Sirloin steak beaten until thin and then layered with any of a number of fillings, which might include pancetta, onions and garlic, or pine nuts and raisins. It is then rolled and grilled.
Thin slices of beef are rolled around any of a number of stuffings including raisins and pine nuts with a little cheese and salami, or pancetta, onions and garlic. They are then threaded onto a skewer and cooked.
A thin slice of beef stuffed with prosciutto, hard boiled eggs and cheese, rolled and simmered in a tomato sauce.
A Sicilian dish of a Lenten version of pasticcion di Sostanza, a chicken pie made with braised chicken, herbs and tomatoes, layered with giblets and sausage with cinnamon and cloves, over which is laid a short crust pastry lid. It is then baked. It also describes small lamb cutlets. These are known as braciole in the south.
This actually means "shoulder chop" but usually describes a dish similar to beef olives and consists of a thin slice of meat wrapped around a stuffing of, for example, prosciutto, pine nuts and Parmesan cheese, with parsley. It may be cooked in tomato sauce or fried in oil. These are known as bracioloni in the north. It is also rib steak, chop, escalope.
