How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
bracciole alla Gianni
grass fed "swiss steaks" pounded and wrapped around sauteed shallot, garlic, anchovy, and capers - with some grated emmentaler. browned, and braised in red wine.
Rating: 
Views: 25
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Comment by Patrick on November 4, 2009 at 3:17am - Good looking stuff. I have not made bracciole in a while. Jeanette always asks for it. Maybe during the winter I will. I usually put prosciutto, hard boiled egg, provolone, blah, blah, blah inside.
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Comment by Laura on November 6, 2009 at 12:27am - I don't know this italian ? dish ...
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Comment by John Barrows on November 6, 2009 at 11:21am - yes, Italian.
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Comment by Patrick on November 8, 2009 at 5:24am
- There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
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looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's ...
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
funny brothers !!!
now what?!
Ohhhhhhhhhhh, you did it now, Johnny!
A zap of a few seconds in the microwave will bring them back to life.
Not sure you would want to let him off of his leash........we can barely control him here.
Hmphhh! I might as well be dead! : ) (Patrick will understand)
I myself, would prefer the puff pastry to the dough of a calzone.
This is why Filo Dough was created.
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