Bracciola nera

Bracciola nera is a traditional Italian dish, specifically from the southern regions of the country. It is a type of meat roll, often served as a second course in Italian meals.

Etymology

The term "bracciola" is derived from the Italian word "braccio", which means arm. The suffix "-ola" is a diminutive, thus "bracciola" can be translated as "little arm". The term "nera" means black in Italian, referring to the dark color the meat acquires during the cooking process.

Preparation

The main ingredient of Bracciola nera is typically beef, although variations using pork or chicken are also common. The meat is cut into thin slices, which are then filled with a mixture of garlic, parsley, cheese (usually Parmigiano-Reggiano or Pecorino), and sometimes pine nuts and raisins. The slices are then rolled up and secured with a toothpick or string.

The rolls are then browned in olive oil, and subsequently simmered in a rich tomato sauce. The cooking process is slow and lengthy, allowing the flavors to meld together. The result is a tender, flavorful meat roll with a characteristic dark color, hence the name "nera".

Regional Variations

While Bracciola nera is a common dish throughout Southern Italy, there are regional variations. For example, in Naples, it is common to add prosciutto and hard-boiled eggs to the filling. In Sicily, the dish is often made with a sweet and sour sauce, incorporating ingredients such as vinegar and sugar.

Serving

Bracciola nera is typically served as a second course, following a pasta dish. It is often accompanied by polenta or bread, which can be used to soak up the flavorful sauce. The dish pairs well with robust Italian wines, such as Aglianico or Nero d'Avola.

See Also

• Italian cuisine
• List of Italian dishes
• Meat roll

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