braciola

[ brah-chee-oh-luh, brah-choh-; Italian brah-chaw-lah ]

noun

, Italian Cooking.

, plural bra·ci·o·las, bra·ci·o·le [brah-chee-, oh, -ley, brah-, choh, -, b, r, ah-, chaw, -le].

1. a flat piece of veal or beef rolled around a filling and baked in stock and wine.

Word History and Origins

Origin of braciola¹

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

Example Sentences

Example: “Meanwhile, Gia was starting to wonder if he even had a braciola... Johnny Hulk of the Ken-doll crotch?”

From The Daily Beast