I love the Benny Hill music for one. I love Braciola and I have never tried making it with pork loin meat sounds very interesting to taste 👅. Thanks for this jealous meal.
Braciole is my absolute favorite meat in a Sunday Sauce. You make them like my Nonna did although she used a lot more garlic and parsley in her braciole.
there is a sound control in youtube - I noticed that it was a little low too but this helped - bottom left there is a speaker slide the volume to the right
Yes I agree, but I have to say that on pork tenderloin, it is so tender, that it was really unnoticeable. But yes, trimming silver skin is the way to go
Benny Hill's music 🎶 brings back memories. I truly miss his joyful humor.
Great idea, looks delicious. Where can I get the bread crumb recipe?
the breadcrumbs are from Carmine's cook book
www.romeosjulienne.com/post/you-don-t-need-to-be-italian-to-make-awesome-meatballs
I love the Benny Hill music for one. I love Braciola and I have never tried making it with pork loin meat sounds very interesting to taste 👅. Thanks for this jealous meal.
I'll do a beef one soon. Thanks for watching
A thumbs up !
looks awesome!!!
Braciole is my absolute favorite meat in a Sunday Sauce. You make them like my Nonna did although she used a lot more garlic and parsley in her braciole.
I really had a good time with that. Thanks for watching - hope you make it soon
Beef, pork or pig skin are all good.
3:07 at this point, I pound the garlic into the meat with a meat mallet
The Braciole at the Feast is Pork I believe.
We are "The Boys from Braciole"
Couldn't hear ur video...
there is a sound control in youtube - I noticed that it was a little low too but this helped - bottom left there is a speaker slide the volume to the right
To bad your voice does not project. Looks wonderful.
I like to brush first with olive oil then microplane my garlic
I like top round steak cut ut 1/4 incjh this snd lay 3 pieces io over lap each otherv1/2 inch
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You should have trimmed that silver skin off the tenderloin first
Yes I agree, but I have to say that on pork tenderloin, it is so tender, that it was really unnoticeable. But yes, trimming silver skin is the way to go
No Prosciutto? No Pignolis? Not our Italian family's braciole...
LOL