Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold tomato sauce. Braciole are soooooo good. Eat these involtini di carne and you will be happier ehehe ------------------------------------------------------------------------- SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://bit.ly/SubscribeToMyYOUTUBEchannel Share it with your FOODIE friends on FACEBOOK Get the recipe on my website: http://bit.ly/Braciole Check out my website for full recipes and to follow my blog: http://bit.ly/vincenzosplate ------------------------------------------------------------------------- BRACIOLE Recipe | Stuffed Meat with Eggplant Prosciutto and Cheese | Involtini di Carne INGREDIENTS: Veal Steak 150g baby spinach Prosciutto Crudo Grilled Eggplant Thinly sliced provolone cheese Shredded mozzarella Salt & Pepper 1 x garlic clove 1 x medium size carrot Basil 400g tomato passata XVOO UTENSILS: 1 x large non-stick saucepan Tongs Sharp knife Baking paper Chopping board Cooking string Steak mallet METHOD: 1. Lay a single sheet of baking paper on top of a chopping board and place one slice of veal steak on top. 2. Add another sheet of baking paper over the top and use a steak mallet to smooth it out. 3. Repeat this for as many slices as you choose to make and season each one with salt and pepper. 4. Remove the second sheet of baking paper and place two slices of grilled eggplant on the steak. Add two slices of prosciutto, one of provolone cheese, chopped baby spinach and shredded mozzarella. VINCENO’S PLATE TIP: Don’ fill it too much or you won’t be able to roll it closed! 5. Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out. 6. Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place. 7. Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top. 8. Tie a knot nice and tightly at the end and put it to the side. 9. Once you have made as many as you need, heat up some olive oil in a large pan and shallow fry them 10. Turn each one until they are slightly browned all the way around. 11. Let the veal rest on the side and add finely chopped garlic to the same pan of oil. 12. Once it has begun to brown, add chopped Spanish onion, carrot and basil and leave to simmer. Keep reading the recipe on my wesbite: http://bit.ly/Braciole E ora si mangia, Vincenzo’s Plate…Enjoy! ------------------------------------------------------------------------- Subscribe to my YOUTUBE CHANNEL http://bit.ly/SubscribeToMyYOUTUBEchannel LIKE ME ON FACEBOOK http://bit.ly/facebookVincenzosPlate FOLLOW ME ON INSTAGRAM @vincenzosplate http://bit.ly/VPinstagram FOLLOWM ME ON GOOGLE+ http://bit.ly/VPGoogleplus FOLLOW ME ON LINKEDIN http://bit.ly/VPlinkedin FOLLOW ME ON TWITTER http://bit.ly/VPTwitter ------------------------------------------------------------------------- Also join this Incredible FOODIE community: "ITALIAN STYLE FOOD REVOLUTION" FOLLOW ON GOOGLE+ http://bit.ly/Italianstylefoodrevolution FOLLOW ON FACEBOOK https://www.facebook.com/ItalianStyleFoodRevolution/ ------------------------------------------------------------------------- Check out these PLAYLISTS in order to create your favorite Italian meal COOKING WITH MY FAMILY PLAYLIST: http://bit.ly/cookingwithmyfamily ANTIPASTO RECIPES PLAYLIST: http://bit.ly/antipastorecipesplaylist PASTA RECIPES PLAYLIST: http://bit.ly/pastarecipesplaylist PIZZA RECIPES PLAYLIST: http://bit.ly/pizzarecipesplaylist MAIN COURSE RECIPES PLAYLIST: http://bit.ly/maincourseplaylist DESSERT RECIPES PLAYLIST: http://bit.ly/dessertrecipesplaylist ITALIAN BBQ RECIPES PLAYLIST: http://bit.ly/bbqrecipesplaylist ITALIAN COCKTAILS PLAYLIST: http://bit.ly/italiancokctailsplaylist LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. ------------------------------------------------------------------------- MUSIC: Courtesy of Audio Network http://www.audionetwork.com ------------------------------------------------------------------------- Vincenzo’s Plate is a You Tube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering Italian Food Recipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!). #braciole #stuffedmeat #involtini #veal #braciolerecipe #eggplant #prosciutto Re Watch the Braciole video recipe: https://youtu.be/Qq0yvVMx8jA
