Leonardo Romanelli's Braciole Fritte alla Fiorentina, Illustrated

While both are fried, there are two major differences between Florence's Braciole Fritte and the Cotolette enjoyed by the Milanese and the Austrians. First, Florence's braciole are thin slices of beef, not veal. Second, Florentines recook their braciole fritte in tomato sauce.

For a very simple reason: Braciole fritte alla Fiorentina is a family dish, one prepared to satisfy the hunger of those at the table, and the sauce is just as important as the meat, as it gives the diners something to dip their bread into.

In the past, when people couldn't afford as much meat as they can now, the sauce would have been even more important, because the diners would have enjoyed the bite or two of meat that was their lot, and sated their hunger by mopping up the sauce with their bread.

The traditional accompaniments for braciole rifritte are potatoes, stewed in tomato sauce, or boiled beans.