If there is a dish that captures the convivial spirit of Messina, it is undoubtedly its braciole Messinese-style with a melting cheese center. But beware: if you expect the classic thick bone-in chop, you are mistaken! In Messina a “braciola” is a small rolled meat, tender and skilfully skewered on a stick, traditionally cooked over coals (the charcoal).
Born as a poor-cooking dish, where ingenuity turned a few simple ingredients into a feast, these delights have become a Sunday-family staple.
The secret? A fragrant breadcrumb coating that envelops the melting cheese heart, creating an addictive contrast of textures. Making them at home is simple: it takes a little patience to roll them properly, but the result will reward you from the very first bite.
Below I leave you a few other tempting recipes to try and then, as always, scroll down right under the photo to discover how to make Messinese Braciole with a melting center 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Grill, Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Messinese Braciole
- 1 1/3 lb veal top round (or top sirloin (scamone), thinly sliced like carpaccio)
- 2 cups soft bread crumbs (from fresh bread)
- 1/2 cup Sicilian pecorino
- 1/3 cup Parmigiano Reggiano DOP (grated)
- 3.5 oz provolone (or caciocavallo cut into cubes)
- 1 bunch parsley (fresh, chopped)
- 1 clove garlic (optional)
- as needed extra virgin olive oil
- 2 pinches salt
- as needed black pepper (ground)
- as needed mixed salad (optional for serving)
How to prepare Messinese Braciole
1. Prepare the breadcrumb mixture (the “conciato”): In a large bowl combine the breadcrumbs, the grated cheeses, the finely chopped parsley and, if you like, the minced garlic.
Adjust with salt and pepper. Pour the olive oil in a thin stream and mix with your hands until the mixture is moist and “sandy”, able to hold together when squeezed between your fingers.
2. Prepare the meat: Lay the slices of meat on a cutting board. If they are too large, cut them into strips about 1½–2 inches wide and 4 inches long.
Dip each slice in oil and then in the breadcrumb mixture, pressing well on both sides.
3. Fill and roll: Place a cube of provolone or caciocavallo in the center of each meat strip.
Fold the side edges slightly inward (to prevent the cheese from escaping during cooking) and roll the meat onto itself to form a small tight roll.
4. Assemble the skewers: Thread the braciole onto wooden or metal skewers, placing about 5 or 6 on each stick.
Press them firmly against each other: this helps retain moisture inside while cooking.
5. Cooking: The ideal is cooking over charcoal, but they are also great on a very hot griddle or in a convection oven at 392°F for about 15 minutes. Turn them halfway through cooking until the breadcrumb coating is golden and crisp.
1. Cast-iron griddle: It’s ideal because it retains heat evenly and better simulates the grill. Heat it until it is smoking hot before placing the skewers.
Non-stick pan: If you use a regular pan, add a little extra virgin olive oil to the bottom. This will help the outer coating become golden and “fried”, making the roll irresistible.
2. The “seal” technique: Place the skewers on the hot surface. As soon as you hear a strong sizzle, let them cook for about 3–4 minutes per side.
Tip: Don’t keep turning them. Wait for a dark crust to form on the meat before rotating the skewer. Being small, they need high heat and short times to stay juicy inside.
3. Even cooking: Because the braciole are cylindrical, try to cook them on at least four “sides” (top, bottom and the two flanks), turning the skewer 90 degrees at a time. In total, cooking should not exceed 8–10 minutes.
❄️ Storing Messinese Braciole: How to keep them perfect
Braciole are exceptional right after cooking, but here’s how to handle leftovers (or if you want to prepare in advance):
In the refrigerator: Once cooked, you can store them in an airtight container for 2 days. I recommend reheating them in a pan with a lid or for a minute in the oven to revive the cheese.
Raw: You can prepare the skewers in advance and keep them in the fridge, covered with plastic wrap, for 24 hours before cooking.
In the freezer: Braciole freeze very well. Freeze them raw, well separated from each other (perhaps on a tray before placing them in bags). When you want to eat them, you can cook them directly from frozen in the oven or in a pan over low heat, extending the cooking time by a few minutes.
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FAQ (Questions & Answers)
What cut of meat should I ask the butcher for?
The ideal cut is veal top round or top sirloin (scamone). The important thing is that the slices are cut very thin, almost like carpaccio. If they are too thick, the roll will be tough.
Can I use store-bought breadcrumbs?
For the true Messinese experience, the ideal is coarsely grated stale bread crumbs. The very fine supermarket breadcrumbs tend to create a less rustic and less flavorful crust.
The cheese always comes out during cooking, what can I do?
The secret is the “seal”: when you roll the meat, fold the side edges inward before starting to roll, just like you would with a wrapped package. Also, pressing the rolls firmly together on the skewer helps keep them closed.
Can I bake them in the oven without them drying out?
Yes! Use a convection oven at 392°F and add a drizzle of oil over the skewers before baking. Bake them for about 12–15 minutes: the intense, short heat will create the crust while keeping the inside juicy.
