This is a variation of one of my grandmother’s recipes, and a great example of how meat is served in Italy, either in the trattoria or at home. The meat is prepared simply and should be of the finest quality.
SKEWERED LAMB PARCELS
BRACIOLETTINE
900g top round of leg of lamb, cut into 5mm slices
18 bay leaves (fresh are best)
2 onions, peeled and cut into 18 small wedges
45ml olive oil, plus extra for oiling
handful of fine breadcrumbs
FILLING
60ml olive oil
1 onion, peeled and finely chopped
100g pecorino
