I have to say. This is the fifth time ive made the recipe with the pine nuts and aged balsamic vinegar (i literally wont accept ANYTHING ELSE) and my family goes NUTS. its so good! I cannot tell you how much your content means to me. Thank you my friend! From the bottom of my heart!
Hi Azure , I am so happy that your family is loving my braciole recipe. That seasoning paste and pignoli nut recipes had been in my family for as long as i can remember annd it’s always been my favorite too ! Once my mother is back from Florida we will start filming season 3 with some more great family recipes. I hope you enjoy them and all the others as well. Kenny
Found this on a search for Braciole.....i learned to make at a BUSY Italian Country Club back in the 80's. Im almost 60, now , and i am at the stage that the Old Timers at the Country Club said...." I have forgotten more Recipes, than i regularly use". I havent thought about Braciole, but in current Economic times, Flank Steak is affordable, and im tired of Carne Asada, even though My wife Loves Mexican Food. Your Recipe is So True to how I learned it, and I had access to Premium Stuff and Industrial Cooking Tools. I made this and it was Simply Spectacular! Thanks for the share....we met for the first time, and i left with two friends....this channel, and a favored recipe remembered. Thank You Chef!
Hello Riley , Welcome to my Channel , i am so happy to hear that you and everyone enjoyed my Braciole recipes and it brought back that favorite dish you remembered. you now have a 3rd friend 😊 … i hope you enjoy my other recipes and please feel free to reach out anytime. thank you for watching ! We hope you have a wonderful Holiday season and a merry Christmas
Your recipes look amazing. I am glad I stumbled on your site today. Love your appreciation for your mother and grandmother's cooking. You forgot one ingredient that shines in what you do: Love!!
Hi Joe , very nice to meet you , fellow Mass resident ! I’m glad you enjoyed my braciole video and you are definitely going to love the bracioles as well. They are some of my all time favorites !
Hi Charlie , nice to meet you !! I’m happy to hear you enjoyed my video , Braciole i’d definitely one of my favorite dishes to make.. Hope you try my recipe
Thank you. So thorough in your explanation; I love it. Never made these or had these before. I make German Rouladen. That's my family tradition. Everyone would always tell me Braciole Italian Rouladen.😆
Thanks for the different versions! I've seen braciole from Fabio Viviani and Andrew Rea, both good recipes, but they were pretty much the same. I was really glad to see your different stuffings and your tributes to your Grandma and Great-Grandmama! :)
Amazing... And you called it GRAVY NOT SAUCE.... Thank you! My Mama made them with a strip of bacon, cheese, chopped onion, parsley and sliced hard boiled egg. Now I want to make some!
Hi Adeline , very nice to meet you ! I’m so glad you enjoyed my video and recipes ! That bacon , cheese and egg braciole sounds delicious !! I may try that myself next time I make them ...new I want to make some too !! 😁
I’ve made (German) Rouladen for decades … I had no idea there were Italian versions too. Thanks so much for sharing. Looking forward to wowing my family with these.
If you click on the videos tap on my RUclips channel it will bring up all of my videos I believe it’s the second video that I posted probably over three years ago it’ll say warm pasta salad and the garlic grading dish
I just saw your episode of braciole and love the varieties! For the prosciutto, is that prosciutto cotto? It does not look like the lunchmeat prosciutto that I use in sandwiches.
Hi Ines I’m so glad you enjoyed my video. I used prosciutto Di Parma for the bracioles but honestly any prosciutto will do. I just avoid the president packaged stuff and always get it sliced fresh at the deli. Hope all is well Kenny
@@livelaughandcookitalian y’a i can see that but there are so many different variations right pending what region of Italy 🇮🇹 you hale from right we are northern Italy and I married a calabrese lol but the food is fabulous
I am from southern Italy , my mother’s side is from Montefalcione, and Marabella Enclano in the province of Avellino from the Campania region and my father’s family is from Palermo and a Sciacca in Sicily...and yes I do agree about the vast difference in cooking from region to region in Italy but one thing is for sure , they are all wonderful !! 😁
@@livelaughandcookitalian oh you can’t beat traditional Italian food brother and don’t get me started on the deserts I make it all scialian cannoli . All the cookies , tiramisu , sfogliatelle , peaches 🍑
Top shelf video as always my friend. I honestly never thought of using hard boiled eggs, which I'm definitely going to try. I got the garlic plate and I'm excited to use it! I've made Braciole before with just parsley/garlic and a three cheese blend. I usually cook them in the gravy I make and it's honestly one of the house hits. What would you pair with this to make it a meal?
