Eva is incredible. My family is from Puglia, a small town called Castellana southeast of Bari and a short drive from Monopoli. I grew up loving braciole. Eva's recipe reminds me of my mama's cooking. A few small changes for my part of Italy: 1. the ingredients inside the beef (always beef) is simply parmigiano pieces, chopped garlic, chopped parsley, salt and pepper. Pine nuts and raisins were too expensive for a tailor's family. 2. We used toothpicks to keep the beef roll together, instead of string. At a young age you learned to discover the toothpicks before every few bites. 3. The size of the braciole are no bigger than a woman's fist - a perfect single serving (of course you went back for seconds ... and thirds). That's it - everything else is the same. And 'Arper, you never eat meat on top of pasta; listen to Eva. First you eat the pasta and then the next course is a pan of braciole and polpette (in sauce). And then a few hours later you cook the salsiccia. The best Sunday dinner. Thank you Eva for sharing traditional Italy cooking. la ringrazio tanto.
Many years ago an Italian neighbor in my New Jersey neighborhood made this for us. It was the larger roll that Eva mentioned. She served it separately from the pasta too. It was delicious. Thank you for bringing back that wonderful memory.
I Love BRACIOLE, when I make it I toast the pine nuts and substitute the raisins for dried blueberries because my daughter doesn't like raisins. Note, don't knock it till you've tried it, all my Italian friends were shocked and switched to dried blueberries in there BRACIOLE.
Dying at the knife technique Harper!! Killing me! By the way, my grandmother also used a paring knife this way! Thank you so much Eva - both of you! - for bringing true authentic Italian food into our home! We have had so much fun cooking with both of you. 🇱🇺
I like that you guys are so "normal" and conversational. A little thing like using the only tomatoes that you had in the house demystifies and makes your cooking accessable.
I have never had this...but I must and soon! I was first introduced to it one EVERYBODY LOVES RAYMOND, and it had my mouth watering! Now, you both going through the steps, is making me drool! And I am 73 years young! Am I too OLD to try this? LOL! I have lost my patience with detailed cooking, but you two are SO CUTE, I know I must try this! Gotta find some PINE NUTS! LOL! Thank You both! Eva, you are a true Italian delight! And you're married to a most charming man!
Back home in NY, folks of Italian descent say it "Brajole" (pronounced: bruh-zhol) and it's awesome! Thanks for giving us the Traditional Italian way to do it, Eva.
I remember Sunday's where my mother would have a large pot on the stove simmering with tomato sauce filled with braciole, chicken, sausage and meatballs. It cooked all day and we had a feast on Sunday night! And Harper, your culinary skills are really getting up there! I see a future where you two will go head to head! I'm looking forward to those! Grazie.
As if the recipe for one of my favorite dishes wasn't enough, you two are so entertaining when you demonstrate it! As for the dish, it's like an Italian rolladen. Since I made rolladen recently, there's no reason not for me to give this recipe for braciola a try soon, right?
A little side note: this is called braciola but only in the south of Italy, especially in Puglia. In the north of Italy a braciola is a simple steak. So if you're going to Italy and in a restaurant menu you find a braciola ask first what you're going to have in your dish
@@lightenlightened my dear friend I'm sorry to tell you this, but you sound quite rude. If you check other videos of pastagrammar you will find that, of course, they are not professional cooks but they really care about food and the tradition of Italian cuisine. Eva is an amazing cook, in the sense she's able to create everyday and special dishes and you can feel that she's a truthful person. As for the names, in Italy every region has a different dialect, so some words have different meanings based on the place. For example, I come from a little town in Abruzzo, and in my hometown braciole are little meatballs of horse meat. But this is true only in my hometown, in Puglia braciole are what you can see in the video, in the north are pork chops, that's all. Have a nice day
Bravo! I love "braschol" as my grandmother said in her Italian dialect. Harper, I want to see Eva's reaction when you explain to her why she shouldn't say "beat the meat". Also, the word you were looking for earlier is the "crumb" of the bread.
@@francescoamodeo8335 Yeah, the inside of the bread is called "the crumb [of the bread]" in English, versus the stuff called "bread crumbs." It's confusing, for sure.
@@southpaw487 those are dialects of the south. In standard Italian is Braciola (sing.) Braciole (plur.) By the way, in northern Italy and Rome, Braciole are pork t-bones steaks. In Rome we call those of the video "involtini".
MAMMA MIA .But Braciolo di pelle di maiale RULES.Eva reminds me of the way my GreatGrandma,Grandma and Mom cooked.Harper I smoked a porchetta stuffed with the pork lion.Smoked for six hours.The skin was crispy.What a nice crunchie sound it made.The porchetta was so juice.You should make it for Eva and video it for Pasta Grammar.
