Braciole
A traditional Italian dish consisting of thin slices of meat (typically beef, pork, or veal) that are pounded flat, stuffed with a savory filling, then rolled up and braised in sauce. The filling usually includes breadcrumbs, herbs, garlic, cheese, and sometimes pine nuts or raisins, varying by region and family tradition.
The meat is secured with toothpicks or kitchen twine before being browned and simmered in tomato sauce for several hours until tender. In Italian-American cuisine, braciole is often served alongside pasta with the cooking sauce. The name comes from the Italian word "braciola," meaning chop or cutlet.
Regional variations exist throughout Italy - in some areas, braciole refers to grilled meat chops rather than the rolled, stuffed version. The dish requires patience and slow cooking to achieve the characteristic tender texture that makes the meat easy to slice and full of flavor.
Pronunciation: brah-cho-lay