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.

4

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest
  • on February 23, 2014

    Flag

    Came out amazing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 21, 2013

    Flag

    sooo good love all her recipies!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 31, 2013

    Flag

    Love Nadia G. I hope she never changes. Tried this and it was great, but the best is watching her show and just how she does things. Absolutely hope she is on TV forever.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 12, 2013

    Flag

    I only made the braciole part of the arm and experimented with it, sometimes using London Broil (since it's very lean and even including pineapple rings along with the filling. Then, when I broil the meat in the oven I include halved vine ripened tomatoes so they would blister. I really love making the braciole 'cause it provides good leftovers along with pasta and sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 31, 2012

    Flag

    Visually, this is spectacular. I wrapped my arm in prosciutto AND salami, and the meats were SOO crispy and delicious. I cooked the recipe closer to the way Nadia did on the show, so 400 degrees for 45 minutes covered, and then about 20 uncovered. The steak was just alright, if not leaning towards too chewy. Next time the family wants just a giant meatball arm stuffed with cheese, and I would agree. If you want to save a lot of time and effort, just make the whole thing out of the ground meat mixture and cover it in fatty italian meats. I used a ground chuck, 85/15, and it was delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 31, 2012

    Flag

    The grease is a huge problem since the parts are cooked in the marinara. I even used 90/10 ground beef. Next time, I will cook the meat part separate on a rack, drain the grease and finish with the marinara around it. Otherwise, super tasty!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 29, 2012

    Flag

    I had lots of time on my hands (no pun intended so I put this together for dinner while waiting for hurricane Sandy to arrive in Brooklyn. It was truly revolting looking and delish. I had to substitute store brand tomatoes and use meatloaf mix instead of ground beef and had to finish off the shriveled upi "skin" with bacon, but the effect was still the same. A bit labor intensive, but when you have the time, fun to serve and creep out your family! My brother told me I need to get a hobby, tho.

    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

what's hot

MasterChef Canada

Get Cooking Channel on your TV.