Il mio papà..che non è più tra noi...le faceva in forno forandole solo in un punto e inserendo un mix di spezie....al tempo erano le più buone del mondo...grazie per avermi ricordato il mio papà...buone queste....le farò ❤
💜💙💛💜💙💛 Thank you both! Learned how to make it by watching my BFF, Christy Desiderio, Mom! When I slept over in High School, 1965! & yes, I'm 72! & Was in 10th grade @the time & I still remember it vividly! Smell & all! Mrs Desiderio was the best! My Mother as well, but Mom was German, actually Pennsylvania Dutch! So Mrs Desiderios cooking amazed me! Love your videos! Showers of blessings! 💚🤍❤
My grandmother used to make these in her Ragu all the time and it was my favorite part of the dinner. She didn't use pine nuts and raisins it was just bread crumbs and cheese but it was my absolute favorite
I am not a native English speaker and Harper is, but I may be more adept with English cooking terminology, and I think those are fresh bread crumbs, as they do not include the bread crust. Breadcrumbs in the modern meaning of the word is whole stale bred grated and lightly toasted to dry it out completely, but historically often bread would be peeled of the crust and only the crumb was used, especially in stuffings. (When I say bread, please, don't figure modern packaged bread loaves.)
Totally different from the way my Italian American Mom taught me to make braciole. Mom used round steak that was sliced in half parallel to the top & bottom. Then cut into 8-10 pieces. each was pounded flat. She had enough pieces of round steak to make at least 16-20 braciole. She put bread crumbs, fresh chopped parsley & chopped basil, greated pecorino romano & bacon cut into small cubes on each piece. Then she rolled it up & used 2-3 toothpicks to seal each one. Then she browned them in a cast iron skillet. Then she put them into the spaghetti sauce to cook along with the meatballs. This was the way most of the Italian & Italian Americans in my neighborhood made theirs as well. Naturally, before eating the person had to, as my Italian Nonno would say, take out the 2x4s. But this version does look good as well.
Yeah, Canadian from southern Ontario here and my father’s braciole are hella small compared to this and he uses toothpicks (feels like a size thing, I wouldn’t trust toothpicks for the massive ones they were making here).
Had to watch because my Italian American family makes braciole and I wanted to compare. We make it the same way! Glad to see you use raisins, we do the same.
I can’t believe I just found your videos. The most entertaining cooks I’ve ever watched. Now Zi grew up hating braciola because I always thought it was dry. After watching this, I will try making it myself. Harper you never fail to crack me up. When you made the comment about it missing one line but just as Eva took a bite, I thought it would make her choke! I know I would have blown it across the room. I told my wife I cannot eat when you are talking because abuse I never know what you are going to say. Sometimes I just look at you and I laugh in anticipation. Thank you for the laughs.
I live in CT, we have so many people of Italian descent that a lot of times supermarkets sell braciole meat packaged. Already ready for stuffing. I make mine pretty much the same way but minus the bread. The BEST!!
So many people are surprised when Italian recipies for savory dishes call for raisins. They are obviously unaware of the history of Sicily. My Grandmother from Abruzzi always added raisins to braciole and to the ricotta filling for lasagna. I still follow her cooking methods.
I MUST have a word with my mother, now 92, from Amalfi as she has all my life that I can recall called it Breshuul. I don't like the dried fruit and pine nuts so she did it for me stuffed with unsmoked streaky bacon we have here in the UK, grated parmigiano, chopped parsley and chopped garlic instead. Food fit for the gods🥰🥰💕💕
The amount of innuendo that Harper just let pass by in this video was kind of stunning. Not a single "that's what she said" joke. That is true discipline.
The Italian serving method works wonderfully, with the pasta and sauce as the first course and the Braciola served as the second. By doing it the "Italian way' you can enjoy the flavor of the sauce with the pasta and then with the braciole.
My family is from Puglia and making the Braciole is like a right of passage. Family members always ask if I know how to make it or if I am making it. Lol
Forget dating coaches. When my husband and I started dating, I made him Sunday sauce with bracciole (and neck bones, just like Nonna). He said that’s the day he knew he was going to propose. 💍 🍅 🥩 ❤️ 😂
Braciole made with pig skin is literally my favorite food ever!!! My grandmother’s made it for me all of the time!! I wish i knew how to make it like they did!! I love listening to Eva talk, her accent reminds me of my family!
