Italian Recipe: Sicilian Braciole

There are few things better than tender meat stuffed with fresh mozzarella cheese and herbs. These delicious rolls are a Sicilian recipe that I remember having when I was a little boy, growing up in the beautiful city of Messina. I was inspired to make these tasty little jewels while eating carpaccio in a restaurant in Los Angeles.

My family owned a Michelin-Star restaurant in Italy named after my Nonna Sara, and this recipe is from that menu. While they are simple to make, as with most traditional Italian recipes, make sure you use the freshest and best quality ingredients.

Serve them at your next dinner party and watch how a few simple ingredients can taste so incredible, and impress your guests!

Buon Appetito!

Francesco 1

Francesco 2

Sicilian Braciole Recipe

Cook time:1 hour

Total time: 1 hour, 30 minutes

Serve with Mazzoni Barbera

Ingredients:

1 Pound round steak (sliced 3/8-inch)

5 Tablespoons extra virgin olive oil

1 clove garlic (minced)

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 Tablespoons unsalted butter (room temperature)

3 Tablespoons Parmiggiano Reggiano (finely grated)

2 Tablespoons Pecorino Romano (finely grated)

1 1/2 Cups breadcrumbs

1 cup mozzarella (freshly grated)

Directions:

For the filling:

Combine in a bowl the half the bread crumbs, Pecorino, Parmiggiano, salt, pepper, garlic and olive oil.

Mix until the mixture is smooth and becomes a paste. Set aside.

Grate the mozzarella cheese and set aside.

Assembling and cooking:

Lay the steak slices on a wide surface and using a small silicone spatula, spread 1/2 teaspoon of butter on each slice.

Divide the paste mixture equally among the steak slices. Add 1 teaspoon of mozzarella cheese to each.

Roll up the slices to enclose the filling, tucking in the ends. Secure the rolls inserting them onto a skewer. 4 rolls per skewer.

Put the remaining bread crumbs in a shallow dish and pat the rolled meat into the bread crumbs, creating a crust.

Grill each skewer for 2 minutes on each side or until medium-rare and the cheese is melted.

Take the rolls off the skewers and serve immediately.

FrancescoInfluenced by memories in the kitchen with his mother and grandmother, Italian-born Francesco Romano is the man behind the food blog, Coco de Mama. He shares recipes and culinary knowledge with Mazzoni fans each month.

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