Beef Braciole - The Single Best Italian Comfort Meal
Рет қаралды 344,523
2 ай бұрынToday we're making classic Italian-American Beef Braciole. The braciole are filled with breadcrumbs, cheese, raisins, and pignoli, rolled, and cooked until tender in a Sunday sauce. This recipe makes enough sauce to toss with 1 pound of pasta. I hope you love it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/italian-b...
INGREDIENTS
FOR THE SAUCE
1/4 cup (53g) extra virgin olive oil
1 medium onion - diced
5 cloves garlic - minced
2 ounces (55g) tomato paste
1/2 cup (120g) dry red wine
3 28-ounce cans plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
1/2 cup (120g) water - plus more if required to thin sauce
FOR THE BRACIOLE
2 pounds (908g) top round
1/4 cup (53g) extra virgin olive oil
3 cloves garlic - paste
1/2 cup flat-leaf Italian parsley - minced
1 cup (100g) breadcrumbs
1/4 cup (35g) raisins or currants soaked in water then drained
1/4 cup (35g) pine nuts
3 tablespoons (42g) extra virgin olive oil
1/2 cup (50g) Pecorino Romano - grated
olive oil - for shallow frying
1/2 cup (120g) dry red wine
salt and pepper - to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
@SipandFeast 2 ай бұрын
Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #42 asks the question "What is the Best Way to Learn to Cook?". We also taste-test Trader Joe's snacks and spreads. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. P.S. - If you have watched this channel from early on, you might be wondering about the older beef braciole video? It had audio issues (sound coming out of one ear) and some other "beginner mistakes". It was time that I redid this classic. This recipe is fairly close, but I did streamline the stuffing and improved it a bit, which is what I always attempt to do with my cooking. Enjoy!
@obozomustgo5449 2 ай бұрын
I've noticed that you often do the exact same dishes that Chef JP does earlier in the day. Note that's not a bad thing. I just notice because I follow him, also.
@obozomustgo5449 2 ай бұрын
By the way, great tip on the Scalfani. It's not in stores where I go except for the Restaurant Depot where I buy it for about $7 for a #10 can. It's a great deal.
@christineb8148 2 ай бұрын
Also, James "stuffing his face for 5 minutes" is a pretty entertaining review in an of itself. Having fed a lot of kids, I think silence while inhaling the food is pretty much the best compliment a dish can get.
@peterpain6625 2 ай бұрын
I'll take that as a "it's not just grown-up food" ;)
@chenglee7277 2 ай бұрын
Reminds me of my sons lol. Gave me a good laugh.
@dgibson2314 Ай бұрын
I was charmed by James happily scarfing down the delicious food. A happy kid eating his favorite food is always a winner , imo.
@mrpmrp226 12 күн бұрын
Not really. Men and children usually always love their own cooking. It's women who have a better ability to taste because they have more taste buds. About 35% of women (and only 15% of men) can call themselves “supertasters,” which means they identify flavors such as bitter, sweet, and sour more strongly than others.
@paulkontz 2 ай бұрын
I don’t think there’s anything cringe about your show. I love the way it’s a family affair and it’s plain to see that you guys enjoy each other. Oh, and the recipes are always mouth watering. You guys make me miss NY.
@connormorgan6137 2 ай бұрын
Wow who's calling our homie cringe, he's the best. Makes me wish I was Italian American lol
@susannefitzpatrick9955 2 ай бұрын
I love the way his shirt always matches his armchair! Cracks me up every time. Brilliant cook.
@ramencurry6672 2 ай бұрын
I used to live in the Philly area and had access to Italian food. Living in the south, it’s almost impossible to find unless if I go to a chain restaurant
@Gonefishing6572 Ай бұрын
Same here 😑
@theunknownhousewife246 Ай бұрын
We make braciole for Christmas dinner. We have an assembly line of visiting relatives putting them together. We usually make 50+ at a time. We call them our Italian tamales! 😉
@WriterSnider 23 күн бұрын
I love this!