I make pig skin all the time when making my Sunday Gravy . I stuff it with Pecorino, lots of minced garlic and chopped parsley minced. Roll and put in sauce for a couple of hours . Yummy ! Such a good flavor for the Sauce . 😋
My Sicilian Nana thought me how to make braciola, both steak and pork skin( my favorite!) but made it differently. Instead of fresh bread, pine nuts and raisins, she used sliced capicola, sliced Genoa salami or soprsata, , hard boiled egg slices and breadcrumbs. We made them in either large rolls and sliced into 1.5 inch slices after cooking in sauce until tender or small individual rolls. I loved cooking with her so much. The beef roll was lightly browned before adding to the sauce. The pig skin was boiled before filling. You beat that meat, Ava as much as you want😘
Even though I am not Italian, I grew up eating this. My mom bought these already made at the butcher. We always laughed at the little note on the tray that said "remove string before eating ". 🤣 That from the early '60s.
My mother learned to cook braciole from her Italian friend, Rose. She stuffed hers with a cheese mixture of ricotta, Parmesan and mozzarella, fresh parsley and hard boiled egg.
I have vague memories of having this for dinner when I was a kid but it was totally different recipe. My mother’s family is Sicilian I copied my Aunt Concetta’s recipe I might have misspelled it but it was called Briachiloni. Her recipe was with a thin round steak stuffed with ground beef, ham, bacon, capocollo, celery, onion, parsley and hard boiled eggs. Tomato sauce was spooned over it.
OMG one of my favorite foods on planet earth. I miss having it so so much. You have given me the courage to try to make this but I know I will never do my Sicilian friends justice. Wish me luck.
So, I grew up of Sicilian descent in New York. My family: mother; aunts, grandparents, all made wonderful food. Although my mom was a wonderful cook herself, there were just things I never had until the Holidays came and my nonna or aunts would cook or bake those things. When I got older, I tried to get a few of my favorites from my mom. Alas, I didn’t act quickly enough, my mom started to forget her recipes due to Alzheimer’s disease. After she passed, I went to my remaining aunts to try to keep those Southern Sicilian recipes in my “archives.” This was one of those I neglected to ask about. Thank you so much for bringing it back to me. Would you know anything about a snack dish we used to call, Minulati (its a type of pizza dough stuffed with sausage meats)? I’m phonetically writing the name and I’m probably wrong. Shout out to Porto Empedocle!
The pine nut went overboard 💦 The dish looks amazingly delicioso! My grandma use to make this dish but not too often. I’m going to make it. ❤️ Thank you for your fun show. 🤗
We have a very similar dish in England called Beef Olives, at least insofar as it flattens the beef layers a stuffing and rolls it up and ties it. It is fried to brown and then cooked in red wine and beef stock. In our case it will usually be served with mashed potatoes and boiled/steamed vegetables.
I was trying to describe braciole to my parents the other week, and just said, imagine an Italian version of beef olives and they knew exactly what I meant!
We make my grandmother's recipe. We use flank steak and stuff it with only garlic, a lot of black pepper, parsley and pecorino. Sear it and simmer it in the gravy (sauce) for a few hours....it's incredible. Not sure if it's from her region (Salerno) or just her original
I so adore the both of you and guess what I actually made the recipe with the beans and Mushrooms but I actually without the potato like eva said and it was absolutely delicious 😋 Thank you so much for sharing all of your recipes I appreciate it. ❤️
One of my favourite parts of a Sunday ragù. The Pugliese version is often made with horsemeat. For some reason horse is not eaten in the states or the UK anymore, but I like it.
The soft part of the bread loaf is called the crumb, I had to look that one up. Eva's braciole looks wonderful, you can really see the Arab influences with the fruit & nut filling. I just adore your videos, thank you Harper & Eva. Harper is getting serious kitchen skills too, bravo!
That’s right, but in English that’s something that usually only cooks/bakers would know. Most people would just say “I like the crust better than the white part.” :-)
I enjoy a good traditional meat braccioli, BUT I love the rind braccioli. I grind up sweet and or hot Italian sausage and season it well, I use basil, onion powder, garlic powder, salt and pepper. Then slice hard boiled eggs into 8ths and stuff then roll up the rectangular cut rinds. (6”x8”) * When cutting rind feel for bristles, you may have to shave them, I use a disposable razor. Pan fry them until lightly browned and add to a low simmering sauce until tender. To keep them from sticking to the bottom of the pot I usually place a few carrots on the bottom first then stack the braccioli. They can be discarded when done and they do help neutralize tomato acid so it’s a win win😉 Thanks for taking us along, it was fun to watch👍🏼
Thank you for doing this! The couple of times I tried to make Bracciole it was tough and underwhelming. Looking forward to you teaching me the correct way to make it!!
