Braciolettine di Vitello Alla Messinese

Sicilian-Stuffed Veal Brochette

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Braciole usually means a chop, but in some regions of Italy it is a rolled stuffed piece of veal or beef. (Braciolettine means little rolls.) This recipe is popular in the Sicilian town of Messina, where the veal rolls are grilled on skewers along with bay leaves and onion slices. Occasionally these are served with tomato sauce. However they’re pretty savory in their own right. If you don’t feel like heating the broiler or making a fire, you can tie these with string and sauté them in olive