Thank you my friend , You will love the hard boiled egg and the others too .... They are definitely a family favorite in my house as well.... If I’m cooking them in the gravy are usually parrot with a nice homemade pasta or cheese ravioli but if I’m making them with the Sultan BOKA sauce I like to pair it on a bed of risotto that’s actually what I made on MasterChef to get my white apron
Hi Marilyn If I have blocks of all the cheeses I will grate my own but having all 6 blocks of cheese can be very expensive.. they do sell , and i have used the pre shredded 6 cheese Italian blend ...it’s far more inexpensive and convenient
I like using string over toothpick as well. You don’t have to remember how many toothpicks you used and try to find them before plating. Last thing I want is to serve a chunk of sharp wood with my beautiful dish.
@@livelaughandcookitalian I really like the variations. I am used to the traditional but am looking forward to trying prosciutto and spinach ones. What brand is the vinegar in the traditional?
Fantastic Kenny!! I swear my grandmother use to make bracciole with hamburger. There was pignoli, ham, egg and I think raisins that I remember. It was sooooooo good. I think of that often and would like to make it myself. Have you ever heard of that? Thx!!
Hi Pete ...there are so many different recipes out there ...every region of Italy had different traditions ...I actually remember my other great grandmother from Sciacca would put ham and egg together where my other great grandmother did not ...I've also seen people put raisins in meatballs ..I believe the raisins is also a regional thing .. certainly does not make any of it wrong ...I've never seen one made with ground beef but I bet it can be done ..I would try ...keep trying until you get what you remember as a kid .. definitely reach out to me anytime, I will be glad to help you anyway I can
@@livelaughandcookitalian Thanks Kenny. My grandmother was also from Sciacca as well! I seem to remember maybe a meatloaf size and consistency. One of my most favorite dishes of my childhood!!
@@petey2u you grandmother was from Sciacca !?!? Wow ..small world ...I'm the president of the Madonna Del Soccorso di Sciacca society of Boston....we were just in Sciacca for the feast ..if you don't mind me asking .. what was her name ?
@@livelaughandcookitalian angelina and vincenzo from clark street. Their son you might know who passed a few years back was nicknamed Nuno. Wow that's great about the society. My grandparents were involved. Is there any thought to digitizing the pictures that once hung on the wall at the society?
I do not , but doesn’t mean that you can’t … I would follow all the instructions just like beef but make sure it’s at least 165 degrees in the middle before you take it out of the oven
I've been watching a lot of braciole videos and there are lots of good ones, but my lizard brain keeps repeating SKIRT STEAK every time I see them pull out a top round. This is the first video that's on the same page as me about the right cut of beef for the job. I'll try it your way!
Hi Greg I’m glad you enjoyed my video. There is definitely no 1 right cut for a Braciole. It all depends on the type of braciole you are making and how you plan to cook and serve it. The skirt steak is one of my favorites and when done right it’s cut with a fork tender. I hope yours come out great. I would love to hear how they turn out Kenny
I would love to be able to duplicate this. Alas it is not to be. We can’t buy buttah, ghalic or peppah in Michigan.☹ I am however going to see how close I can come using butter, garlic and pepper. I’ll bet it will be almost as good.🙂
@@livelaughandcookitalian Ok! Here's my next question... where did you get the garlic grater? We've made practically all your recipes, BTW. All excellent!
Hi Cathy ..hope all is well ...super happy you are trying all my recipes ...I got the garlic dish at our feast here in the North End ..but you can definitely get them on Amazon ..just search garlic grating dish and a bunch will be up .. definitely search for the cheaper ones because they are all the same just priced differently
@@livelaughandcookitalian when u talk about it u need to show clips of it. Should be a nice voice over if u talking about it and showing it at the same time
I have to say. This is the fifth time ive made the recipe with the pine nuts and aged balsamic vinegar (i literally wont accept ANYTHING ELSE) and my family goes NUTS. its so good! I cannot tell you how much your content means to me. Thank you my friend! From the bottom of my heart!
Hi Azure ,
I am so happy that your family is loving my braciole recipe. That seasoning paste and pignoli nut recipes had been in my family for as long as i can remember annd it’s always been my favorite too ! Once my mother is back from Florida we will start filming season 3 with some more great family recipes. I hope you enjoy them and all the others as well.
Kenny
Found this on a search for Braciole.....i learned to make at a BUSY Italian Country Club back in the 80's. Im almost 60, now , and i am at the stage that the Old Timers at the Country Club said...." I have forgotten more Recipes, than i regularly use". I havent thought about Braciole, but in current Economic times, Flank Steak is affordable, and im tired of Carne Asada, even though My wife Loves Mexican Food.