Get the recipe @ http://allrecipes.com/recipe/italian-spaghetti-sauce-with-meatballs/detail.aspx Watch how to make delicious homemade Italian tomato sauce with meatballs to top spaghetti or your other favorite pasta. It's an easy recipe that's seasoned just right, and the meatballs can be made ahead while you're cooking the sauce—and then they cook right in the sauce as it simmers. Subscribe to allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Facebook http://www.facebook.com/Allrecipes Twitter @Allrecipesvideo Pinterest http://pinterest.com/allrecipes/
Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below! Music: "Cream on Chrome" by Ratatat RECIPE --- *Ingredients* -3 cloves garlic, cut paper-thin -3 small onions (keyword: small) chopped -1 lb each sweet and spicy italian sausage -1 beef shank -1lb veal neck bones w/ meat attached -1 glug red wine -3 cans DOP San Marzano tomatoes -1 tbsp tomato paste -2 large stems fresh basil -1 large carrot, peeled and cut into big chunks -1lb meatballs -Olive oil or butter for finishing (optional) -Parmesan cheese (not optional) *Method* In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached. Remove carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat. Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter
How to Make Bolognese Sauce with Gordon Ramsay Recipe - http://goo.gl/vKhlG8
Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Visit http://foodwishes.blogspot.com/ for more info and over 500 more original video recipes! I hope you enjoy this Spaghetti Aglio e Olio Recipe!
Italian Garlic & Tomato Chicken Recipe As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.com Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://www.howtocookgreatethiopian.com http://www.howtocookgreatjamaican.com http://www.howtocookgreatcurry.com http://www.howtocookgreatfilipino.com and many more - see you again soon. Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried Frutta: fruit Frutti di mare: seafood Funghi: mushrooms Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted - Italian Garlic & Tomato Chicken Recipe
http://cookingwithsugar.com ALL THE INGREDIENTS AND MEASUREMENTS ARE LISTED HERE WHERE IT SAYS "SHOW MORE" Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends. Enjoy it anyway you like, but please, make your own. You'll be so glad you did. Watch my video to see how to make the best lasagna ever. The recipe details are below. Ingredients: For Meat Sauce (Bolognese Sauce) 1 box (1lb.) of dried lasagna noodles, cooked al dente 1 pound of ground beef 1 pound of ground veal 1 pound pork sausage, removed from casing 2 tablespoons olive oil 1 medium-sized onion, chopped 4 garlic cloves, finely chopped 1 celery stalk, finely chopped 1 carrot, peeled and finely chopped 1 (6oz) can tomato paste 2 (28-ounce) cans crushed tomatoes 1 cup red wine 2 cups beef stock 2 dried bay leaves 1/2 cup fresh chopped basil or 2 teaspoons dried basil Salt and freshly ground black pepper 1 teaspoon sugar Sprinkle of red pepper flakes (optional) For Ricotta Filling 1 (2 pound) container of whole milk ricotta cheese 1/2 cup grated Parmesan cheese 1/2 cup chopped fresh parsley 2 eggs Salt and pepper For Topping and Filling: 1 block (16 oz.) mozzarella, shredded In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes. Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves. Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour. While your sauce is cooking, preheat oven to 350°F Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside. To make filling: Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper. To Assemble: Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan. Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles). Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese. Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan. Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese. Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving. Cook's Tips The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles. Lasagna can be assembled a day or two ahead of time. Don't bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator. If you freeze the assembled lasagna, remove it 1 hour prior to baking. Vegetables can be easily chopped in a food processor or with a hand chopper If sauce seems too thick, add a little more beef stock. If it's too thin, allow it to cook longer.
