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by Chris Mon Oct 22, 2012 1:09 pm
Have you ever had Braciola? If so, do you like it?
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CeCe
Tony Marino
Alan Smithee
Chris
8 posters
Braciola
Chris- Chamber Admin.
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Have you ever had Braciola? If so, do you like it?
Alan Smithee- ...is a 20G Chamber DIETY.
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Never heard of it but after looking it up I would be happy to give it a try.
Tony Marino- …is a Global Moderator.
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Many many many times. My Mama used to make them all the time on sunday and put them in the gravy. She also made pig skin Braciola, I know you think it is gross but it was actually tasty (the pigskin Braciola). She would cook them in the gravy as well. She didn't make them all the time like the pork Braciola but every now and then.
CeCe- …is a Chamber DEITY.
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Never heard of it. But will look it up to see how it's made.
Alan Smithee- ...is a 20G Chamber DIETY.
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They do look like they'd be tasty even if they do sound like something in the lungs.
Cheaps- ...is a 20G Chamber DIETY.
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Pic doesn't look appetizing to me.
Tony Marino- …is a Global Moderator.
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You can make Beef or Pork Braciola's. Pork is more popular although the beef are tasty as well. They are really easy to make but when you roll them up you have to tie them with thread or string.
Supernova- The Book Chamber
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I'll bite, what the hell is it?
Nystyle709- ...is a 20G Chamber DIETY.
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LOL.
Tony Marino- …is a Global Moderator.
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Tony Marino wrote:You can make Beef or Pork Braciola's. Pork is more popular although the beef are tasty as well. They are really easy to make but when you roll them up you have to tie them with thread or string.
Well say beef Braciola is like a piece of flank steak. You spread garlic, parmesan cheese and a bit of parsley and some other ingredients on it and you roll it up, tie it, and cook it in the gravy, it is very tasty. Same thing with the pork.
Suzi- …is a Power Member.
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I'd give it a try.
What are known as braciole in the United States are named involtini in Italian cuisine outside of braciole's traditional areas of origin in Southern Italy
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