| I found that the flavors melded together nicely, and the braciola tasted even better the second day. |
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| If you're just going to serve the braciola by itself, simmer for another hour. |
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| The food writer has eaten more braciola stateside than in Italy, where, he says, it is less likely to be fussed with or overstuffed. |
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| Serve with a side of penne pasta in the same sauce as braciola along with a glass of red wine. |
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| Place the braciola in a 350 degree oven and baste every 30 mins with the marinara sauce for an hour and a half. |
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| When the time is up remove the braciola from the pot and let it cool some on a serving dish. |
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| You want to keep the braciola together by wrapping it a little bit with the cotton thread. |
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| In Northern Italy, the word braciola can refer to slices pork similar to a scaloppina and cooked flat, not rolled. |
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| With the rich braciola flavors, I'd suggest ordering a side of hearty rigatoni Bolognese. |
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| On medium heat brown braciola on all sides, and remove from pan. |
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| 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. |
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| One hour before sauce is ready, add the beef or pork braciola and sausage. |
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| Last week, during one of our dining out experiences, we had the best braciola we've had in a long time. |
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| At Del Posto, we do a braciola that's boned, butterflied, pounded, stuffed, rolled, tied, roasted and braised. |
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| The 20-year-old South African double amputee, who runs races on carbon fibre blades, was second, just behind Italy's Stefano Braciola. |
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| The 20-year-old South African double-amputee, who runs on carbon fibre blades, finished a close second, losing by just two strides to Italy's Stefano Braciola. |
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