Braciolettine to Messina. The chops Messina (for mere mortals “spring rolls”) are a plate of Sicilian cuisine that wins for flavor and simplicity: a casket that, Once opened, always surprises. The skewers of Messina chops are made with a slice of meat traditionally of beef, even though there are now also calf, chicken, pig and even to Bacon. But also based on fish such as swordfish or spatula .
The perfect recipe for Messina chops
The meat is stuffed with a paste made of bread crumbs seasoned with parsley, extra virgin olive oil, grated cheese and diced provolone Nebrodi. To make you understand the process, on my YouTube channel you will find the VIDEO RECIPE STEP BY STEP, so you can not possibly make mistakes. Is’ an extensive preparation and a little’ Baroque, like many SICILIAN RECIPES, both sweet and savory.
How to cook messinese chops
Messina chops can be cooked simply on the grill (so they are prepared in Messina). Then season with “and salmurigghiu ', the salmoriglio, an emulsion of oil, lemon, salt and oregano. The alternative is cooking in a pan, with white wine and onion (braciolettine agglassate) or that in tomato sauce. But you get great results even in the oven: cook them at 200 degrees for 12 minutes by turning them over mid-cooking. And if you prefer the fish, try another classic in my town, the Cutlets FISH SWORD TO MESSINESE or those of Spatula, the flag fish.
The difference with the common meat rolls or skewers found 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. Is’ possible to replace the cutting of the braciolettine with a carpaccio cut a little’ more often than necessary, con the walker or with a well-beaten scallop and small. If you like, You can try also chicken, adding a little’ to pancetta to the recipe to flavor white meat.
17 comments
In Palermo named “spitini” or skewers and never fail in my grilled meats.
Drinking “Arancine” I don't put the egg to bind the rice, but I make a syrup of water and flour liquid where plunge the ball of rice before panarla and fry it: as per suggestion of “Don Totò”, old cuciniere a popular bar citizen.
Hello, ADA.
Ferdi
Hi Ferdi, recipe for pork chops and arancine is family and, Although I've revisited in more ways than one, I stand to Grandma on the traditional egg flour Breading of arancine and keep and breadcrumbs. And because they are croccantissime for both a matter of affection. I must say that I used version batter in arancine rice cakes, I breaded with panko, but I still prefer to the traditional bread coating with egg. A hug!
ADA
I'll send you my version: the cut of meat is taken from “lattuchedda” and the slices must be no larger than half a hand, It can be crushed or chopped pieces of meat or directly with a meat Mallet; It is a surface and putting olia impana provolone or caciocavallo ragusano matured a bit, then bread out and you put on a skewer to be grilled, the crumb you can deal with parsley, though the garlic or Mint are not bad; try and let me know, I remember the taste of restaurant on the panoramic coast chops, Hello and thank you
Arturo, I will have eaten 100 times from coast overview, It was very close to my grandparents ' House and remember their chops, their sausage, the barbecued pork ribs. My mother prepares them equal, just adds a little bit of pancetta coppata as you use in the tradition of Palermo. Is the flavor of the chops of my childhood, that vainly trying to recreate between Milan Rome trying to cut the meat alone… I embrace you, Happy birthday… ADA
I follow you for over two years…. and I've seen how you are “grown”… really compliments!!! Wishes for today. :-)
Angi thanks for the patience with which for two years like me. Study and I continue to study, I hope to do even better. A hug and best wishes. ADA
But then six maiden. We at palermo we call them egg rolls. Congratulations on the blog
Hello Claudio, Welcome. You are of Messina as you understand from pork chops! My mother, however, and’ in Palermo and I know the kitchen of Palermo! Thanks. And see you soon, I hope.
I don't know if I'm for centuries the maiden too so NADER from a tradition Northern mine =) delicious
We are ' national ' dish, I've lived in Milan 7 years and no one had ever heard, Where are you from? I would like to investigate the affair…mannaggia to know you before maybe tell me where to get the chop, Butcher did not understand what to ask…A hug..
What about ….. does a certain emotion lie in front at Messina cutlets which I always cooked on the grill….. congratulations to Richard and Ada from Messina encourages me to find someone who sponsors still our land!
Dear Gaetano, Thanks for the compliments. The cuisine is culture, We are confident that think like us, and as such must be disseminated and preserved. We try to do, in our small way, our part :-)
You said the right thing about cooking is culture and allows you to learn the customs of our beautiful and mistreated land…plus eating good things in good company is one of the most beautiful things to do!!!
Dear brother in the kitchen, Welcome to the world of food bloggers! good luck and that Saint Francis Caracciolo assist…
Hello Luke, and thanks for the precious wish! ;-)
but the braciolettine are not pork chops?
Hello Aldo, you're absolutely right, But how do we explain in the post in Messina (our hometowns) the ' chops’ are only those of the recipe. I knew that dismay when, expats in Milan and then in Rome, We realized that we were given the chops at any butcher asking slice with bone… :-)