Let’s Make Sicilian Braciole Also Known As Spiedini Or Braciole Messinesi
We recently shared an Apulian Braciole recipes, and it has gotten a lot of love since then. In that one, I have hinted to there being another variation of braciole, that’s also very popular and loved in Italy. Today, I am here to share that recipe.
PS: These are very different recipes, so you’ll likely want to try them both!
Before we dive into the recipe, let’s take a moment to understand more about the rich tradition and diversity within Italian cuisine that brings us to Sicilian Braciole, also known as Spiedini Messinesi. First, let me remind you of the basics.
What does braciole mean in Italian?
In Italian, ‘Braciole’ (pronounced brah-chyo-le) originally refers to slices or pieces of meat that are grilled over charcoal or embers, called ‘brace’. Over time, the recipe has evolved to include meat that is rolled with a filling and then braised or simmered in a sauce. But that’s not the version we are making today!
In Italy, braciole is typically made from ‘sotto spalla’ (similar to chuck shoulder) or ‘spalla’ (shoulder) cuts of beef. These cuts are typically flavorful and become tender and succulent when cooked slowly.
However, if you don’t plan to cook yours for long, or if you are making the Sicilian breaded no sauce recipe (that’s what we are making today), you can use thin slices of tenderloin or veal, which is what they do in Messina.
What is the difference between spiedini and braciole?
How To Serve Braciole Messinesi?
Braciole Messinesi or Spiedini Messinesi can be served as standalone appetizers or as a main course, paired with a fresh salad or roasted vegetables. It can also be served with a caponata, ensuring all the delicious juices and flavors are savored.
The most common way to enjoy them in Sicily is definitely with a salad and a selection of other meats, all grilled on the barbeque. So this recipe is perfect for your Summer months when you are firing up the barbecue all the time, but you can equally keep making it in the oven the rest of the year.
Sicilian Braciole or Spiedini Messinesi
Equipment
- 1 chopping knife
- 1 chopping board
- 1 blender
- 1 cheese grater
- tablespoons
- long sticks mine were about 10 cm long
- 1 baking dish
Ingredients
- 100 gr pistachios I am using raw, feel free to try roasted pistachios
- 4 tbsp breadcrumbs
- 5 tbsp grated parmesan cheese
- 2 cloves garlic
- 1 handful fresh parsley I use frozen parsley which I freeze from fresh in stasher silicone bags.
- 4 large slices of thin beef like tenderloin or 8 slices to make smaller braciole
- 150 gr Provolone cheese sweet or smoked are equally fine
- Belmorso Extra Virgin Olive Oil 1 lt - Taste with Gusto
- salad of your choice
Instructions
- Blitz the pistachios in your blender. Make sure to just blitz them for a few seconds so they don't turn into a paste or nut butter.
- Transfer to a medium size bowl and add the breadcrumbs and grated parmesan cheese. Mix well.
- Transfer just over one third of that mixture into a smaller bowl.
- Peel and chop your garlic thinly and add to the breading in the smaller bowl.
- Next, add the handful of parsley to the bowl with the breading and the garlic. This will be your braciole filling, along with the cheese. While the breading without garlic and parsley is for the outer crumb of the braciole.
- Slice your provolone into half a cm thick finger wide pieces of cheese, although smaller or larger is fine too; you'll just use less or more.
- If your beef slices are too big like mine, cut them into half if you want to make smaller braciole. I cut only two into half, and that gave me 2 large braciole and 4 small ones.
- Fill each slice of beef with about one tablespoon filling, slightly less for the smaller size, and slightly more for the larger ones. Just make sure you have enough filling for all of the braciole or spiedini you are making.
- Layer one or two slices of cheese on top the filling. I used one and a half pieces of provolone for the smaller braciole, and 3 pieces for the larger ones.
- Now roll your braciole to close them. The key is to place the filling in the middle, and not over fill them. Make sure there's plenty of room all around. Then start rolling from the narrower side, if you have an uneven slice, towards the larger side.
- Drizzle some Belmorso EVOO on each braciola and use a brush to spread it. Alternatively, you can put your EVOO into a spray bottle, and spread the EVOO that way.
- Don't close them with the wooden stick. First, you have to dip them into the breading (the one with just pistachio, breadcrumbs and parmesan cheese). Use a tablespoon to help you spoon the breading on all sides of the braciola, and your clean hands to pat it dry. The EVOO helps the breading stick better and adds more taste, hence why we use a high quality one like Belmorso.
- After you have finished breading all the braciole, you can close them with the wooden stick. I close mine inserting the stick from one of the open ends, and taking it out the other end.
- Layer your braciole on a baking dish covered with foil, and sprinkle any remaining breading on top, using your hands to pack it on any spots that need some more.
- Bake the braciole in a pre-heated oven at 180 degrees Celsius for 20 minutes, on a lower level.Then transfer to the top and bake for another 5 minutes.Finally, turn each braciola the other way round and turn on the grill setting of your oven. Leave them to grill for 2 to 5 minutes, depending how strong your program is.
- While your braciole cook you have plenty of time to clean the dishes, set the table, and make a nice salad to serve them with. I suggest drizzling Belmorso EVOO and this Balsamic - Belmorso IGP Balsamic Vinegar of Modena.
Notes
Try These Other Recipes Next
Breaded Prosciutto Chicken Rolls
Artichoke & Mozzarella Stuffed Chicken
