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re: Italian Braciole

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There is an Italian dish braciole (sort of translates into "bracelet", based on the look/shape of the dish), but it uses thinly sliced/pounded beef or pork with herbs/cheese rolled into a log shape and braised or simmered in tomato sauce and sliced, or sometimes baked, and then sliced.

We would have braciole in our "gravy" every Sunday, along with other "gravy" meats, like sausage, meatballs, pieces of beef, pork ribs, pigskin, pigs feet, etc, etc. We'ld only have ALL of those meats in the "gravy" at the same time if it was a holiday.
MsgID: 038470
Shared by: Carol, NYC Metro area
In reply to: ISO: Bracioles?
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: Bracioles?
  Kristen, Ohio
2 re: Italian Braciole
  Carol, NYC Metro area
3 Recipe: Braciole
  Annette, long island NY
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