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braciola
(redirected from braciole)

   Also found in: Wikipedia 0.02 sec.
bra·ci·o·la  (bräch-l, brä-ch-) or bra·ci·o·le (-l, -l)
n.
A thin slice of meat, usually wrapped around a stuffing and cooked with wine.

[Italian, probably from dialectal braola, from braa, glowing ember, of Germanic origin; see bhreu- in Indo-European roots.]


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Watching out of the corner of her eye as I nurse her grandson, she bastes braciole, kneads dough, ladles sauce from homegrown tomatoes over pasta, and waits.
On a Sunday morning, grandmother with fleshy arms in a housedress, swaying as the kitchen cabinets open and shut, the refrigerator opens and shuts: basil, big cans of tomatoes, the golden blocky pillar of a tin of olive oil, meat for the braciole to spread with Crisco and breadcrumbs and spices, green bean and potato salad, chilled.
There are several other Campanian offerings in the antipasti, primi and secondi categories, including beef braciole, chicken spezzatino, macaroni, vermicelli, gnocchi and pizza recipes.
 
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