Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled.[1][2][3] It is typically served topped with a tomato-based sauce.[1] Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others.[1][4] The hard-boiled eggs are sometimes placed in the center of the roll, which provides a "bull's-eye" appearance when the dish is sliced.[2] It has been described as a large-sized braciola-style dish.[3][5]

Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state of Louisiana.[4][6][7][8]

See also

References

  1. ^ a b c Esposito, M.A. (2011). Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks. St. Martin's Press. p. 191. ISBN 978-1-4668-0234-6. Retrieved July 20, 2017.
  2. ^ a b Ravenel, S.; Blount, R. (2003). New Stories from the South: The Year's Best, 2003. New Stories from the South. Algonquin Books of Chapel Hill. p. 178. ISBN 978-1-56512-395-3. Retrieved July 20, 2017.
  3. ^ a b Iengo, A. (2008). Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City. New Holland Publishers, Limited. p. 74. ISBN 978-1-84537-989-6. Retrieved July 20, 2017.
  4. ^ a b Gerard-Sharp, L.; Bell, B.; Hoefer, H. (1993). Sicily. Insight Guide Sicily. APA Publications. p. 376. ISBN 978-0-395-65778-2. Retrieved July 20, 2017.
  5. ^ Maresca, T.; Darrow, D. (2000). La Tavola Italiana (in Italian). Akadine Press. pp. 288–289. ISBN 978-1-888173-39-0. Retrieved July 20, 2017.
  6. ^ Plaisance, Stacey (February 21, 2014). "Fine dining while watching Mardi Gras parades". Daily Herald. Retrieved July 20, 2017.
  7. ^ Wilson, N.T. (2005). Louisiana's Italians, Food, Recipes, & Folkways. Pelican Publishing Company. p. 130. ISBN 978-1-4556-0792-1. Retrieved July 20, 2017.
  8. ^ Roahen, S. (2008). Gumbo Tales: Finding My Place at the New Orleans Table. W.W. Norton. p. 295. ISBN 978-0-393-06167-3. Retrieved July 20, 2017.

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