braciola

Braciola is a dish in Italian cuisine consisting of thin slices of meat, typically beef, pork, or veal, that are pounded flat, filled, rolled, and braised. The rolls are usually secured with kitchen twine or toothpicks to maintain their shape during cooking and to help the filling stay in place.

Common fillings include a mixture of breadcrumbs, garlic, parsley, and grated cheese such as Pecorino Romano or Parmigiano-Reggiano, sometimes with eggs to bind the stuffing. Regional variations exist: in southern Italy and Sicily it is common to add ingredients such as pine nuts, currants, olives, or fennel; some versions incorporate cured meat or additional herbs. The rolls are typically browned in olive oil and then simmered in tomato sauce until the meat is tender.

Braciole are usually served with the cooking sauce, often over pasta such as spaghetti, or with polenta. In Italian-American cuisine the dish is widely associated with rolled meat filled and braised in red sauce, reflecting regional Italian influences brought to the United States. While the basic concept is consistent, regional and family traditions yield a variety of fillings, sauces, and cooking times, making braciole a versatile and enduring staple in many kitchens.