Buona Domenica,

With this heat, the last thing anyone wants is a pot of meat simmering on the stove for hours.

So this week I am making the braciole that skip the sauce entirely.

In Reggio Calabria and Messina we make braciolette, braciole so small and tender that we serve them at summer buffets and children's parties, eaten in one bite while standing.

There is one detail in the coating that keeps them moist inside and crispy outside, without a drop of sauce.

→ 🍽️ Sicilian Beef Braciole​
→ ▶️ Watch the full recipe on YouTube​

buon appetito,

Laura Your Angel In The Kitchen Follow me on ​​​​

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