• @LoneGanselOP
    link
    English
    31 year ago

    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.

    • Frosty
      link
      fedilink
      English
      21 year ago

      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!

      • @LoneGanselOP
        link
        English
        21 year ago

        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.

        • @cybervseas
          link
          English
          21 year ago

          The seafood core is what got my attention. I’m saving this post to try something similar!