• @cybervseas
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    41 year ago

    What I’m looking at seems amazing. Could you tell us more?

    • @LoneGanselOP
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      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
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        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
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          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
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            21 year ago

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