@Arauge1981 2 ай бұрын
Your boy has a hell of a palate, picking out raisins and pine nuts. Can tell he was raised on good food. Good work, sir.
@TheFloatingBartender Ай бұрын
Never subscribed to a channel this fast. So wholesome that it’s a family affair. LOVE IT
@johnritchie3889 2 ай бұрын
I would use the wine to rinse the tomato cans, but that’s just the frugal grandmother in me talking. I love your videos. Very accessible for the home cook. You show us that Italian food doesn’t have to be hard.
@karetoev4999 2 ай бұрын
Yes. I was thinking, why isn't he rinsing out those cans? Lol
@adamyoung480 2 ай бұрын
Aloha. And yes, I agree. Frugality or not.
@mikegeha 2 ай бұрын
This is an all time comment. Nonna cooks!
@HiteTricks 2 ай бұрын
Thanks for the tip, I never would have thought about this
@colonelfustercluck486 2 ай бұрын
so if I'm caught with a tomato can full of wine, I just tell them I'm rinsing the can... ok
@timmitchell6267 2 ай бұрын
The chair wants its shirt back.
@potata75 29 күн бұрын
😂😂😂😂
@benkneisley3001 22 күн бұрын
I dare anyone to find a funnier comment of KZfaq. I literally howled and rolled at this comment.
@natbarron 18 күн бұрын
😂
@sicilianotoronto 11 күн бұрын
Bwahahah
@jillnelly7382 5 күн бұрын
😂😂😂
@judioates8938 2 ай бұрын
I just watched an old episode of Everyone Loves Raymond yesterday where Debra made Braciole and now here you are with the recipe. Yay!
@barbaraguss8799 2 ай бұрын
I immediately thought of that episode, too!
@janjr165 2 ай бұрын
😄🥰❤️
@nigelbalcarres585 2 ай бұрын
That episode was so funny. The throwing down of the fork after taste was priceless after Deborah nailed it
@suzannevega2289 2 ай бұрын
Lol, classic episode🤣
@JamesSavik 2 ай бұрын
The "James test" is important. Many of us have finicky teens, and James' approval gives us an idea of how the dish will work for them. Your cooking is making him grow like a weed.
@THE-X-Force 19 күн бұрын
If you don't use a little liquid to rinse out every speck of tomato from those cans .. the ghost of your grandmother will haunt you forever. Also, if you're concerned about wine (the alcohol cooks off) you can always use any stock.
@annettefournier9655 2 ай бұрын
I've never seen braciole made like my great aunt made it. She was from Sicily and used pork belly. Talk about heart stopping. But bless her she lived to be a very active 90yrs. Old!
@forearthbelow 2 ай бұрын
@annette, do you mean insead of the beef? if yes, do you recall what she might have stuffed it with, please?
@dictare 2 ай бұрын
Yes! Pork braciole every Christmas stuffed with parsley cheese and pignoli.
@robertaarnold3519 2 ай бұрын
I loved how the taste tester pushed his sleeves up before he dug in.
@DarionJackman 2 ай бұрын
When I was growing up, my cousins came to visit from out of town. My mother made a recipe that called for raisins in the meatballs. My cousins have never recovered from the trauma, and still mention it every time they visit, 40 years later.
@cheflady9838 2 ай бұрын
That was my dad's favorite. I always made some meatballs with raisins just for him. Made the rest without.
@Fuglychick Ай бұрын
I love raisins in Italian food. There’s a restaurant two hours away, that I gladly drive to for their cheese and raisin ravioli ❤
@cheflady9838 Ай бұрын
@@Fuglychick oh now that sounds yummy. What type of sauce do they serve with that?
@87Sunnyflower 2 ай бұрын
I just love your channel! No fluff, straightforward recipes, and a real family enjoying food and time spent together.
@roseanneberrios7174 2 ай бұрын
My grandmother and mother used to put salami cubes and hard boiled eggs along with the breadcrumbs, then rolled it up. My grandmother is from Sicily.
