braciola

braciola

[brah-chee-oh-luh, brah-choh-; Italian brah-chaw-lah]
noun, plural braciolas, braciole [brah-chee-oh-ley, brah-choh-; Italian brah-chaw-le] . Italian Cookery.
a flat piece of veal or beef rolled around a filling and baked in stock and wine.

Origin:
1940–45; < Italian: slice of meat roasted over coals, equivalent to brac(e) hot coal, ember (earlier bracia, bragia < Germanic; see braise) + -iola noun suffix

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