Your Recipe is So True to how I learned it, and I had access to Premium Stuff and Industrial Cooking Tools.
I made this and it was Simply Spectacular! Thanks for the share....we met for the first time, and i left with two friends....this channel, and a favored recipe remembered.
Thank You Chef!
Hello Riley , Welcome to my Channel , i am so happy to hear that you and everyone enjoyed my Braciole recipes and it brought back that favorite dish you remembered. you now have a 3rd friend 😊 … i hope you enjoy my other recipes and please feel free to reach out anytime. thank you for watching ! We hope you have a wonderful Holiday season and a merry Christmas
Awww man what a stand guy for responding to these kind folks...u are amazing buddy
Thank you very much ! I try to respond to everyone 😊
Your recipes look amazing. I am glad I stumbled on your site today. Love your appreciation for your mother and grandmother's cooking. You forgot one ingredient that shines in what you do: Love!!
there is always love 😊
Thank You For the Different Meats You Can Use 👍
you are very welcome , hope you enjoy the recipes 😊
You have some wonderful Braciole recipes…. I can’t wait to try them…. I love the Garlic Grinding Dish…
Thank you for sharing, Joe
Massachusetts, U.S.A
Hi Joe , very nice to meet you , fellow Mass resident ! I’m glad you enjoyed my braciole video and you are definitely going to love the bracioles as well. They are some of my all time favorites !
I really enjoyed the video and it was helpful that you showed the 3 different types of meat cuts and different variations of fillings. Thank you!
Hi Laura
I’m glad you enjoyed my video !!
Love your recipes. Thank you for sharing.
thank you ! I’m glad you are enjoying them
Merry Christmas Kenny! I knew I’d find a great recipe from you! On to butterflying…🌹
Merry Christmas ! Oh, those braciole are unbelievable ! you will definitely love all of them .. let me know how they come out
I bought thinly sliced beef at grocery and found your video. Super - everybody loved!
I will be trying your recipes for sure
I hope you enjoy it ! , please reach out if you have any questions and let me know how they come out !
I am thinking of tenderizing the meat cold out of the refrigerator is that okay?
yes , slice it cold and tenderize , no problem
Thank you so much Kenny! I've always wanted to learn to make that!!
You are very welcome, I hope you enjoy it !! 😁
Hi my name is Charlie in Brooklyn NY. I really enjoyed your video on making Braciole .
Hi Charlie , nice to meet you !!
I’m happy to hear you enjoyed my video , Braciole i’d definitely one of my favorite dishes to make.. Hope you try my recipe
JUST LIKE MAMA USED TO MSKE.. I keep the tradition alive.. your fanstacio !! 🇮🇹💕🇮🇹
Hi Mari, very nice to meet you .,.thank you very much...I’m definitely trying to keep those traditions alive ! ...Hope all is well
You are the BEST! will try the skirt steak Braciola. Thanks for another great and informative video!
Thank you Lilly ...let me know how it comes out ! 😁
Live, Laugh and Cook Italian Hi, making your Gravy and Meatball recipe today! I will do your Braciola recipe next gravy day, lol
Awesome video Thank you
I’m glad you enjoyed it , thanks for watching !
Great breakown. I'm definitely going to try the skirt steak next.
thank you ! .. I think the skirt steak is probably my favorite
@livelaughandcookitalian4992 I'm looking forward to next weekend using the skirt steak. I wish you a prosperous new year in 2024.
thank you , same to you …. let me know how your braciole comes out
wow looks awesome
they taste even better then they look 😊
Looks absolutely delish. Thank you for showing the different ways of making braschole. 😊 yum
You are very welcome Madeleine !
Thank you. So thorough in your explanation; I love it. Never made these or had these before. I make German Rouladen. That's my family tradition. Everyone would always tell me Braciole Italian Rouladen.😆
give them a try , they will definitely not disappoint you 😊
Thanks for the recipes. Can’t wait to try them.
Hi buddy ...hope you enjoy them !
Thanks for the different versions! I've seen braciole from Fabio Viviani and Andrew Rea, both good recipes, but they were pretty much the same. I was really glad to see your different stuffings and your tributes to your Grandma and Great-Grandmama! :)
Thank you Bryan , I’m really glad you enjoyed the different bracioles. My family loves them all, hope yours does too 😁
Wow Kenny ,Thanks you, I cant wait to try them.
I told you I had Braciole in the works for you buddy ...😁
These look amazing!!! Can I make a combination braciole using pignoli nuts, proscuitto, and seasonings?
you can make whatever you like .. there are no rules to what goes in … let me know how they come out
You’re the best & These look delicious!! Just like my Aunt Angie used to make ... great memories 😋 I’ve got to try your recipes ASAP 🙏🏻 Thx!!