Beautifully done! Having braciole at the table demonstrates that there was something extra (labor &love) required to prepare the meal. One of my favorite braciole is a actually a pork bracialone sautéed in a white wine and onion sauce. I like the double entendre (Battere = b - - t). But then again the topic is …Braciole!
Good looking food! Just something to try - Onions give off a gas that is attracted to the nearest wettest thing - So get a small bowl and put water in it, and place it right in front of where you are cutting the onions, the teary gasses will go for the bowl and not your eyes.
My favorite sauce to make is a small braciola sauce, I make some beef braciola, and a few out of pelle di maiale, when it’s almost done, I lightly fry some Guanciale and add that, the flavors are a really great experience, great video guys. Thanks 🇮🇹😎🇮🇹
This is my all time favorite Italian food . I made my stuffing with prosciutto , Genoa , pecorino and pine nuts . Incredible, but I’m sure it pales in comparison to yours . You’re great , glad I found your channel
Eva is incredible. My family is from Puglia, a small town called Castellana southeast of Bari and a short drive from Monopoli. I grew up loving braciole. Eva's recipe reminds me of my mama's cooking. A few small changes for my part of Italy: 1. the ingredients inside the beef (always beef) is simply parmigiano pieces, chopped garlic, chopped parsley, salt and pepper. Pine nuts and raisins were too expensive for a tailor's family. 2. We used toothpicks to keep the beef roll together, instead of string. At a young age you learned to discover the toothpicks before every few bites. 3. The size of the braciole are no bigger than a woman's fist - a perfect single serving (of course you went back for seconds ... and thirds). That's it - everything else is the same. And 'Arper, you never eat meat on top of pasta; listen to Eva. First you eat the pasta and then the next course is a pan of braciole and polpette (in sauce). And then a few hours later you cook the salsiccia. The best Sunday dinner. Thank you Eva for sharing traditional Italy cooking. la ringrazio tanto.
harper's face when ava said beat the meat LMAOOOO
I didn't get the joke !
@@nereidenene7731 it's american slang for masturbation. That's why he told Ava not to say that.
@@karimshuman9548 OMG 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I laughed so hard!! hahahaha
@@nereidenene7731 it means, ehm, using your hand to... y'know please yourself
Many years ago an Italian neighbor in my New Jersey neighborhood made this for us. It was the larger roll that Eva mentioned. She served it separately from the pasta too. It was delicious. Thank you for bringing back that wonderful memory.
I love Harpers sense of humour! It really compliments Evas at times seriousness! Italian cooking is serious business after all!
The pine nut comment at the end was my favorite part of the video.
The look in his face when she said "beat the meat" gently 😂😂 Great recipe!!😁👍
😂😂😂
Interesting seeing the Italian version, I make the German version "Rouladen" stuffed with Dill Pickles, Onion and Black forest ham and mustard.
Yes! I love Rouladen!!
My mom only made this a couple times but its always SO good!
Rouladen is so good!
I used bacon instead of ham
Japanese chashu, though cooked in a savory dark sauce instead of passata, is one of the best meats ever!
I love how you both learn to be a better team after each recipe
I Love BRACIOLE, when I make it I toast the pine nuts and substitute the raisins for dried blueberries because my daughter doesn't like raisins. Note, don't knock it till you've tried it, all my Italian friends were shocked and switched to dried blueberries in there BRACIOLE.
Dying at the knife technique Harper!! Killing me! By the way, my grandmother also used a paring knife this way! Thank you so much Eva - both of you! - for bringing true authentic Italian food into our home! We have had so much fun cooking with both of you. 🇱🇺
My mother in law introduced this to me over 20 years ago, and it’s still my favorite dish!
I like that you guys are so "normal" and conversational. A little thing like using the only tomatoes that you had in the house demystifies and makes your cooking accessable.
Maybe the word "natural" is more accurate... let me just say I like your style!!
I have never had this...but I must and soon! I was first introduced to it one EVERYBODY LOVES RAYMOND, and it had my mouth watering! Now, you both going through the steps, is making me drool! And I am 73 years young! Am I too OLD to try this? LOL! I have lost my patience with detailed cooking, but you two are SO CUTE, I know I must try this! Gotta find some PINE NUTS! LOL! Thank You both! Eva, you are a true Italian delight! And you're married to a most charming man!
agree on everything. But nobody is too old to cook braciola and enjoy it! Have a nice lunch!
