Braciole

Braciole

Definition:

Braciole (pronounced "brah-CHO-lay") is a traditional Italian dish consisting of thin slices of meat rolled up and stuffed with a savory filling. It is typically made with beef, but can also be made with pork, veal, or chicken.

Origin:

Braciole originated in the Campania region of southern Italy, particularly in the city of Naples. It is believed to have been created as a way to use up leftover meat and vegetables.

Preparation:

To make braciole, thin slices of meat are pounded flat and then spread with a filling. The filling typically includes breadcrumbs, grated cheese, herbs, and spices. The meat is then rolled up and secured with toothpicks or string.

Cooking Methods:

Braciole can be cooked in a variety of ways, including:

Serving:

Braciole is typically served as a main course, accompanied by pasta, potatoes, or vegetables. It can also be served as an appetizer or as part of a larger meal.

Variations:

There are many variations of braciole, depending on the region of Italy where it is made. Some common variations include:

Nutritional Value:

Braciole is a high-protein dish that is also a good source of carbohydrates and fat. It is also a good source of vitamins and minerals, including iron, zinc, and vitamin B12.

Tips for Making Braciole: