LOL Bought all the ingredients. Started making this around 5pm. Around 6:30pm got to the point in the video where Dan says 'Now put this in the oven for 2.5-3 hours. LOL. While very Italian, we're not eating at 10pm. Should be an amazing dinner tomorrow ;)
Grandma would make little steak and sausage braciole, and simmer them all day in Sunday gravy. She left us 30 years ago but I can still smell them cooking.
My mother, who passed away at the age of 97 in 2019, used to do the same thing. Her recipe was similar to Dan’s, but no other meat, and not as savory. I made it once for some guests, and did it just like mom. Mom always used flank steak, too, which used to be inexpensive. But the cost of even “lowly cuts” like flank steak has soared! This recipe looks fabulous, and I’ll have to try it.
My only exposure to Braciole is the episode of EVERYBODY LOVES RAYMOND when Raymond's mom discovers that her daughter-in-law makes better Braciole than she does. At least according to Raymond. Doubtful, she tastes it and the expression of enjoyment and anger that crosses her face is priceless. She stomps out of the house. When her husband admits he likes his daughter-in-law's better than hers, she banishes him from the house. I've never seen food generate so much conflict.
Since seeing that, I've always wanted to try it! Looks simple in technique but tedious in execution. One of my favorite episodes is when Marie labels the spice incorrectly ON PURPOSE. Sinister!
I was lucky to be born into an Italian-American family in the North Jersey/NYC area; a family that had a Sunday Sauce dinner each week at my grandparents house. There was always braciole on the table. My grandma’s braciole was the rolled meat stuffed with Italian parsley and lots of chopped garlic. Period. It was delicious!!!
Sounds like me, except I grew up in South Jersey and my family came from South Philly. The only difference we didn't call it sauce in my family...it was "Sunday gravy". My grandmother inspired me so much I even went to culinary school but later went into another profession. I digress, I miss the old days but at least I know all the recipes.
A couple of thoughts. Salt and pepper the inside instead of the outside because the oil and sauce are going to wash the seasoning off the outside. Julia's tying technique is better because she does the double wrap on the first tie which holds the tension on the string and doesn't loosen before tying the second knot. When you buy canned tomatoes don't get tomatoes that have calcium chloride added, it tastes bitter. I also avoid the citric acid ones as well because they were probably picked green and didn't have enough natural acid. Buy quality tomatoes like the less expensive Cento All Purpose which have 100% tomatoes. The pricier Cento San Marzano Italian tomatoes will add a little sea salt and whole basil leaf that can be pulled out. The Contadina brand San Marzano Style which is less expensive has real Italian tomatoes and tomato puree, nothing else. When you buy tomatoes buy tomatoes, not chemicals or fillers.
In my family, the grandmas called this "stringy meat." You'd get meatballs, sausages, and stringy meat in the Sunday gravy, served with pasta. This followed the antipasto, and was followed by some kind of roast. On just about every Sunday. Lots of blue collar workers in my grandparents generation. That must be how they burned it all off. It would be half a week of calories for me.
Hello from downunder . New to this Chanel and this is a dish that is very familiar to me as I make it once a year for a family gathering but I don’t use prosciutto but Italian sausages( out of the skin ). Going to try the prosciutto though which I’m sure will come out fantastic as always
I Love the Braccoli Recipe! I am a fourth generation Italian Sicilian Czechoslovakian I cook authentic Family traditions! Your Italian receipts are pretty close to our receipts. Very close!!
My former sister in law used to make Braciole and present it with the amount of pride typically thought for a masterpiece, but it was so dry no amount of sauce could rescue it, I'm looking forward to trying this recipe.
@The Leguminator There is an episode of "Everybody Loves Raymond" wherein Deborah (Ray's wife) makes a Braciole which puts her mother-in-law's Marie's Braciole to shame. As Marie is known as the superior cook while Deborah is lucky to make do with her lack of cooking skills, it was a very funny episode. Therefore, I'm interested as well what they do in this recipe.
