Stuffed Beef Roulades

A tender slice of meat is rolled around breadcrumbs (the so-called “muddica”), a filling dressed with various types of seasoning, in line with the best tradition of Sicilian cuisine.

One of the peculiarities of the version of Messina is the method of preparation (entirely by hand), with the involtino taking the form of a bundle of meat around the “muddica” filling.

Each braciolina is threaded onto skewers (called “i spitini”) to facilitate the traditional method of cooking over a charcoal grill, “brace” in Italian (from which the name of these involtini, “braciolina”, is derived).

Each single skewer is individually packaged in food-grade flow pack wrapping. The product is chilled and stored at around -0.4 °F.

All our ingredients are carefully selected.

The Involtino:

As it was already recommended during the 15^th century, the cut of adult beef used to prepare our bracioline is a cut that sits on the outside thigh of the hind leg: the eye of round (also known in Italian as “magatello” or “lacerto”).

Thanks to its unique qualitative features, it is the perfect cut to wrap up our bracioline.

“‘A muddica” (the filling):

The main ingredient of “muddica” is breadcrumbs, that is obtained from bread made exclusively from type 0 wheat flour, re-milled durum wheat semolina, water, salt and brewer’s yeast.

The “muddica” is enriched with raw-milk cheeses. Consequently, our products contain more proteins, vitamins, calcium, and, in particular, they are characterized by the intense flavour of cheeses made from fresh milk. The Parmigiano Reggiano DOP, aged for a minimum of 36 months, and the fresh raw cow’s milk Provola from the slopes of Mount Etna are both obtained only from fresh milk, rennet and salt.

Fresh chopped parsley, ground black pepper and iodized sea salt complete their aroma.

The Sicilian Extra Virgin Olive Oil of Palma di Montechiaro (Cultivar Biancolilla, Cerasuola and Nocellara del Belice), obtained from hand-picked and cold-milled olives, intensifies the fragrances and flavours of Sicily that each braciolina jealously guards inside its bundle.

The cooking method:

[…]Then roll it up together and put it on the spit to cook.
But do not let it become too dry on the fire.

(Libro de Arte Coquinaria; Maestro Martino, 1456-1467)

In his book on the art of cooking, the Italian 15th-century culinary expert Maestro Martino was the first who pointed out the importance of taking into account the method of cooking. Still nowadays, in fact, cooking times and temperatures are keystone to cook and serve top-class bracioline.

INDACO FOOD s.r.l. is committed to support its partners, providing them with the skills and know-how required for always promoting the best appreciation of Le BRACIOLINE® in the numerous opportunities of consumption offered by the Modern Food Service.