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Food & Drink / The Gestalt of Cooking
|Subject: Re: What's cookin'?||Date: 11/6/2003 4:05 AM|
|Author: ejb152||Number: 11179 of 21260|
zsimpson: If and when I get the time, I'll post my recipe for Bracciole. It's a multi-step process because of the filling.
Excellent! This is one dish that I've yet to try, either tasting or making. I saw Tyler Florence make it on Food 911 once and thought, "Wow, that looks good!" but haven't followed up on making his recipe, mainly because it would be a dinner party dish for me and I've been working an upside down schedule most of this year. Lately, I've been thinking about the Braciole again, partly because the temperatures are, at least trying, to cool down, and partly because I'll soon be returning to a normal schedule.
It appears to be a dish that is open to interpretation, so that's why I'm curious about variations, especially from home cooks and those brought up in traditional Italian homes.
Here's Tyler's version, Braised Braciole:
I love his show. It's one of my favorites on The Food Network.
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