How to Make the BEST (and weirdest) Braciole Recipe in the World

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

[junegeraci]

When Mom got married, she didn’t know how to cook. But she had an advantage - a Sicilian mother in law. She’d call her on the phone and get step by step advice. But grandma didn’t give cooking times. Grandma would say “cook it ‘til it’s nice”. Mom would ask “how will I know it’s nice?” The response is “you’ll know”. It took a lot of time before Mom got the feel of it. I’m 71, and in honor of Grandma, I’ll peek in the oven or lift a pot lid and ask “are you nice?”

[raulpena]

A long time ago, Eva said Calabria was the “Mexico of Italy”. Today her dad proved it.
Rich flavors that are not afraid of fat and salt in recipes handed down from generations and watching how those traditions make delicious food is marvelous.
Grazie / Gracias.

[notactuallymyrealname]

I can't tell you how grateful I am to see you showing us non-Italians how to make Italian food without dumbing it down. Nothing wrong with the evolution of recipes and cooking styles but it's still so important to keep these guideposts. Thank you. <3

[LiefLayer]

Il motivo per cui sono iscritto a questo canale è che, pur essendo italiano che vive in italia, scopro sempre qualcosa di nuovo... le braciole fatte con quel sistema non le conoscevo proprio!

[johnnyk]

Watching Eva blush when her father tells her that she wrapped that first Brociole perfect is.. PRICELESS!! 😊

[stephylye]

I adore watching Eva’s dad sharing his knowledge 💜

[kathawenzel]

I LOVE this video! I`m German and we have a (I wouldn't call it a similar thing, but the process is really the same up to the cooking in wine) maybe brother or sister of this dish. We call it Roulladen. It´s typically made of beef or even horse. Our take on it is to season it with salt and pepper, then a layer of really good mustard on the inside, we stuff with pickled cucumber, pork belly slides and onion...wrapping and "packaging" is the same... we sear it like you do, then "deglaze" with red wine and finish them in the oven for a few hours until soft and tender so their melt in your mouth. Typically there is no tomato sauce Rague style involved, we do a kind of Gravy out of the Meat juice and wine as a sauce and serve it with this sauce and some kind of sides like potatoes and or red cabbage ( we call it Rotkohl, which has his own finesse to it). It's more of a autumn/ winter dish for us. I was amazed! how different of a dish this is, swapping out the components, but keeping the procedure. I will try that! Thank you!

[Clevo]

Maltese version: Beef outer filled with a thin layer of pork "sausage" mince, parsley, garlic and depending on the size a quarter or half a hard boiled egg in the centre. My mum uses toothpicks to keep them closed

[aeolia]

0:47 from what I understand, a lot of food pronunciations by Italian Americans are not from standard Italian, because a lot of the immigrants on the east coast came from Sicily and the dialect there I hear is quite different (on the west coast, where I grew up, our Italian population immigrated much earlier than the east coast Italians, mostly during the gold rush, and they were mostly from Liguiria, and a good portion of them were fishermen, the waters in NorCal were pretty similar I guess to the Mediterranean sea, lol, I don't know)

[acrossthepond]

This reminds me of my childhood, growing up in North Yorkshire. All cooking and baking involved lard. Not a day went by without eating it, one way or another. I recall after Sunday lunch, the lard from the roast would be tipped into a dish and allowed to set. At tea time, my Dad would scrape some of it onto a slice of bread and eat it. Wonderful memories.
What a great video. Thank your wonderful Dad also for his input.

[barbarakelly]

In Germany we have the beef rouladen filled with bacon, onion and pickle. The Braciole looks really good. I need to try them sometimes.

[debbirigdon]

Everything slow-simmered in tomatoes turn to 🥰❤️🥰❤️

[padlock]

You are blessed to have your parents GOD BLESS

[AlbertBottari]

We call the pork skin braciole, "godenna", or Cotenna. It is seasoned with salt, pepper, cheese, and parsley. Our beef braciole includes the addition of a hard boiled egg also. And sometimes, a hard boiled egg would be stuffed inside a large meatball made with raisins and pine nits as well.

[lowellmorton]

My first wife's family is Italian. I've always been Italian by proxy. She died about 23 years ago. I have heard about Braciole for many years, but have never had it. Her uncle's wife, I was told, made the absolutely best. As they described it to me, they said that it was filled with hard boiled eggs. I have a recipe, but again, have never had the time or opportunity to make it. Maybe one day! Thanks for posting this one.

[ivshf]

It's so funny, if you ask for Braciola in Italy you'll never know what you get... in the north? It's a pork chop maybe with some rosmarin and lemon, In the South? Braciole usually means Braciole al sugo (the "Sunday lunch" the ones they're talking about) but you can also mean Braciole alla messinese, meat rolls pan seared with bread crumbs and cheese and those are just the classic ones, you can also find Braciole marinara, Braciole alla milanese, and on and on, those are just the main ones.. It just shows the variety of food and different ways of cooking it there's in Italy.

[ghoulfather]

It's obvious Harper has spent a lot of time in italy, he even has a slight Italian intonation (?) on his English now and it's lovely!

[michaelhealy]

I don't ever recal my Nonna from Calabria (Verbicaro) ever making braciole with the pork skin, but she made a KILLER beef braciole. I miss her and her incredible cooking
.

[lizhutchinson]

I preordered your cookbook and was so excited when it arrived. It's been really fun to watch you both change over the past few years; Harper becoming more Italian and Eva becoming more American. Your cookbook is so beautiful and well thought-out.

[devourlordasmodeus]

I love how Eva's dad was off screen, presumably supposed to be quiet to not spoil the suprise and then
"Perfecto" he just can't help but complement the perfect braciole