sweet tooth, is all well and good of French fries or a soft mashed potatoes.
THE PAIRING: For this combination, We stay in Sicily, particularly in the hills above the city of Messina, to match a lighthouse Doc, red wine made from vines Chardonnay, Nocera and nerello Cappuccio, produced by’Bambury farm. This characteristic of the Strait is structured and full-bodied red, with aromas of ripe fruit and elegant tannins, Thanks to a minimum 12 months ageing in oak barrels and a refinement in the bottle for a few months.