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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
“Braciole is a rich, velvety main course that will make your holiday party the hit of the season” – Giada
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Braciole
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 4 servings
Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher’s twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce:
Yield: 6 cups
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
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@rogerrtewwr4723
December 12, 2023 at 7:24 am
lmao wtf …. pound that flank thinner lmao
@utubbabe1234
December 12, 2023 at 7:24 am
meat was too thick and not pounded
@NayaWrap
December 12, 2023 at 7:24 am
Fantastic body
@MariarMutz-yz4lq
December 12, 2023 at 7:24 am
I'm dibic
@MariarMutz-yz4lq
December 12, 2023 at 7:24 am
I like meat
@MariarMutz-yz4lq
December 12, 2023 at 7:24 am
Happy holidays
@tonya7610
December 12, 2023 at 7:24 am
But you’re missing hard-boiled eggs that’s the best part
@teresagagliardi3210
December 12, 2023 at 7:24 am
All of my grandparents are from Italy. My grandmothers from Sicily and my grandfather from Calabria. My grandmothers made braciole different. One put hard boiled eggs in the middle (yuck). They did not add prosciutto, raisins nor pine nuts. My one grandma stuffed it on what was in the fridge or pantry. My aunts each made it differently along with all of their Italian dishes. Southern Italian cooking is peasant cooking and was based on what was available. Many Italian dishes that are made in America are not really Italian and were created by substituting ingredients if they couldn't find it here. When they came Gere in the late 1930's many foods available now were not available then or they were expensive. So maybe one household put prosciutto and one did not. Its all about your preferences with these type of dishes. Personnel my kids prefer braciole as it is in this recipe. The prosciutto gets too chewy. I have crisped up pancetta or guanciale and put it into middle on occasion. Just make it your own
@NightOwl_whoCooks4u
December 12, 2023 at 7:24 am
First time I seen this recipe was watching Everyone loves Raymond ❤
@richardjames1946
December 12, 2023 at 7:24 am
Like it with pork! How our family used to do it!
Had beef once or twice, very kosher, delish 🍝🍷
@stephenhorak1535
December 12, 2023 at 7:24 am
I’ve never made one but I think we’ll have this Sunday after chizurch
@kennash7583
December 12, 2023 at 7:24 am
Garlic was not MINCED, no pounding of the meat? List goes on…..
@gemini92406
December 12, 2023 at 7:24 am
Your not going to pound the meat and leave it thick like that? Whats wrong with you?
@stephaniekao8831
December 12, 2023 at 7:24 am
Unattractive face with a huge weird bobblehead
@NipItInTheBud100
December 12, 2023 at 7:24 am
Damn….you need to thin that cut out a lot!! Way too thick
@davec.1045
December 12, 2023 at 7:24 am
Sorry Giada, no pignolis, no Prosciutto, didn't pound the steak thin. Not my family's braciole. I'll pass, thanks.
@BCorey-ln9se
December 12, 2023 at 7:24 am
Dumbed down for youtube.
@PlatonicPurplePanda
December 12, 2023 at 7:24 am
The way they angle the camera on her with every episode always made her head look big and her body look really short and tiny.
@listenup301
December 12, 2023 at 7:24 am
Her mince is a rough chop.
There I said it.
😔
@sarairocks1010
December 12, 2023 at 7:24 am
Everybody loves Raymond brought me here 😂😂😂 will cook it
@janboyd227
December 12, 2023 at 7:24 am
Uninspired Giada. It doesn't look delicious whatsoever! I'd be shocked to believe that the cut of meat you used would be done at 1.5 hours. Very thick piece of meat and little to no stuffing. Yes, you moved quickly to make it a 'quick and easy meal' but it just didn't come out as dinner worthy. Your work doesn't inspire one and you leave much to be desired — do you ever taste what you cook?
@suzannevega2289
December 12, 2023 at 7:24 am
For the folks complaining about ingredients missing, Prosciutto, currants, nuts, ext. was NOT traditionally put in Braciole, it was a very basic, simple few ingredients but like everything over time other things were added to enhance the flavor.There are many options, it's basically what you like, you make it your own! But I will complain that she rolled it the wrong way, when she cuts it she ends up cutting with the grain. (Big NO NO)