Braciole is a classic Italian meat dish - pronounced "bra-shol-e" - accent on the second syllable. It is probably found in every region in Italy in some form and using all different types of meat. In some regions, it is called "involtini". The traditional Neapolitan preparation uses rolled beef - usually top round or flank steak. It is pounded thin, stuffed, rolled, tied with string, browned in olive oil, and then left to simmer in a beautiful sea of tomato sauce until done. When the Braciole is ready to be served, each roll is removed from the sauce, the strings are clipped and discarded, and the rolls are cut into beautiful slices revealing the stuffing within.
Braciole is a classic Italian meat dish - pronounced "bra-shol-e" - accent on the second syllable. It is probably found in every region in Italy in some form and using all different types of meat. In some regions, it is call...
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