@zuzu that's a great question. I'd probably go with simple since this would be the highlight of the meal. Probably some roasted carrots and potatoes with some braised purple cabbage and dinner rolls. That would make for a colorful and gorgeous plating!
That's awesome. I did them in a Dutch oven. Checked them at two hour mark, not soft at all and I was nervous. At two hour 45 min, fork went right through one like butter. Have since made them again with same result. If you remember, let me know how yours turns out. I think you will really be pleased. Merry Christmas.
I remember having this as a child, with my mother, grandmother, great grandmother and a few aunts cooking all day :) They used toothpicks instead of string to hold them together ;) browned then braised in red sauce..
I think I saw this before but it’s great to review and I love the idea of putting the prosciutto and can’t wait to use it. This recipe is almost exactly like we have made it except we didn’t use the Fontina or the prosciutto but I will try this on and I’m sure I will love it…
We know Braciole as "Beef Olives" here in the UK. Was always one of my childhood favourites & makes a little meat go a long way. Served up with fluffy mash to soak up the gravy, peas, carrots & mushrooms on the side. Yum. Freaky though as I put a slow-cooker full of them on the go this morning & your video just popped up! [Are you spying on me?]
Very nice , but the sauce was reduced too much . In Italy the sauce would be served with pasta , the braciole served after , as a ‘ secondo ‘ with vegetables
In Italy we call these “Involtini di carne”! Braciola, in Italy is just a common pork chop and not necessarily thin as she mentioned. There are so many other Italian dished that our Italian immigrants imported but became Americanised with Italian roots.
My mother would make this often, remember she would place a boiled egg in the center before sewing up the braciole and placing in the sauce. My mother was a Jew who really excelled with Italian cooking.
This looks amazing, and I can't wait to try it. But it looks far from fork tender....those LaGuiole knives were having a hard time cutting it, definitely some sawing action required. Any suggestions on what to change in order to make it fork tender? I suspect a different cut of beef with more connective tissue...but would love feedback.
Top round or bottom round also works. After cutting and pounding - salt on both sides - stack pieces with plastic wrap between the layers - cover with more wrap - store in fridge overnight - cook the rolls on the stove as shown, but NOT to the point of "crusting" - add more liquid to the sauce - a 2nd can of tomato sauce and another 2 cups of beef stock - also, I cook lower and slower (250°F for 5 hours). Also - the way that Dan tied the braciole doesn't work as well (especially for removal) as using a long single strand of twine (3½'-4' per roll makes it easy to tie - see Chef Jean-Pierre's video to see the single-strand technique).
Kudos on the correct pronunciation! I’ve worked in fine dining Italian restaurants for most of my adult life and drives me nuts when people use red table cloths Italian New York pronunciation and drop the last “e”.
My only experience with this dish is from school cafeteria, and there it was always dry, and tough, and kind of disgusting. This interpretation looks fantastic though, I'm going to have to try making this
never seen this dish. I’m not Italian, but man I bet it is good with all those flavors. I would be scared of the anchovies, but that’s just my fear of new things. All mixed in there it’s probably not recognizable. Would love to try it.
No one in my family made it with anchovies 😝 or prosciutto. I knew even before this video started prep they would overdo the ingredients. Keep it simple...but use good quality like imported sini fulvi pecorino romano
Don't worry, I'm Italian and I've never seen this dish either. I guess it is one another of those italian sounding but very much american dishes. You know, like spaghetti with meatballs and pasta alfredo
We used to chew on the strings as kids. even those were delicious. You can make this with veal cutlets as well. and you'll find it spelled "Braggiole" in the North East.
