From Italy to America: The Delicious Story of Beef Braciole (2024)

FAQs

From Italy to America: The Delicious Story of Beef Braciole? ›

While it has deep roots in Italian cuisine, the Braciole most familiar to American palates is largely an Italian-American invention, molded by the hands of immigrants adapting to a new land while longing for their native flavors. In Italy, "braciole" often refers to simple grilled slices of meat, usually pork.

The Neapolitan-style Braciole recipe is a dish that ran the history of Southern-Italian cuisine! The ingredients of this delicious, rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples.

Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used.

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.

While the exact origins of the Italian beef sandwich are unknown, it made its first appearance during the early 1900s in Chicago. Italian immigrants slow-roasted tough cuts of meat in a spicy broth until it was tender, piling thin slices onto Italian bread.

Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats.

While it has deep roots in Italian cuisine, the Braciole most familiar to American palates is largely an Italian-American invention, molded by the hands of immigrants adapting to a new land while longing for their native flavors. In Italy, "braciole" often refers to simple grilled slices of meat, usually pork.

Commonly known around the world as spaghetti bolognese, in its authentic form 'Ragu alla Bolognese' is recognised as the national dish of Italy. Its origin can be traced back to Imola, a town near the city of Bologna, where a recipe was first recorded in the 18th century.

Bresaola is a type of Italian salumi made from air-dried, salted beef – although there are also varieties made from pork, venison and even horse meat. It has a scarlet red appearance and a delicate, aromatic flavour.

What is the special beef in Italy? ›

Known as the holiest of holies of Italian cuisine, the Florentine-style beef steak is prepared exclusively with dry-aged beef from the Chianina cattle, which is particularly prized for its tenderness.

Wine Pairing for Braciole

The beef and the sauce are robust enough you can go for a hearty red. Chianti, Brunello, Rosso di Montalcino or any Sangiovese, Primitivo or Negroamaro. Cabernet Sauvignon or even a Bordeaux blend would work here as well.

For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside. If using a top round roast, slice roast into six 1/2 -inch slices.

In 1932, Chaliapin published a memoir, Man and Mask: Forty Years in the Life of a Singer. While touring Japan in 1936 he was suffering from a toothache, and a hotel chef devised a way to cook a steak to be extra tender for him. This dish is known in Japan as a Chaliapin steak to this day.

The best Italian beef is generally from Tuscany, Le Marche, Piedmont, and the Dolomites, though even the island of Sardinia has an indigenous breed known for its excellent beef, the Sarda.