Dipping bread is a definite. When I was a kid and my mother made "gravy" 1/2 of an Italian roll with "gravy" was an after school snack better than any other.

@annek1226

11 ай бұрын

Lucky you!

@aris1956

11 ай бұрын

I here in Italy grew up with my grandparents and the same thing applies to me. When my Nonna made Sugo, a slice of fresh bread with a spoonful of sauce on top was a treat ! Or for example in the afternoon as a snack a slice of bread with a few slices of San Marzano tomatoes on top, a little olive oil and a little salt (what we in Italian call “Pane e Pomodoro”). 😊

@pbosustow

11 ай бұрын

@@aris1956 che buono!

@kevinpoole6122

9 ай бұрын

Bliss!

@brunopadovani7347

8 ай бұрын

There is nothing like a really crusty Italian bread dipped in a good sauce, especially as a kid when Grandma wasn't looking! 😊

The last time I made braciole I went to a Korea market and got thinly sliced ribeye that is used for Korea BBQ. I used two slices per braciole. It worked perfectly!

@hellfish2309

11 ай бұрын

Yoh the korean market sliced steak is so versatile; you’re payin a little more, but you know what you’re buying

@marylee2732

4 ай бұрын

That’s what I was thinking of doing.

"I identify as a grandma" 🤣🤣🤣

I love that you just jump right into the recipe. No long-winded intro that i'm rolling my eyes at

You “identify as a grandma”! 😂 Brilliant, Stephen! The best capocuoco online!

Your editing is underrated af. The videos are so easy and satisfying to watch!

I just bought the ingredients to make this on Sunday (tomorrow). The only thing I did differently was I purchased skirt steak, because I like the flavor and grain, and it's already the perfect shape for this. I'd never thought to put Italian sausage inside, so I got some Premio sweet Italian. I'll report back with how it goes.

@TheMillennialGardener

11 ай бұрын

I made this, and it was very good. The sausage gave it an extra depth of flavor. I made enough for 9 baciole's, and I have not been bored eating the same thing three nights in a row. In fact, every night, the sauce develops a deeper flavor and the meat only gets more tender. I'm looking forward to it again tonight!

@brunopadovani7347

8 ай бұрын

​@@TheMillennialGardener9 brachole? Why didn't you invite me?

Outstanding teaching moment, as always. As an Italian-American boy from Brooklyn, I've been making Braciole for decades. I just sent this to a few relatives and said, "Watch this guy. He will up your game. After suffering a few "Braciole Leakage Incidents" in the sauce, I always stitch up the ends with a toothpick. Cherry Peppers! I wouldna never thought of that. And thanks for losing the Pine Nuts and Prosciutto. They are expensive and get lost in the sauce anyway. You are dah man!

@Emiliano-ce4xe

8 ай бұрын

I pinoli non sono indispensabili e comunque oggi, in Italia, costano moltissimo 😢

6 ай бұрын

Your Nonna hates you .

I feel like home.. i'm from Sorrento, a little town on the coast of Napoli.. the sauce you made is similar to the "ragu alla napoletana" my granny used to make in her own restaurant.. simply the best.. one thing: spaghetti alla "kitarra" is the pronounciation ❤ thanks for what u do m8

I made this on Monday for a dinner party of six relative strangers (new school mates) and it got rave reviews. The process was straightforward, the flavors rich and complex, and I blushed at the compliments that it was the best food they’ve had since coming to the US! Thank you for sharing this one, it really rocks!

There’s nothing I love more than making a big pot of gravy with bracciole, meatballs and sausage. Pure heaven.

The hardest part of using a micro plane zester for garlic is the debate on whether you can get a few more strokes on the zester without adding your finger skin to the recipe.😂 love the show!

@TheStevewilder

11 ай бұрын

I've thought about that. I think my dislike of wasting any garlic would be a recipe for disaster.

@ginawiggles918

7 ай бұрын

When the garlic gets too small to microplane toss it into the bowl of garlic to be finely chopped ...or just use your press. Those microplane injuries REALLY HURT! 😢I don't take chances anymore.

I’m 67, but have no kids or grand kids, but I would like to “identify” as your grand daughter if you’re going to cook like you always do! 😅

@GoMathewVideo

11 ай бұрын

If you master making this dish I will start identifying as your grandchild!

@ledadunlop7467

11 ай бұрын

Well, this thread has no potential to go nuts. None. At all. I'll chip in: as a grand niece from Europe, overstaying her welcome.

@UncleMatrix

11 ай бұрын

@@ledadunlop7467 I'll be your brother for the trip and join you!

@maikwouters2415

11 ай бұрын

Souds like a sad life

@OnDasherOnDancer

11 ай бұрын

@@maikwouters2415 No, I’m happily married and have lots of fun with my niece and nephew!

