Best Braciole Ever! - Show 63

[@johnc3601]

That was the nicest piece of Flank Steak I have ever seen ! ...and I must say, you wrap the steak rolls perfectly with that string -best I have ever seen ✔️

[@michaeljdauben]

I like the idea of serving with a spoon of ricotta cheese. I eed to add that the next time I make braciole.

[@leahmcdonald131]

Looks fabulous! Can't wait to make this recipe!

[@mickeyblue2647]

some years ago I got a recipe on line for a dish that I made ,it was from a italian lady and her recipe called for italian sausage, meatballs, and the stuff steaks in a big pot of sauce and also pine nuts, raisins, i made this for my family they loved it, don't remember the name

[@kenzoric4451]

That would be Sunday Gravy. There are about 100 different recipes on KZbin for it. It's great!

[@arrivagabry]

it's funny how americans cook italian so differently from italians that live in Italy. we don't even call them braciole but involtini, braciole are pork chops. we don't mix parsley with basil, one or the other, we don't even tie them but use toothpicks easier to remove. we salt the meat not the cheese.

[@JCInverso]

That looks wonderful! I can't wait to try it. Would it be okay to use toothpicks instead of string?

[@thetravelingepicurean4183]

Hey John! Yes, definitely can use toothpicks. Most of the German Beef Roulade reicpes out there use toothpicks too.

[@Gandalf606]

Presumably - you take the string off before serving? Love that American accent by the way!

[@arrivagabry]

you are suppose to but I don't think she did

[@rdichiro]

Hi tahnks for the video, I was wondering a at what tempertature do you sear the braciole on?

[@thetravelingepicurean4183]

Hi Richie! I'm so glad you asked this question because I forgot to add the website link to my KZbin show that take's you right to the exact recipe page!! It's medium/ high heat and here is the link to my website :) thetravelingepicurean.com/best-braciole-ever/

[@rdichiro]

Thanks cant wait to try out this recipie

[@robotsrule5051]

Why not just pound the steak thin?

[@archiespringer2110]

I prefer the ricotta in the braciole; it works as a binder for the other ingredients. I think flank steak is overkill; top or bottom round works fine. Flank used to be cheap but it's become expensive. Publix sells thin sliced top and bottom round that makes making this dish a breeze

[@thetravelingepicurean4183]

Hi Archie, I love ricotta and that sounds like a great idea along with the top/bottom round! You are right about the flank ...definitely over priced.Thank you for your feed back :)

[@delorasledge2492]

The Traveling Epicurean I've watched several of these videos in preparation for my 1st attempt. I think I like yours the best...no nuts or raisins 😁. What type of white wine do you use?

[@jamessteccato4466]

Try getting the grain correct and you wont have such a stringy mess

[@ayamethompson9435]

You sound like Emily from Criminal Minds