@jacruick 2 ай бұрын
1) I bought one is those meat “smasher” things after you recommended and I love it , 2) can’t believe you didn’t rinse out your tomato cans with your added water… bad boy! Lol
@adamyoung480 2 ай бұрын
Aloha. I would have rinsed it out with the vino.
@jacruick 2 ай бұрын
@@adamyoung480 Oh Adam ! I love you already !
@cherylvantil6918 2 ай бұрын
LOVED the comments of your taste tester. And James nailed the pine nuts and raisin ingredients spot on! I wouldn't mind watching him eat for 5 minutes. Isn't that one of the best parts of being a chef? Watching others enjoy your food? Absolutely LOVE your channel, your videos, your recipes, the teaching you do along with the recipes, your interplay with your expert camerawoman =) , everything. I learn so much about Italian cooking. My best friend's husband grew up on Long Island and I can't wait to share your channel with them. Thank you so much for everything you share with us.
@peterpain6625 2 ай бұрын
That kid is kinda spoiled with good food though i recon ;)
@pdxfunkjunkie 2 ай бұрын
JIM!!! Your trick of using paper towel to soak up the fat sheen on top of the sauce is brilliant! I have been cooking more years than you (pretty sure - I'm an old fart) and I have never seen this done before. Thanks for teaching even an old dog new tricks.
@kathymalloy9686 11 күн бұрын
I know what a great idea! I use that trick for everything now!!
@WriterSnider 23 күн бұрын
I handed my husband your recipe and he made it tonight. It was beyond amazing. I think he watched your video twice. The meat was so tender and the sauce was absolutely gorgeous. We will enjoy leftovers tomorrow after I clean the kitchen. Much like yours, this is a family affair! And by the way, congratulations on your journey with your blog and KZfaq!
@djstuc 2 ай бұрын
When you follow Chef Jean-Pierre and Sip and Feast... its a massive Braciole fest on your feed :)
@sestnastka 2 ай бұрын
indeed
@SipandFeast 2 ай бұрын
So funny and purely coincidence.
@jackierebbel4604 2 ай бұрын
Yes, my two favorites I look forward to every week!
@NipItInTheBud100 2 ай бұрын
I thought the same thing. 2 of my favorite chefs/cooks on KZfaq!! Can't wait to try both recipes!!
@MDeLorien 2 ай бұрын
Was looking for this comment 😂
@HostileTakeover2 2 ай бұрын
That bit about being careful when deglazing burnt bits was fantastic and a great reminder.
@Salmomlox 2 ай бұрын
I'll have to try this recipe. Never had Beef Braciole. Good to see James. He's growing so fast! Awesome video!
@SipandFeast 2 ай бұрын
I hope you enjoy! Thank you!
@forearthbelow 2 ай бұрын
@Salmomlox, have you tried it yet? My mother, a farmers' daughter from Amalfi, did what I consider to be a less messy and easier to 'put together' recipe: forget the stuffing and put a slice of bacon, chopped garic and parsley with grated cheese [she used parmesan as I think more easy to find back then] with raisins for dad and none for me before rolling and tying. SCRUMPTIOUS in physical formmmmmmmmmmm, yumm!!!
@peterpain6625 2 ай бұрын
@@forearthbelow That's in another recipe i found. I love(!) bacon... Kinda torn now on which one to try ;)
@forearthbelow 2 ай бұрын
@@peterpain6625 Hey Peter, sorry I missed you comment yesterday. Personally speaking, I'm positive both versions will be awesome but, again personally, I think my mum's is easier and less messy to construct: buon apetito!!!
@peterpain6625 2 ай бұрын
@@forearthbelow Will try both for sure. Thanks again for sharing.
@kristinetze8947 Ай бұрын
One thing I love about you is that you humanize your recipes. Thank you! I am married to an Italian and you have taught me so many things! I am a personal chef who is always learning. Your cole slaw has changed my life! ❣️🍴👏🏼
@chechiwanyangu3568 2 ай бұрын
"Anyone who uses the word cringe, I automatically don't worry about what they say" 😂😂😂 Your entrances are great btw 😊
@jslberto 2 ай бұрын
No they aren’t
@user-sf3tq7cz5t 2 ай бұрын
@@jslbertoTake a chill pill little berto!!
