Dish

Braciola

Braciola is made by pounding thin slices of beef or pork and then stuffing them with a mixture of cheese, herbs, and breadcrumbs. The slices are then rolled up and tied with string before being browned in a pan and then braised in tomato sauce. Braciola is often served with pasta or polenta.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish

Origins and history

Braciola is a traditional Italian dish that is often served at family gatherings and other social events. It is a symbol of hospitality and is meant to be shared among several people.

Dietary considerations

Braciola is high in protein and fat, making it a good source of energy for people who are physically active. However, it is not suitable for people who are watching their fat intake or who have high cholesterol. The dish is also high in sodium due to the use of salt in the stuffing and tomato sauce.

Variations

There are many variations of braciola, depending on the type of meat used and the stuffing ingredients. Some recipes call for the addition of garlic, onion, or other spices. Some people also add vegetables, such as spinach or mushrooms, to the stuffing for added flavor and nutrition.

Presentation and garnishing

Braciola is usually served on a plate or in a bowl. It can be garnished with fresh herbs or spices for added flavor and color.

Tips & Tricks

To make braciola, it is important to use thin slices of meat and to pound them evenly to ensure even cooking. The stuffing should be made with fresh and high-quality ingredients and should be seasoned to taste. It is also important to brown the meat before braising to add flavor and color.