Mmm. I've made German rouladen, but not this. I think I'm inspired to try it. And I can have my butcher slice and tenderize some skirt steak for this too.

I use sandwich steak, spread with some olive oil, salt, pepper, chopped garlic and parsley. Roll, brown in oil, throw in the gravy for a few hours. De-lish. My family didn't stuff it with the kitchen sink.

I made this a few weeks ago i the first time in ages. I like this recipe. I made a bread stuffing that was a bit soggy, cooked onions, celery in it, and compact and used fresh Italian herbs in it, I cooked spinach with loads of garlic, my sauce already had hot Italian sausage in it. I laid out the meat. I used meat that was supposed to be cut for milanasa. Seasoned it with salt and pepper, put a spread of stuffing on it, laid cooked spinach and garlic on top, hit it with some grated asiago and thin sliced fresh mushrooms then rolled them and tied it like I was tying a pork roll. 1 piece of string with a slip knot. I will try half my way and half this way next time!

I've never known any Italian home kitchen that didn't have any bread dipping going on. Some even have a small bowl of grated cheese close to dip that into! I also prefer pork braciole to beef.

@HopieDopie

16 күн бұрын

Exactly!!!

I making this for my Dad tonight ... he and my Mother remember having it at a restaurant years and years ago. Apparently it was off-menu but this one Italian place would have it every so often, and LOVE it. It must be good if they remember it from the '60s! UPDATE! My parents LOVE IT! I made it exactly as you described, save the hot peppers. Thank you so much!!!

Love this recipe and YES we dip bread in the sauce!…BEAUTIFUL, BRAVO!👏👏👏👌👌👌😊😊😊

Thank you! I am really going to try your braciole recipe!!!

My first husband's uncle from South Philly pure Italian we'd go up on Sundays to visit and have dinner. He wants took me down to the little shops when he was getting his meat. his spaghetti and meatball were to die. nobody has ever made it as good as him and he was my absolute favorite uncle. He is in heaven now I just happened to find you and it look good and I am definitely going to try making that. Have a blessed day

I always thought Mutti was a good tomato brand too . Good to get it confirmed from an italian american that im not stupid. This recipe looks absolutely amazing btw. When you cut the meat with the fork i was sold .

@nellgwenn

11 ай бұрын

I second his recommendation.

@bacla100

11 ай бұрын

In Italy is considered one of the best brand!

@nicholasrella6904

10 ай бұрын

Once I started using Mutti I never looked back. So much better than any other brand I’ve tried.

I've never had this dish but, it's for sure what I'm making for my next 'Spaghetti Sunday'. I've learned to make so many great Italian, and otherwise, dishes from this channel. I can now confidently say I can make the 4 Roman dishes, weekday sauce, and a few others like Agilo e Olio. Can't wait to add this one to the arsenal! Cheers, Steve!

Looks amazeballs. Definitely will be making this

Looks absolutely delicious. I will try and make this soon.

Love this guy! He really means it when he cooks.

When I had my first colonoscopy, my Italian-American friend had brought me over some braciole for afterward because after one of these, you're hungry af. They always tell you to eat light afterward. Screw that! I scarfed down two pieces of that braciole, with spaghetti, and I was one happy camper.

This is definitely better looking than my family's version. I can't wait to try it.

Man, I cannot wait to make this. You have the best recipes.

Looks so amazing!!! Can't wait to try your Braciole and great presentation!!!

Looks fantastic. I've never made them with the sausage or peppers but going to try that next time

OUTSTANDING!

Wow... that is a tasty new way! Thanks for the inspiration in the video😊

This looks fantastic!!

I literally just went looking two days ago to see if you had a recipe for this… prayers answered this looks amazing.

Great recipe!This and all the rest. Thanks so much. Will have to try this one.

That looks like an awesome recipe we're going to have to make that

Awesome! Had this many times but never made it myself. Appreciate the recipe and extra spice you added as well as your attention to detail. Definitely will make this dish. BTW, dipping bread in a sauce/gravy is a must. Best way to check your sauce for taste.

I am loving the cherry peppers idea and will be doing that next week. But I still love the prosciutto so that stays. Love your channel!

How could you have known this was the recipe I needed today. O ya. UniVerSe! Thanks man, love your content and banger recipes. Keep up the hard work. You do what you love and it shows.

wow-- excited to make this!! Thanks

Friggin outstanding recipe. This was phenomenal and came out perfect. Thanks for the great show, dude.

Good god man. That looks utterly divine!

Great work young man. I've tried two of your dishes and they were very enjoyable. Next Saturday I'm doing this one. Keep up the good work, and thank you.

I'm southern. Probably never go to NJ. But this guy changes my thoughts on Italian cooking. It's more than pasta and sauce. Going to try this recipe for sure. See you're changing the country with your videos! BTW one of the hottest guys cooking. I'm married but not blind.

