What is Bracio?

Italian meals can sometimes be quite complicated to prepare properly, but one of the simplest attachments in Italian cuisine, which is as tastier as the more complicated offer, is biola . This simple side dish consists of thin slices of beef, fried in its own juices. Although this is the simplest definition of bCioool, the food itself can be prepared and administered in different ways to supplement Italian meals or to replenish American meals for different tastes.

One way to prepare Bracii, fry beef with salt, pepper, a touch of olive oil and a small amount of garlic. Once the biola is slightly fried, the pieces of beef are often coated with crumbs of bread and/or a small amount of cheese. Bracio is then rolled and tied and placed in tomato sauce to cook. This adds a taste to both BCIOLA and to the sauce; The latter can then be used for the main meal of pasta. Pasta is thrown in a sauce that was cooked by Braciolu and added tobowls of enthusiasm and taste.

In the US, Bracio - plural form of bCioool - often gives other than the above recipe. Thin slices of beef can be replaced by thin slices of pork and also fried fried meat, as mentioned above. However, meat slices are filled with cheese and eggs that give them a strong consistency, and other ingredients such as other meat, cheeses, vegetables, etc. can be added.

When the Bracio is rolling, it must be held together for cooking and serving. While this purpose can be used by bands, a more traditional way to keep Bracio together, writing their chain. The rolled meat tied to string is fried and then placed in the sauce to continue cooking, the string still connected. The string is not removed until the mealLO serves. In formal settings, the chef may decide to remove the string before serving Bracio, but in less formal settings - for example, with a family dining table - the string is normally left to Bracio and the individual who will eat food must remove the string itself.