Braciole - Italian Meat Roll

Braciole - Italian Meat Roll
I’m guessing that the traditional braciole is made from beef, but I’m also assuming that you can substitute any mammal. I don’t think chicken is allowed by the Italian police. BUT, I bet duck would be really good.
www.romeosjuli...

[@loydevan1311]

Benny Hill's music 🎶 brings back memories. I truly miss his joyful humor.

[@michaelmichael7250]

I love the Benny Hill music for one. I love Braciola and I have never tried making it with pork loin meat sounds very interesting to taste 👅. Thanks for this jealous meal.

[@RomeosJulienne]

I'll do a beef one soon. Thanks for watching

[@markluke8447]

Great idea, looks delicious. Where can I get the bread crumb recipe?

[@RomeosJulienne]

the breadcrumbs are from Carmine's cook book
www.romeosjulienne.com/post/you-don-t-need-to-be-italian-to-make-awesome-meatballs

[@emilsabatini4038]

A thumbs up !

[@jamesdigiorgio5820]

Braciole is my absolute favorite meat in a Sunday Sauce. You make them like my Nonna did although she used a lot more garlic and parsley in her braciole.

[@RomeosJulienne]

I really had a good time with that. Thanks for watching - hope you make it soon

[@phillipam6845]

looks awesome!!!

[@LVVMCMLV]

3:07 at this point, I pound the garlic into the meat with a meat mallet

[@paulc.cowanjr.9499]

To bad your voice does not project. Looks wonderful.

[@Luke8-17]

Beef, pork or pig skin are all good.

[@johnjohnll3919]

The Braciole at the Feast is Pork I believe.

[@RomeosJulienne]

We are "The Boys from Braciole"

[@rhondaskiles5740]

I like to brush first with olive oil then microplane my garlic

[@KoughyKween906]

Couldn't hear ur video...

[@RomeosJulienne]

there is a sound control in youtube - I noticed that it was a little low too but this helped - bottom left there is a speaker slide the volume to the right

[@ChubbyButcher]

Subbed your channel looks good. Next time clean off your silver skin on the pork tenderloin. It's makes it less chewy. Chubby butcher

[@rhondaskiles5740]

I like top round steak cut ut 1/4 incjh this snd lay 3 pieces io over lap each otherv1/2 inch

[@ЕленаЧеботникова-л5н]

Эх

[@davec.1045]

No Prosciutto? No Pignolis? Not our Italian family's braciole...

[@RomeosJulienne]

LOL

[@slurpnterps698]

You should have trimmed that silver skin off the tenderloin first

[@RomeosJulienne]

Yes I agree, but I have to say that on pork tenderloin, it is so tender, that it was really unnoticeable. But yes, trimming silver skin is the way to go