Servings: 3-4 INGREDIENTS 2 tablespoons olive oil 3 cloves garlic, chopped 2 chicken breasts, thinly sliced 2 cups asparagus, chopped 1 cup cherry tomatoes, halved 1 cup carrots, sliced 1 teaspoon pepper 1 teaspoon salt 4 cups cooked penne 1 cup parmesan PREPARATION 1. Heat oil in a large pot over high heat. 2. Cook garlic and chicken until no pink is showing. 3. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes. 4. Add pasta and parmesan, stirring until cheese is melted and evenly distributed. 5. Serve! Penne Alla Vodka Servings: 3-4 INGREDIENTS 2 tablespoons olive oil 1 onion, chopped 1 pound ground beef 1 teaspoon salt 1 teaspoon pepper 1 28-ounce can crushed tomatoes ½ cup vodka ½ teaspoon red chili flakes ½ cup heavy cream 4 cups cooked penne Parsley and parmesan to garnish PREPARATION 1. Heat oil in a large pot over high heat. 2. Cook onion until translucent. 3. Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned. 4. Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced. 5. Add cream, stirring until evenly incorporated. 6. Stir in pasta until evenly coated. 7. Serve with parsley and parmesan Spinach Artichoke Penne Servings: 3-4 INGREDIENTS 2 tablespoons olive oil 5 ounces spinach 1 cup artichoke hearts, drained 16 ounces cream cheese, softened 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper 2 cups milk 4 cups cooked penne PREPARATION 1. Heat oil in a large pot over medium heat. 2. Add spinach, cooking until wilted, then add artichoke hearts, cooking for one minute. 3. Next, melt in cream cheese, stirring until there are no lumps 4. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth. 5. Add pasta and mix until pasta is evenly coated. 6. Serve! Cajun Chicken Alfredo Servings: 3-4 INGREDIENTS 3 tablespoons olive oil 3 cloves garlic, chopped 1 cup cooked sausage, sliced 2 chicken breasts, thinly sliced 1 tablespoon cajun seasoning 2 cups heavy cream 4 cups cooked penne 1 cup parmesan ¼ cup parsley PREPARATION 1. Heat oil in a large pot over high heat 2. Cook the garlic, sausage, and chicken until garlic is starting to brown and the chicken is no longer pink. 3. Sprinkle over the cajun seasoning and stir to evenly coat the sausage and chicken. 4. Add the cream, and bring to a boil. 5. Add the pasta, stirring until evenly mixed. 6. To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce. 7. Serve! Music provided by Warner Chappell Inc. Used with permission
This authentic Italian lasagna recipe, along with our Authentic Italian Spaghetti Sauce recipe (http://moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes-family-favorites/#pasta) has been handed down in our family for 4 generations. We’ve prepared this recipe to serve between 100 and 275 people at different functions – Eagle Court of Honors and Weddings. It is always a big hit and can be prepared well in advance of the date you want to serve it. And this lasagna recipe tastes much, much better than Stouffer’s Lasagna. Get the entire recipe with ingredient list, along with instructions and cooking and freezing tips here: http://moneysmartfamily.com/money-saving-tips/beef-main-dish-recipes/#lasagna Steve & Annette Economides - MoneySmartFamily.com NY Times Best Selling Authors and Speakers Authors of "America's Cheapest Family Gets You Right on the Money" and "Cut Your Grocery Bill in Half." Learn more at http://www.MoneySmartFamily.com -~-~~-~~~-~~-~- Please watch: "America's Cheapest Family— How we got started, How We Live Life and Save Money" https://www.youtube.com/watch?v=H_ETc7nCN28 -~-~~-~~~-~~-~-
Lasagna is an Italian-American Christmas tradition, and this is my favorite version! Visit http://foodwishes.com for more info and over 500 more original video recipes! I hope you like this