Braciola

Braciola (also known as Braciole or Involtini) is a traditional Italian dish that consists of thin slices of meat that are rolled with cheese and bread crumbs, then cooked in tomato sauce. The dish is popular in various regions of Italy, each with its own variation of the recipe.

Ingredients

The main ingredient in Braciola is typically beef, although it can also be made with pork or chicken. The meat is usually pounded thin to make it easier to roll. The filling often includes Parmesan cheese, breadcrumbs, garlic, and parsley, but can also include other ingredients such as pine nuts, raisins, or hard-boiled eggs, depending on the region.

Preparation

To prepare Braciola, the meat is first pounded thin and then seasoned with salt and pepper. The filling is then spread over the meat, which is rolled up and secured with toothpicks or string. The rolls are then browned in olive oil before being simmered in tomato sauce. The dish is typically served with pasta.

Variations

There are many regional variations of Braciola. In some parts of Italy, the dish is made with a different type of meat, such as pork or chicken. The filling can also vary, with some recipes including ingredients such as raisins, pine nuts, or hard-boiled eggs. In the United States, Braciola is often made with beef and served as a main course, while in Italy it is more commonly used as a filling for pasta.

History

The origins of Braciola are believed to date back to the Middle Ages, when it was a popular dish among the nobility. The name "Braciola" comes from the Italian word "braciola", which means "little ember", referring to the method of cooking the meat over an open fire.

See also

• Italian cuisine
• List of Italian dishes