@D4NNYF00 2 ай бұрын
The walk through the door is iconic! 😂 I know the food is gonna be a banger
@Keniv. 2 күн бұрын
I will be making this next winter. I could watch your beautiful boy eat your food all day and enjoy it, he is so sweet. You both are raising him well. Thank you so much for sharing! xx
@gmiac7721 2 ай бұрын
Great video, as usual! I want some of this NOW! Tip: Don’t waste the “side fond” from the side of the pot. That’s pure flavor. Put the lid on, off heat, and the steam will loosen the fond. Use the wooden spoon (or better yet, a rubber spatula) to loosen the fond and stir it into the sauce.
@josheelpranlal7219 2 ай бұрын
Best youtube comment tip ever!
@John_Redcorn_ 2 ай бұрын
Exactly. I do the very same when I make Chile Colorado. I just baste the side of the pot with the sauce and it comes right off. And I also NEVER skim off any of that delicious fat.
@jamesdigiorgio5820 Ай бұрын
My absolute favorite meat found in an 'appropriato' Sunday Sauce. (For me, "an 'appropriato' Sunday Sauce" has braciole, meatballs, sausages, and pork, e.g., those "country style" pork ribs work great for the pork in the sauce.) 🙂
@dan8402 2 ай бұрын
I am hungry now.. It seems like onion, garlic, paste, olive oil and tomatoes are like the basis for sauce. Where you go from there is up to you. I can personally attest, that when you fry up the paste with those onions and garlic, the whole house smells amazing!
@maryjanew20 2 ай бұрын
Frying the tomato paste is key to a very rich, flavorful sauce. I love that you added pignoli and I think you’ve convinced me to try adding raisins next time. ☺️
@badcircle 2 ай бұрын
definitely appreciate you talkin about not burning the fond, removing the fat, etc. those little details are helpful!
@Ricardo-go7yu 7 күн бұрын
I do not know how I never saw your channel before. I look at cooking videos all the time. Glad to have finally found you. Fra Diavolo was amazing!!!!
@overcash6270 Ай бұрын
Young man is all "y'all need to hush so I can eat". That's better than applause right there
@michaeld.4521 2 ай бұрын
You and Brian Langerstrom are my go to channels!
@tomshank433 2 ай бұрын
I made this recipe tonight for my family and it was just nothing short of phenomenal. Now I have to say that I used my own Sunday sauce recipe, but I did the beef rolls exactly as they are in the recipe. I just can’t wait to make it again. It was hands down one of the best Italian meals I’ve ever eaten or made. Thank you so much for the channel and your work and your awesome recipes.
@cathysteenson9591 2 ай бұрын
I have such a mixed heritage I can claim them all. Today I must be Italian because that makes my mouth water!!! My mom used to make something similar but dumbed down to our midwest taste buds. It was round steak with Stove Top rolled inside and put in regular beef gravy to finish. Served with mashed potatoes. I've been cheated!!!!
@dgibson2314 Ай бұрын
Yours sounds good to me.
@basbleupeaunoire Ай бұрын
I'm another who only knew this from the Raymond episode. This looks like umami heaven. I hate that I didn't eat this before I gave up meat! The yummy-looking dishes on your channel are why so many people say "I could NEVER!" It's my first time watching one of your vids, but not the last.
@wahn10 10 күн бұрын
I grew up in NY and you pronounce "brazhole" exactly the way my Italian-American neighbors did lol. And this is a wonderful recipe, reminds me of my childhood going to my best friend's house and his mom, who was born in Italy, used to make this for us.
@nigelbalcarres585 2 ай бұрын
Loved the son dad joke. Great to have the children rate the food. Basically eating the food with passion. Great video❤
@br7283 6 күн бұрын
I love your videos! Especially how you make anyone feel it's okay to make "mistakes" - there's always a way to adjust. Thank you and your family for sharing your passion of cooking and teaching. You all make me smile each time and I can't wait to try this recipe!
