Braciola (; plural braciole ) may refer to several distinct dishes in

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...

Cut of meat

Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ''fettine'' ("small/thin slices"), which never have bone and are generally thinner.

Involtini

In Sicilian cuisine,

Italian-American cuisine Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants ...

and

Italian Australian Italian Australians ( it, Italiani Australiani) are Australians with Italian ancestry. Italian Australians constitute the sixth largest ancestry group in Australia, and one of the largest groups in the global Italian diaspora. At the 2021 c ...

cuisine, ''braciola'' (plural ''braciole'') are thin slices of meat (typically

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, beef, or swordfish) that are rolled as a

roulade A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ''roulade'' originates from the French word ''ro ...

(this category of rolled food is known as ''involtini'' in Italian) with cheese and

bread crumbs Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...

and fried. In Sicilian, this dish is also called ''bruciuluni''. Braciole can be cooked along with meatballs and

Italian sausage In North America, Italian sausage (''salsiccia'' in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made ...

in a

Neapolitan ragù Neapolitan ragù (known in Neapolitan as and Italian as or ''ragù napoletano'') is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna ...

tomato sauce Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are c ...

, which some call ''sarsa'' or ''succu'' (Sicilian), or 'Sunday gravy' in some areas of the northeastern

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...

. They can also be prepared without

. There exist many variations on the recipe, including variations of cheese and the addition of vegetables, such as eggplant. Braciole are not exclusively eaten as a main dish, but also as a side dish at dinner, or in a sandwich at lunch. Braciola con coste

After being stuffed and rolled, braciole are often tied with string or pinned with wooden toothpicks to hold in the stuffing. After pan-frying to brown, the rolls of meat are placed into the sauce to finish cooking, still secured with string or toothpicks.

References

{{portal bar, Food Italian cuisine Cuisine of Campania Italian-American cuisine Meat dishes Australian cuisine Goat dishes

Cut of meat

Involtini

See also

References