There’s been a lot said about Messinese style meat skewers.
Strange fillings, strange ingredients, etc. Remember that the recipe was born from semi-bourgeois families after the war, where meat was a luxury, so to enjoy it while “stretching” the quantities, stale bread crumbs were added, a staple of southern poor cuisine. The skewers quickly spread throughout Sicily, and can be purchased at butcher shops, markets, fairs, and stalls; in the province of Messina, they are also sold in supermarkets. People often buy them raw to grill at home, but recently many street vendors or the butcher shops themselves sell them grilled on the spot for passersby, especially in cities. The new street food.

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

857.48 Kcal

calories per serving

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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 11 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

2.2 lbs beef (very thin slices)
3.5 cups breadcrumbs
5.3 oz Pecorino Romano (grated)
7 oz provolone (cubed)
1 clove garlic (minced)
1 bunch chopped parsley
as needed extra virgin olive oil
2 cups water
as needed salt
as needed 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’s beaten. If not available, a lacerto slice or carpaccio will work.
In a bowl, prepare the filling: finely chop the garlic and parsley, the Ragusa DOP. cubed. Add the pecorino, salt, and pepper.
Add 5 tablespoons of oil and the water slowly to avoid it becoming too soft.
Spread the slices on the table and place a mound of filling on each slice. Press firmly with your fingers.
Then roll carefully, closing the ends
The ends should appear closed like this, otherwise the filling will spill out during cooking
Make skewers.
Heat the grill, protecting the meat with parchment paper. Or if you have the opportunity, roast on the barbecue. They should cook for 2 minutes per side, or depending on your preference for more or less rare meat
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