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Braciola may refer to an Italian dish consisting of slices of meat that are pan-fried or grilled, [1] often in their own juice or in a small amount of light olive oil.They are different from the finer cut fettine ('small/thin slices'), which never have bone and are generally thinner.
A paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock. A synonym of paupiette is, in Belgium, oiseau sans tête. [1]
Braciole in other parts of Italy can also just refer to thin cuts of meat. So both of these meanings of Braciole are correct and should be explained. These articles probably need to be separated because Involtini is not a subcategory of Braciole, Braciole is a subcategory of involtini (as it is in the Italian Wiki - see it:involtino.
Braciole Ingredients 1/2 CUP ITALIAN BREADCRUMBS 1/2 CUP PARMESAN CHEESE 1 1/2 TEASPOONS DRY PARSLEY 1 TABLESPOON OLIVE OIL 1 1/2 LBS BEEF TOP ROUND THIN CUT FOR MILANESA SALT AND PEPPER TO TASTE ...
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]
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From the plural form: This is a redirect from a plural noun to its singular form.. This redirect link is used for convenience; it is often preferable to add the plural directly after the link (for example, [[link]]s).
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