Fabio's Kitchen: Episode 22, "Braciole"

[@brocklanders6172]

I actually prefer braising for 2+ hours as well as pan frying. I also coat them in flour and fry them with minced onions and garlic, finished off with red wine. Then I add to the Sunday gravy I've been simmering for an hour +. Just the way I was taught. Also, cappocola ham works great too if you don't want this to be a $150 dinner. The filling, here, looks great though. Will have to try.

[@markhughes8314]

Thats exactly how I do it as well. A few slices of chorizo is a tasty option.

[@dominiccotitta8147]

Over all the years I have been enjoying cooking...Fabio remains my favorite chef, I just want to buy him a cold Peroni, and listen to his stories while we drink.

[@babounous]

Just made your recipe for Braciole tonight....turned out GREAT. I would never have thought to use pistachios. I like nuts by themselves, but not the crunchy texture in other dishes, so I ground them in a food processor, about the same texture as the bread crumbs. Great flavor, excellent dish. And like you said, it's fast and easy! Thanks again for that tip about the nerve/gristle, cutting it to prevent curling. :)

[@biancahotca3244]

Always, always, always and I cannot stress enuf' cut a piece for the viewer to take a look and see how it turned out on the inside so that they would know what to expect.

[@annamariaayyad2891]

I agree. It's the cherry on top.

[@margueritegrasso6067]

Love Faio's cooking; true and authentic Italian :)

[@katiaitalia]

actually he is making own version of braciole...if you do the original one from Puglia or Bari, its just garlic pecorino or parmesan and pecorino parsley pepper..no other cheeses and definitely not pistacchio.

[@Neveriano]

@@katiaitalia Each region has it's own recipe...

[@wochori]

Looks so good! OMG

[@mariasalsone592]

Can we see more recipes thanks

[@marzmontgomery]

Mouth watering! My daughter and I are going to work out more this week so we can reward ourselves on Sunday with this glorious meal!💟

[@anthonycarr2716]

I've made this recipe before that Fabio did on Ciao Chow, great recipe, great flavor and really easy. I will use prosciutto sometimes, but prefer a smoked ham like Westphalian or Speck to give it a bit more flavor.

[@theresamorgan1033]

Omg!!! Omg!!! I had no idea you had a KZbin channel???????? Well, I'll be surfing it all day!!!!!

[@julio_scissors]

My Napolitan grandma passed away 25 years ago, and I've haven't had a good braciole or gnocchi since. I need to figure out how to do this myself!

[@karenmaury6085]

Wow~~ Does that look good!! Thank you for sending it, John!

[@haileighdaniel2065]

I can't wait to try this. I can almost smell it!!!!

[@nessuno9945]

Why no wine in the pan before tomatoe sauce? You have to use wine, it really adds to the tenderness and the flavour!

[@gigib.965]

How am I just finding you??? I’m a new subscriber…I love ur accent…♥️🤍💚♥️🤍💚

[@par4par72]

I like the loose roll technique insure the center cooks the same as the outside...and not 2/3 hours braise. it just over kill and conducive to the out come by much more. It's a "Braciole" ...try not to over think it.

[@DaveVigliotti]

How do you get the beef sliced so thin before the pounding?

[@donnatorres7145]

@Fabio Vuviani, was that panko you used?

[@dagdogg]

The link to the recipe is broken.

[@СпасЯнков-э2ч]

I have tried it with pork filled with cheese and sage and then in tomato sauce.

[@scottbrandon6244]

They make something similar in Germany called rouladen.

[@downundercolour]

YUMMMM.... Dang your english is really improving but i dont know if thats good or bad :)

[@dianejordan8852]

Looks Yummy.. I had to share this on my face book page... My New York Cheesecake would go great with this also..

[@johns.8696]

Wowwwwzzerz!

[@davidkeller7893]

Love your video's! Please get some nice italian music. Please! The music drives me crazy. Lol

[@johnbascietto2207]

My friends always ask me how’s your braciole

[@mvoyne]

So the "spikey" side doesn't leave plastic wrap remnants in the meat??

[@deirdrehastings9764]

No it doesnt. And if you pound without it (as i did before i knew this trick) you will immediately see the error of your ways. It turns into a mess

[@Bronco541]

how come I never see Braciole on menus at restaurants? at least around here I don't... [north east US]

[@haileighdaniel2065]

what was that first great italian melting cheese? and the third? lol

[@tomperri3693]

How the fuck can you make braciole out of a ribeye?!?!

[@rogerrtewwr4723]

you had me until ..... only cooking it for a few minutes? whut??

[@TurkPowers]

Couple of quick questions: 1- Chardonnay with a tomato sauce? 2. Was that a dirty joke? When I pound my meat, I like to use Saran wrap, so my hands don't get dirty or sticky. Lol.

[@yanchek111]

Che cosa posso fare con il braciole per cenare?

[@joepasquarello1273]

Chardonnay? No.

[@rhemajoy6315]

Can you do this without the prosciutto for those who don't eat pork?

[@alzucca]

Of course

[@robertpait1916]

I need some cheap cheese, I dont have restaurant owner money, lol.....can you make some stuff that I can buy the ingredients from Aldi?

[@brocklanders6172]

Just buy Parmesan you can grate yourself.

[@Robertahausen]

Uh you need to watch a video... THIS is how you make it... -- Italian Grandma Makes Beef Braciole -- No breadcrumbs!!!!

[@Cgr945]

It drives me crazy how he never tastes it at the end

[@illman8876]

I hate the music on this show.

[@SuperAllears]

I think I like Grandma Gina's recipe better. Sorry.

[@paulzumbo]

It's not quick

[@LatinDanceTeam]

Dude, are you serving toothpicks to your guests????

[@phillipsmom6252]

Pistachios? Yuck 🤮