Triumph of Sicilian cuisine in the main courses, U BRUSCIULUNI is the dish of Sunday, of the so-called home cooking, which, I remember, often our grandmother prepared for us.

    From your trusted butcher, have a large slice of beef cut (girello or noce), roll it out on a cutting board, cover with plastic wrap and beat it with the meat tenderizer.

    Add salt and pepper to the meat, spread the minced pork on it, and add cheese slices, the spring onion (cut along the long side) and some pieces of garlic.

    Peel the eggs, cut them into two parts and place them on the rest of the ingredients.
    Well … at this point roll the meat on itself and stop it with the roast wire.

    In an oval pan, sauté an onion, in which you will brown the chop, let it evaporate with the glass of dry and red wine, dissolve the tomato paste in a bowl of water and add it to the meat (you may also use the tomato sauce), add the whole and peeled carrot, season it with salt and pepper and cook until the meat is tender.

    Let the meat get cold a bit and cut it into, place it on a serving dish, sprinkle with the hot sauce and serve with a vegetable side dish.

    Buon appetito !


    • 800 gr. Of beef
    • 150 gr. Of minced pork meat (seasoned with salt, pepper and fennel if liked)
    • 100 gr. of caciocavallo or pecorino cheese
    • 4 hard-boiled eggs
    • 2 or 3 fresh spring onions
    • 1 garlic clove
    • Salt and pepper
    • Extra virgin olive oil
    • A glass of red wine
    • Roast wire

    For the sauce

    • Tomato concentrate
    • 1 carrot
    • 1 onion
    • Water a/n
    • Salt and pepper
    • Extra virgin olive oil


    Leave a Reply

    Your email address will not be published. Required fields are marked *