Braciole
Braciole is a classic Italian-American dish featuring thin slices of beef (typically top round or flank steak) that are stuffed with a savory mixture of breadcrumbs, cheese, garlic, and herbs, then rolled, tied, and slow-simmered in a rich tomato sauce. It's a beloved Sunday dinner staple in many Italian-American households, often served alongside pasta.
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🍽️ Nutrition at a glance
This dish is high in protein from the beef and provides a good amount of fat, especially saturated fat from the meat and cheese. A typical serving offers a substantial calorie count, primarily from protein and fat, with minimal carbohydrates coming from the stuffing and sauce.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 42 g |
| Carbs | 8 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 9.5 mg |
| Selenium | 35 mcg |
| Phosphorus | 320 mg |
| Potassium | 580 mg |
| Vitamin B6 | 0.6 mg |
Per 1 roll (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Braciole is a perfect example of 'cucina povera' (peasant cooking) transforming a tougher, economical cut of meat into a tender, flavorful centerpiece through slow braising. The technique of rolling and stuffing meat is a culinary tradition found across many cultures, but this specific preparation is a hallmark of Italian-American Sunday gravy.
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AI estimate may be inaccurate · Terms