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After being stuffed and rolled, braciole are often tied with string or pinned with wooden toothpicks to hold in the stuffing. After pan-frying to brown, the rolls of meat are placed into the sauce to finish cooking, still secured with string or toothpicks.
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in some areas of the northeastern United States. They can also be prepared without
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162:[braˈtʃɔːle]
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362:Braciolone
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