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Old 08-29-2010, 08:24 PM   #11
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Great Italian platter!
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Old 08-31-2010, 07:14 PM   #12
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Hindsight is always 20-20. In this case removing the strings used to tie up the rolls was time consuming and difficult. In some cases it was nearly impossible to even find the strings.

I found these at Fantes and placed an order. Hopefully these will make assembling the dish and serving a bit easier.



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Old 08-31-2010, 07:18 PM   #13
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Who knew? I learn something today.

I buy thicker butcher's string so it's easier to find and snip with the tips of scissors.

I don't make roulade often enough to buy the rings.
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Old 09-01-2010, 04:44 PM   #14
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If I hadn't had chicken enchiladas ready to go, I'd be making this tonight...I still have tomorrow!
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Old 09-01-2010, 07:33 PM   #15
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Thanks all! I'm going to make one of these next pay-week for sure!!!! Just printed out the thread for reference.
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Old 09-23-2010, 11:59 PM   #16
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I was wondering...do you suppose this could be assembled and cooked in a pressure cooker? Or do you think it would end up falling apart?
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Old 09-24-2010, 12:24 AM   #17
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Quote:
Originally Posted by joesfolk View Post
I was wondering...do you suppose this could be assembled and cooked in a pressure cooker? Or do you think it would end up falling apart?
I think you could do it in the pressure cooker, but you wouldn't get that beautiful caramelization from the sauce.
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Old 09-24-2010, 06:15 AM   #18
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I just watched David Rocco make some on his cooking show and thought... wow.. it has been years since I had braciole.

I wasn't thrilled with the recipe he made, the filling was parsely, raisins, and pine nuts. Does anyone have a good tried-and-true recipe for braciole?
i usually grill braciole and I prepare a sauce with cutted tomatoes, basil, garlic and oregano! Tomatoes must be the little one, called pachino! :-)
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Old 09-24-2010, 11:09 AM   #19
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I think I am going to try a mexican version of this.
The market I frequent has round steak marinated in mexican spices and cut thin for carne asada.They also sell homemade chorizo and cheeses.I think a chorizo/mushroom stuffing would work and I will add a few chiles to the tomatoe sauce.Maybe enchilada sauce.
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Old 09-24-2010, 01:34 PM   #20
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Quote:
Originally Posted by 4meandthem View Post
I think I am going to try a mexican version of this.
The market I frequent has round steak marinated in mexican spices and cut thin for carne asada.They also sell homemade chorizo and cheeses.I think a chorizo/mushroom stuffing would work and I will add a few chiles to the tomatoe sauce.Maybe enchilada sauce.
That sounds wonderful!
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