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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 60 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
10 THINLY SLICED ROUND VEAL
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1 + 1/4 (200 GR.) CUP BREAD CRUMBS
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1/2 CUP (100 GR.) (4OZ.) FRESHLY GRATED PARMIGIANO CHEESE
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1 GARLIC CLOVE, WHOLE OR FINELY CHOPPED (IF YOU LIKE A STRONGER GARLIC FLAVOR)
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1 TBLSPOON CHOPPED PARSLEY
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1/4 CUP EXTRA VIRGIN OLIVE OIL
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1/4 CUP WATER
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SALT TO TASTE
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PEPPER TO TASTE
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6 OZ. (150 GR.) SWEET PROVOLONE CHEESE, CUBED
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LONG TOOTH PICKS SKEWERS
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RECIPE
IN LARGE BOWL PLACE ALL INGREDIENTS EXCEPT FOR THE VEAL AND PROVOLONE. MIX THEM VERY WELL, EVEN RUBBING THE MIXTURE BETWEEN YOUR HANDS
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THE END RESULT SHOULD BE A VERY FINE CRUMB
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CUT THE ROUND VEAL IN THREE FROM THE CENTER OUT, FORMING THREE TRIANGLES.
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PLACE THE CRUMBS IN THE CENTER OF THE TRIANGLES AND A CUBE OF PROVOLONE OVER THE CRUMBS
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FOLD IN THE TWO CORNERS OF THE TRIANGLE
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FOLD THE BASE OF THE TRIANGLE UP
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ROLL THE BASE UP AND FORM VERY TIGHT, SMALL ROLLS
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PASS THE SKEWER WHERE THE TWO EDGES OF THE MEAT ROLL TOGETHER SO THAT IT WILL NOT OPEN DURING COOKING. THE SMALLER THE ROLLS ARE, THE BETTER. THERE SHOULD BE SEVEN ON EACH SKEWER.
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SALT THE SKEWERS AND COOK THE "BRACIOLE ALLA MESSINESE" ON THE BARBEQUE OR ON A CAST IRON SKILLET
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COOK ON BOTH SIDES
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SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD. BUON APPETITO!!