braciola

[ brah-chee-oh-luh, brah-choh-; Italian brah-chaw-lah ]

noun

, Italian Cooking.

, plural bra·ci·o·las, bra·ci·o·le [brah-chee-, oh, -ley, brah-, choh, -, b, r, ah-, chaw, -le].

1. a flat piece of veal or beef rolled around a filling and baked in stock and wine.

Word History and Origins

Origin of braciola¹

1940–45; < Italian: slice of meat roasted over coals, equivalent to brac ( e ) hot coal, ember (earlier bracia, bragia < Germanic; braise ) + -iola noun suffix

Example Sentences

It was never the star of the show, and to be fair, how could a bland potato pancake shine when set up against ravioli and braciola?

From Seattle Times

They’re putting a personal spin on some classics, like dressing garganelli with a “broken meatball” sauce, putting escargots instead of clams in a preparation for oreganata, using prime rib to make a braciola for two, and tossing a Caesar salad with chrysanthemum greens instead of romaine.

From New York Times

It’s a versatile filling that pairs well with everything from sage brown butter sauce to the classic red sauce we serve on Christmas, studded with braciola, meatballs and hunks of pork shoulder.

From Seattle Times

The menu includes an appetizer of sweet potato agnolotti with butter and sage, followed by warm butternut squash salad with “pecorino di New York,” beef braciola with broccoli rabe — and, for dessert, green apple crostatata “with thyme caramel and buttermilk gelato,” plus five kinds of petit fours.

From Washington Times

The restaurant will start with dinners, and a menu showcasing some old-time red-sauce dishes like beef braciola with broccoli rabe.

From New York Times