Braciole is a simple Italian side dish made by rolling and frying pork steak, served in tomato sauce alone or with other meats. It can be served as a sandwich or added to pasta dishes. The dish can be prepared by pounding flank steak, tying it into rolls, and frying it in olive oil. Other recipes add cheese, breadcrumbs, herbs, and garlic. The dish is usually served with 4-5 chops and can be served as a small lunch.
Cooks looking for a simple and easy-to-prepare side dish to their Italian meal will delight in braciole. Essentially pork steak rolled and fried, then served in a tomato sauce, braciole can be served alone over pasta or alongside other side meats, such as meatballs or sausage. While typically served as a side dish, chops can also find a home inside a bun or fresh bread to make a hearty sandwich. This is one of the easiest Italian dishes to make and can add loads of flavor to an otherwise boring pasta dish.
Chops can be prepared a number of ways, but the simplest way to prepare this tasty side dish involves little more than pounding portions of flank steak about ¼ inch (0.6 cm) thick, tying them into rolls, then frying them in their juices or a small amount of olive oil. To complete the dish, serve the chops in a homemade tomato sauce by itself or with other meaty sides such as meatballs and/or sausage. Chops add flavor to the sauce itself, making it perfect for an addition to pasta dishes.
Other recipes call for a few steps that can add more flavor and zest to the chops. After brushing the pounded flank steak with olive oil, try topping it with a combination of cheese — Parmesan is a good choice — breadcrumbs, herbs, garlic, and egg. Roll the steak up and tie it up, then sear until the chops are browned on all sides. Then add the chops to 3-5 cups of tomato sauce and place in the oven to cook for about half an hour. This will produce tender, flavorful chops and a delicious sauce that’s perfect for pasta, sandwiches, or just dipping into bread.
Spices for this recipe include garlic, salt, pepper, parsley, thyme, basil, rosemary and oregano. Add spices to taste and feel free to experiment with your spice choices. The dish is called braciole, which is the plural form of chop, because the dish is usually served with 4-5 chops, or according to the number of diners at the table. Instead of serving it as a side dish to a main course, chops can also be served alongside a salad as a small lunch.
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