Dear Diana only 73? A mere child! I’m 77 and like you I love trying new things
Harper has some impressive knife skills.
Back home in NY, folks of Italian descent say it "Brajole" (pronounced: bruh-zhol) and it's awesome! Thanks for giving us the Traditional Italian way to do it, Eva.
It also has a slang meaning... 🤣
I remember Sunday's where my mother would have a large pot on the stove simmering with tomato sauce filled with braciole, chicken, sausage and meatballs. It cooked all day and we had a feast on Sunday night! And Harper, your culinary skills are really getting up there! I see a future where you two will go head to head! I'm looking forward to those! Grazie.
I love everything about Italian food! I wish I was Italian. The best I can do out of respect to Italians is learn to make it proper!
We use Pecorino, garlic , and parsley salt and pepper . So delicious 😋
I love that Harper is joining in on the cooking… as per your instructions U2 are so cool together.
As if the recipe for one of my favorite dishes wasn't enough, you two are so entertaining when you demonstrate it! As for the dish, it's like an Italian rolladen. Since I made rolladen recently, there's no reason not for me to give this recipe for braciola a try soon, right?
Right!
A little side note: this is called braciola but only in the south of Italy, especially in Puglia. In the north of Italy a braciola is a simple steak. So if you're going to Italy and in a restaurant menu you find a braciola ask first what you're going to have in your dish
To be precise here in nothern Italy is basically a pork T-bone steak
True, it's a simple pork chop for me
@@damianolanzoni9583 l LLP 0l Polo p LLP p
In Rome those in the video are involtini. Braciole are t-bones pork meat.
@@lightenlightened my dear friend I'm sorry to tell you this, but you sound quite rude. If you check other videos of pastagrammar you will find that, of course, they are not professional cooks but they really care about food and the tradition of Italian cuisine. Eva is an amazing cook, in the sense she's able to create everyday and special dishes and you can feel that she's a truthful person. As for the names, in Italy every region has a different dialect, so some words have different meanings based on the place. For example, I come from a little town in Abruzzo, and in my hometown braciole are little meatballs of horse meat. But this is true only in my hometown, in Puglia braciole are what you can see in the video, in the north are pork chops, that's all. Have a nice day
Bravo! I love "braschol" as my grandmother said in her Italian dialect. Harper, I want to see Eva's reaction when you explain to her why she shouldn't say "beat the meat". Also, the word you were looking for earlier is the "crumb" of the bread.
after some Google research I understand it’s slang for a sex practice but how would you say that in English?
@@francescoamodeo8335 There can be some variation, but the way it was said is correct. 😉
@@francescoamodeo8335 Yeah, the inside of the bread is called "the crumb [of the bread]" in English, versus the stuff called "bread crumbs." It's confusing, for sure.
Yes, it is "braschol" in my family, also.
@@southpaw487 those are dialects of the south. In standard Italian is Braciola (sing.)
Braciole (plur.)
By the way, in northern Italy and Rome, Braciole are pork t-bones steaks. In Rome we call those of the video "involtini".
MAMMA MIA .But Braciolo di pelle di maiale RULES.Eva reminds me of the way my GreatGrandma,Grandma and Mom cooked.Harper I smoked a porchetta stuffed with the pork lion.Smoked for six hours.The skin was crispy.What a nice crunchie sound it made.The porchetta was so juice.You should make it for Eva and video it for Pasta Grammar.
Il mio papà..che non è più tra noi...le faceva in forno forandole solo in un punto e inserendo un mix di spezie....al tempo erano le più buone del mondo...grazie per avermi ricordato il mio papà...buone queste....le farò ❤
💜💙💛💜💙💛
Thank you both!
Learned how to make it by watching my BFF, Christy Desiderio, Mom! When I slept over in High School, 1965! & yes, I'm 72! & Was in 10th grade @the time & I still remember it vividly! Smell & all!
Mrs Desiderio was the best!
My Mother as well, but Mom was German, actually Pennsylvania Dutch! So Mrs Desiderios cooking amazed me!
Love your videos!
Showers of blessings!
💚🤍❤
Bravissima, mi fai ricordare mia nonna. Il ricordo emoziona ed è il segreto della cucina italiana. La migliore al mondo!
