This is a thin sliced ribeye that I pounded flat and filled with layers of Parmigiano, panko, ham, and shrimp. It was then rolled, seared, and braised in pasta sauce until cooked through.
Growing up with Sicilian grandparents, we were often served “braciolini”, mini-braciole on a skewer with a meal sometimes. Ours were always steak and breadcrumbs. This looks interesting!
My inspiration comes from my Calabrian great grandmother’s recipe, which is exactly what you described (though ours were a bit too big to fit on a skewer, so no -ini suffix).
The extra additions come from me experimenting with Cordon Bleu, gimbap, and other rolled foods. I think my seafood core on this one is a bit too thick still but the flavors are very tasty.
What I’m looking at seems amazing. Could you tell us more?
Thanks for the compliment!
This is a thin sliced ribeye that I pounded flat and filled with layers of Parmigiano, panko, ham, and shrimp. It was then rolled, seared, and braised in pasta sauce until cooked through.
Growing up with Sicilian grandparents, we were often served “braciolini”, mini-braciole on a skewer with a meal sometimes. Ours were always steak and breadcrumbs. This looks interesting!
My inspiration comes from my Calabrian great grandmother’s recipe, which is exactly what you described (though ours were a bit too big to fit on a skewer, so no -ini suffix).
The extra additions come from me experimenting with Cordon Bleu, gimbap, and other rolled foods. I think my seafood core on this one is a bit too thick still but the flavors are very tasty.
The seafood core is what got my attention. I’m saving this post to try something similar!