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Braciole Recipe

Braciole

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (303)

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Average Rating:

Total Reviews: 303

Showing 251-260 of 303

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  • on January 17, 2005

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    This was the BEST braciole!!!! Tender with great taste....the only change I made was to cook the meat at a lower temperature for a longer period of time.

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  • on January 13, 2005

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    Both my husband and I really enjoyed this recipe, however it is a little more time consuming in the prep department than it was on television.

    I would suggest that if you are going to make this for dinner that you chop the bread, grate the cheese, and make the marinara sauce the night before, as it takes at least an hour to cook. I ended up cooking mine for three hours. If time is an issue buy a jar of marinara from the store.

    Don't over do the olive oil. I missread the recipe card and added four tbsp. of olive oil instead of two. I even added extra bread crumbs, but in the end the cheese and bread just melted away.

    The flank steak was an easy meat to cook and I took it out of the oven after 80 minutes and it tasted great.

    I plan on making this recipe again.

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  • on January 10, 2005

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    This was a very tasty dish that we served on New Years to some friends. It was very easy to make but for some reason, the breading turned out a little mushy and moist. I will definitely try it again!

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  • on January 08, 2005

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    This recipe was OUTSTANDING. I loved it and it is a classic dish in my family now!

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  • on January 05, 2005

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    This was wonderful, as all of Giada's recipes are. My husband made it for my family for Christmas Dinner and everyone raved! It was even more delicious as a leftover. Thanks Giada

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  • on January 04, 2005

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    This will impress anyone because not only does it taste great but it looks wonderful. Caution about the wine -- remember to turn off the gas flame and don't pour from the bottle .. I remembered one of these tips and almost burned down the kitchen (oops.

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  • on January 03, 2005

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    Made this for a dinner party the day after Christmas...what a hit. Melted in your mouth and was very easy to prepare.

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  • on January 02, 2005

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    i made this for a few friends and it turned out great. I didn't have romano and provolone, so i used parmesean and mozerella instead and it tasted great!

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  • on January 02, 2005

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    My family loved this recipe. I doubled the recipe (Costco sells two flank steaks in a pack because I didn't think the one would be enough, it was and the leftovers were more delicious the next night. The sauce took on such an amazing flavor when cooked with the Braciole. This recipe deserves 10 stars, thanks Giada!

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  • on December 31, 2004

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    This is the first time I made braciole. The only change I would make is to put prosciutto in the center with the filling.

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