A dish from my childhood! Braciole was occasionally a part of our Sunday lunch along with meatballs, sausage and pasta. Delizioso! 😋🇮🇹🇨🇦
My grandmother used to make these in her Ragu all the time and it was my favorite part of the dinner. She didn't use pine nuts and raisins it was just bread crumbs and cheese but it was my absolute favorite
I am not a native English speaker and Harper is, but I may be more adept with English cooking terminology, and I think those are fresh bread crumbs, as they do not include the bread crust. Breadcrumbs in the modern meaning of the word is whole stale bred grated and lightly toasted to dry it out completely, but historically often bread would be peeled of the crust and only the crumb was used, especially in stuffings. (When I say bread, please, don't figure modern packaged bread loaves.)
Totally different from the way my Italian American Mom taught me to make braciole. Mom used round steak that was sliced in half parallel to the top & bottom. Then cut into 8-10 pieces. each was pounded flat. She had enough pieces of round steak to make at least 16-20 braciole. She put bread crumbs, fresh chopped parsley & chopped basil, greated pecorino romano & bacon cut into small cubes on each piece. Then she rolled it up & used 2-3 toothpicks to seal each one. Then she browned them in a cast iron skillet. Then she put them into the spaghetti sauce to cook along with the meatballs. This was the way most of the Italian & Italian Americans in my neighborhood made theirs as well. Naturally, before eating the person had to, as my Italian Nonno would say, take out the 2x4s.
But this version does look good as well.
Yeah, Canadian from southern Ontario here and my father’s braciole are hella small compared to this and he uses toothpicks (feels like a size thing, I wouldn’t trust toothpicks for the massive ones they were making here).
@@acdameliFeeding a lot of ppl would mean buying more meat so having smaller braciole makes sense.
Had to watch because my Italian American family makes braciole and I wanted to compare. We make it the same way! Glad to see you use raisins, we do the same.
Looks delicious... wanna try this recipe!
Tip with the onion... after peeling the onion hold it under cold water.
I can’t believe I just found your videos. The most entertaining cooks I’ve ever watched. Now Zi grew up hating braciola because I always thought it was dry. After watching this, I will try making it myself. Harper you never fail to crack me up. When you made the comment about it missing one line but just as Eva took a bite, I thought it would make her choke! I know I would have blown it across the room. I told my wife I cannot eat when you are talking because abuse I never know what you are going to say. Sometimes I just look at you and I laugh in anticipation. Thank you for the laughs.
I live in CT, we have so many people of Italian descent that a lot of times supermarkets sell braciole meat packaged. Already ready for stuffing. I make mine pretty much the same way but minus the bread. The BEST!!
So many people are surprised when Italian recipies for savory dishes call for raisins. They are obviously unaware of the history of Sicily. My Grandmother from Abruzzi always added raisins to braciole and to the ricotta filling for lasagna. I still follow her cooking methods.
Never thought we would see Harper beat the meat
😂😂😂😂
I MUST have a word with my mother, now 92, from Amalfi as she has all my life that I can recall called it Breshuul. I don't like the dried fruit and pine nuts so she did it for me stuffed with unsmoked streaky bacon we have here in the UK, grated parmigiano, chopped parsley and chopped garlic instead. Food fit for the gods🥰🥰💕💕
I love this recipe but never knew how to make it thank you Ava and Harper for sharing this with us
Impressive chopping and cutting by Harper
No raisins and I'm in..looked amazing y'all 😋
The amount of innuendo that Harper just let pass by in this video was kind of stunning. Not a single "that's what she said" joke. That is true discipline.
The Italian serving method works wonderfully, with the pasta and sauce as the first course and the Braciola served as the second. By doing it the "Italian way' you can enjoy the flavor of the sauce with the pasta and then with the braciole.
My family is from Puglia and making the Braciole is like a right of passage. Family members always ask if I know how to make it or if I am making it. Lol
Looks delicious! Love the language nuances, like when Eva says something that she does not know has a double meaning! Laughed out loud!
This channel makes me miss my Nonna so much. Nothing beats her cooking.
Love you two😊and Anna’s wonderful cooking recipe!
Forget dating coaches. When my husband and I started dating, I made him Sunday sauce with bracciole (and neck bones, just like Nonna). He said that’s the day he knew he was going to propose. 💍 🍅 🥩 ❤️ 😂
😂😂😂
😍😍😍🥰🥰😍🥰🥰🥰😍😍
If your ever going to win a man over with food, this dish will do it.. lol
Greetings: wonderful; Mr . and Mrs, Fabulous Cooks, thank you: again, Mr. and Mrs. Fabulous Cooks, thank you
Greetings: ( fwiw) the presentation is outstanding; terrific; again, the presentation is outstanding
Braciole made with pig skin is literally my favorite food ever!!! My grandmother’s made it for me all of the time!! I wish i knew how to make it like they did!! I love listening to Eva talk, her accent reminds me of my family!