Thank you , definitely let me know how they come out and feel free to reach out if you have any questions
Thank you Chef 👨🍳 will do!
These look delicious
Thank you ...they definitely are one of my favorites 😁
Amazing... And you called it GRAVY NOT SAUCE.... Thank you! My Mama made them with a strip of bacon, cheese, chopped onion, parsley and sliced hard boiled egg. Now I want to make some!
Hi Adeline , very nice to meet you ! I’m so glad you enjoyed my video and recipes !
That bacon , cheese and egg braciole sounds delicious !! I may try that myself next time I make them ...new I want to make some too !! 😁
Delicious
this is one of my all time favorite dishes to make , and eat !! 😊
I’ve made (German) Rouladen for decades … I had no idea there were Italian versions too. Thanks so much for sharing. Looking forward to wowing my family with these.
I hope everyone enjoys them , let me know how they come out !
This will be our Sunday dinner cooked in the morning and all day. I bought the ingredients and told my family we were having Italian rouladen!
i hope everyone loves them !! we do 😊
They look so delicious. I haven't made them in a while but may try making them again soon.
Thank you Susan ..let me know how they come out
Great recipe. Next time make sausage peppers and onions
i will add that to my list
Yummy 😋
😊
I can't find the video with the garlic dish in it. Can you please tell me which one it's in?
If you click on the videos tap on my RUclips channel it will bring up all of my videos I believe it’s the second video that I posted probably over three years ago it’ll say warm pasta salad and the garlic grading dish
I just saw your episode of braciole and love the varieties! For the prosciutto, is that prosciutto cotto? It does not look like the lunchmeat prosciutto that I use in sandwiches.
Hi Ines
I’m so glad you enjoyed my video. I used prosciutto Di Parma for the bracioles but honestly any prosciutto will do. I just avoid the president packaged stuff and always get it sliced fresh at the deli. Hope all is well
Kenny
We always put golden raisins to our pork braciole it’s amazing that little sweet with the garlic , parsley, bread crumbs , parm and Romano yes
My great grandmother would add mint to her seasoning pasta and pignoli nut recipe , I was not a fan of the mint 😊
@@livelaughandcookitalian y’a i can see that but there are so many different variations right pending what region of Italy 🇮🇹 you hale from right we are northern Italy and I married a calabrese lol but the food is fabulous
I am from southern Italy , my mother’s side is from Montefalcione, and Marabella Enclano in the province of Avellino from the Campania region and my father’s family is from Palermo and a Sciacca in Sicily...and yes I do agree about the vast difference in cooking from region to region in Italy but one thing is for sure , they are all wonderful !! 😁
@@livelaughandcookitalian oh you can’t beat traditional Italian food brother and don’t get me started on the deserts I make it all scialian cannoli . All the cookies , tiramisu , sfogliatelle , peaches 🍑
@@kathydimario5263 I love it !!
Top shelf video as always my friend. I honestly never thought of using hard boiled eggs, which I'm definitely going to try. I got the garlic plate and I'm excited to use it! I've made Braciole before with just parsley/garlic and a three cheese blend. I usually cook them in the gravy I make and it's honestly one of the house hits. What would you pair with this to make it a meal?
Thank you my friend , You will love the hard boiled egg and the others too .... They are definitely a family favorite in my house as well....
If I’m cooking them in the gravy are usually parrot with a nice homemade pasta or cheese ravioli but if I’m making them with the Sultan BOKA sauce I like to pair it on a bed of risotto that’s actually what I made on MasterChef to get my white apron
@Live, Laugh and Cook Italian that apron was well deserved. I hope you have many more blessings your way.
Do you grate your own 6 cheese---as opposed to pkg. shredded cheese. I'm almost positive you do, but just double ckecking! Luv your channel. TY.
Hi Marilyn
If I have blocks of all the cheeses I will grate my own but having all 6 blocks of cheese can be very expensive.. they do sell , and i have used the pre shredded 6 cheese Italian blend ...it’s far more inexpensive and convenient
I like using string over toothpick as well. You don’t have to remember how many toothpicks you used and try to find them before plating. Last thing I want is to serve a chunk of sharp wood with my beautiful dish.
couldn’t agree more !! 😊
Do you have a recipe for stuffed shells?
yes , if you scroll down on my videos i have a homemade manicotti and stuffed shells video … it’s the same filling as the manicotti
Do you fillet or butterfly the flank steak?
i usually always fillet because butterflying is to big
@@livelaughandcookitalian I really like the variations. I am used to the traditional but am looking forward to trying prosciutto and spinach ones. What brand is the vinegar in the traditional?
