Sicilian Roll-ups

Sicilian roll-ups, also known as “braciolettine,” are a richly flavored dish that reflects the culinary tradition of the Island. Here is how to prepare them.

Ingredients

• 8 thin slices of meat (veal or beef)
• 60 g of grated pecorino cheese
• 4 bay leaves
• Breadcrumbs as needed
• Extra virgin olive oil
• Salt as needed
• Pepper as needed
• 8 slices of cooked ham
• 1 clove of garlic
• Dry white wine for deglazing
• Tomato passata or peeled tomatoes
• 1 bunch of chopped parsley

Preparation

1. Begin by further flattening the slices of meat with a meat mallet, so they are as thin as possible and easy to roll up.
2. On each slice of meat, place a slice of cooked ham, a sprinkle of grated pecorino, a pinch of salt, pepper, and some chopped parsley.
3. Add some breadcrumbs over the filling of each slice and start rolling up the roll-ups, securing them with a toothpick to maintain their shape.
4. In a large skillet, heat the extra virgin olive oil and lightly brown a clove of garlic to flavor the oil.
5. Remove the garlic and carefully place the roll-ups in the pan, browning them on all sides until they are well-sealed and golden.
6. Deglaze the roll-ups with a bit of white wine, allowing it to evaporate.
7. Add the tomato passata or peeled tomatoes, adjust for salt and pepper, and add the bay leaves to the sauce.
8. Cover the skillet and let the Sicilian roll-ups cook over moderate heat for about 30-40 minutes, until the meat is tender and the sauce is nicely reduced.

During cooking, you might need to add a bit of water if the sauce tends to dry out too much. Serve the roll-ups warm with a sprinkle of fresh parsley and, if you like, with some good homemade bread or a side of vegetables.

Trivia

The origin of the roll-ups is ancient and linked to sheep, an animal widespread in Sicilian pastoralism. Originally, they were prepared with mutton and cooked on a grill. The sauce version I described to you is a more modern variant, but equally rooted in tradition.