The Messina chops are one of the symbolic dishes of the city of the Strait. Depending on their size, they are also called Messina-style braciolettine. These are very tasty meat rolls with a delicious external breading and a delicious internal filling. In Messina, in addition to this classic version of meat chops, there are also others. The most common are swordfish chops, spatula chops and tuna chops.
Ingredients
- slices of beef pulp for chops (or round or rump) – 600 gr
- bread crumbs 150 gr
- ragusano semi-seasoned cheese -100 gr
- Sicilian pecorino cheese – 80 gr
- parsley
- half a clove of garlic
- oil
- salt
- peppers
Preparing braciole alla messinese
To prepare real Messina chops, you start by preparing the seasoned crumb. In a bowl, mix the breadcrumbs, the two grated cheeses, half a clove of finely chopped garlic, parsley, salt and pepper. Add plenty of oil until the crumb is sufficiently moist. At this point you can proceed to create the chops. The cut of meat to be used in Messina is called lettuce and is found in butchers and supermarkets. However, you can safely use the round or rump or even a carpaccio cut a little larger than usual. Spread a slice of meat on a cutting board and place a spoonful of seasoned breadcrumbs and a cube of Ragusa cheese in the center. Roll up the slice of meat, squeezing the side edges with your fingers to seal the chop. Insert it on an iron skewer and continue like this with all the others. To obtain perfect cooking, it is important to keep the individual chops spaced from each other and not in contact. Finally, cook the skewers on the grill, on a grill or in the oven in grill mode.