Fantastic Kenny!! I swear my grandmother use to make bracciole with hamburger. There was pignoli, ham, egg and I think raisins that I remember. It was sooooooo good. I think of that often and would like to make it myself. Have you ever heard of that? Thx!!
Hi Pete ...there are so many different recipes out there ...every region of Italy had different traditions ...I actually remember my other great grandmother from Sciacca would put ham and egg together where my other great grandmother did not ...I've also seen people put raisins in meatballs ..I believe the raisins is also a regional thing .. certainly does not make any of it wrong ...I've never seen one made with ground beef but I bet it can be done ..I would try ...keep trying until you get what you remember as a kid .. definitely reach out to me anytime, I will be glad to help you anyway I can
@@livelaughandcookitalian Thanks Kenny. My grandmother was also from Sciacca as well! I seem to remember maybe a meatloaf size and consistency. One of my most favorite dishes of my childhood!!
@@petey2u you grandmother was from Sciacca !?!? Wow ..small world ...I'm the president of the Madonna Del Soccorso di Sciacca society of Boston....we were just in Sciacca for the feast ..if you don't mind me asking .. what was her name ?
@@livelaughandcookitalian angelina and vincenzo from clark street. Their son you might know who passed a few years back was nicknamed Nuno. Wow that's great about the society. My grandparents were involved. Is there any thought to digitizing the pictures that once hung on the wall at the society?
@@petey2u I do remember Nuno !
Do you make a chicken braciole?
I do not , but doesn’t mean that you can’t … I would follow all the instructions just like beef but make sure it’s at least 165 degrees in the middle before you take it out of the oven
Great Video ❣️. My mother made the best !
Following you - Chef Colleen 👍
Hi Chef Colleen,...it’s very nice to meet you ... they are never as good as mom’s ! 😁... I’m glad you enjoyed my video ... thanks for following
I've been watching a lot of braciole videos and there are lots of good ones, but my lizard brain keeps repeating SKIRT STEAK every time I see them pull out a top round. This is the first video that's on the same page as me about the right cut of beef for the job. I'll try it your way!
Hi Greg
I’m glad you enjoyed my video. There is definitely no 1 right cut for a Braciole. It all depends on the type of braciole you are making and how you plan to cook and serve it. The skirt steak is one of my favorites and when done right it’s cut with a fork tender. I hope yours come out great. I would love to hear how they turn out
Kenny
I add raisins and pine nuts to mybraciol
i’ve had them with raisins too , they are all delicious 😊
I would love to be able to duplicate this. Alas it is not to be. We can’t buy buttah, ghalic or peppah in Michigan.☹ I am however going to see how close I can come using butter, garlic and pepper. I’ll bet it will be almost as good.🙂
it won’t be the same ! 😊
I don't like this. I LOVE THIS!!!!! Thank you thank you thank you!!! Mille grazie! :-)
I’m so happy you enjoyed it !
I have a bunch of family recipes and laughs on my RUclips that I hope you will also love
Where can I get me a knife like that?
It's a Imarku ..I bought it online .. relatively cheap as far as Japanese knives go
@@livelaughandcookitalian Ok! Here's my next question... where did you get the garlic grater? We've made practically all your recipes, BTW. All excellent!
Hi Cathy ..hope all is well ...super happy you are trying all my recipes ...I got the garlic dish at our feast here in the North End ..but you can definitely get them on Amazon ..just search garlic grating dish and a bunch will be up .. definitely search for the cheaper ones because they are all the same just priced differently
Looks awesome!
thank you ! it’s tastes pretty awesome too 😊
@@livelaughandcookitalian I told my wife. We are at the store now. Making Sunday Gravy tomorrow. Going to try all 3. Thanks again!!!!!
hope you enjoy them !
Don't Forget the CHEESE!!!!
I actually talk about that in the soon to come Risotto episode ! 😁
@@livelaughandcookitalian when u talk about it u need to show clips of it. Should be a nice voice over if u talking about it and showing it at the same time
Whoever did the thumbs down is a hater!!
Than you ..I appreciate it ... unfortunately there will always be haters out there ...I just try to be kind to everyone 😁
I could love this man! This looks very good, I love to eat and cook You need to fatten me up sweetheart!
Thank you very much ! 😊… let me know if you are ever in the Boston area
My Mom always made braciola with pig skin....
My 93 year old grandmother still makes the pig skin braciole too ...I was never a fan of the pig skin 😁
Fun fact: those don’t have 4 sides lol
Funny , I get 4 sear marks on them … must be one of those things 😊
Great recipe. Next time make sausage peppers and onions