Growing up as a kid and a young man in this LIFE ,I have often heard certain men and women speaking with this accent and inflection,,,and inevitably and most certainly ,they turned out to be the most amazing ,friendly, kind , helpful, remarkable, insightful individuals in all my life. The old teach the young. They lived in a different world ,a different time and place, they had the GENEROSITY AND CONSIDERATION to pass it on to us
I could swear. Smell the garlic and parsley being chopped together. Drooling. I'm drooling. My Grandmom made braciole the same way. Love your videos. And, your home made tomatoes look amazing. Keep the great videos coming.
Thank you for your recipe in 2021 Master Chef... I see we all are huge fan's... Thank you for the culture you bring to the table... We are starving to hear the words of are Elders during these hard times... Grazie
I stumbled across Pasquale's TH-cam videos quite by chance, and what a delight they are! My family came here from Italy many, many years past (almost 100 years ago), and most of the "old timers" are gone now, but watching his videos really brought back all of those wonderful memories. Pasquale's braciole is exactly like my mom and grandma made (except no flour on the meat), very simple, not a gazillion ingredients, and very delicious. A lovely trip down memory lane...
This man is a rock star! God Bless him! My mother was pure Sici and us 5 kids grew up with the most delicious of foods. Mom has been gone since 81 but she left us a legacy of great dishes and instilled in us a passion for great food! This man is a total natural. Id eat anything he would want to put in front of me thats edible!
Finally.....you make braciole the way my mom and dad use to. Only difference we use string to secure the braciole and I don't recall my mom dredging it in flour and frying first. I'm going to try it your way. Making it this weekend.
Mac Butova ours too. string instead of the toothpicks. although probably through shear laziness, in my adult life i've given up on the string in favor of the easier (albeit much more dangerous haha) toothpick method.
Yeah, my Italian Grandmother from Ripacandida always had pork neck bones in her sauce to garnish more flavor. Adding fried dark meat chicken along with homemade meatballs & Italian sausage makes a superb sauce. When my Grandma added braciole to all of this was an added treat. She made her braciole like you did except she also added fresh moist basil like that was in your jar of canned sauce.
love you and love your videos , I'm Italian born in Boston Massachusetts my father was born in Calabria and came here to the states when he was just three months old , my mother was born in the North End in Boston Massachusetts she's one hundred percent Italian also , I was raised in Boston but now I live in Georgia you are such a hoot I love you to death , when you're cooking and doing your videos and drinking your wine that's exactly what I do each and every day I have my wine while I'm cooking then while I'm eating and I have been doing that my whole life , I feel like I'm related to you in fact I wish I was because you're so much like home to me God bless you I love you so much and you make me laugh and you make me happy with each and every video that you do so I'm here watching you and wishing you nothing but good health God bless you by Carol
I am Italian (Sicilian on my mom's side) and brough up in Boston also, my dad lived in the North End before he married my mom, then they moved to Watertown. I live in CA. now but I love to make Italian recipes and braciole is one of my favorites. I've found several braciole recipes on youtube, love them all!
Same here. Calabrese on my Mom’s side. Abruzzese on my Dad’s side. All my grandparents were born in Italy. I cook Italian most all the time. But these videos just take me back to my grandmoms’ kitchens. The aromas. The food. Quande Bella.
I love the Italian accent. It was great hearing you talk while demonstrating this classic dish. Nothing like hearing how to cook Italian meals from a down home Italian. Thanks. And I will remember to drink the wine too, so my meat will taste good!
Chef Pasquale, I hope if I'm fortunate enough to live to your age I have the same love of life and food and family you have. it's a joy to watch your videos keep them coming happy new year to and you'res.
Love these videos! I make Braciole the way my Mom did - like Pascuale, but she added a few more things...She/I use top round and pound it thin. I use garlic, parsley, Romano cheese, but I also use a sprinkle of Italian breadcrumbs and hard boiled eggs sliced - then I roll it up and use thin cord to tie...but I may try the toothpicks -- looks like it's easier than cord. Saute the Braciole and then put into boiling sauce. Cook it for two hours! It's fall apart, tender and delicious. I so enjoy watching this man! Thanks!
Just like my grand-pop & grand-mom cooked braccioli, with the tender beef 🥩 & Pork RIBS 🍖 ... the meat just fell off the bone & we’d suck on the bones... Wonderful! 😋
Our family made Pork Braciole's & used either 1 or 2 peeled hard boiled eggs rolled up inside the Braciole. did the same with the Beef one's also taste great.
depends where your family comes from in Italy. My family adds raisins and olives to the parsley and garlic.I've had it with prosciutto and provolone as well.
Pasquale, my mother used to add a slide of homemade Italian bread in the braciole. It is really delicious that way. Did you ever try adding a slice of bread? It gives the braciole much more flavor and texture. Love you shows. 🇮🇹🍷
I’m a soul food cook and I love authentic Italian cuisine it’s starts from humble beginnings with love. I am making this dish I’ve looked at a lot of videos on Braciole. I fell in love with this dish from movie “Silver Linings Playbook”. I love the way you cook❤️😘🥂
Buon Appetito Pasquale - I love your recipes - they all remind me of my childhood growing up in an Italian family. Thank you so very much for sharing these wonderful recipes with everyone! Salute 🍷🍷
Omg neck bones sausage for braciole sausage meatballs, but the meatballs is with the pork veal and sirloin chop me but my Nana used to put in pigs feet. Oh my god, so good Pascual when you cook it brings back such memories specially Sunday sauce it was the best and now my mom did it did it and my girls both Mary are doing it and my granddaughters. They’re four and three they eat I can’t even tell you. my grandsons is so fussy Wesley but anyway watching you cook it’s my no-no much fun . I love ❤️ you so much . Bon appétit to everybody
Now, I'm gonna need to make both braciole and eggplant rollatine. It's been years since I had them, especially the braciole. Yum!!! Thanks, Chef Pasquale!!! Salute!!!
Sauce or gravy Im catching enough to know what is implied and Im only using a few brain cells to figure it out. The details that are more important are how to prepare a wonderful Italian meal for my family and guest. Thanks for sharing your skills for all to see. Love for all is a big part of a successful meal.
Great as usual. Toughest part where I live is finding someone that will butcher/cut the meat in a thin braciole cut. Too difficult to re-slice it it thin…and many markets near me have gotten rid of their butcher…you take what you can get in the packaging already.
You can find a package of London broil, cut it and then pound it to the desired thickness. Put each thicker slice of meat on parchment paper or Saran Wrap with another piece of wrap over the top, and gently pound (you’ll have to buy a mallet).
Funny thing is that i have cousins in Italy that have shared their recipe with me. They use a slice of meat that is close to the ribs. But we butcher it differently here. Though I found the basic mean whole at Costco (boneless rib roast)…but it is a $200 large cut of meat (many pounds). Could probably slice and pound that thin…but I would probably have Braciole meat for a lifetime/or a very large gathering. :-) But thanks for the tip may try it that way. Have done it with Flank Steak too…but one day would like to try it like my cousins enjoy it.
chachi 16 thought so too... he didn't build his sauce he just let it boil right out of the jar. I guess everyone does it different. The braciole looked good 😊
chachi 16 its sauce not fucking ketchup or pizza sauce, the sauce in the US is too thick and sweet, his sauce is the way its supposed to be, fresh tomatoes from the garden, salt and basil and maybe some olive oil and garlic, thats all a good sauce is supposed to be, authentic sauce doesnt have sugar, tomato paste, wine, corn starch and all the other bullshit americans "build sauce" with
![🎤 จับฉลากร้องเพลง x P’ #XXSIVK [EP.1] (2/2) เพื่อนจับได้คำไหน..ต้องร้องคำนั้น เริ่ม! 💓🎶 #MXFRUIT](http://i.ytimg.com/vi/1bJvMJXmeS4/mqdefault.jpg)
He really does love spicy😂
I've noticed he adds "oh yeah baby" to everything. Spicy food and wine, the secret to good health💪🏼
Growing up as a kid and a young man in this LIFE ,I have often heard certain men and women speaking with this accent and inflection,,,and inevitably and most certainly ,they turned out to be the most amazing ,friendly, kind , helpful, remarkable, insightful individuals in all my life. The old teach the young. They lived in a different world ,a different time and place, they had the GENEROSITY AND CONSIDERATION to pass it on to us
I could swear. Smell the garlic and parsley being chopped together. Drooling. I'm drooling. My Grandmom made braciole the same way. Love your videos. And, your home made tomatoes look amazing. Keep the great videos coming.
