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Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta Recipe

Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta

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Average Rating:

Total Reviews: 209

Showing 191-200 of 209

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  • on April 29, 2005

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    I never cared for meatloaf until I made this!! Our local butcher makes a great meatloaf mix, so I used that. Don't skip the raisins, be sure to use golden, they add a simple sweetness that is wonderful. I was a bit skeptical about the arugula as I am not a big fan, but knew that it would add a bit of spice to the loaf. I didn't make the pasta, but instead served this with skin on red mashed potatoes with carmelized onions...YUM! This recipe is one of Rachael's finest....and I am Italian. I will share this with all of my foodie friends. Thank you!

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  • on April 28, 2005

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    Very different and fast and fun to make. Comes together (rolls upsurprisingly easy. Omitted raisins but kept true to rest of recipe.

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  • on April 28, 2005

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    The lemon zest in the Pasta, Broccolini and Ricotta dish produced an unanticipated wonderful flavor. The meatloaf is fun and easy to make; however it is dense. Makes into a great leftover sandwich ingredient! Folks commented on how well the pine nuts complemented the loaf. Definately a very tasty 30-Minute meal for a rookie! Will make the pasta for pot lucks now.

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  • on April 28, 2005

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    So easy and so good!

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  • on April 28, 2005

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    I took the idea for the pasta and ran with it. I was skeptical because I really don't care for ricotta cheese, but it blends nicely with the pasta and parm. Added chopped broccoli and matchstick carrots along with some leftover grilled chicken and I had a whole meal! I also took a great shortcut in that I added my veggies right to the pasta water during the last few minutes of cooking. This made this a one pot meal. With a little salt to perk up the flavors a bit, this was pretty good and I had enough leftover to pack it for lunch the next day.

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  • on April 27, 2005

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    This meal turned out beyond good for me and tasted oh so wonderful! Am keeping it from here on out as a special treat - weekday and weekend!

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  • on April 25, 2005

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    I was hesitant about using the raising, but decided to go ahead and try it. I used my Cuisinart to chop and mix the pine nuts, raisins, onion, garlic, parm. cheese and bread crumbs. Was much faster than chopping by hand. I also couldn't find prosciutto so used pancetta instead. My whole family loved it.

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  • on April 25, 2005

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    The meat loaf was excellent, I substituted spinach and sliced ham.
    It came out great and there was a lot of it.
    Pasta was kind of bland but we took care of that.

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  • on April 25, 2005

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    I made the pasta, and I really had to doctor that up for any flavor. I definitely wouldn't make that again. For the brasciole, it looked great and it tasted pretty good, my husband liked it as well. From what I remember, I think Rachel said it's even great the next day for leftovers. Sometimes the flavors blend better after sitting a day. We will see.

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  • on April 25, 2005

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    Well I normally dont cook but started about 3 weeks ago when the wife went on a trip and I had to cook for me and my two young daughters that are picky eaters. Well my youngest saw this episode with me and asked me to make the dinner. Well it was accomplished in 30 minutes I did make some changes for the kids I took out the nuts and raisins and added canned mushrooms. It was very easy to make and was a hit with kids that are picky eaters

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