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braciola

Pronunciation: [brah-JYOH-lah]

The Italian term for a meat chop (braciolette) or cutlet (bracioline), which may be wrapped around a stuffing. Filled meat rolls, particularly if braised, are the same as the Italian involtino or the French roulade.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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