| 释义 |
Definition of braciola in US English: braciolanounbräˈCHō-bräˈCHō- A thin slice of beef or other meat wrapped around a filling and cooked in wine. Example sentencesExamples - Tourists, although initially hesitant to try the goat braciola during the festival, usually cannot resist their curiosity to try it - once they do, they are sold on it!
- In the kitchen, marinara pots simmer with 100-year-old family recipes, potato gnocchi float delicately to the surface of boiling water, and braciola is prepared fork-tender.
- On medium heat brown braciola on all sides, and remove from pan.
- Place the braciola in a 350 degree oven and baste every 30 mins with the marinara sauce for an hour and a half.
- Almost every bite had a different predominate taste from the stuffing, as a good braciola should.
- When the time is up remove the braciola from the pot and let it cool some on a serving dish.
- You want to keep the braciola together by wrapping it a little bit with the cotton thread.
- Continue adding the remaining peeled tomatoes, crushed tomatoes, tomato sauce and diluted tomato pasta to the braciola in small amounts over the next 1/2 hour.
- In Northern Italy, the word braciola can refer to slices pork similar to a scaloppina and cooked flat, not rolled.
- With the rich braciola flavors, I'd suggest ordering a side of hearty rigatoni Bolognese.
- I found that the flavors melded together nicely, and the braciola tasted even better the second day.
- The cavatelli and braciola is one of our oldest dishes.
- One hour before sauce is ready, add the beef or pork braciola and sausage.
- The food writer has eaten more braciola stateside than in Italy, where, he says, it is less likely to be fussed with or overstuffed.
- If you're just going to serve the braciola by itself, simmer for another hour.
- Serve with a side of penne pasta in the same sauce as braciola along with a glass of red wine.
Definition of braciola in US English: braciolanounbräˈCHō- A thin slice of beef or other meat wrapped around a filling and cooked in wine. Example sentencesExamples - Continue adding the remaining peeled tomatoes, crushed tomatoes, tomato sauce and diluted tomato pasta to the braciola in small amounts over the next 1/2 hour.
- The food writer has eaten more braciola stateside than in Italy, where, he says, it is less likely to be fussed with or overstuffed.
- With the rich braciola flavors, I'd suggest ordering a side of hearty rigatoni Bolognese.
- The cavatelli and braciola is one of our oldest dishes.
- Almost every bite had a different predominate taste from the stuffing, as a good braciola should.
- Serve with a side of penne pasta in the same sauce as braciola along with a glass of red wine.
- When the time is up remove the braciola from the pot and let it cool some on a serving dish.
- In the kitchen, marinara pots simmer with 100-year-old family recipes, potato gnocchi float delicately to the surface of boiling water, and braciola is prepared fork-tender.
- One hour before sauce is ready, add the beef or pork braciola and sausage.
- You want to keep the braciola together by wrapping it a little bit with the cotton thread.
- Place the braciola in a 350 degree oven and baste every 30 mins with the marinara sauce for an hour and a half.
- Tourists, although initially hesitant to try the goat braciola during the festival, usually cannot resist their curiosity to try it - once they do, they are sold on it!
- In Northern Italy, the word braciola can refer to slices pork similar to a scaloppina and cooked flat, not rolled.
- I found that the flavors melded together nicely, and the braciola tasted even better the second day.
- On medium heat brown braciola on all sides, and remove from pan.
- If you're just going to serve the braciola by itself, simmer for another hour.
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