Braciola is an Italian dish – perhaps 1 of the most iconic dishes in Italian cuisine.
Braciola can be prepared in a lot of types and all recipes of Braciola are equally flavorful. Normally, it is prepared by laying out the pounded beef with cloves and garlic spread more than it. Topping of salt, pepper, parsley and parmesan cheese are utilised to add taste. Then it is rolled on and tied from both ends. Sometimes tooth pick are also utilised and the meat is secured tightly. This can also be cooked in Italian sausages, with or with no tomato, and olive oil. Braciola is heated to the extent of creating it light brown from all sides and then it cooked till tender practically for 1 and half hour.
Instead of preparing the dish as a single massive roll, this can also be completed in individual sized rolls referred to as Involtini.
Braciole is not only exclusively eaten as a principal dish, but also as served as side dish at dinner, or as snacks.
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