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5

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Total Reviews: 2

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  • on December 23, 2012

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    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.

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  • on December 22, 2012

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    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!

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