@GolDreadLocks 2 ай бұрын
I also have used currants, and they work beautifully also! This is at the top of my 'fav' list! You made my day,-Again!! Thanks guys!
@gabimarie8 2 ай бұрын
I have always wanted to cook this. The time has come.
@millonondefloss 2 ай бұрын
Great to see how you do yours. I think its important to note that many (if not most) Itialian-American families have different takes on this. The paste in my mother's family recipe uses a mixture of pork fatback, garlic and parsley. My great uncle Mike used chopped hard boiled egg in his because my great aunt came from a Sicilian family. The point being, there's no one way to do it. My mother liked to throw in a pork chop, or a link of Italian sausage, or even a chicken thigh. Keep up the good work - I use a lot of your recipes - there's nothing like New York/New Jersey Italian American food - it should be its own cuisine!
@tonieasterday6370 2 ай бұрын
You’re spot on! My mom taught me to use raisins! Makes the meat tender and sweet .. oh so yummy! 😋 🔥🙏🏻🙋🏼♀️
@GizmoFromPizmo 9 күн бұрын
He says, "Gaulic" like Lionel Barrymore in _It's A Wonderful Life_ "And you, George Baily, the smartest one of the bunch, playing nursemaid to a lotta gaulic eatahs." Classic movie. One of the best ever!
@85jackjan Ай бұрын
This is the second time I’ve made this recipe in two weeks- it’s my new favorite! I absolutely love this recipe and appreciate your style of teaching. I’m excited to try more of your recipes! This is definitely a bit more labor intensive than my usual cooking, but so worth it!
@nysavvy9241 Ай бұрын
Great job Jim. That sauce is amazing. That oil on the top was the olive oil...the round steak has basically no fat. When I make sauce its the same issue even with lean meat. I use just 1 or 2 tablespoons of olive oil for the sauce. The meat goes on paper towels before adding to the sauce. This eliminates too much oil. I will try the raisins in the braciole. I make them like my grandma did. Ham or prosciutto, genoa salami, pecorino, fresh parsely S&P, pine nuts and sliced hardboiled egg and minced garlic. Im glad to see you and the family are doing well.
@sheilahorn8913 2 ай бұрын
Thanks! Love your family! This is by far one of my favorite yt cooking channels!
@SipandFeast 2 ай бұрын
Thanks! Really appreciate it.
@Ricardo-go7yu 7 күн бұрын
OMG!!! That braciole looks killer!!! Love a thick sauce!!!
@skimusic3773 13 күн бұрын
Fell in love with this 25 years ago in Chicago. Thank you! Subscribed
@markmasterson4811 2 ай бұрын
Mmmmmught be making this for an Easter feast.
@frankzito8653 2 ай бұрын
When I was a teenager, working in an Italian/American restaurant, we had Braciole on the menu. We would laugh at how many "non-Italians" would order the BROCCOLI and expected a green vegetable to be served to them. Eventually the menu description was changed to describe the dish accurately. Side note, the restaurant added "shells with broccoli" because people kept requesting it.
@mikeb5748 Ай бұрын
To make fillets easier, use two small cutting boards and make a beef/board sandwich. Then press down on top board and then use the knife to slice. If you’re careful, you can make an even cut, you can repeat again if your slices aren’t thin enough. Then pound out. Works for cutting grapes in half as well, just pluck off vine and sand which and then slice between the boards. Make sure you use either smaller boards or a knife long enough to cut all the way across the boards
@AnthonyDiBona-ob3js 3 күн бұрын
Love this channel. Wonderful presentation and terrific recipes.
