braciola


Also found in: Wikipedia.

bra·ci·o·la

 (brä′chē-ō′lə, brä-chō′-) or bra·ci·o·le (-lā′, -lĕ′)
n.
A thin slice of meat, usually wrapped around a stuffing and cooked with wine.

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

braciola

(ˌbrɑːʃɪˈəʊlə; Italian bratʃˈɔla)
n, pl -iole
(in Italian cooking) a thin slice of pan-fried beef

bra•ci•o•la

(ˌbrɑ tʃiˈoʊ lə, brɑˈtʃoʊ-)

n., pl. -las, -le (-lā).
a flat piece meat rolled around a filling and cooked in a sauce.
[1940–45; < Italian]
References in periodicals archive ?
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.
The new menu for Cucina del Capitano reflects the diversity of Italy's culinary regions, with dishes like Branzino Al Forno in Crosta Dorata with tomatoes, stewed chickpeas, salmoriglio and mushroom bark, along with Risotto Milanese with saffron and Parmesan cheese, Grande Braciola Di Maiale a tomahawk pork chop with fennel pollen, shallots and crispy sage and Costina Di Manzo Con Porcini with salsa verde and young tomato bruschetta.
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 on carbon fibre blades, finished a close second, losing by just two strides to Italy's Stefano Braciola.
The 20-year-old South African double amputee, who runs races on carbon fibre blades, was second, just behind 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 exceptions are the house osso buco at $12, one of the best renditions of this veal shanks dish in town; a grilled chicken breast (with spinach and pasta) at $11; and a braciola and meatballs plate for $11.
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.