I used to watch you 10 years ago. I'm so Happy that you're still here blessing us with your love in the kitchen best of wishes for you and yours.
Thank you for your recipe in 2021 Master Chef... I see we all are huge fan's... Thank you for the culture you bring to the table... We are starving to hear the words of are Elders during these hard times... Grazie
I stumbled across Pasquale's TH-cam videos quite by chance, and what a delight they are! My family came here from Italy many, many years past (almost 100 years ago), and most of the "old timers" are gone now, but watching his videos really brought back all of those wonderful memories. Pasquale's braciole is exactly like my mom and grandma made (except no flour on the meat), very simple, not a gazillion ingredients, and very delicious. A lovely trip down memory lane...
Reminds me of my dad that passed away in June 💔 this was his favorite dish . Involtini e orecchiette al sugo. Thanks
@Jax T something funny about it?
This man is a rock star! God Bless him! My mother was pure Sici and us 5 kids grew up with the most delicious of foods. Mom has been gone since 81 but she left us a legacy of great dishes and instilled in us a passion for great food! This man is a total natural. Id eat anything he would want to put in front of me thats edible!
Finally.....you make braciole the way my mom and dad use to. Only difference we use string to secure the braciole and I don't recall my mom dredging it in flour and frying first. I'm going to try it your way. Making it this weekend.
Same here - string and no flour. No wine, either, but I think that makes a tasty addition! [gulp gulp gulp]
I like putting a piece of capacola in mine.
Mac Butova ours too. string instead of the toothpicks. although probably through shear laziness, in my adult life i've given up on the string in favor of the easier (albeit much more dangerous haha) toothpick method.
No bread crumbs. But that’s the beauty, watch 10 different videos and see 10 different ways to make it
Incredible, simply delicious homemade food, from his table to yours. Good job.
Yeah, my Italian Grandmother from Ripacandida always had pork neck bones in her sauce to garnish more flavor. Adding fried dark meat chicken along with homemade meatballs & Italian sausage makes a superb sauce. When my Grandma added braciole to all of this was an added treat. She made her braciole like you did except she also added fresh moist basil like that was in your jar of canned sauce.
love you and love your videos , I'm Italian born in Boston Massachusetts my father was born in Calabria and came here to the states when he was just three months old , my mother was born in the North End in Boston Massachusetts she's one hundred percent Italian also , I was raised in Boston but now I live in Georgia you are such a hoot I love you to death , when you're cooking and doing your videos and drinking your wine that's exactly what I do each and every day I have my wine while I'm cooking then while I'm eating and I have been doing that my whole life , I feel like I'm related to you in fact I wish I was because you're so much like home to me God bless you I love you so much and you make me laugh and you make me happy with each and every video that you do so I'm here watching you and wishing you nothing but good health God bless you by Carol
I am Italian (Sicilian on my mom's side) and brough up in Boston also, my dad lived in the North End before he married my mom, then they moved to Watertown. I live in CA. now but I love to make Italian recipes and braciole is one of my favorites. I've found several braciole recipes on youtube, love them all!
Same here. Calabrese on my Mom’s side. Abruzzese on my Dad’s side. All my grandparents were born in Italy. I cook Italian most all the time. But these videos just take me back to my grandmoms’ kitchens. The aromas. The food. Quande Bella.
@@944gemma Almost same here! My mom born in Caltanisetta Sicily; father born in Scranton P/A.(his father from Avellino) and grew up with this food.
I can't stop watching your videos, absolutely love them...!!!
Love to watch this gentleman cook. Remember him from back in the day👍
God bless this man. He can come over for Sunday dinner anytime he wants.
I love the Italian accent. It was great hearing you talk while demonstrating this classic dish. Nothing like hearing how to cook Italian meals from a down home Italian. Thanks.
And I will remember to drink the wine too, so my meat will taste good!
Sooo good
Chef Pasquale, I hope if I'm fortunate enough to live to your age I have the same love of life and food and family you have. it's a joy to watch your videos keep them coming happy new year to and you'res.