@marikalathem813 2 ай бұрын
Wonderful to see how delighted papa is when son gives his approval… ❤️ btw: I agree…rarely put sugar in a recipe when using tomatoes 👍🏼
@gregorytomasulo4313 2 ай бұрын
Love this channel! My grandma used to make braciole stuffed with small diced ham and hard boiled eggs, and cooked in a sauce with sherry wine and it is my favorite meal of all time. This looks delicious too :)
@NipItInTheBud100 2 ай бұрын
I have never made Braciole, but I want to! They all look so good! I don't know which recipe to try first...LOL
@gregorytomasulo4313 2 ай бұрын
Pick any one, you cannot go wrong! @@NipItInTheBud100
@Roberto-oi7lm 2 ай бұрын
As an alternative to grating garlic try this: Smash a clove with the side of your chef's knife and then chop it up. Do the same with the other cloves and gather the chopped garlic into a little pile. Add some course salt and press the mixture with the side of your knife and slide it, pressing and sliding several times in order to grind the garlic into a paste. It's quick, easy, and doesn't dirty an additional utensil. Plus, unlike grating, it uses all the garlic with no risk to your finger tips. Compensate by using a bit less salt elsewhere in the recipe. If you like to protect your wooden cutting board with plastic when you pound meat, wipe it first with a damp cloth or even your wet hand. Then the bottom piece of cling wrap will stick to the board and not move around or wrinkle up.
@jeanettefujikawa 6 күн бұрын
Successful day in your household! Two 10’s!!
@colettesbrenaman9817 2 ай бұрын
This dish looks absolutely delicious. I love multi step recipes like this because there are layers of flavor packed into each bite.
@johnscamardo2145 2 ай бұрын
I'm Sicilian and your making me hungry
@craigsavarese8631 2 ай бұрын
My mom made hers a bit different from every other version that I have seen so far. She generally made them when preparing our “Sunday” sauce. Her filling consisted of seasoned bread crumbs, egg, grated parmesan, fresh parsley and other seasonings. It was not heated, but hand mixed in a bowl. After stuffing and tying up the braciole she would pan sear it. They would then go in the massive sauce pot with all the other goodies (meatballs, fried pepperoni, seared pot roast, hot and sweat fried whole sausages). My parents would work on this all day. The leftover sauce would be put in containers and frozen to last until the next batch. Those Sunday family dinners were the best - fresh sauce, pasta, fresh out the oven Italian bread, and somehow the meat platter always was placed in front of me. I was in heaven. The house smelled better than on Thanksgiving.
@AnasRecipesofc 2 ай бұрын
This video is a real masterpiece! The beef braciole recipe looks absolutely divine. It's comforting to see such a classic and delicious dish being prepared with so much love and care. Congratulations on sharing this incredible recipe with us! ❤❤
@JohnLowell-xs8ro 2 ай бұрын
The raisins make the dish. The slight sweetness helps counteract the acid in the tomato sauce with the pignoli nut it gives a savory dish a sweet flair that works well.
@billkornth Ай бұрын
I've found that if you'd like to reduce the amount of acid in a tomato sauce without adding sugar, you can omit the tomato paste and cook the sauce without a lid for at least an hour on medium heat. Also, be sure to cook the onions low and slow in the olive oil in the beginning. Onions are incredibly sweet when cooked gently. You'll to need add some water as the sauce thickens that first hour, depending on the desired consistency.
@edmoore1661 Ай бұрын
I like the way you cook a meal. Simple, direct and looks absolutely delicious. Thank you!
@kristy77a 2 ай бұрын
Great video! Seriously, thanks for demystifying and making cooking accessible.
@Siftedheart 8 күн бұрын
I love to watch him eat😀 it looks awesome. Can’t wait to try the recipe. Thanks.
@Lorraine4023 Ай бұрын
Exceptional Tutorial! Thank you for your culinary expertise.
@lisaterryberry2490 4 күн бұрын
When James goes off to college I want his taste testing job!!!!
@BacktheBlue60 2 ай бұрын
You just got yourself a new subscriber. My Italian grandparents made beef braciole when I was young. That's the last time I had it. Oh how I miss my family. But, I am looking forward to seeing what else you make on your channel. ❤
@coryharris05 Ай бұрын
I love the way you’re going with your videos. Really enjoying the recipes!!
