Braciole ( the singular form called braciola) is an Italian dish essentially comprising thin slices of beef fried in its own fluids or in a small amount of olive oil. The dish is popular in other cuisines, like the Italian American and the Sicilian, where the basic braciole recipe is conformed to suit cuisine specific requirements. The Italian American braciole is a roll with a stuffing; and the Sicilian counterparts of the Italian versions of the dish, known as Farsumagro( Italianized name Falsumagro) and Bruciuluni, are popular variants of the Italian Braciole. Apart from these the dish has a number of other variations too.
Origin of Braciole Recipe
The Braciole was invented in Italy during the traditional period. Etymologically the term Braciole has its roots in the term associated with grilling on charcoal called alla brace. The term is also used to refer to a cutlet in the northern and central Italian cuisines, while in the southern Italian cuisine the term is used to refer to the boneless version of different types of meat (beef, veal, chicken or pork).
Ingredients Commonly Used in the Preparation of Braciola
Braciole are originally prepared with beef, though pork and chicken are also used. Swordfish is also preferred as an ingredient for this dish. Cheese and bread crumbs are ingredients suggested by the braciole recipe for filling. Involtini, the original Italian version of the Italian American Braciole is made using Parmesan cheese, mushrooms, onions and sausages with the basic ingredients. Vegetarian versions of the dish made including vegetables like the eggplant are also being prepared these days but the taste differs. Sauced tomato is added for making the gravy for the dish or for serving along with the braciole.
Preparation Overview of Braciola
Preparation of braciole is cuisine-specific and therefore there is no single way of preparing this dish. A brief overview of the traditional version of the Italian American braciole recipe can be expected to be as follows:
The filling is prepared by beating egg white and adding parmesan cheese (grated), parsley (chopped) and garlic (minced). Bread crumbs are added gradually to the mixture till a smooth wet paste is obtained. Beef flattened into a slice by pounding between wraps, is filled with the stuffing and rolled. The roll is tied with strings and cooked with red sauce till done. Braciole are prepared in different cuisines with cuisine-specific ingredients.
Serving Braciola
Braciole are a main course dish and they are served with pasta, boiled potato or a salad with greens. The dish is commonly served with Neopoliton Ragu, a famous and traditional Italian meat sauce , specifically from Naples.
Braciola Variations
Involtini – this is the Italian variant of the American Braciole consisting of roll made by filling beef wraps with the usual ingredients of ham, breadcrumbs, parmesan cheese, egg, onions, sausage and mushroom. The roll is secured by toothpicks and is served after the first course in a meal. The tomato sauce used in cooking this is used for seasoning the pasta which is served as the first course and tends to bring about a harmony in the different courses of foods served.