You have my mouth watering. I was brought up in this way. Was always in the garden with my grandparents.
THE BEST
Joanna
Love these videos! I make Braciole the way my Mom did - like Pascuale, but she added a few more things...She/I use top round and pound it thin. I use garlic, parsley, Romano cheese, but I also use a sprinkle of Italian breadcrumbs and hard boiled eggs sliced - then I roll it up and use thin cord to tie...but I may try the toothpicks -- looks like it's easier than cord. Saute the Braciole and then put into boiling sauce. Cook it for two hours! It's fall apart, tender and delicious. I so enjoy watching this man! Thanks!
Thanks Chef Pasquale! I'm having friends over for dinner and making braciole. My italian Molisani relatives all passed away so i consult your videos!
Just like my grand-pop & grand-mom cooked braccioli, with the tender beef 🥩 & Pork RIBS 🍖 ... the meat just fell off the bone & we’d suck on the bones... Wonderful! 😋
Happy to drop by… this never gets old
Our family made Pork Braciole's & used either 1 or 2 peeled hard boiled eggs rolled up inside the Braciole. did the same with the Beef one's also taste great.
depends where your family comes from in Italy. My family adds raisins and olives to the parsley and garlic.I've had it with prosciutto and provolone as well.
A REDTAIL always hard boiled egg!
A REDTAIL what cut of pork?
I made this today. Thank you. brings me back. The taste was beautiful
Pasquale, my mother used to add a slide of homemade Italian bread in the braciole. It is really delicious that way. Did you ever try adding a slice of bread? It gives the braciole much more flavor and texture. Love you shows. 🇮🇹🍷
I absolutely love this dish was so delicious
that looks delicious, a bit thin but delicious
Thank you for another great recipe. Love to watch you cook and speak.
The family is going to eat good tonight !!!
Ive watched dozens of these "Sunday Gravy" vids but this one seems to be the one Id try first.
I’m a soul food cook and I love authentic Italian cuisine it’s starts from humble beginnings with love. I am making this dish I’ve looked at a lot of videos on Braciole. I fell in love with this dish from movie “Silver Linings Playbook”. I love the way you cook❤️😘🥂
Just like my Grandma used to make!❤️
Great video, thanks for posting. Reminds me of visiting my Grandparents all those times way back in the 70s. Subscribed
I'm making this tonight, can't wait. My butcher used Top Round beef, sliced it and pounded it thin for me.
Warm, funny, & delicious. Best ingredients. No sweat, no sauce.
What a Legend. You are the pride of Italy. LOVE YOU!
I love watching him and learning all the little tricks to make delicious meals. Today I am making the meatballs with spaghetti.....
Beautiful dish my mouth is watering it looks so good😉😋
My family used to make this the same. Only thing my mom did was use tomato paste to thicken the sauce. Looks yummy! ❤️😋
Do u remember me it’s tony
Buon Appetito Pasquale - I love your recipes - they all remind me of my childhood growing up in an Italian family. Thank you so very much for sharing these wonderful recipes with everyone! Salute 🍷🍷
Omg neck bones sausage for braciole sausage meatballs, but the meatballs is with the pork veal and sirloin chop me but my Nana used to put in pigs feet. Oh my god, so good Pascual when you cook it brings back such memories specially Sunday sauce it was the best and now my mom did it did it and my girls both Mary are doing it and my granddaughters. They’re four and three they eat I can’t even tell you. my grandsons is so fussy Wesley but anyway watching you cook it’s my no-no much fun . I love ❤️ you so much . Bon appétit to everybody
This gentleman is the real thing,
He is the best❤️🇮🇹👏👏👏👏👏!!!!
😄
" a little~a Wine inna here, And a little~Wine inna here"...
❤ 😉Reminds me of my Sicilian Grandpa,,,
This guy knows what he's doing for sure .
german rouladen similiar different ingredients same love
I haven’t had that since I was a child. I’m going to make it
Yummy .. best meal ever
got alot of videos i could be watching instead but i really like this old man. great man
Pasquale, I've never seen you work this fast! Looks amazing
When yuu drinka wine da fooda tastesa betterrr, lol
I love you... reminds me of my father hehe
That looks awesome yummy
my favorite sunday meal
Wish I had knife skills like you!
