Pull Out All the Stops With This Traditional Italian Braciole (2024)

FAQs

What does braciole mean in Italian? ›

Braciole is an Italian-style roulade, a rolled and stuffed meat. It's also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to a slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

My preferred method of making beef braciole is to make it with flank steak. Flank steak is one of my favorite meats to braise because it will be extremely tender. You can make one huge roll or cut it into thin slices like I do to make a couple of little rolls.

Italy

Braciola / Origin

Answer and Explanation: The national food of Italy is a pasta dish that is called Ragu alla Bolognese, which is a Bolognese sauce of meat and tomatoes with tagliatelle pasta. The dish is also sometimes just called Bolognese, because the sauce has become so popular that it is often identified as the meal itself.

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats.

braciole (n.) —1. a piece of Italian beef pan fried in its own juices. 2. a euphemism for male genitalia.

In Italy, "braciole" often refers to simple grilled slices of meat, usually pork. This is because "braciola" can be a term for any piece of meat cooked over embers or "braci." These are typically smaller pieces of meat, simply seasoned, grilled, and enjoyed right off the fire.

Originally known as rustell', rustelle or arrustelle, arrosticini are made of cubes of meat, about one centimetre thick on each side, that are threaded onto a wooden skewer, called li cippe or li cippitill, up to 20 centimetres long.

Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison.

What is Italian cured beef called? ›

Bresaola or Cured Beef: this cured meat –deriving from the leg of beef– is strictly dry-processed with spices. Rich in protein and low in fat, it is ideal for those on a diet. Capocollo Ham: this pork cold cut is prepared using the pork's neck muscles and its preparation is similar to that of dry-cured ham.

The umbrella term “salumi” includes all Italian cured meat and can be broken into 3 sub-categories: salumi, salami, and salsicca. True salumi (as opposed to the more general use of the term) are cured meats made from a whole cut of an animal, usually a shoulder or thigh.