Braciola
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Braciola (plural braciole) is the name of an Italian dish. Braciole are simple thin slices of beef pan fried in their juice, or in a light amount of olive oil. It is, probably, one of the simpliest dishes in Italian cooking; served with a green salad or boiled potatoes
In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhol/ from the Sicilian pronunciation) is the name given to thin slices of meat (typically pork, chicken, or beef, but even swordfish) that are rolled with cheese and bread crumbs and fried; ican cuisine]] the bread crumbs are often left off and the braciole are cooked along with meatballs and Italian sausage in Sunday gravy. They can be served with tomato sauce, ketchup, or even plain and are small enough to be eaten whole usually. There exist many exotic variations on the recipe. Changing the type of cheese and adding assorted vegetables (such as eggplant) can drastically change the taste. Braciole are not eaten as a main dish, but as a side dish at dinner, or in a sandwich at lunch.
What are known as braciole in the United States is named involtini in original Italian cuisine. Involtini are thin slices of beef (or pork, or chicken) rolled with a filling of the Parmesan cheese, eggs to give consistency, and whatever additional ingredient (other cheeses, ham, bread crumbs, mushroom, onions, sausage, etc.) you have available. Involtino (singular) originates from the word "voltare" (to turn), as in the action or rolling the meat around the filling (as in rolling a sheet of paper for storage). One involtino is held together by a wooden toothpick, and the dish is usually served (in various sauces: red, white, etc.) as a second course. When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course, giving a consistent taste to the whole meal.