I make pig skin all the time when making my Sunday Gravy .
I stuff it with Pecorino, lots of minced garlic and chopped parsley minced. Roll and put in sauce for a couple of hours . Yummy ! Such a good flavor for the Sauce . 😋
Bracciole, both beef and pork skin, was part of our sunday dinner every week. Its a tradition I carry on to this day.
Love you guys.
not only do i learn, but intresting. my grandmother made this her family from calabria
My Sicilian Nana thought me how to make braciola, both steak and pork skin( my favorite!) but made it differently. Instead of fresh bread, pine nuts and raisins, she used sliced capicola, sliced Genoa salami or soprsata, , hard boiled egg slices and breadcrumbs.
We made them in either large rolls and sliced into 1.5 inch slices after cooking in sauce until tender or small individual rolls. I loved cooking with her so much. The beef roll was lightly browned before adding to the sauce. The pig skin was boiled before filling.
You beat that meat, Ava as much as you want😘
Where do you get the pork skin?
Even though I am not Italian, I grew up eating this. My mom bought these already made at the butcher. We always laughed at the little note on the tray that said "remove string before eating ". 🤣 That from the early '60s.
😂😂😂
My mother learned to cook braciole from her Italian friend, Rose. She stuffed hers with a cheese mixture of ricotta, Parmesan and mozzarella, fresh parsley and hard boiled egg.
I have vague memories of having this for dinner when I was a kid but it was totally different recipe. My mother’s family is Sicilian I copied my Aunt Concetta’s recipe I might have misspelled it but it was called Briachiloni. Her recipe was with a thin round steak stuffed with ground beef, ham, bacon, capocollo, celery, onion, parsley and hard boiled eggs. Tomato sauce was spooned over it.
This still cracks me up - it doesn’t matter how many times I have seen it, it still makes me giggles like a school boy. Eva looks so innocent 😇
"Beat the meat." Adooorable!
I just love you two! You make my day...and my dinner. ❤❤ 😁😁
Looks fancy but very delicious and relatively easy!!😋💕
OMG one of my favorite foods on planet earth. I miss having it so so much. You have given me the courage to try to make this but I know I will never do my Sicilian friends justice. Wish me luck.
Good luck!
So, I grew up of Sicilian descent in New York. My family: mother; aunts, grandparents, all made wonderful food. Although my mom was a wonderful cook herself, there were just things I never had until the Holidays came and my nonna or aunts would cook or bake those things. When I got older, I tried to get a few of my favorites from my mom. Alas, I didn’t act quickly enough, my mom started to forget her recipes due to Alzheimer’s disease. After she passed, I went to my remaining aunts to try to keep those Southern Sicilian recipes in my “archives.” This was one of those I neglected to ask about. Thank you so much for bringing it back to me. Would you know anything about a snack dish we used to call, Minulati (its a type of pizza dough stuffed with sausage meats)? I’m phonetically writing the name and I’m probably wrong. Shout out to Porto Empedocle!
The pine nut went overboard 💦
The dish looks amazingly delicioso!
My grandma use to make this dish but not too often. I’m going to make it. ❤️
Thank you for your fun show. 🤗
Like and enjoy always 🍀👍🍀
Greetings from Germany to everyone stay healthy
and fit to enjoy Italian healthy food 🍀😉👍🍀
I have always wanted to try this and never have.. you made it seem so simple enough for me to go ahead and try it..Sunday dinner Done!
My Calabrian nonna made the best. Everything she made was fantastico. I miss her so much. Food, family, children and friends were her life.
I have a terracotta pot but never knew I could put it on top of the stove? I love this dish, thank you!!
Neither did I!!!!
@@WinstonSmithGPT
Ive had my casserole dish for a long time so I’m not going to risk it. Thank you Steven.
@@qwertyqwert2772 let’s not take a chance.
Harper is improving alot in cucina bravo!
Your both wonderfully entertaining, I grew up eating home made Italian dishes, thank you for your hard work and sharing.
" Harper the celery don't make you cry!!!"
🤣🤣🤣🤣🤣🤣🤣
♥️♥️♥️
One of my favorite dishes. You have inspired me to make this; brings back so many memories.
❤️❤️❤️❤️
We have a very similar dish in England called Beef Olives, at least insofar as it flattens the beef layers a stuffing and rolls it up and ties it. It is fried to brown and then cooked in red wine and beef stock. In our case it will usually be served with mashed potatoes and boiled/steamed vegetables.
That sounds great!!
I was trying to describe braciole to my parents the other week, and just said, imagine an Italian version of beef olives and they knew exactly what I meant!
