• Frosty@pawb.social
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    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.worldOP
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      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.