I 💖 Braciole... but my Mom...God Bless that woman... NEVER shared her recipes... or if/when she did, she conveniently left out an ingredient... don't cha LIVE people who do that???😅 Thank you for this... I do know mom's included italuan seasoned bread crumbs & diced hard-boiled egg... but your recipe better suits my dietary needs. Looking forward to making this recipe!!! ❤🎉😘😁
I disagree. Pork is horrible these days. No fat. Wouldnt braise. The cuts that do have fat are too fatty and wouldnt likely do well for this. My initial reaction really is that the beauty of this is that you do NOT need a good cut of beef. Ask a butcher locally. Even if I recommended a cut besides flank, the names for beef cuts tend to be local. Just tell them what youre trying to do.
Wow! I’m drooling here. 😅 I’m allergic to fish and all creatures from the water and mushrooms. What can I substitute anchovies with or can I just omit it? Thank you
I agree just leave them out my Nana was from Naples where anchovies were not an option and she just made it with basics cheese basil a little bit of breadcrumbs
Tried making this last night and it was a near disaster. I used 1.75 lb cut of flank steak that was not terribly rectangular and that was probably the main problem. My rolls were too small and held little filling. I was also surprised at the prep time - almost two hours! It took forever to pound the meat and then create the rolls. My Dutch oven had a smaller footprint than Dan's and my rolls ended up swimming in the sauce, which had not cooked down after 2.5 hours. I finally took it out and put it on the stove to simmer to get the sauce to thicken. I suppose the recipe is fine, but I have to say that I couldn't taste much of that complicated filling. The sauce does taste great though.
If this was the only recipe for Braciole ATC could come up with, I would look for a better Recipe for Braciole this is a sad recipe for this Iconic dish.
I've made this recipe multiple times and it's never reduced even close to the amount it does in this video. It always turns out great but was the lid partially off? Instructions say to cover while braising.
replace the romano with ground pine nuts. Chop and saute 4oz bunch of curly kale, stems removed, down until it is nearly dry to replace the fontina. You might need a little bit more bread crumbs but probably not. If you are OK with nutritional yeast, you can get some of the funkiness of romano by adding 1TBSP nutritional yeast. Add salt to replace the missing salt from the cheese, to taste, probably around 1tsp.
Please english speakers aspirate h’s so the word is Herb not’erb. Americans always think this the right way but if you say hello, hotel, him, happy and hug with an aspirated H then you must say Herb….if you are eating a french menu and speaking French the les herbes is definitely right to drop the h but for English please
LOL Bought all the ingredients. Started making this around 5pm. Around 6:30pm got to the point in the video where Dan says 'Now put this in the oven for 2.5-3 hours. LOL. While very Italian, we're not eating at 10pm. Should be an amazing dinner tomorrow ;)
Even better if left overnight!
Grandma would make little steak and sausage braciole, and simmer them all day in Sunday gravy. She left us 30 years ago but I can still smell them cooking.
That’s beautiful.
42 years ago. Nana's lasagna, handmade pasta. I've eaten in the finest nyc restaurants. Not even close. Gonna try this recipe for something different
I am excited to make this one for sure. Thanks!
My mother, who passed away at the age of 97 in 2019, used to do the same thing. Her recipe was similar to Dan’s, but no other meat, and not as savory. I made it once for some guests, and did it just like mom. Mom always used flank steak, too, which used to be inexpensive. But the cost of even “lowly cuts” like flank steak has soared! This recipe looks fabulous, and I’ll have to try it.
NOBODY can touch Grandma's cooking!
My only exposure to Braciole is the episode of EVERYBODY LOVES RAYMOND when Raymond's mom discovers that her daughter-in-law makes better Braciole than she does. At least according to Raymond. Doubtful, she tastes it and the expression of enjoyment and anger that crosses her face is priceless. She stomps out of the house. When her husband admits he likes his daughter-in-law's better than hers, she banishes him from the house. I've never seen food generate so much conflict.
Since seeing that, I've always wanted to try it! Looks simple in technique but tedious in execution. One of my favorite episodes is when Marie labels the spice incorrectly ON PURPOSE. Sinister!
