Definitions for braciolaˌbrɑ tʃiˈoʊ lə, brɑˈtʃoʊ-
This page provides all possible meanings and translations of the word braciola
Random House Webster's College Dictionary
bra•ci•o•la*ˌbrɑ tʃiˈoʊ lə, brɑˈtʃoʊ-(n.)(pl.)-las, -le
a flat piece meat rolled around a filling and cooked in a sauce.
Origin of braciola:
1940–45; < It
Braciola is the name of an Italian dish. Braciole are simply thin slices of beef pan-fried in their own juice, tomato sauce, or in a small amount of light olive oil. It is served with a green salad or boiled potatoes. In Italian American and Italian Australian cuisine, braciole is the name given to thin slices of meat that are rolled as a roulade with cheese and bread crumbs and fried. In Sicilian, this dish is also called bruciuluni and farsumagru, which the former is an older name used among Sicilian-Americans in Kansas City and New Orleans and the latter term is Italianized as falsomagro; moreover, two other terms exist that may, or may not, be identical to one another, involtini and rollatini, which rollatini can be spelled several ways and it is not truly an Italian word. Braciole can be cooked along with meatballs and Italian sausage in a Neapolitan ragù or tomato sauce, which some call sarsa or succu, or 'Sunday gravy'. They can also be prepared without tomato sauce. There exist many variations on the recipe. Changing the type of cheese and adding assorted vegetables can drastically change the taste. Braciole are not exclusively eaten as a main dish, but also as a side dish at dinner, or in a sandwich at lunch.
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