Braciolone Note: Barding

I have learned from my nephew in culinary school that wrapping something in bacon or other fatty meat to enhance the flavor is called “barding.”

Now, I have wrapped the rolls in prosciutto to keep them from falling apart without the use of messy string.  While I realize my intent is different from the stated purpose of “barding,” I’m going to employ the term, anyway.

So, what I meant to say was that I was “barding” the braciolone rolls with prosciutto.


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