Brasciole

Created by: Howcan Team

Main Course

Brasciole, also known as braciole, is a classic Italian dish with a rich history dating back to the southern regions of Italy. This savory dish consists of thinly sliced meat, typically beef, rolled with a filling of breadcrumbs, cheese, and herbs, then braised in a flavorful tomato sauce. The origins of brasciole can be traced to the traditional cucina povera, or "peasant cooking," where resourceful cooks would use inexpensive cuts of meat and pantry staples to create delicious and satisfying meals. In modern times, brasciole has become a beloved dish in Italian-American cuisine, often served at family gatherings and special occasions. Chefs and home cooks alike take pride in perfecting the art of rolling and braising the brasciole to tender perfection, infusing it with the flavors of the filling and sauce. While variations of brasciole can be found throughout Italy and Italian-American communities, some of the best versions of this dish can be savored in the regions of Sicily, Calabria, and Campania, where each locale adds its own unique twist to the recipe. The key to a delicious brasciole lies in the quality of the meat, the balance of the filling ingredients, and the slow simmering of the tomato sauce to create a rich, robust flavor. For those seeking a famous alternative method for making brasciole, some recipes call for grilling or roasting the rolled meat, adding a smoky depth to the dish. Whether prepared in a rustic kitchen or a renowned Italian restaurant, brasciole continues to captivate diners with its comforting flavors and timeless appeal.