Braciole is just an involtini or beef or pork roll up. Its a classic southern Italian dish and today I’m going to show you to make it better than a grandma.
Recipes:
Beef Braciole Better Than Your Grandma
https://www.notanothercookingshow.tv/post/braciole-better-than-grandma
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45 Comments
One of your best!
holy fuhhhh that looks good.
Your editing is underrated af. The videos are so easy and satisfying to watch!
Fun fact, I'm Italian and specifically from the part of Italy where the braciole were "invented" (a little city called Bari). The term "braciole" comes from the shape of the final involtini, that resembles a penis, metter of fact "ciole" means dicks in our local dialect (is a very rude word ahahha). We eat it traditionally on Sunday and they are so good.
The hot cherry peppers are a great idea! My MIL used to say "Your sauce should be the color of old movie theater curtains". You passed that test LOL!
What kind of an animal scoffs at dipping bread in sauce?!?!?
That looks like an awesome recipe we're going to have to make that
It's quite the boast to say you're better than everyone's Nonna. I'm guessing you're broadcasting from a secret location 🤣
I “ like” the americans who say “my italian grandmother”, but they can’t pronounce correctly any word in italian!
Once again, I have not made this recipe……….but of all the braciole recipes I have seen this one is just the best. It is well conceived and just focused on creating layer after layer of flavor. My family is going to be so lucky when they eat this. Great job.
John 3:16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Isaiah 53:6 All we like sheep have gone astray; we have turned every one to his own way; and the LORD hath laid on him the iniquity of us all.
P’leze! Our Granmas are all thinking… ‘now that’s a gooda Italiana boy’! ❤❤❤❤
Great work young man. I've tried two of your dishes and they were very enjoyable. Next Saturday I'm doing this one. Keep up the good work, and thank you.
That looks awesome
Your version of braciole looks delicious. Molte grazie for this recipe and I will try it for sure. Mia nonna always started with smearing butter on the pounded beef. Some use olive oil. Then, a mixture of grated, dried (not to collapse too much), basket-cheese with egg and parsley. Very delicious as well. She would stuff fish with this filling as well. She was Abruzzese. Thanks again.
Nonas pissed ty
I just bought the ingredients to make this on Sunday (tomorrow). The only thing I did differently was I purchased skirt steak, because I like the flavor and grain, and it's already the perfect shape for this. I'd never thought to put Italian sausage inside, so I got some Premio sweet Italian. I'll report back with how it goes.
Molto bono!
Wow
You should show a video cleaning that pot…. I hate when that happens
Finally!! I requested this 3 years ago. Thanks!
I always pound it at an angle.
Beast. I’m going to have to try this. 🙏
I identify as a grandma ❤ Can’t wait to cook this for Sunday lunch today
Yummy 😅
i've only made it Nana's way but you just sparked my interest here my friend!
Looking for your take on liver bacon and onion sandwiches
I just realized u hit 1M subs, so happy and keep this content up always love your videos!
What is that "braciole" pronunciation? The 'c' is like 'ch' in lunch, 'io' like 'aioli sauce' and the 'e' like 'eh'… you're a good cook, but your italian isn't the best.
This is the most outside version I've ever seen! My wife is a Pope from the most famous Italian cooking family in Chicago history, and theirs is very different. Never heard of prosciutto or pine nuts. Theirs is bacon, salt, garlic, parsley and parmesan. I would definitely try this, love the idea of the hot sausage.
EXCELLENT
I love watching this man!!! They say you also eat with your eyes, every dish he makes you KNOW how delicious it taste just by how it looks.😍😍😍😍PS Natural born teacher.
Would weekday sauce work?
My Nonna Felice, may she rest in peace, used flank steak. Imma try top round. Buonissimo!
wow– excited to make this!! Thanks
Who scoffs at dipping bread in the sauce while its cooking? Crazy
i knew you were good when you use Mutti Sauce.
The hardest part of using a micro plane zester for garlic is the debate on whether you can get a few more strokes on the zester without adding your finger skin to the recipe.😂 love the show!
Just made the fluffiest potato gnocchi from your recipe of three years ago. Thanks, a fan from South africa
Who doesn’t dip bread in sauce???
I always use longer strips of pounded flank steak. That way I can pit a few hard eggs into the filling which I gotta have in these. I'm more of a bacon pr prozhut fan, not sausage. No exactly your herbs and spices, but who cares.
But definitely over a heartier pasta like rigatoni or Tagliatelle.
All in all, great video and recipe for those who want a break from the old favs.
I use sandwich steak, spread with some olive oil, salt, pepper, chopped garlic and parsley. Roll, brown in oil, throw in the gravy for a few hours. De-lish. My family didn't stuff it with the kitchen sink.
My first husband's uncle from South Philly pure Italian we'd go up on Sundays to visit and have dinner. He wants took me down to the little shops when he was getting his meat. his spaghetti and meatball were to die. nobody has ever made it as good as him and he was my absolute favorite uncle. He is in heaven now I just happened to find you and it look good and I am definitely going to try making that. Have a blessed day
Looks amazeballs. Definitely will be making this
Non hai sangue Romano? Involtini sottili, regazzi. Luv you bud.