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Braciolettine to Messina

Recipe for typical Sicilian meat rolls

by Ada Parisi
5 min read
Braciolette alla messinese, involtini di carne ripieni

Braciolettine to Messina. The chops Messina (for mere mortals “spring rolls”) are stuffed meat rolls: A dish of Sicilian cuisine that conquers for its 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 of the Messina-style rolls is stuffed with a breadcrumb-based dough 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. If you love pistachios, I suggest you try the VEAL CHOPS WITH PISTACHIO: tender meat rolls stuffed with chopped pistachios in the filling.

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.

Braciolette alla messinese, involtini di carne ripieni


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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,


salt and pepper

some bay leaf

wooden skewers


Cutlets alla messinese

Before preparing the braciolettine Messina style look well VIDEO RECIPE STEP BY STEP on my YouTube channel, so you'll see live what we now explain.

Arrange the slices of meat on a cutting board, well stretched. In a bowl mix the breadcrumbs with the grated pecorino (you can mix it with a little Parmesan cheese if you prefer a more delicate taste), chopped 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, as you see in VIDEO RECIPE 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, folding the side flaps inside. The result will be a bundle of cylindrical shape, tightly closed but soft. Put the chops so obtained in a wooden skewer, as you see in VIDEO RECIPE , 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 FINOCCHI 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.


MATCHING: 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 theBambury 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.

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Ferdi January 4, 2016 - 13:12

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.

Ada Parisi January 5, 2016 - 11:09

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!

Arturo December 29, 2015 - 19:04

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

Ada Parisi December 30, 2015 - 11:39

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

Angi December 29, 2015 - 16:39

I follow you for over two years…. and I've seen how you are “grown”… really compliments!!! Wishes for today. 🙂

Ada Parisi December 30, 2015 - 11:40

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

Claudio July 9, 2014 - 21:54

But then six maiden. We at palermo we call them egg rolls. Congratulations on the blog

Sicilians creative in the kitchen July 9, 2014 - 22:22

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.

Luisella January 23, 2013 - 13:13

I don't know if I'm for centuries the maiden too so NADER from a tradition Northern mine =) delicious

fratelli_ai_fornelli January 23, 2013 - 13:52

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..

Gaetano Costa December 28, 2012 - 18:30

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!

fratelli_ai_fornelli December 28, 2012 - 18:39

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, la nostra parte 🙂

Gaetano Costa December 28, 2012 - 18:44

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!!!

luca73 December 28, 2012 - 15:48

Dear brother in the kitchen, Welcome to the world of food bloggers! good luck and that Saint Francis Caracciolo assist…

fratelli_ai_fornelli December 28, 2012 - 16:12

Hello Luke, and thanks for the precious wish! 😉

Aldo December 28, 2012 - 15:43

but the braciolettine are not pork chops?

fratelli_ai_fornelli December 28, 2012 - 16:12

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… 🙂


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