@@1111atreides "Marie's Meatballs" lol. I 💘 that one!! 🍝
It's preparation was also featured in the film "The Silver-lining Playbook" at the end.
Me too😂
Me too
I was lucky to be born into an Italian-American family in the North Jersey/NYC area; a family that had a Sunday Sauce dinner each week at my grandparents house. There was always braciole on the table. My grandma’s braciole was the rolled meat stuffed with Italian parsley and lots of chopped garlic. Period. It was delicious!!!
Sounds like me, except I grew up in South Jersey and my family came from South Philly. The only difference we didn't call it sauce in my family...it was "Sunday gravy". My grandmother inspired me so much I even went to culinary school but later went into another profession. I digress, I miss the old days but at least I know all the recipes.
Dan always makes the best recipes. He's a great chef!
Looks insanely delicious. I'll make this between Thanksgiving and Christmas. Thanks Dan!
A couple of thoughts. Salt and pepper the inside instead of the outside because the oil and sauce are going to wash the seasoning off the outside. Julia's tying technique is better because she does the double wrap on the first tie which holds the tension on the string and doesn't loosen before tying the second knot.
When you buy canned tomatoes don't get tomatoes that have calcium chloride added, it tastes bitter. I also avoid the citric acid ones as well because they were probably picked green and didn't have enough natural acid. Buy quality tomatoes like the less expensive Cento All Purpose which have 100% tomatoes. The pricier Cento San Marzano Italian tomatoes will add a little sea salt and whole basil leaf that can be pulled out. The Contadina brand San Marzano Style which is less expensive has real Italian tomatoes and tomato puree, nothing else. When you buy tomatoes buy tomatoes, not chemicals or fillers.
In my family, the grandmas called this "stringy meat." You'd get meatballs, sausages, and stringy meat in the Sunday gravy, served with pasta. This followed the antipasto, and was followed by some kind of roast. On just about every Sunday.
Lots of blue collar workers in my grandparents generation. That must be how they burned it all off. It would be half a week of calories for me.
My mouth is watering!! Can't wait to make this. Makes enough for four people (er well maybe two !)
[or just myself!!!]
Mine too yummy
Reminded me of the German rolauden(sp). Love this recipe!
Hello from downunder . New to this Chanel and this is a dish that is very familiar to me as I make it once a year for a family gathering but I don’t use prosciutto but Italian sausages( out of the skin ). Going to try the prosciutto though which I’m sure will come out fantastic as always
I Love the Braccoli Recipe!
I am a fourth generation Italian Sicilian Czechoslovakian
I cook authentic Family traditions! Your Italian receipts are pretty close to our receipts. Very close!!
Would you please share your recipe please
@@karen.b1356
Yes I can. Thank you. Please text so I can send it to you
My former sister in law used to make Braciole and present it with the amount of pride typically thought for a masterpiece, but it was so dry no amount of sauce could rescue it, I'm looking forward to trying this recipe.
@The Leguminator There is an episode of "Everybody Loves Raymond" wherein Deborah (Ray's wife) makes a Braciole which puts her mother-in-law's Marie's Braciole to shame. As Marie is known as the superior cook while Deborah is lucky to make do with her lack of cooking skills, it was a very funny episode. Therefore, I'm interested as well what they do in this recipe.
@@AshkenaziChristian I love that episode!
My goodness, this looks holiday worthy! I might make it for Christmas or New New Years. ❤️
@zuzu that's a great question. I'd probably go with simple since this would be the highlight of the meal. Probably some roasted carrots and potatoes with some braised purple cabbage and dinner rolls. That would make for a colorful and gorgeous plating!
scalloped potatoes or a red mash, rolls sauteed green beans, asparagus or brussel sprouts.
I think you're right about New Year's might have to do that too
My family made these with hard boiled eggs sliced and rolled with the filling. Delicious!
Nice
I wonder, does each region have their own filling preference?
