Braciola is a term that, in northern Italy, refers to a cut of meat with bone from the ribs of cattle and pigs. At one time it even meant the entrecote of beef. In southern Italy, on the other hand, a roulade is identified with braciola, and is made from the prime ribs or from the bottom sirloin, stuffed with herbs, cheese, etc.

Linguine with Clam and Tomato Sauce

This clam sauce features fresh tomatoes for added sweetness. It's best with small clams like littlenecks, or what the Italians call vongole veraci. If you can't find fresh clams, use bottled.

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