Orecchiette with Braciole - Rossella's Cooking with Nonna
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- Опубліковано 6 чер 2015
- Rossella and Nonna Cecilia DeBellis to see how they make homemade Orecchiette pasta and Braciole. This is a traditional Sunday recipe from Puglia, Italy.
Full Recipe Here: www.cookingwithnonna.com/itali... - Навчання та стиль
Orecchiette and braciole? Wow, sooo good, amazing!!
My family is from Mola, it’s so crazy to see all of these regional recipes captured on UA-cam and preserved for future generations.
This is the best! I made it the way you did, and that was my family recipe also. Thank you & God for your help bc I wasn't sure until I saw this wonderful woman, Nonna Cecilia
Ciao Rosella e altra nonna. Bravo. Miei nonni nato a puglia made these exact braciole. Purtroppo we lost the recipe. It is so easy when I watched you both. We also love orecchiette (faccio a mano). I bought two of your cookbooks (per figlio e figlia) when we saw you and nonna Romana in Milwaukee, WI. We love your Pugliese recipes (anche cartellate per Natale). Cin Cin e salute a tutti. Buon 2021.
I love that you have so many recipes from Puglia! I feel so at home!
My family is from Mola di Bari!!!
If you can ever find the recipe for an Easter turnover filled with chick peas and chocolate...I would love to taste that again.....I have been looking for that for years.
Nonna=Kitchen warrior. Not afraid to take the heat. Seasoned by life.
My Nonna was from Bari.. I grew up watching her make this pasta and she spent many hours trying to teach me how to make it as well. Braciole is one of my favorites and we make it the same way, but with grated Romano. So yummy!
+Bridget Brecheen Wow ! mine too, was from Bari and came to Romania in 1920. She was cooking just like this !
My Nonna was also from Bari... She always added hard boiled eggs and parmigiana cheese...
I can't wait to try and make the braciole.
My Nonna and family are all from Matera...this and pretty much the rest of your dishes are so familiar and so delicious! Keep up the great work Rossella!
Thank you Rob!
Rosella, I cook my sauce for 3 hours. I use Tuttorusso crushed tomatoes, 1/2 cup of red wine, basil. I always have meatballs and sausage in my sauce. I do not add sugar. But I do add 1 can and a half of water to the sauce. I find that cooking it for 3 hours makes the sauce taste better because you cook out any acidity. It doesn't come out thick like paste.
Yes
Ciao Nonna ! I make braciole's at Christmas with Garganelli. My family and ancestor's come from Perugia, Gubbio, and Ancona. I love to watch your video's. It reminds me of times I have spent with my mother and my Nonna Viola. Rossella...you do a great job with all the Nonna's you bring to the show.
Thank you Joanne!!!!!
Looks wonderful!
Cheryl K Thank you!
Beautiful video! We use a little honey when the sauce is a little bitter!
This is a great episode! lol so perfect!
Stephanie Caspri aww thank you!
All the nuances of truth.. haha
Good fellas family
Delicious orcchiette & braciole. Thank you Rossella & Nonna Cecilia :)
marie Savino Grazie Marie! Have you ever made orecchiette?
No hun. I have made all other types of pasta but I just don't have the patience for these. I will try one day though...
marie Savino Give them a try... alot of fun to make... and eat! :)
My great grandfather was from Foggia, Puglia, Italy. His father was the Mayor of Foggia and owned a lot of land. Grampa was the 2nd of 13 children. The family name is Ciaburri.
My Nonna was from Bari, too, and left to go to America with her new Husband in early 1900s.
o wow! Orecchiette are my favorite pasta! looks amazing a definite maker for me. I made the Timballo from your recipe OMG!! fabulous Thank you
larry bone Happy you liked the Timballo! Now is time to make some orecchiette! :)
Junge lady has a nice heare
Why not let Nonna cook the meal?
If I make the orecchiette at home do I dry them or cook right away?
Mola di BARI 👏🏻👌👍🍷🇮🇹
What cut of beef is that? It does not say on the written recipe.
Thanks
Eileen LeValley If you go to your butcher or supermarket you can buy slices of beef already cut for braciole!
I believe I had read it was eye round.
great recipe Rosella,
by the way, I also do not drive...
We like to be driven! :)
Not hardly any spices in t hff e sause. Salt and a few bay leaves... I would have thought at least some ground pepper and a pinch of fresh parsley. Looked deliscious
You should let nonna do the cooking and you stand and watch
You are gorgeous!
Sock Monkey thinks ..."Maybe Rossella person should wear paper bag over head and mittens on hands"...he says "She too pretty and distracting for SM to watch and cook at the same time... never fiish recipes!" (He says you are his favorite movie star!)
Compliments aside, this is an amazing recipe...so authentic and SM says "Got meat and cheese" He also thinks this is too hard for us and says.... "That you and your Nonna should come to boat...fix Sunday dinner... SM starving!" (I think he's smitten...he just sits and watches your show over and over...doesn't ever cook anything just watches the show! Great recipe...thanks! :)
Sock Hawk OK... we'll have to do a fish recipe soon... just for you! :)
***** We are flattered and humbled...thank you.
tfs she beautiful.
Hmm... braciole are usually flat. We would call those 'involtini' and would serve them separately after the orecchiette.
+Sandra Carli Sorry... but these are the real deal... these are Braciole! :)
If I google, I can see that in America they call it braciole. However, in Italy we say involtini. Plz check this link to one of the most popular Italian cooking sites.
www.giallozafferano.it/ricerca-ricette/braciole/
The word 'braciola' comes from 'brace' which is the burning charcoal. People in Italy usually use braciole (flat pork steaks = braciole di maiaile) for their BBQ. I was very surprised to see your recipe and was just wondering.
+Sandra Carli I'm Italian, just arrive in US 2 months ago. I for sure say that this is the rial recipes for Braciole: it's a typical Pugliese Sunday dish...I know because of my husband comes from Puglia and they call this kind of food braciole, with Vitello or Manzo beef. Instead I come from north Italy, and something similar we call Involtini, but they usually come with different "ripieno" inside and also Involtini don't come with salsa and pasta. GialloZafferano is a good website, but sometimes they make recipes different from the real regional dish. In this video there is something authentic, trust me :-) Also the Braciole di maiale are a different thing and with different cut: we use them for BBQ or for oven receipt.
Laura Pagani È buffo, ma mia madre è pugliese. Chiederò anch'io a lei per capirci di più ;)
can I come by
That's guido-style italian food.
Your show would be so
Much better if you would just let the ninjas cook. Let them cook and you assist them
With what they need.
IS NOT ITALIAN TASTE