Name: Braciole alla Messinese
Ingredients: 8 slices pork medallions (pounded to 1/4 thick); 1/2 pound sharp imported provolone cheese; 1 cups bread crumbs ((add an extra 1/2 cup if desired)); 1 cup grated pecorino and/or parmesan cheese; 1/2 cup Secolari Sicilian Blend Olive Oil; 1 bunch italian parsley (roughly chopped); 2 garlic cloves (roughly chopped); pinch Secolari Wild Porcini Sea Salt; freshly ground black pepper; pinch red pepper flakes; Secolari White Balsamic Vinegar

Braciole alla Messinese

5 from 1 vote

Print Recipe

Course Main Dish

Cuisine Italian

Servings 4 people

Ingredients

8 slices pork medallions pounded to 1/4 thick
1/2 pound sharp imported provolone cheese
1 cups bread crumbs (add an extra 1/2 cup if desired)
1 cup grated pecorino and/or parmesan cheese
1/2 cup Secolari Sicilian Blend Olive Oil
1 bunch italian parsley roughly chopped
2 garlic cloves roughly chopped
pinch Secolari Wild Porcini Sea Salt
freshly ground black pepper
pinch red pepper flakes
Secolari White Balsamic Vinegar

Instructions

In a small food processor add the garlic and parsley and pulse a few times. In a large bowl, add the breadcrumbs and grated cheese(s), garlic and parsley mixture. Cut the provolone in to 1 inch long pieces.
Add oil in a deep plate and coat each slice of meat one at a time on all sides. Next, coat the oiled meat slices into the breadcrumb and cheese mixture on both sides. Press lightly and place each slice on a waxed paper lined cookie sheet.
Place the provolone sticks in the middle of each slice. Roll each slice to close. Add 2-3 pieces of meat in each skewer. Grill until the braciole are cooked golden on all sides. They can also be baked on a baking sheet 375F until golden, be sure to turn once for either cooking method. If using an outdoor grill, soak the skewers at least an hour in water before using. When ready, drizzle the olive oil and white balsamic on top of each serving.