@ronalddevine9587 2 ай бұрын
I absolutely love your cooking style and recipes. You made something several months ago and highly recommended Sclafani crushed tomatoes. I found some in a Walmart Supercenter, and I can't praise it and you enough. What a difference. THANK YOU FOR EVERYTHING.
@saudiasaleema3426 2 ай бұрын
This is my new favourite channel. I play these videos while I’m in the kitchen cooking for my sweet Italian husband
@Mark-in1im 25 күн бұрын
If you can't use alcohol, substitute no sugar added grape juice for red wine & it adds nearly the same taste after cooking it down.
@recordman555 2 ай бұрын
MY FAVORITE ITALIAN DISH! Sidebar: I cannot stand the texture of cooked raisins! Raisins, straight - up, from the package, I love them! Oatmeal-raisin cookies . . . nope. However, I find that if the raisins are minced, I love it! AND - the "Everybody Loves Raymond:" version - which substitutes currants, is the BOMB!
@danielgrainger6244 2 ай бұрын
Looks really good, I can’t wait to make this. I have used other recipes from your videos like the Sunday sauce and my wife and mother in law have loved them. Thank you for your videos, you have helped me learn to cook better Italian cuisine.
@meandmyRC99 Ай бұрын
Lovely, thank you so much!
@chrisann144 2 ай бұрын
You really are such a good teacher I learn something in every video thank you! Looks amazing
@a.toddmoore7262 2 ай бұрын
Fantastic recipe, I will definitely be trying this one out!
@rosyp4389 2 ай бұрын
Great comfort food. Masterfully done! A TEN!!!
@malcolmpritchard4882 Ай бұрын
What a great recipe lm going try and make it the way you have thanks for sharing 👍👍👍
@robinwilliams5794 3 күн бұрын
Well, I guess I am just going to have to make this dish. I mean the taster gave it a 10 already!
@NipItInTheBud100 2 ай бұрын
This looks so good! Can't wait to try it!
@grizzzlebees 2 ай бұрын
The presentation of these videos have always been good, but have been getting better and better. Cheers!
@mikesummer65 2 ай бұрын
Wow, now i'm hungry...😋😋 Thanks for this great recipe! 👌👌
@jlewis300 23 күн бұрын
I can't wait to try this, thank you
@TheMotiveDJ 2 ай бұрын
Omg this looks amazing!
@nickcasenta5651 Ай бұрын
I love your cooking style, being Italian too. I love your show. All your dishes look amazing ☺
@pamelamarshall471 Ай бұрын
Hi James. Good to see you. Thanks for the recommendation- I'll give this dish a try!
@_SurferGeek_ 2 ай бұрын
One of my favorite meals... and you can NEVER have too much sauce!
@Quillons1 2 ай бұрын
I see others beat me to it. Chef JP and James both put out braciole recipes within an hour of each other.
@dazelel Ай бұрын
If you're iffy on the raisins, a great halfway is to use golden raisins instead, they have the sweetness and fruitiness but not the strong tannic raisin flavor that a lot of people have issue with.
@musicalcontessa4275 Ай бұрын
Excellent demo!!!! 👍 This is pretty much exactly as my Nonna taught my Mom and my mother taught us and the leftovers make an excellent marenda (snack).
@NigelDeForrest-Pearce-cv6ek Ай бұрын
Absolutely Brilliant and Delicious!!!
@johnmcglynn4102 2 ай бұрын
Thank you for the video, much appreciated.
@joecutro7318 2 ай бұрын
It's been awhile, but getting back into some of my family's classic recipes, like braciole. Thanks for the refresher! Two 10's! Congrats! Nothing cringe about your channel, just the joy of turning food into love. 👍🏼
@phronsiekeys 2 ай бұрын
That looks SO GOOD. I gotta make this or something like it before the weather warms up again.
@karenhummel49 2 ай бұрын
Looks fantastic 😋 ❤ now I'm hungry 😋 thanks 💙 have to try this recipe
@tanyamiller6275 18 күн бұрын
Looks lovely
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