Braciolettine to Messina. The chops Messina (for mere mortals "roulades") are a plate of Sicilian cuisine that wins for flavor and simplicity: 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. 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.
The Messina style cutlets can be cooked simply grilled (so they are prepared in Messina). Then season with "the 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. And if you prefer the fish, try another classic in my town, the Cutlets FISH SWORD TO MESSINESE.
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. And 'possible to replace the cutting 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)
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INGREDIENTS
- 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, to taste
- parsley, to taste
- salt and pepper
- some bay leaf
- wooden skewers, to taste
PROCEEDINGS
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 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, 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, 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, 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.
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.
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… 🙂