Braciolone

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. 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. 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. 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. 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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