Braciole (2024)

FAQs

What cut of meat is braciole made from? ›

We suggest deepening the savory flavor of the sauce with the addition of a Parmesan rind. The sauce can be made in advance to help save time. To make the braciole, you'll need flank steak that has been butterflied and pounded until it is 1/4-inch thick for the base of the braciole.

Etymology. Italian, literally, slice of meat roasted over coals, from brace live coals, probably of Germanic origin; akin to Swedish brasa fire.

In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, braciola ( pl. : braciole) are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known as involtini in Italian) with cheese and breadcrumbs and fried.

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

The other common way to make braciole is to use the top round cut of beef, which is a little less expensive than flank steak. Instead of being prepared as one long, thin roast, top round is sliced and pounded into multiple smaller steaks that are then rolled into individual bundles.

Braciole (Brah-J “yoh- lah) in Italian, literally means slice of meat roasted over coals, from brace live coals. The Neapolitan-style Braciole recipe is a dish that ran the history of Southern-Italian cuisine!

braciole (n.) —1. a piece of Italian beef pan fried in its own juices. 2. a euphemism for male genitalia.

Make ahead: The uncooked braciole can be wrapped in plastic wrap and refrigerated overnight. This dish gets better with time. If you can, make it in the morning or the night before, refrigerate, and reheat when you're ready to serve. Storage: Refrigerate leftovers in an airtight container for up to 3 days.

There is only one real difference in the actual techniques of braciole versus involtini. "Involtini" translates to "little bundles," and as such, it's used to refer to smaller and thinner cuts of meat.

Tripe (trippa in Italian) is a classic dish in regional Italian cuisine made from the edible lining of the stomachs of ruminants, primarily cows. In Lombardy, tripe may also be the first part of the small intestine of a veal calf or a steer. It is a simple dish, but it requires many hours of cooking time.

What is pig skin braciole in Italian? ›

Braciole (singular for braciola) can be found on Italian menus worldwide, but contenne, or pork skin, braciole is a rarity indeed.

Veal shanks are the traditional meat for osso buco, and probably what you're familiar with seeing on restaurant menus. But the shank portion of several animals can benefit from this same preparation. You'll want to use shanks for this; otherwise it's not osso bucco.

Italian Beef is chuck roast (the cut of meat used for pot roast) that is slowly cooked with savory Italian spices until it is soft and tender and easily shredded with a fork. To create the iconic sandwich, soft hoagie rolls are filled with this shredded meat, and then topped with sliced provolone and pickled peppers.

Capocollo (Italian: [kapoˈkɔllo]) or coppa ( Italian: [ˈkɔppa]) is a traditional Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.

Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison.