Braciolette di Maiale al Vino Rosso

In Italy, braciola is an ambiguous word. In the South, it means a piece of meat on the bone while in other parts of Italy it is boned, rolled meat. To do this, you take a thinly cut piece of either pork escalope or fillet, beat it thin and then cut it to the right size so you can roll it up. If you do not have a wonderful batticarne (beater) then ask your butcher to do this for you.