Now THATs the bracciole I know and grew up eating. ❤️
I just made this. INCREDIBLE RECIPE. This is one of the most delicious things I have ever made.
Thank you for posting review. I'm totally going to make this for Christmas now!
That's awesome. I did them in a Dutch oven. Checked them at two hour mark, not soft at all and I was nervous. At two hour 45 min, fork went right through one like butter. Have since made them again with same result. If you remember, let me know how yours turns out. I think you will really be pleased. Merry Christmas.
@rudyvel just saw old comment. Did you make this?
Having this when my son, Jordon comes to visit next month. He's a beef not turkey guy; I know he'll love this!!
I slipped in a puddle of drool, on my way to get the recipe 😂
My goodness. What an impressive dish. I’ve heard of it but didn’t know all that was involved. Would love to try.
I remember having this as a child, with my mother, grandmother, great grandmother and a few aunts cooking all day :) They used toothpicks instead of string to hold them together ;) browned then braised in red sauce..
yes, toothpicks!
Yum. Lovely. I will definitely be making this during the holidays.
Oh my, that looks good, and flank is still relatively affordable compared to most beef cuts. Awesome!
It's probably cheaper than eggs. Eggs are frackin' expensive! You know what to do next week...vote appropriately.
@@1111atreides Jacques Pépin used to say in the war when they couldn’t have meat, they at least had a fresh egg or two.
And Yes, vote. It’s important.
I think I saw this before but it’s great to review and I love the idea of putting the prosciutto and can’t wait to use it. This recipe is almost exactly like we have made it except we didn’t use the Fontina or the prosciutto but I will try this on and I’m sure I will love it…
I am making this when I can set aside sometime I have always wanted to make Braciole just couldn't find the right recipe!
The best ever thank you guys❤
My mother in law makes this for me and it is my absolute favorite!
Thanks, Dan, for this great looking recipe. Very similar to how my mom made it, but yours is hers on steroids! ☺️ Looks so tender and flavorful. 👍🏼
We know Braciole as "Beef Olives" here in the UK. Was always one of my childhood favourites & makes a little meat go a long way. Served up with fluffy mash to soak up the gravy, peas, carrots & mushrooms on the side. Yum.
Freaky though as I put a slow-cooker full of them on the go this morning & your video just popped up! [Are you spying on me?]
I made this and it was perfect. Next time, I may try it with pork. TY.
Very nice , but the sauce was reduced too much . In Italy the sauce would be served with pasta , the braciole served after , as a ‘ secondo ‘ with vegetables
I watch ATK just about daily and this dish looks amazing. Sadly, too much work when just cooking for one. I need more Italian friends. :-)
This would refrigerate or freeze well.
This was a special dinner treat growing up.
For the 'northern' variation, see: Rouladen
In Italy we call these “Involtini di carne”! Braciola, in Italy is just a common pork chop and not necessarily thin as she mentioned.
There are so many other Italian dished that our Italian immigrants imported but became Americanised with Italian roots.
Looks so good.
What do ATK do with their old Le Creuset pots and pans and Kitchen Aid stand mixers?
Every time I hear braciole I think of Everybody loves Raymond
Was looking for someone to mention it. Roadkill.
@@papadop lol one of the best episodes
I gotta make this!
ATK,HELLO, DAN, MADE this look so easy, but I might try it for myself, Thanks. 🇺🇸🇺🇸🇺🇸🇺🇸
I am Maltese, and we also make it. Filling is very similar.
Just would like to see the flavors left behind on the walls of the pot used as well
My mother would make this often, remember she would place a boiled egg in the center before sewing up the braciole and placing in the sauce. My mother was a Jew who really excelled with Italian cooking.
Dan wasn’t lying when he said this was the delicious kind!
This looks amazing, and I can't wait to try it. But it looks far from fork tender....those LaGuiole knives were having a hard time cutting it, definitely some sawing action required. Any suggestions on what to change in order to make it fork tender? I suspect a different cut of beef with more connective tissue...but would love feedback.
