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Braciole Ingredients 1/2 CUP ITALIAN BREADCRUMBS 1/2 CUP PARMESAN CHEESE 1 1/2 TEASPOONS DRY PARSLEY 1 TABLESPOON OLIVE OIL 1 1/2 LBS BEEF TOP ROUND THIN CUT FOR MILANESA SALT AND PEPPER TO TASTE ...
Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs, and breadcrumbs and then rolled. [1] [2] [3] It is typically served topped with a tomato-based sauce. [1] Various additional ingredients can be used, such as garlic, parsley, walnuts, and pork lard, among others.
Braciola may refer to an Italian dish consisting of slices of meat that are pan-fried or grilled, [1] often in their own juice or in a small amount of light olive oil.They are different from the finer cut fettine ('small/thin slices'), which never have bone and are generally thinner.
In Italian cuisine, roulades are known as involtini (singular involtino). Involtini can be thin slices of beef, pork or chicken rolled with a filling of grated cheese (usually Parmesan cheese or pecorino romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced prosciutto, ham or Italian sausage, mushrooms, onions ...
The steak is seasoned with salt, pepper, and a drizzle of olive oil, then cooked over a hot grill or open flame. The result is a seared, crunchy exterior with a tender and juicy interior.
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Braciole in other parts of Italy can also just refer to thin cuts of meat. So both of these meanings of Braciole are correct and should be explained. These articles probably need to be separated because Involtini is not a subcategory of Braciole, Braciole is a subcategory of involtini (as it is in the Italian Wiki - see it:involtino.