Braciole

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This was very easy to put together even for a week night. I made the Simple Tomoato Sauce which is delicious and made the dish taste very fresh. I pounded my steak out on both sides to thin it out as it was a bit thick I had sliced Provolone chesse on hand so I put the dry stuffing on first then laid sliced Provolone on top of it and rolled it, I didnt have any problem with my stuffing falling out as others mentioned. I rolled it with the grain as the recipe called for and it turned out tender and perfect! We will be making this again soon for sure!!!

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I made this recipe for my fiance's birthday. At our favorite restaurant in the city we always get pork braciole and I really wanted to make him something extra special for his birthday. I've never made something like this before and I was a little intimidated by the kitchen twine thing, but it was not hard and the braciole was delicious! Definitely do everything a day ahead because I served it the same day that I made it, but the following day we had the left overs (cooked it for 30 mins and it was even more delicious!!! Next time I'm going to do all the prep a day ahead, and I can't wait!
I do recommend asking your butcher to pound out the meat, I was doing it and it took me a while, but still fun and worth the effort!

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This braciole recipe is simply amazing. I have not had braciole since I lived back on the east coast and spent holidays with my father's *very* southern Italian family. I am so glad I chose this recipe for my first go! I did not think I was capable of producing anything that could dare to stack up against the braciole Nana made on Christmas, so if you're in my boat, I assure you that this recipe is a fool-proof way to recreate those warm, delicious memories (thank you Giada!

I did make some modifications and substitutions, but the end result was still perfect. I used store-bought 4-cheese marinara sauce (Sunflower Market brand to save time. I used 1.5 T of dried parsley as opposed to the fresh parsley. Also, I omitted the breadcrumbs, added a little extra shredded provolone, and added 1 serving of Eggbeaters to the breadless "bread crumb" mixture. I have a gluten intolerance (I know... it's an evil curse no one should have to endure so I'm very accustomed to modifying recipes.

My cut of flank steak was more square shaped (and thicker than the ideal oblong shape for rolling. So, I pounded it with a meat mallet, which probably also helped to tenderize it a bit.

I am also at a higher altitude (5000 feet so I cooked the braciole about 15 minutes longer, basting more regularly over the last 45 minutes. Sometimes we have issues with meat cooking slowly at this altitude.

A tip about the provolone: I could not find shredded provolone in the store, so I bought a block of it and chopped it up and put it in the food processor. Voila! Much easier and less annoying that using a hand cheese grater (which always leaves me scraped and frustrated because I'm clumsy.

I wish I could give this recipe more than 5 stars!

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I made this recipe tonight and used my own Marinara sauce...It was one of the best Braciole's I've had in a long time...Served it with pasta and bread...everything went...I didn't add salt to the stuffing and used less cheese than recommended...perfect

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Just wanted to add a note to those who felt their meat was a bit dry?my family recipe includes brushing the meat with a bit of Crisco shorten before stuffing. This keeps the meat moist.

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I found the meat extremely tender and flavorful, but I did finish it off a little differently. I make my own sauce, so after following the recipe up to the browning point, I placed the braciole in the pot of sauce. I have never made braciole before, but this was amazingly easy. What a great alternative to meatballs! Make sure the meat is thin and tenderized (I just used a mallet, cut into 3rds, and simmer in sauce for 1-2 hours. I think with this type of dish, a little more time is the key.

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This braciole had great flavor, but I found the meat not very tender. I had the butcher pound out the meat for me, but it still seemed a bit dry and tough. Also, it was extremely salty which was definitely from the Parmesan Reggiano. I think next time I will ask the butcher to run the meat through the tenderizer as well as marinate it in wine the day before as someone else said they did. Also, I think I'll make it with a combination of Pecorino and Parmesan and see if that helps cut down on some of the salt content. As I said - it had GREAT flavor, just need to find out how to make it more tender and juicy!

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the marinara was simple and delicious. im really not sure how it possibly took others 3 hours to make just the marinara. first time making this and it was so easy and so good ! this will now be a traditional sunday/holiday family dinner. i seriously couldnt think of anything wrong with this dish ! i didnt have any trouble rolling it up either. thanks giada!

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This will now be a staple for us - it was truly delicious. The only change I made is I didn't blend the tomato sauce (from the picture it doesn't look like Giada did either.

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At a catered family celebration, my son discovered a love for "Braciole". Weeks later, he asked if I would make it for him. I took the challenge, did my research with Giada's recipe and... WOW! He said it was even better than at the restaurant. Thanks for sharing.