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.
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!