@IvyMaeInReno

11 ай бұрын

Yeah, he looks like trouble ... but in a good way, a very *interesting* way

@tanyabaginski7953

11 ай бұрын

Oh yes definitely easy on the eye.

I just became a dad not too long ago, but Thanks to you “dad’s cooking” is gonna outshine any restaurants. Thanks buddy!

Excellent video - as always! Thanks

i love everything you do my man!!!! keep up the great work. every dish you make reminds me of cooking with my father

Omg. That looks amazing!! Yum. Enjoy

Love the channel, love this video! You got me hooked on Made In stuff, already got a 3 and a 5 quart saucier... my new favorite pans. Hardly touch my Mauviel's anymore! Keep up the great content!!!

Excellent.

Lol…Seriously, I could eat a loaf of fresh Italian bread just dipping it into the sauce!!! So good! Especially with a little butter…mmm…so good…I think Im going to be making Braciole soon…Ty❤️🤍💚❤️🤍💚❤️🤍💚❤️🤍💚

I identify...as a grandma 😂 🇮🇹 💪

I love braciole & will definitely try your recipe! I’d still use the pine nuts, though. The way you demonstrate rolling, tying & searing the braciole is perfect! Molto Gracie🙏🙏😘

Never having made Braciole, I'd say this is your best! Thanks.

The hot cherry peppers are a great idea! My MIL used to say "Your sauce should be the color of old movie theater curtains". You passed that test LOL!

You, sir, are a genius! Love your technique of cooking. Everything you make is just devine. Thank you for your hard work in sharing your delicious recipes

Made this yesterday for my fiancé and it was phenomenal! I added a pinch of baking soda to speed up the tenderness and it cooked in 2 vs 3! Thank you Steve for all of your amazing delicious recipes and the passion you have for cooking ❤

You do good work. Thx

Beast. I’m going to have to try this. 🙏

This is the most outside version I've ever seen! My wife is a Pope from the most famous Italian cooking family in Chicago history, and theirs is very different. Never heard of prosciutto or pine nuts. Theirs is bacon, salt, garlic, parsley and parmesan. I would definitely try this, love the idea of the hot sausage.

My takeaway is the comment that could possibly propel this channel to new heights, I quote, “I identify as a grandmother” 😂😂😂 epic stuff Steve!

I have wanted to cook this for a while, it’s on the stove now. Thanks for the inspiration. I really enjoy your recipes and techniques. Keep up the great work.

I love watching this man!!! They say you also eat with your eyes, every dish he makes you KNOW how delicious it taste just by how it looks.😍😍😍😍PS Natural born teacher.

Once again, I have not made this recipe……….but of all the braciole recipes I have seen this one is just the best. It is well conceived and just focused on creating layer after layer of flavor. My family is going to be so lucky when they eat this. Great job.

braciole is on my plan for this week! need to get some sausage now! I'm going to use sweet though. great recipe!

Your version of braciole looks delicious. Molte grazie for this recipe and I will try it for sure. Mia nonna always started with smearing butter on the pounded beef. Some use olive oil. Then, a mixture of grated, dried (not to collapse too much), basket-cheese with egg and parsley. Very delicious as well. She would stuff fish with this filling as well. She was Abruzzese. Thanks again.

Brilliant recipe, thanks a bunch. We used pre-cut beef roulades and it was marvellous. I think it could be better with other meat, definitely will experiment.

Finally!! I requested this 3 years ago. Thanks!

I like grandmas version, because it won't give me heart burn. she has that figured out

Dipping the bread is just as good as the main course, it is a MUST in our home!

EXCELLENT

German, ' Rouladen '. Basically thin beef slices ,lightly pounded . The filling is spiced mustard, salt , pepper, onions, pickled cucumbers and bacon. This is browned in coconut fat , then comes bay leaves, parsley, garlic, celery, carrots and leeks. Tomato paste, then red wine , some meat broth if you have or water. Some thickened the sauce with starch. The process is the same as in this video. At the end remove the vegetables to have a smooth sauce. They serve it where I live with ' Spätzel ' and braised Red cabbage. Often eaten in colder weather or around Christmas season.

@mbv88xxx

11 ай бұрын

Would agree besides the coconut fat... Would say most people use pork fat as it is tatsy and quite unlikely people had access to coconut fat in the past... Spätzle is possible but usually dumplings or potatoe variations like mashed potatoes.