Top round or bottom round also works.
After cutting and pounding - salt on both sides - stack pieces with plastic wrap between the layers - cover with more wrap - store in fridge overnight - cook the rolls on the stove as shown, but NOT to the point of "crusting" - add more liquid to the sauce - a 2nd can of tomato sauce and another 2 cups of beef stock - also, I cook lower and slower (250°F for 5 hours).
Also - the way that Dan tied the braciole doesn't work as well (especially for removal) as using a long single strand of twine (3½'-4' per roll makes it easy to tie - see Chef Jean-Pierre's video to see the single-strand technique).
That is my favorite meal. Yummy
Delicious 😋
super hard to beat.. mines super similar except im a lil heaver on the garlic
Can this be made ahead of time then braised in the oven the following day? It sounds delicious and something I’d like to make for Christmas dinner
You can braise it and the chill it over night in the pot and the reheat the next day. Maybe add a bit more stock or water before reheating.
@@jred5153 thank you! I was thinking that but wanted to make sure 🙂
They're even better leftover.
Store it in the gravy (in the frig) and heat with the sauce before adding to bowl of spaghetti
Kudos on the correct pronunciation! I’ve worked in fine dining Italian restaurants for most of my adult life and drives me nuts when people use red table cloths Italian New York pronunciation and drop the last “e”.
My only experience with this dish is from school cafeteria, and there it was always dry, and tough, and kind of disgusting. This interpretation looks fantastic though, I'm going to have to try making this
Gaawww…I want Dan to cook for me…pa-lease!!!
I love Dan!
never seen this dish. I’m not Italian, but man I bet it is good with all those flavors. I would be scared of the anchovies, but that’s just my fear of new things. All mixed in there it’s probably not recognizable. Would love to try it.
You won’t even notice the anchovy, I promise. With the right amount, it adds umami, but no fishiness. It works really , really well with rich sauces.
No one in my family made it with anchovies 😝 or prosciutto. I knew even before this video started prep they would overdo the ingredients. Keep it simple...but use good quality like imported sini fulvi pecorino romano
Don't worry, I'm Italian and I've never seen this dish either.
I guess it is one another of those italian sounding but very much american dishes. You know, like spaghetti with meatballs and pasta alfredo
Thanks for Sharing Happy Halloween
We used to chew on the strings as kids. even those were delicious.
You can make this with veal cutlets as well. and you'll find it spelled "Braggiole" in the North East.
Would love to see Dan make a timpano, completely from scratch.
You could buy at the Italian butcher I went to in Five Dock in Sydney!
I tried following the link for the recipe and was interrupted by a pop up to subscribe that would not clear even after I entered my email address.
I 💖 Braciole... but my Mom...God Bless that woman... NEVER shared her recipes... or if/when she did, she conveniently left out an ingredient... don't cha LIVE people who do that???😅
Thank you for this... I do know mom's included italuan seasoned bread crumbs & diced hard-boiled egg... but your recipe better suits my dietary needs.
Looking forward to making this recipe!!!
❤🎉😘😁
I do not eat meat and don't appreciate these segments but I ♥ Dan and Julia and learn so much about food from them.
Wow, what a cake!
Hello and that was great!
Deep fried cheese and beef. Of course it is awesome! :)
This must be smell-a-vision, cuz I’m smelling and tasting this meal already! 😋☺️
@zuzu 😂😂😂
@zuzu 😂🤣😄💯
Wow, that looks amazing. I can't handle Romano, so I'd probably substitute Parm, but other than that - WOW.
Yummy
'...like pounding your fist on something...' Dan..!
Would this work with venison?
Absolutely! The braising process will get the meat super tender.
7:59 burnt a bit but they ran with it lol
So doesn't the filling melt out the ends as they cook?
