Braciole, which is the name of an Italian dish. Braciole are simply thin slices of beef pan-fried in their own juice, or in a small amount of light olive oil. It is served with a green salad or boiled potatoes.
The above "recipe" or description is way incorrect. Braciole is made by rolling up a thin piece of beef, usually flank steak, although chicken or pork can be used. It is generally filled with bread crumbs, parmesan cheese, minced garlic, salt, pepper and parsley (but there are variations for personal preference). Once rolled (secured with toothpicks) it is browned in olive oil then added to gravy to finish cooking. Often served with pasta, NEVER potatoes!!
The above "recipe" or description is way incorrect. Braciole is made by rolling up a thin piece of beef, usually flank steak, although chicken or pork can be used. It is generally filled with bread crumbs, parmesan cheese, minced garlic, salt, pepper and parsley (but there are variations for personal preference). Once rolled (secured with toothpicks) it is browned in olive oil then added to gravy to finish cooking. Often served with pasta, NEVER potatoes!!
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