• LoneGansel@lemmy.worldOPEnglish
      3·
      1 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@pawb.socialEnglish
        2·
        1 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!

        • LoneGansel@lemmy.worldOPEnglish
          2·
          1 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.