Is there a pork cut that could substitute that beef cut? It's very hard to find quality beef where I live. Thank you!
Yes, lot's of Italians use pork. Just use something that likes a nice braise to get tender.
@@debradowling800 Thank you dor replying, but can you recommend a specific cut?
I disagree. Pork is horrible these days. No fat. Wouldnt braise. The cuts that do have fat are too fatty and wouldnt likely do well for this. My initial reaction really is that the beauty of this is that you do NOT need a good cut of beef. Ask a butcher locally. Even if I recommended a cut besides flank, the names for beef cuts tend to be local. Just tell them what youre trying to do.
@@michaellupu2080 pork butt
I must be losing my mind.
Was this video shown within the last two months? (Makes me very hungry!)
My Sicilian mother-in-law called it "bruh-zzholi"
Wow! I’m drooling here. 😅 I’m allergic to fish and all creatures from the water and mushrooms. What can I substitute anchovies with or can I just omit it? Thank you
I subbed finely chopped capers for the sardines, and it came out great.
Just leave them out. The cheese adds most of the flavor.
I agree just leave them out my Nana was from Naples where anchovies were not an option and she just made it with basics cheese basil a little bit of breadcrumbs
Julia should rate the garlic in dishes by thr number of breath mints you'll need later.
Don’t need expensive cuts of meat
Top round , bottom round thin
My mom always added pignoli to her stuffing…
10:14
Tried making this last night and it was a near disaster. I used 1.75 lb cut of flank steak that was not terribly rectangular and that was probably the main problem. My rolls were too small and held little filling. I was also surprised at the prep time - almost two hours! It took forever to pound the meat and then create the rolls. My Dutch oven had a smaller footprint than Dan's and my rolls ended up swimming in the sauce, which had not cooked down after 2.5 hours. I finally took it out and put it on the stove to simmer to get the sauce to thicken. I suppose the recipe is fine, but I have to say that I couldn't taste much of that complicated filling. The sauce does taste great though.
If this was the only recipe for Braciole ATC could come up with, I would look for a better Recipe for Braciole this is a sad recipe for this Iconic dish.
I've made this recipe multiple times and it's never reduced even close to the amount it does in this video. It always turns out great but was the lid partially off? Instructions say to cover while braising.
😋😋😋
Ray Barone brought me here😂
Is that a metric or long “ton of flavor”.
Oh my goodness, Neopolitan is definitely Italian creole or patois because I have never heard the real Italian pronunciation for Braciole until now 🤣😂
No hard boiled egg? 🥚❓
Now I know why the Italians always say "Hey, I got cha friggin brachiole right here."
What could I do to make something like this without cheese?
replace the romano with ground pine nuts. Chop and saute 4oz bunch of curly kale, stems removed, down until it is nearly dry to replace the fontina. You might need a little bit more bread crumbs but probably not. If you are OK with nutritional yeast, you can get some of the funkiness of romano by adding 1TBSP nutritional yeast. Add salt to replace the missing salt from the cheese, to taste, probably around 1tsp.
You can stuff a Braciole with virtually anything you like. You can keep it simple with just garlic and parsley or make it as fancy as you want.
@@TonyApuzzo that sounds delicious!
Why is all that oil needed? I guess that’s how they make it!
Can you make this without cheese?
Definitely!
We never use cheese.
🖤🖤🖤🖤🖤🖤🖤🖤🖤🖤
Is there ANYTHING ATK doesn't put anchovies in? Jeez
That braciole looks almost as yummy as Dan... 😘
Please english speakers aspirate h’s so the word is Herb not’erb. Americans always think this the right way but if you say hello, hotel, him, happy and hug with an aspirated H then you must say Herb….if you are eating a french menu and speaking French the les herbes is definitely right to drop the h but for English please
I think it's spelled 'Rouladen'.
I prefer with a pasta.
It’s pronounced “Brah-zjole”
two lol
He totally did not "fit them all in the pan" lol