I made my very first braciole cooking alongside you on PBS twenty years ago. My husband thought it was wonderful, and asked me to make it again and again! Now, my son makes it with me. Watching you share this mouthwatering dish with grandma brought back such lovely memories. This will continue to be a favorite in our family for generations to come, thanks to you, Lidia!!! 💜💜💜
Icarly yes Shakira box tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning
@Lidia Bastianich, one thing I felt you could [should, maybe?] highlight is just how AMAZING the sauce is: served with pasta oh my.................. as a first course, with the rolls served with a salad, for instance 💖💖💖💖 or pasta and the meat together, superb
Braciole is by far one of my favorite dishes. So glad to see you have shared this meal! Thank you for the wonderful experience. This will be on my table very soon!
That looks wonderful and I enjoy watching Lydia make anything, but I confess I will never make anything this fussy. Grandma is so beautiful- I love them both.
I like the taste of Cabernet Sauvignon with chicken and so does my wife. I quit drinking in 1977 but my wife still does I will cook with alcohol. I'm also not afraid to experiment and try something different. As far as I'm concerned white wine doesn't have the umph that the cabernet has. The drippings that are left over is what I use for a sauce/gravy for the chicken. It can be a whole bird spatchcocked or pieces like leg quarters. The first time I cooked chicken with Cabernet Sauvignon my wife was going around smacking her lips and smiling.
@Louise Floret, although born, raised and living in London I am Italian by descent, with my mother born and raised as a farmers daughter in a small village above Amalfi - she has always been very thrifty and the way she makes it may fit our budgets better. She did the rolls with the beef [of course], with a strip of streaky bacon [if you're an American I don't know what it would be called], some chopped garlic, grated parmesan, chopped parsley, and sultanas and then roll. Myself, I don't like it with the sultanas. ABSOLUTELY DELICIOUS. And the sauce is out of this world: do a pasta, like rigatoni, and serve as a first course on its own, and with the rolls with a crisp green salad after, OMG. Or Pasta and rolls together, equally OMG.
I grew up on this food and right now my eyes are watering from wonderful memories with my mom and grandma in the kitchen - thank you Lidia for your amazing cooking and the whole experience as well, which takes me back to the Sunday dinner table with all the family.. cibo e famiglia!
I watched your shows on pbs for a long time, in fact in my sister I finally learned what cooking was all about from you. Now I can look in my pantry and fix a great dish. I have 6 of your books, and when stuck for something to fix, I reach for one of your books and we are never disappointed. Thank you for your generosity, and love grandma, she is so much fun.
@@forearthbelowyou are confused. This is lidias MOTHER not her GRANDMA. I am aware of the word for grandma. She calls her grandma but she is not her grandma.
@@forearthbelow yes it would but she calls her grandma for some reason, maybe because of her kids and great grandkids when they have family on the show but this is in fact her mom. I live not too far from her in Queens and I am 100 percent positive this is lidias mother 😊
