COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 2

Showing 1-2 of 2

Sort by:

Newest
  • on December 23, 2012

    Flag

    I've made Giada's braciole for many years now. I could make this every week because it's such a reasonably priced cut of meat, not too complicated to make, and is such a huge hit with my family but I save it for special occasions so we all really appreciate it. As with any recipe in which wine is an important component, use a good quality white wine - something you'd enjoy having a glass of. If you don't love the wine in the glass, you won't love what it does to this recipe. I also roll the meat lengthwise instead of from the short end as Giada says. I pound it to about 1/4 inch which she doesn't mention but really helps tenderize and make it easy to roll.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 22, 2012

    Flag

    This is my husband's favorite recipe! I have made it several times over the years, and added some of my own variations. I am going to make it for Christmas eve this year and it is sure to be a hit!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.