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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 281-290 of 303

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  • on December 15, 2004

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    This was a easy, tasteful dish. I think next time I will use a better tomato sauce for a better taste.

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  • on December 14, 2004

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    This was as delicious as I expected it to be. When I was reheating leftovers for my 18 year-old, my husband actually walked away from a football game to come in to the kitchen to tell my son how good it was going to be!

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  • on December 13, 2004

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    I love watching Giada cook- she's so passionate about her dishes. This one is so unbelievably amazing.. I made this for Christmas dinner for my husbands family and we all savored every bite.. Wonderful ingredients and very easy to prepare.

    I used a prepared marinara this time and it was excellent, but I'm looking forward to making Giada's sauce next time. But either way- the marinara takes on an incredible flavor when it marries with the meat, stuffing and wine in the oven. I had about 2-3 servings of sauce left over that I saved for pasta sauce.

    I can't wait to make it again... It blends perfectly with Giada's "Holiday Salad" from the same episode.

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  • on December 12, 2004

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    This is a great recipe and so easy. I used basil instead of parsley (because that's what I had on hand, but otherwise did everything the same. I will make this again and again.

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  • on December 12, 2004

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    I made this recipe recently for my wifes Italian family. One family memeber labeled the sauce as "restaurant grade", which made my day. Some interesting points come to mind for this recipe. First, the sauce went from a deep red to an orange color after processing it in the blender. This was most certainly from the carrots in the recipe, which I have never used before in my marinara. Also, make certain to re-season the sauce at the end just as the recipe says. Secondly, the sauce seemd to lack something when I tasted it the next day just before preparing the Braciole but I went ahead anyway. NOW FOR THE AMAGING PART. The sauce took on a totally different taste and texture after cooking the meat in it for about two hours. While enjoying this dish I kept trying to figure out what had caused the delightful transformation and then it dawned on me. The combination of the cheeses and flavor that escaped from the meat, as well as the wine used for deglazing had transformed the sauce from a simple marinara to a complex sauce worthy of serving at a fine Italian restaurant.

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  • on December 12, 2004

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    Out Standing

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  • on December 11, 2004

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    Giada's recipes are just the best! This one is no exception. It was so easy to prepare that I honestly was not expecting it to be so good. I had my in-laws over for dinner and everyone just loved it. I thought the flank steak was the perfect cut of meat. Because it was cooked so long, I found it extremely tender. It didn't melt in your mouth and that helped to give the dish a heartier texture. I am already planning my next dinner party so I can make this dish and impress everyone!

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  • on December 09, 2004

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    I made this for My Family, I thought it was pretty easy to do, and came out great! I plan to make it again on Christmas Eve. As My Family has already asked Me to make it again.....

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  • on December 09, 2004

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    This dish not only smelled wonderful when I was making it, but it also reheated nicely the next day. I recommend it to anyone!

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  • on December 08, 2004

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    The cut of meat that was selected surprised me. The more I had of it the more I liked it. I guess I am for a more tender meat type of person. The seasonings are fantastic and the meat even though a tough cut tenderized pretty nice. Just don't forget the tooh pics. :
    A nice meal

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