Now, I'm gonna need to make both braciole and eggplant rollatine. It's been years since I had them, especially the braciole. Yum!!! Thanks, Chef Pasquale!!! Salute!!!
That looks nice
Italian a' cooking it's the besto. I'm 50 % Finnish/American. Love and learn. back to formula for me with tomatoes in garden. ;-)
Pasquale is a legend. Love this guy.
Looks tasty
I cooked your Chicken Marsala and it was great. Now I want to try this.
Nice Show ! Will try it next Weekend. I like the part with the white Wine. Salute !
He is amazing
Great recipient chef ... I had braciole growing up but never tried to make it... I'm definitely going to try your recipie👍
i think im in love
Jill Ann he’s a. Great cook
Watching this while making my Nana’s Sunday gravy! Y’all should make some gardening videos!
I would love a plate of this. I'm going to try to prepare this! Thank you.
signor Pasquale,
Lei e' bravissimo e simpaticissimo!!!
Spero che continui a fare video
Salute!!
I love how Pasquale downs the wine with each drink. No sipping here🍷🍜👍
Sei un mito grande grande you are wonderful viva Italia
What a great guy
Good to see the old recipes being handed down before it's too late in a world of busy people, McDonalds and Pizza Hut.
I love your videos. I'm an avid cook myself. I'll be trying this recipe tonight.
you cook with the wine, you drink the wine. salute.
9:01, love that sound!
Very nice
Thank you
Love it!!! I will try this.
When I was little I didn't like it because my mom put raisins in it but I will try your recipe I like it it seems easier then my mom
Great chef and great food.
My favorite! Just need some homemade Italian sausage!
Looks awesome
Mmmmm I will have to make this!!
We put prosciutto and locatelli cheese in ours, with a few extra ingredients.
Great recipee. Thank you.
Thank you very much for your recipe.''...
great food made the right way
Great knife skills!
I love this guy🤣
Great video, thank you for making it. I hope I can cook as good as you one day!
I agree..you drink the wine the food does taste better!
My grandmother used to tie with string.
Mine too
Sauce or gravy Im catching enough to know what is implied and Im only using a few brain cells to figure it out. The details that are more important are how to prepare a wonderful Italian meal for my family and guest. Thanks for sharing your skills for all to see. Love for all is a big part of a successful meal.
This 'braciole' read as 'brassio' is just GREAT!
You make it just like us! Looks great!
Love your videos, Mike
"A little wine over heah and a little wine over heah too." Julia Child used to do the same thing. Lovely.
Great as usual. Toughest part where I live is finding someone that will butcher/cut the meat in a thin braciole cut. Too difficult to re-slice it it thin…and many markets near me have gotten rid of their butcher…you take what you can get in the packaging already.
You can find a package of London broil, cut it and then pound it to the desired thickness. Put each thicker slice of meat on parchment paper or Saran Wrap with another piece of wrap over the top, and gently pound (you’ll have to buy a mallet).
Funny thing is that i have cousins in Italy that have shared their recipe with me. They use a slice of meat that is close to the ribs. But we butcher it differently here. Though I found the basic mean whole at Costco (boneless rib roast)…but it is a $200 large cut of meat (many pounds). Could probably slice and pound that thin…but I would probably have Braciole meat for a lifetime/or a very large gathering. :-) But thanks for the tip may try it that way. Have done it with Flank Steak too…but one day would like to try it like my cousins enjoy it.
Che belu, Pasquale 😍🥰
excellent
Sei grande pasquale... Saluti dalla Slovenija ❤️
sauce looked a little loose but beautiful color tho I'll definitely try this recipe this weekend
chachi 16 thought so too... he didn't build his sauce he just let it boil right out of the jar. I guess everyone does it different. The braciole looked good 😊
chachi 16 its sauce not fucking ketchup or pizza sauce, the sauce in the US is too thick and sweet, his sauce is the way its supposed to be, fresh tomatoes from the garden, salt and basil and maybe some olive oil and garlic, thats all a good sauce is supposed to be, authentic sauce doesnt have sugar, tomato paste, wine, corn starch and all the other bullshit americans "build sauce" with