@celianeher7637

11 ай бұрын

@@mbv88xxx I am not German but I got the recipe from an old German woman who died six years ago at ninety and I don't know why or how she came to use coconut oil for this particular recipe. She always use lard or cleared butter . She left me a ' world of knowledge ' on how to be a super house-wife. I am Jamaican and I learnt how to be an efficient Schwäbisch house-wife. I collect wild herbs snd mushrooms according to season , make preservatives, do household gardening and learnt lot of recipes that came about because of circumstances of two wars. This woman along with my mother-in-law and the villagers taught me so much. Luckily for me the village has several families from different parts of Europe.

@ginawiggles918

7 ай бұрын

@@celianeher7637 : Thank you for sharing your story about how you became a super housewife. You're very lucky to have learned from a knowledgeable older woman. My husband's grandma (from Finland) was a fabulous cook but she would never share a recipe. When she died all her secrets died with her. I think that was a very selfish act. Food should be enjoyed and the recipes passed down to younger generations to continue the traditions. The great grandchildren & great-great-grandchildren never get to sample Grandma Helen's goodies because she was just too stingy to share her knowledge with her family. How very sad. 😥 My young grandson loves my cooking & likes to cook with me. All my favorite recipes are kept in notebooks so my loved ones can enjoy their favorites long after I'm gone. ❤

I’m definitely going to try to make this recipe. My neighbour just got back from Greece and she brought me some oregano.

My Nonna made this with a tomato sauce with Swiss chard (and toothpicks instead of twine), and our family called them “berlones” which is apparently Piedmontese slang for “turds”. Yummy, though.

@gobbidimerda1

11 ай бұрын

I'm piedmontese but never heard that word

@boffam00

11 ай бұрын

@@gobbidimerda1 just checked with my dad and he said it was a family word from way back. No idea of the origins.

Just made the fluffiest potato gnocchi from your recipe of three years ago. Thanks, a fan from South africa

This is my birthday meal each year. My grandmother (God rest her soul) and my mother make it with a sausage and ground beef stuffing. Then we serve it with mashed potatoes.

Oh man. I'm.making this on Thursday. Thanks man.

Need to make this very soon!

Everyone starts their KZread videos with, "Let's just get right into it," or, "Let's jump right in." They then proceed to talk about stuff they researched elsewhere on the internet for five minutes, NOT getting right into it. It doesn't matter, because I love this channel and the recipes therein. Just griping about internet content creation trends in general. :)

Tie rolls starting in the middle, bro. Love this

I like butcher's knots brother. They make a big difference.

I never thought of making my own braciole. I always bought it ready to cook from the butcher. I live in NYC & there are plenty of italian butchers that make a nice braciole. Ok, maybe not as many as there used to be, but there are still some. This looks different than any braciole I’ve ever eaten. Maybe I’ll try this recipe one day if I’m brave enough.

9:30 at night and now I'm starving as always thank you

I once had this and never forgot was looking for the pine nut recipe and I thought there was rosemary other seasonings I don't usually use and can't remember and prosciutto with spinach served with hand made gnocchi -what a treat! sadly I had no grandma and am Irish descent (good at sandwiches LOL)

I use a stuffing of breadcrumbs, basil, mint, pinenuts, lemon juice and zest, pecorino, and sweet white wine crushed into a paste and wrap the inside with prosciutto.

I'm not a grandma but I 100% approve of the taste-with-bread method! Have done it my whole life after learning it from MY grandparents. This recipe sounds great and think I've got a fun new use for the nduja in my fridge. But no pignoli? I know they're $$$ but they make a recipe special. I have to make pignoli cookies now.

One of your best!

And just like that!……..💥 I have this Sundays family meal 👌

great modern take on braciole . i think less is more when it comes to Italian cooking... will try that recipe

I just realized u hit 1M subs, so happy and keep this content up always love your videos!

Great recipe I'm exited to try this one. In Poland we have a similar stuff but it's stuffed with bacon, onion, pickels and mustard and served with gravy

@mbv88xxx

11 ай бұрын

Same in Germany and it would be served with mashed potatoes or dumplings instead of pasta...

@ladysunshine9029

11 ай бұрын

​@@mbv88xxx something like this with mashed potatoes or dumplings sounds heavenly 😋😊

As a Grandma, if you want to identify as a Grandma we welcome you into our group. It would be an honor to have you. One thing, all newbie’s have to cook a meal for us ❤We know You got that one.

Dude that looks crazy good

This sounds like a great recipe. I'm cooking it right now. I'm curious about the breadcrumbs whats their purpose. I would guess they absorb flavor?

Thanks!

I’m a 62 year old widower single parent but since dad was professional in restaurant and hotel hospitality industry and has prepared many flavors of fine cuisine and my daughter is my assistant at home we’d love to prepare this for anyone who requests an invite we’d love to have you as our guests

This is one of those Italian dishes I have been dying to try, but never have the time to make.

Can’t wait to make this!

I identify as a grandma ❤ Can’t wait to cook this for Sunday lunch today