Meat braciolettine messina

In a bowl, pour in 200 g of breadcrumbs, grated pecorino cheese, a pinch of salt and parsley that have shredded with a knife on a cutting board.

Add water until it forms a mushy amalgam.

Roll out on a plan the braciolettine making sure that they are firmly and without filaments of fat.

Spread on every braciolettina a small dose of lard, a teaspoon of dough and some cheese cubes that you previously shredded.

Wrap the braciolettine making sure that they are firmly closed to prevent leakage of the dough during baking and put them in the appropriate skewers.

Spread a thin layer of lard on both sides of skewers and moisten the dough residue to which you added the remainder of the breadcrumbs.

Cover fine breadcrumbs all gaps and the side parts.

Cook only to coal to taste the fragrance and softness.

Tips for a successful recipe perfectly please follow scrupulously the choice of ingredients and preparation.

The suet is prepared in advance by melt in a pan a few pieces of pork rind.

As soon as all the fat has melted, pour the contents into a glass container, taking care to remove the debris and allow it to cool.

The yellowish liquid will turn into a milky-white color.

The suet thus prepared can be kept in the fridge for a very long time.

An alternative for those who don't want to try their hand at preparing the suet is to use industrial lard which is used by pastry chefs to prepare various sweets and biscuits.

Do not add to the mix a variety of fats such as olive oil, butter, margarine.

In fact, although it may seem strange, the secret of success of the recipe is to use water in the dough.

While cooking on the grill the water contained in the mixture evaporating maintains such a fair degree of humidity mixing it in lard and scamorza that with the heat blend giving braciolettina a fragrance and a unique delicacy of its kind.

For cooking you need to prepare a good fire based on the charcoal as uniform as possible, sprinkle a thin layer of ash to dampen the heat and arrange the skewers at about 10 cm from the layer of ash.

Given the fragrance and the delicacy of the dish, if served as a first course, it is recommended that double doses, since conventional ones are sure to be insufficient.