Anyone know of a good recipe or even the correct spelling for th"Brazchole?" I know my spelling is waaayyy off

Question

(The Italian dish)

Answer 1

I looked this up one time after watching Everybody Loves Raymond, but darn I can't remember the spelling. I think it's something like Broccholi or something like that. It is not spelled like it would sound. The double c in Italian changes the pronounciation. Keep trying, you'll find it. Many times, if you can get close enough, the site will correct you. That's how I found it. Try starting on Search with Italian receipes.

Answer 2

BRACIOLE

4 thin slices boneless beef round
1 garlic clove finely chopped
2 T freshly grated Pecorino Romano
2 T chopped fresh flat leaf parlsey
salt
pepper
4 thin slices of prosciutto
2 T olive oil
2 garlic cloves lightly crushed
1 C dry red wine
4 C tomato puree
4 C fresh basil leaves torn
1 LB ziti or penne

Place the beef between two pieces of plastic wrap and pound gently with a meat pounder to 1/4 to 1/8 inch thickness.
Sprinkle the beef with the chopped garlic, cheese, parsley and the salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string.
Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.
Stir in tomato puree and basil.
Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick.
Serve over hot ziti or penne

Answer 3

Braciola.... Italian Beef Rolls

This Sicilian-style recipe features beef slices wrapped around a piquant filling made with black olives, capers and raisins. For a dressy occasion, you can slice each roll crosswise into about six pieces and arrange them atop a bed of rice or orzo pasta.

1 pound well-trimmed bottom round of beef, cut into 8 thin slices
1/3 cup chopped parsley
¼ cup chopped fresh basil
¼ cup Gaeta, Calamate, or other brine-cured black olives, pitted and coarsely chopped
3 tbsp plain dry bread crumbs
2 tbsp capers, rinsed and drained
2 tbsp raisins
1 tsp grated lemon zest
¼ tsp pepper
2 tbsp flour
2 tsp olive oil
2 cups canned no-salt-added tomatoes, finely chopped with their juice

1.One at a time, place the meat slices between 2 layers of wax paper and pound to a 1/8-inch thickness; set aside.
2.In a medium bowl, combine the parsley, basil, olives, bread crumbs, capers, raisins, lemon zest, and pepper. Spread the mixture over the beef slices. Roll the slices up from one short end. Fasten with a toothpick. Dredge the beef rolls in the flour, shaking off the excess.
3.In a large nonstick skillet, heat the oil over moderate heat. Cook the beef rolls, turning them as they brown, for 4 minutes or until browned all over. Add the tomatoes and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes or until the beef is cooked through. Serve the beef rolls with the sauce. Serves4.

Hope you like it....

Enjoy & good luck!..._;-)

Answer 4

I've heard of Braschole--it's an Italian beef roll--might try foodnetwork.com for recipes.

Answer 5

LOL, Make your gravy (Sauce), drop the "Braccioli" in, simmer 1 hour, make meat balls and throw them in the sauce too for 1 hr, YUMMY, sprinkle with fresh Locatelli brand Romano cheese

Answer 6

The correct spelling is BRACIOLA - and it refers to any meat cut (beef, veal or pork) which is done on charcoal ('braci' = charcoal). In other words, what it is, is simply BBQ meat.