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If you’ve never had braciole before, they’re basically rolled-up meat cutlets, stuffed with a delicious filling, and usually simmered in ragù until super tender. They are, quite simply, one of the best Italian comfort foods.
After many years of eating a LOT of braciole, I’ve learned an important lesson: pretty much all braciole are great, but some are extraordinary.
To show the difference between a “basic” braciola and an over-the-top braciola, we’re bringing in the master himself: Eva’s dad.
…and you’re not going to believe how he makes the best braciole we’ve ever tasted.
If you enjoy this video, please give it a like and subscribe to the channel!
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00:00 – What Are Braciole?
02:01 – How to Make “Basic” Braciole
04:09 – What to Put Inside Braciole
05:42 – How to Tie a Braciola
09:13 – How to Cook Braciole in Tomato Sauce
11:52 – Tasting Eva’s Braciole Recipe
13:52 – The BEST Braciole Recipe in the World
14:20 – How Papa Turi Make Braciole
16:55 – Frying the Braciole
18:27 – Salting the Braciole
19:04 – Preserved Braciole
21:42 – Cooking Papa Turi’s Braciole
23:37 – Trying Papa Turi’s Braciole Recipe
25:15 – Pasta Grammarian in Action!
#braciole #italianfood
44 Comments
Thank you Helix Sleep for sponsoring! Helix’s Black Friday Sale is running now and they are offering my followers an EXCLUSIVE limited-time offer– Visit https://helixsleep.com/pastagrammar to get 27% off your mattress (plus two FREE pillows) and receive a Free Bedding Bundle with your Luxe or Elite order. Offers subject to change. #helixsleep
My family would fry sausage patties then put them in a jar and cover them with grease
vegetarians left chat
You play banjo! Awesome. Love you guys. We are buying a house in Orvieto with a dream kitchen and 4 bedrooms with guest salon. Hopefully you come visit sometime.
I remember that clip. Harper’s face. 😂
Her dad is so soft-spoken.
how did you slice the pieces from the actual roast??
🤌
This recipe is amazing, extremely versatile and forgiving. I'm really happy I used pork shoulder, the flavor and texture is amazing. I plan to make this recipe for Christmas!
I cooked one barciole in a little sauce to taste. It's been aging for a few weeks. Can't wait to taste. The rest are for Christmas lunch. Yum
definitely not kosher !!!!! hehehe !!!!
I love your channel. I just bought your cook book.
My grandmother would sometimes put hard boiled eggs in her braciole, which never interested me. She was a wonderful cook and if I tried it maybe I would have liked it, just seemed too odd to me though.
Just try to find pure, pastured lard, no hydrogenation.that will be healthy.
Eating pork skin is healthy > collagen, good for the gut.
Ciao! Quick question: can I cook them without tomato sauce?
Thanks!
Great video
I been living in Italy for 33 years and never ate these braciole with pork skin, looks fantastic going to try them. Thanks for sharing and W Italian cusine
I made braciole for years. I would get it already made from the Shop-Rite in New Jersey. It is amazing. A friend made it for me to have as my first post-colonoscopy meal when I was 51. They tell you "eat light the rest of the day." Not for me. I thought of that braciole even while I was sedated, I think.
I’ll explain it to you is it’s like dying and going to heaven when you eat one my mom always put hard-boiled eggs in it I think that’s more Sicilian but if you wanna be truthful that’s where the best food on the planet comes from
I’ve made this twice now and it’s amazing! Thank you for teaching me this!
This is normal in lots of part of Europe. Pork slice, stuffed and rolled, fried little bit in pan and than coocked for two hours or baked in oven.
In czech republic we called it Spanish bird 😂
Normally served with rice and pickles.
But not with can tomatoes. There is no need to pubtomato on everything. We are just making brown meat sauce. Fron original souce which meat will creaze.
Some dishes like this that are covered in salt like pork skin and this u put tons of talk. But every time I do this with pork belly it is still too salty for my palate even though I pat all the salt off. Can I rinse the meat with water and pat dry?
Mai mangiate le braciole è vivo in Italia da tantissimi anni però la ricetta che ha fatto il papà con la cotenna mi ha ricordato una tradizione francese della Bretagna se non sbaglio Dove vengono messi dei pezzi di anatra dentro delle giare piene di grasso e si conservano anni. Chi l'aveva provata ha detto che era la carne più tenera che avesse mai mangiato..
Everybody loves Raymond
Wow brother . I'm in. As you mentioned. The process is not complicated but might be a full day of playing in the kitchen. I'll be making many of my own versions off this. Knowing how well pork compliments seafood and vice-versa. I've got plans…😆 🤣. And you've got a new subscriber in me.👏 bravo. And she and her hubby's content have always been great as well. Hats off to you all much ❤love
I grew up in New Jersey, I'm mostly German so we made Rouladen. We had a lot of Italian family members who made Braciole. I loved eating both. But I make more Braciole. I love watching Eva cook and you enjoying her dishes. Thank you for bringing back memories.
I prefer the German version called “rolladen” it’s stuffed with onions, pickles, mustard, and breadcrumbs. Have you tried that?
We were inspired to try making our own braciole and pasta. Thanks for youe great channel!
Eva's hair is amazing. The food looks great too.
Whoa! Clawhammer Harper! Buy Eva a fiddle!
Just like Nonnas!
Sorry I don't eat skin 🤮
She will not age well!
Did Ava tell that is also used as a rude word. I won't explain here.
my mouth is salivating! it is like torture
I know this video is a little older now but I just wanted to share that I made your braciole tonight (but used flank steak instead of pork) and it was fantastic! I did everything exactly as Eva did and it was a masterpiece. Such a fun recipe to prepare on a Sunday. My family adored it. Thanks for all your beautiful recipes and food lessons. I learn so much about traditional Italian cooking from your channel! ❤
Italians started immigrating to the USA in the late 19th century. Most apparently came from southern Italy and Sicily. They spoke their own dialect which was not standard Italian. Italian Americans mispronounce Italian because they are saying it the way that their immigrant great great grandparents spoke plus they have added their own English language accent to the mix. In addition, 99% of Italian Americans have never met an actual Italian.
So interesting..
One of my favorite dishes, my friends mom made and wanted to know how to make
The shoulder aka the butt!
My nonna from the north stuffed thin beef steak with fried bits of dry salami, breadcrumbs, lemon, garlic, parsley, Parmesan …. Like an osso buco roll….. in Sunday sauce, soooo good! I miss her soooo much.
Absolutely fascinating. A true picture of old italy.
My mother made one large bracciolo with flank steak. Used bread cheese and egg stuffing with raisins. Sometimes turkey stuffing too. You cook soooo much like my mother. Wonderful as always.
But I would never NEVER eat pork skin!
never heard of braciole. but it looks like the ugly brother of the german Rindsroulade (Beef roulade)🤭😄