This very traditional dish, rich with the culinary ancestry of Southern Italy, has fallen far out of favor in contemporary Italian cooking. Recipe from: https://www.goodfoodstories.com/cotenne/ Servings: 6 Ingredients 6 pieces of pork skins (in Italian Cotenna or Cotica) 3 cloves…
In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, braciola or the plural braciole (the word is commonly pronounced /bra’zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known as involtini in…
Every butcher in the region would sell them as traditional delicacies and some would also grill them for you, wrapping the Bombette in oiled paper, so that you can eat on the go.…
Braciolone Depending on which part of Italy you’re from, Braciole (bra CHO lay) means different things. In the north it’s generally a cutlet of some kind that is cooked flat. In the south, Braciole refers to individual portions of…
Grandma’s easy authentic Godina-pork rolls (cotica). This very traditional dish, rich with the culinary ancestry of Southern Italy, has fallen far out of favor in contemporary Italian cooking. SERVING: Servings: 6 INGREDIENTS: 6 pieces of pork skins…
Grandma’s easy authentic braciola rolls. In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, braciola or the plural braciole (the word is commonly pronounced /bra’zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, beef, or swordfish) that are…