The County Seat at Livingston reported that they currently have in the curing cabinet a chipotle-rubbed Lamb Coppa, and Grapefruit Lonza, two hams hanging, one smoked and one salt-cured, as well as crumbled fennel salami Braciola
. They also make coppa, soppressata, finocchiona salami, prosciutto, calabrese salami, and capicola.
At home again, eating the food I was used to, meatballs and gravy and macaroni and braciola
, sitting at our kitchen table, my family around me talking politics and laughing, all of us part of a group we knew we belonged to.
The event will begin with an antipasti reception followed by the first course: carpaccio di Tonno; second course: ragu di Coniglio, tuscan herbs, carrot and pecorino Risotto; third course: braciola
, fig, dried fruit, porcini mushroom polenta; fourth course: limoncello panna cotta, rosemary syrup, candied lemon, fresh berries.
THE AROMA OF A GARLIC-LADEN tomato sauce spiked with sausage, meatballs, and rolled-up meat braciola
can bring tears to the eyes of many Italian-Americans.
For the third week of his Chef Special recipes, Paolo is cooking two delicious meat dishes- Braciola
di Maiale alla Pizzaiola and Penne All Arrabbiata Con Salsiccia.
The 20-year-old South African double amputee, who runs races on carbon fibre blades, was second, just behind Italy's Stefano Braciola
The 20-year-old South African double-amputee, who runs on carbon fibre blades, finished a close second, losing by just two strides to Italy's Stefano Braciola
"At Del Posto, we do a braciola
that's boned, butterflied, pounded, stuffed, rolled, tied, roasted and braised.
None of this is to be confused with braciola
, which, according to Root, is roast pork (but can also be beef) stuffed with pine nuts, raisins, and almond paste, a sweet dish that appeals to the notoriously acute sweet tooth of the Sicilian people.
The meat department houses specialities such as beef for braciola
(a rolled meat dish); and the service bakery case displays pignoli (pine nut) cookies and cannoli pastries.
Flank steak--split open, stuffed, and rolled--is the basis of a flavorful braised dish the Italians call braciola
. This is a loose extension of the actual definition of the word, which means cutlet, and comes from the way the steak is handled.