There has been a lot said about Messinese style meat skewers.
Strange fillings, strange ingredients, etc. Remember that the recipe originates from semi-bourgeois families after the war, where meat was a luxury, so to enjoy it but at the same time “stretch” the quantity, the idea of adding stale bread crumbs was conceived, a staple of the southern poor kitchen. The skewers quickly spread throughout Sicily, available in butcher shops, markets, fairs, and stalls and in the province of Messina they are also sold in supermarkets, often bought raw to grill at home, but recently many street vendors or butcher shops sell them grilled on the spot for passersby, especially in cities. The new street food.

You might also be interested in:

Difficulty: Medium
Cost: Medium
Preparation time: 40 Minutes
Portions: 10
Cooking methods: Grill
Cuisine: Italian
Seasonality: All seasons

857.48 Kcal

calories per serving

Info Close

Energy 857.48 (Kcal)
Carbohydrates 48.87 (g) of which sugars 4.32 (g)
Proteins 53.78 (g)
Fat 48.44 (g) of which saturated 20.36 (g)of which unsaturated 16.27 (g)
Fibers 3.05 (g)
Sodium 2,367.09 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 lbs veal (very thin slices)
2 1/4 cups breadcrumbs
1 1/3 cups Pecorino Romano (grated)
1 cup provola cheese (cubed)
1 clove garlic (minced)
1 bunch parsley (chopped)
to taste extra virgin olive oil
2 glasses water
to taste salt
to taste pepper

Messinese Style Meat Skewers

Tools

What we need to make

Skewers
Grill
Tray

Preparation

Let’s start cooking

To make Messinese Style Meat Skewers, look at this cut of meat. Show it to your butcher. It is pounded. If not available, a slice of round steak or carpaccio will do.
In a bowl, prepare the filling: finely chop the garlic and parsley, the Ragusa cheese in cubes. Add the pecorino, salt, and pepper.
Add 5 tablespoons of oil and water slowly, to avoid making it too soft.
Spread the slices on the table and put a heap of filling on each slice. Press well with your fingers.
Then roll them up making sure to close the ends
The ends should look closed like this, otherwise during cooking all the filling will come out
Make skewers.
Heat the grill grid protecting the meat with parchment paper. Or if you can roast on the barbecue. They need to cook 2 minutes per side, or depending on whether you prefer the meat more or less rare
Alternatively to the steel grill, you can also use a very hot cast iron grill
Serve hot with a drizzle of oil on top. Here are the Messinese Style Meat Skewers