Never made brasciole with fillet, only flank steak, but the rest sounds about the same. Stanley Tucci has a great speaking voice for this type of video! 🇮🇹❤️
For those who cannot afford beef fillet you can do the same with a nice pork cutlet but wrap them around a spring onion stick then grill. It's a very classic Italian street food.
Bavette (carne asada flap), skirt, or flank - the rolls are essentially braising as you would a tougher, chonkier cut m in a ragou, so source accordingly
I would like to say that the real braciola,the one from old times,also has raisins and pinoli (I dont know what you call them) put inside.The old neapolitan people still does
I would've seared the beef, then sweated the onions, then de-glazed the pan. Saves the labor of removing and re-adding the onions. Still looks delicious.
I agree with another poster, raisins and pine nuts should be added to the filling. I wish his stainless steel pans were 5ply instead of 3ply. The 3ply tends to warp over time.
As loathe as I am to contradict you as I enjoy every moment of you speaking. You would never use a filet. Top round is best. You are doing a kind of “short cut” but counter to the usual point. But I still love you
I wouldn't do this with fillet period. It's too lean and why waste such a tender piece of meat on something like this. A cheaper cut of muscle that has actually done some work will be cheaper and taste better.
@@Graciesmom-gp5ng the objective of braising in a sauce is to let the connective fat and tissue denature; tenderloin offers none of this, so it’s basically poaching in tomato sauce, which is fine but for the most part misses the point of the dish Nothing’s stopping you from using tenderloin, but consider having both tenderloin and some other cut in your fridge and insisting uphill on using the fillet when you could have used it for steak or wellington or carpaccio
You’re using the wrong kind of meat for this. The people that created this recipe use a lesser rougher piece of meat that they cokes flavor and texture out of. Does he tried to act and sound like a homosexual or is it our imagination?
Went to see him at the Palladium for his one night only show to plug his new book. £114 each the tickets. It was a shambles ,unprepared rambling and a total rip off
Americans speak English why do they pretentiously massacre the french version of the word? He lives in London and he would say the t in the Italian version so let him do him.
I’m 🇬🇧 and we say fillet with a definite T. I speak French and can say it the French way but it’s not how we say it in Blighty. So if he wants to say it the English way, he bloody well can.
anagramme pour "Sonotone" une chanson de MC Solaar qui au aussi fait une autre chanson blasphématoire du nom de "Solaar pleure" où il insulte Dieu, les anges et le Paradis. Peace Next
Using a fillet for this is a waste of money, just like the sweet vermouth that he uses for his Negroni it seems Stanley Tucci just picks the most expensive thing he can because he’s rich. Hey Stanley, the most expensive thing isn’t always the best thing when it comes to cooking or cocktails
I absolutely loved this guy until he did the white apology video after George Floyd's death. I think a lot of actors embarrassed themselves that day. We will never forget.
Dear Mr. Tucci, please remind your wife to read the manuscript entitled, "The Sudden Shouting of Crows," which I sent her several months ago. I am not being egotistical when I tell you that it is a brilliant book, and that it has radically changed the lives of those who have read it for the better. Thank you! 🙏
Love Stanley Tucci. I would watch him washing dishes & be happy just listening to him tell stories about his life & love of food. 💕
My mother did it wit flank. We never had money for filets
Thank
Grazie Stanley. You continue to entertain us all.
My mother used flank steak as well.
Never made brasciole with fillet, only flank steak, but the rest sounds about the same. Stanley Tucci has a great speaking voice for this type of video! 🇮🇹❤️
I noticed the cookware! Beautiful!!
Thank you Mr. Tucci, for sharing your delicious recipe with us 👍🏼🇮🇹👍🏼🇮🇹👍🏼
Brilliant cook. Straight forward and simple. I like that.
Exactly like my family makes this. Love this video, so simple.
Love his kitchen❤
For those who cannot afford beef fillet you can do the same with a nice pork cutlet but wrap them around a spring onion stick then grill. It's a very classic Italian street food.
Delicious
You can also do it with bull penis.
Or a reconstitute beef jerky
Flank cut thinly works too
Bavette (carne asada flap), skirt, or flank - the rolls are essentially braising as you would a tougher, chonkier cut m in a ragou, so source accordingly
Awesome recipe from him as usual.
This looks incredible! ❤❤❤
That looks really yummy! Thank you!
The King of pretentiousness ❤❤❤
Look at those knife skills. He can dice my onion any time 😊
Looks absolutely delicious sir 👍
Bravo Stanley!
Would love this served over a bed of polenta!
This is braciole. We never made it with filet, it's a waste of good filet..one of my favorite dishes to make
Perfect receipe.
A chef with a side gig.
You must be joking!
No ham in sight. Gracci Stanley. Saturday dinner is sorted.
I would like to say that the real braciola,the one from old times,also has raisins and pinoli (I dont know what you call them) put inside.The old neapolitan people still does
That is how my grandmother made it. She was off the boat from Napoli
The superior video: Stuffed Beef Rolls make Stanley Tucci
This dude seems like he goes to bed at night listening to a recording of himself singing lullabies specifically to himself.
😂
Listening to him pronounce it sums it up.
these are delicious, my only tip is to go light on salt, the ingredients can add quite a lot
I would've seared the beef, then sweated the onions, then de-glazed the pan. Saves the labor of removing and re-adding the onions. Still looks delicious.
