Bracioles

Part of speech: noun

Definitions

1. Thin slices of meat, typically rolled around a filling such as cheese, herbs, or breadcrumbs and cooked by frying or baking ; a culinary dish often served as a flavorful entrée in Italian cuisine ; a preparation involving meat wrapped with other ingredients to create a tender, savory roll
2. Rolled meat portions stuffed with various ingredients like cheese or herbs, usually pan-fried or simmered ; a traditional Italian recipe featuring thin meat slices wrapped around fillings ; a method of preparing meat where it is filled and cooked as a rolled package to enhance taste and texture
3. A dish consisting of thin meat slices rolled with fillings such as cheese and spices, then cooked by sautéing or baking ; a common Italian specialty involving stuffed, rolled meat ; a culinary technique that transforms meat slices into rolled parcels filled with savory components for rich flavor

Etymology: "Bracioles" is the plural of "braciole", the Italian name for thin slices of meat rolled around a filling and cooked by frying or baking. The singular "braciole" comes from Italian, where it is itself the plural form of a dish that is usually served as a group of rolls. Italian kitchens tend to name these dishes in the plural because a single serving is several rolls, so the word describes a portion rather than one piece. Because "bracioles" is a plural form, the singular "braciole" is the word that carries the dish's name in Italian cooking. English speakers often encounter the form with the "-s" ending, which mirrors the way the Italian plural is taken over as a noun in its own right.

Synonyms: braciole, involtini, rollatini, meat rolls, stuffed meat