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If you’ve never had braciole before, they’re basically rolled-up meat cutlets, stuffed with a delicious filling, and usually simmered in ragù until super tender. They are, quite simply, one of the best Italian comfort foods.
After many years of eating a LOT of braciole, I’ve learned an important lesson: pretty much all braciole are great, but some are extraordinary.
To show the difference between a “basic” braciola and an over-the-top braciola, we’re bringing in the master himself: Eva’s dad.
…and you’re not going to believe how he makes the best braciole we’ve ever tasted.
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00:00 – What Are Braciole?
02:01 – How to Make “Basic” Braciole
04:09 – What to Put Inside Braciole
05:42 – How to Tie a Braciola
09:13 – How to Cook Braciole in Tomato Sauce
11:52 – Tasting Eva’s Braciole Recipe
13:52 – The BEST Braciole Recipe in the World
14:20 – How Papa Turi Make Braciole
16:55 – Frying the Braciole
18:27 – Salting the Braciole
19:04 – Preserved Braciole
21:42 – Cooking Papa Turi’s Braciole
23:37 – Trying Papa Turi’s Braciole Recipe
25:15 – Pasta Grammarian in Action!
#braciole #italianfood