Fabio's Kitchen: Episode 22, "Braciole"

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We’re making my mom’s ABSOLUTE FAVORITE beef dish, BRACIOLE. Don’t you want to be on my mom’s good side?? If you learn how to make my Braciole, you will really impress your family. Trust me on this one, guys. Enjoy!
Braciole recipe can be found here: bit.ly/2uqMEBl
For more fast recipes and quick meals, order Fabio's new cookbook "Fabio's 30-Minute Italian" here: amzn.to/2kT797s
SUBSCRIBE NOW to Fabio’s Kitchen in order to receive video links when each episode launches, and share with your friends! Only those who subscribe will receive episode links to this exclusive show: www.fabioskitch...

Опубликовано:

1 окт 2024

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Комментарии : 53

@brocklanders6172 5 лет назад

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 3 года назад

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

@rogerrtewwr4723 9 месяцев назад

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

@dominiccotitta8147 7 лет назад

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.

@tomperri3693 6 лет назад

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

@julio_scissors 6 лет назад

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!

@downundercolour 7 лет назад

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

@babounous 7 лет назад

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. :)

@par4par72 Месяц назад

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.

@theresamorgan1033 4 года назад

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

@marzmontgomery 7 лет назад

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 7 лет назад

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.

@biancahotca3244 6 лет назад

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 5 лет назад

I agree. It's the cherry on top.

@nessuno9945 4 месяца назад

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

@joepasquarello1273 6 лет назад

Chardonnay? No.

@illman8876 6 лет назад

I hate the music on this show.

@Robertahausen 2 года назад

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

@gigib.965 3 года назад

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

@СпасЯнков-э2ч 7 лет назад

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

@dagdogg Год назад

The link to the recipe is broken.

@Bronco541 2 года назад

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

@wochori 7 лет назад

Looks so good! OMG

@mariasalsone592 5 лет назад

Can we see more recipes thanks

@davidkeller7893 4 года назад

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

@SuperAllears 4 года назад

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

@johns.8696 2 года назад

Wowwwwzzerz!

@scottbrandon6244 2 года назад

They make something similar in Germany called rouladen.

@paulzumbo 6 месяцев назад

It's not quick

@haileighdaniel2065 6 лет назад

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

@margueritegrasso6067 7 лет назад

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

@katiaitalia 6 лет назад

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.

@PadreTallico 5 лет назад

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

@johnbascietto2207 4 года назад

My friends always ask me how’s your braciole

@donnatorres7145 6 лет назад

@Fabio Vuviani, was that panko you used?

@karenmaury6085 5 лет назад

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

@haileighdaniel2065 6 лет назад

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

@yanchek111 5 лет назад

Che cosa posso fare con il braciole per cenare?

@mvoyne 7 лет назад

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

@deirdrehastings9764 5 лет назад

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

@rhemajoy6315 6 лет назад

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

@alzucca 5 лет назад

Of course

@DaveVigliotti 5 лет назад

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

@Cgr945 5 лет назад

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

@TurkPowers 5 лет назад

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.