We make my grandmother's recipe. We use flank steak and stuff it with only garlic, a lot of black pepper, parsley and pecorino. Sear it and simmer it in the gravy (sauce) for a few hours....it's incredible. Not sure if it's from her region (Salerno) or just her original
Love this channel learned a lot from you guys!!
I so adore the both of you and guess what I actually made the recipe with the beans and Mushrooms but I actually without the potato like eva said and it was absolutely delicious 😋 Thank you so much for sharing all of your recipes I appreciate it. ❤️
One of my favourite parts of a Sunday ragù. The Pugliese version is often made with horsemeat. For some reason horse is not eaten in the states or the UK anymore, but I like it.
As always, great video. You mentioned different meat options. At home we make this with chicken. As well..grazie ciao franco
The soft part of the bread loaf is called the crumb, I had to look that one up. Eva's braciole looks wonderful, you can really see the Arab influences with the fruit & nut filling. I just adore your videos, thank you Harper & Eva. Harper is getting serious kitchen skills too, bravo!
That’s right, but in English that’s something that usually only cooks/bakers would know. Most people would just say “I like the crust better than the white part.” :-)
My grandmother was Sicilian when she made it she added a roast potatoes to the sauce and eggs to the dish
I enjoy a good traditional meat braccioli, BUT I love the rind braccioli. I grind up sweet and or hot Italian sausage and season it well, I use basil, onion powder, garlic powder, salt and pepper. Then slice hard boiled eggs into 8ths and stuff then roll up the rectangular cut rinds. (6”x8”)
* When cutting rind feel for bristles, you may have to shave them, I use a disposable razor.
Pan fry them until lightly browned and add to a low simmering sauce until tender. To keep them from sticking to the bottom of the pot I usually place a few carrots on the bottom first then stack the braccioli. They can be discarded when done and they do help neutralize tomato acid so it’s a win win😉
Thanks for taking us along, it was fun to watch👍🏼
Harper, I love that you make Eva smile.
Thank you so much for making braciola. I will definitely try this. You are such a great cook Eva. Love and blessings to you both. ❤
Grazie!
Thank you for doing this! The couple of times I tried to make Bracciole it was tough and underwhelming. Looking forward to you teaching me the correct way to make it!!
Use a pressure cooker. Even the cheapest cuts seem to literally melt...
Beautifully done! Having braciole at the table demonstrates that there was something extra (labor &love) required to prepare the meal. One of my favorite braciole is a actually a pork bracialone sautéed in a white wine and onion sauce. I like the double entendre (Battere = b - - t). But then again the topic is …Braciole!
i always breath with my mouth when chopping onions. Never it made me cry.
Made this for Christmas Eve. We’re dining in 30 minutes! Yum!
Good looking food! Just something to try - Onions give off a gas that is attracted to the nearest wettest thing - So get a small bowl and put water in it, and place it right in front of where you are cutting the onions, the teary gasses will go for the bowl and not your eyes.
Okay, I seriously need a book of all of your recipes! You guys are amazing!
Thank you!
OMG, I Love you two. Keep it up!
Exactly how my mom made it! Also she made Cotina? Spelling, stuffed pig skin! Family was from Naples.
Well done. The pork skin braciole! This was fun to watch. Much simpler than I thought.
Vidalia onion never makes you cry!!! It's the only one we use.
Looks delicious! I walked in while this was playing on the TV right when the tomatoes were going in…….I thought it was a can of egg yolks! Lol
My favorite sauce to make is a small braciola sauce, I make some beef braciola, and a few out of pelle di maiale, when it’s almost done, I lightly fry some Guanciale and add that, the flavors are a really great experience, great video guys. Thanks 🇮🇹😎🇮🇹
Whoa! It is 2 degrees here at my house right now and this looks like the most amazing comfort food ever! Got'a get cooking.
Had this for the first time a Christmas this year - was decadent and delicious
Love this dish, had it for the first time when I visited Italy back in 1986.
so excited! Eva mentioned the Holy Grail, Pork Skin Braciola just a porky roulade of gelatinous heaven
Looks delicious. Like a Rouladen with completely different filling and an awesome sauce.
Nice, it looks like the Italian version of rouladen.
This is my all time favorite Italian food . I made my stuffing with prosciutto , Genoa , pecorino and pine nuts . Incredible, but I’m sure it pales in comparison to yours . You’re great , glad I found your channel
Very entertaining! As always.
I about spit my water out all over my computer when she said "beat the meat" and you looked over and said "don't say that" LOL
😂😂