@jwhiteley260 let us know when you have a line of cookware and a spot on William Sonoma 🙄
You can also add raisins and pine nuts on the inside.
Do you remove the string at any point?
Where can we get the olive oil carafe? I don't see it on the WS website.
Delicious 😋
Eichmann so chill here
I agree with another poster, raisins and pine nuts should be added to the filling. I wish his stainless steel pans were 5ply instead of 3ply. The 3ply tends to warp over time.
For only $6,790 you can make it too! So relatable. 😂
excited, my pans are on the way...
Ohmygosh, I love you!
You're welcome 😂 ....as my best friend is a sought after chef......i love this guys attitude 😂❤
Secondo is the one cooking now 🙂
Can you also add a layer of panchetta?
You can do whatever your heart desires friend.
@@clintmenzel5166 No the pancetta is unnecessary and changes the dish.
link to recipe does not work rfom Germany.
Tuccissimo!
Nigello!! 🍁
Why use fillet? If you gonna use like a stew? You can use others cuts, way more cheaper and with a very similar result.
❤
👍👍👍👍👍👍👍
🎉🎉🎉
As loathe as I am to contradict you as I enjoy every moment of you speaking. You would never use a filet. Top round is best. You are doing a kind of “short cut” but counter to the usual point. But I still love you
I would pay vast amounts of money to see Stanley play Nigella.
a proper cooking video.
Stuffed beef rolls??
I wouldn't do this with fillet period. It's too lean and why waste such a tender piece of meat on something like this. A cheaper cut of muscle that has actually done some work will be cheaper and taste better.
bavette, flank, maybe hanging tender if cut carefully
@@Graciesmom-gp5ng the objective of braising in a sauce is to let the connective fat and tissue denature; tenderloin offers none of this, so it’s basically poaching in tomato sauce, which is fine but for the most part misses the point of the dish
Nothing’s stopping you from using tenderloin, but consider having both tenderloin and some other cut in your fridge and insisting uphill on using the fillet when you could have used it for steak or wellington or carpaccio
I’ve always made this with a sirloin and simmered slowly until tender and delicious. A filet is just not necessary imo.
To each their own. Not everyone is a steak snob and this is good.
Exactly. fillet has very little flavour of its own,so a stronger flavoured meat - tenderised properly- would be far better
Mr.Tucci I’m sure your mom didn’t use that meat,,
I like the looks of the pan except for the handle. It looks quite uncomfortable and ungainly. Why isn’t it a one piece handle?
That is actually Brain Eyno on steroids, wearing a pair of Joe Ninety spex, innit…
Nice kitchen equipment if you can afford it.
You’re using the wrong kind of meat for this. The people that created this recipe use a lesser rougher piece of meat that they cokes flavor and texture out of.
Does he tried to act and sound like a homosexual or is it our imagination?
He’s trying to be a homosexual. He cannot possibly be that.
He NEVER seasons anything. He has no business being in the culinary business. Stick to acting.
What a vanity pan. Using a pan with your own name on it 😂
I bought the bloody cook book. it's just standard cooking, nothing special
Went to see him at the Palladium for his one night only show to plug his new book. £114 each the tickets. It was a shambles ,unprepared rambling and a total rip off
The blue apron looks like a "jumper"; not flattering!
This recipe is complete rubbish. What a grave injustice to BRACIOLE (BRAH SHOW LAY).
NOTHING SPECIAL
I love Stanley Tucci but ìs it fillet or fillay? Hint...fillay.
His wife is English and they pronounce the T. Bad habit he has picked up.
Americans speak English why do they pretentiously massacre the french version of the word? He lives in London and he would say the t in the Italian version so let him do him.
@@nicolad8822 🤷♀️
I’m 🇬🇧 and we say fillet with a definite T. I speak French and can say it the French way but it’s not how we say it in Blighty. So if he wants to say it the English way, he bloody well can.
Very uninspiring.
Great actor but boring snoring cook
anagramme pour "Sonotone" une chanson de MC Solaar qui au aussi fait une autre chanson blasphématoire du nom de "Solaar pleure" où il insulte Dieu, les anges et le Paradis. Peace Next
Using a fillet for this is a waste of money, just like the sweet vermouth that he uses for his Negroni it seems Stanley Tucci just picks the most expensive thing he can because he’s rich. Hey Stanley, the most expensive thing isn’t always the best thing when it comes to cooking or cocktails
Ah get over yourself 😂
@@Blackhound61 I don’t think you know what means, nothing I said was from a sense of superiority or had pompousness
Is he drunk? He seems like he’s drunk but trying to not show it…
I absolutely loved this guy until he did the white apology video after George Floyd's death. I think a lot of actors embarrassed themselves that day. We will never forget.
He is spending too much time in the UK. Fillet. The English aggressively mispronouncing foreign words.
Stuffed Beef Rolls?? It’s Braciole. Pronounced Brah-zshool. Don’t make southern Italians roll over in their graves WS.
Stick to acting
YOU can be a one-dimensional being all you want, but don't tell others to limit themselves
What is this if not a niche corner of acting?
The dish was one dimensional 😂
Dear Mr. Tucci, please remind your wife to read the manuscript entitled, "The Sudden Shouting of Crows," which I sent her several months ago. I am not being egotistical when I tell you that it is a brilliant book, and that it has radically changed the lives of those who have read it for the better. Thank you! 🙏
🤪