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X Italian Meat Dishes
Braciola (Rolled Veal)
Originated from: Casacalenda, Campobasso
Occasion: Special times
Contributed by: Mary Melfi (her mother's recipe)

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Veal slices
parsley, chopped
salt, pepper


Pound veal slices and make them thin.

Add chopped parsley and a touch of lard.

Season with salt and pepper.

Roll up the meat and use toothpicks to keep the meat together.

Saute the rolled veal.

Proceed to make the tomato sauce, adding the sauted rolled veal to it.

Cook the tomato sauce with the rolled veal in it for about 40 minutes.

Serve the rolled veal with salad after the pasta dish has been finished.


Nowadays many cooks add all kinds of stuffing to the rolled veal -- prosciutto, cheese etc. But back in the 1950s those from Molise (at least those from Casacalenda) simply seasoned the meat with herbs. Apparently "braciola" can also describe any kind of stuffed roll be it meat or fish. However, in Casacalenda it inevitably was associated with a stuffed roll of veal cutlet. In Northern Italy similar dishes care called "involtini." Photo: by the contributor.

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