Messina-style rolls which are actually rolls that we call ‘braciole’ in Sicily, ideal for Sunday family lunch. These rolls are not only made in Sicily, but they can be found on many Italian and international tables, perhaps under different names. For example, in Puglia they call them ‘bombette,’ but if we want they are very similar. The ones I prepared are very simple, with seasoned breadcrumbs and in the heart of the roll just a small square of cheese, which in Sicily is Ragusan caciocavallo, while I used a piece of provola. I used veal slices that belong to the white meat category, but you can certainly use beef or even chicken, and not just that.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Grill, Air Fry
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All seasons
- Energy 559.84 (Kcal)
- Carbohydrates 26.01 (g) of which sugars 2.73 (g)
- Proteins 32.90 (g)
- Fat 35.77 (g) of which saturated 13.41 (g)of which unsaturated 14.33 (g)
- Fibers 1.95 (g)
- Sodium 2,037.02 (mg)
Indicative values for a portion of 190 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 for preparing Messina-style Rolls
- 13.4 oz veal slices
- 1.1 cups breadcrumbs (fresh)
- 1.8 oz Sicilian pecorino
- 1 tsp parsley
- 1 clove garlic
- 0.7 oz extra virgin olive oil
- 1 pinch black pepper
- 5 salt
- 4.6 oz provola
Tools
- Skewers
- Air Fryer
- Bowl
Steps
To best prepare Messina-style rolls, one of the most important ingredients would be fresh bread crumbs, but I understand that it’s not always possible unless you make it yourself. That said, buy bread with lots of compact crumb and chop it up. You can use a grinder or a blender. Season the obtained breadcrumbs with salt and grated pecorino, chopped parsley and garlic, pepper, and extra virgin olive oil. Mix everything, and the filling for the Messina rolls is ready. Brush a bit of extra virgin olive oil on each slice of meat and then pass the slices over the seasoned breadcrumbs. Add a piece of provola cheese to the center of each slice and close it as a roll. Once closed, skewer them on steel or wooden skewers, 5 or 6 per skewer. Cook them in an air fryer at 338°F for 10 minutes, no oil needed.
Air Fryer Alternative
If you don’t want to cook them in an air fryer, there are other cooking options, such as the electric grill: ready in less than 10 minutes. Or in a pan, simply cook 4 minutes per side, no need to add more oil.
If you don’t want to cook them in an air fryer, there are other cooking options, such as the electric grill: ready in less than 10 minutes. Or in a pan, simply cook 4 minutes per side, no need to add more oil.
FAQ (Frequently Asked Questions)
Can Messina-style rolls be made with other types of meat?
In addition to preparing Messina-style rolls with veal slices, you can make them with chicken breast or pork loin slices. The important thing is to cut them very thinly.
