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.

 

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.

 

In our recipe, we will make them slightly larger and bake them. We’ll grill them in the oven towards the end. But feel free to cook them on your barbeque, if you prefer.

braciole ready to grill