BRACIOLA Meaning and
Definition
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Braciola is a noun that commonly refers to a popular Italian dish consisting of a thin cut of meat, usually beef or pork, that is pounded or tenderized, rolled, and stuffed with a mixture of herbs, cheese, breadcrumbs, and sometimes vegetables, before being pan-fried, grilled, or braised. The term "braciola" is the singular form, while "braciole" is its plural counterpart.
In Italian cuisine, braciola is a culinary term that typically denotes a meat roll that has been secured with cooking twine or toothpicks to maintain its shape during cooking. The filling can vary depending on regional preferences or personal taste, but the traditional ingredients often include parsley, garlic, parmesan or pecorino cheese, breadcrumbs, and olive oil. Sometimes, additional elements like sautéed onion or prosciutto may be used to enhance the flavor profile.
Braciola is a versatile dish that can be prepared in various ways. It can be cooked in a rich tomato sauce, resulting in a flavorful and juicy dish, or it may be grilled or pan-fried to achieve a crispy exterior and a tender interior. The cooking method can also differ depending on the thickness of the meat and personal preferences.
Overall, braciola is a delicious and savory Italian dish that offers a delightful blend of flavors and textures. It is often enjoyed as a hearty main course and is typically served alongside pasta, vegetables, or crusty bread.
Etymology of BRACIOLA
The word "braciola" originated from the Italian language. Its etymology can be traced back to the Latin word "braceus" or "lignite", which referred to a type of hard coal used for grilling or roasting. Over time, the term "braceus" transformed into "braciuola", meaning "meat cooked over coals". Eventually, it evolved into "braciola", referring specifically to a thin slice of meat, typically beef or pork, that is pounded, stuffed, rolled, and then cooked. Today, "braciola" is commonly used in Italian cuisine to describe this type of dish.
