Technique
What is Braciole?
Pronounced /brah-JOHL/
Definition
Braciole are thin slices of beef rolled around a filling of breadcrumbs, cheese, garlic, and parsley, then browned and braised in tomato sauce.
Southern Italian and Italian-American kitchens call the rolls braciole; in much of Italy the same thing is an involtino and braciola means a plain chop.
Tie them with butcher's twine, brown them hard, then let them go two hours in the sugo. The sauce takes as much from the beef as the beef takes from the sauce.
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What kind of peppers do you use for sausage and peppers?
Use two red or yellow bell peppers for sweetness and one green bell pepper for the classic bitter edge. Cubanelle peppers are the Italian-American original — thinner walls, faster cooking, more flavor. Add one long hot or a pinch of chili flake if you want heat.