Italian Grandma Makes Pork Skin Braciole

[Music] hello I'm Gina today I got to make something special maybe special for me for somebody like so that's a pork skin I got to make a brush all pork skin look look how nice look how nice is clean when sometime I lot grease you clean you'll clean a little bit but this time I find this so beautiful nice clean look at this and then and now we got wash we dry and we make a brush all you know that's that's I got to do today okay now I bring it here that's we got to wash hey nice today we got to make something I like you got to wash like this make sure it's clean and now here some time some here you got to clean up [Music] okay you see how pry it's a nice nice color GLE it's nice nice and clean okay now I bring over there I got we got dry the water now we got DED water you bring over there you take this skin you put like this B like this over here you make it like this look how nice clean nice and not not too much of Grease not too much grease and I you can make not thing like this they got to dry the the have to dry okay and now we put the other one okay I grow up with this thing when I when I was kids with my my father my mother my brother sister we grow up with all this thing and when I make I'm ready to make okay this another we dry the time the time this dry we prepare the filling what we got to put inside okay okay now we have everything I prepare the the way I got use in the in the brush all okay that's have two you see when you you when you started make the brush all you got to use this is outside the skin outside and they still stay outside and that's the part they got to stay inside the f one got to stay inside because you when you turn like this they all time the this one outside okay and this is it now you can you got make a taste taste the brush all you put the salt first you put the salt okay that's Sal and that's a black paper and you put black paper I I put it away somebody want more whatever you put you find inside I think it's enough yeah now I put the peino Roman you can put Pina Roman like this like this so then they come the that's a parcel this is a parcel you keep your parsine all over all over all over all over and then that's the garlic that's the best one to make the smell you make a much on you want a lot you put a lot you want last this you know this have no this is a p how much you want to put that look like is enough okay I put another a little bit of cheese another little bit of cheese like this now I think I put everything now start the Run can pick it up like this nice you see this is the brush then I got TI now let me finish the other one I got make a two way I make two one way a two another way when I finish I make the other part you see that's a see but now I have the tie I have a little thing over here you can put like this first the first in the middle you know I do my way somebody want do different way they do different way okay time make on the side it's to do okay I did it this is already then we got a fry and then we got we got cooking the salsa we make a nice salsa this they come nice nice gravy for me for somebody like some like Anyway some like somebody like that's a nice thing okay now we finish this now I got to make another two different way I have everything here now I got to set up the other thing okay this is the other one now I got to make a little little stuffing of I put inside that's a different thing okay and that's I have here I have two eggs porceline uh a little bread crumb got Mi Little Bread crumb with the with the eggs all right now now I start let me put a little salt in here a little black of pap I make a little bre Chrome like this make the cheese I can't wait to eat this oh my good I make a lot of time just I show I make the show I make all the time this this one some of my grandchildren they don't like but some they like they e one me put the porcelina here make a more cheese oh m foree [Applause] [Music] speee ohe fore all right then need anymore maybe another a little bit this and this is done is is done see no put nothing anymore I put a little salt but Pino Roman salt too so this is okay this you don't need anymore but in the skin they need a just for the skin a little salt just for the skin like this just like this little thing okay all right I think I put everything this is the left this side two eggs one from this and one for two think two eggs enough you can leave no p on the side just leave in the middle then the time you work around they they come they go all the way and this is a it's not big thing little thing it's easy to do just to when you know what you got to do it's easy for do you see now we do this now you run we use when I was in a we use a lot this one this we have that's where are pork meat pork meat sausage uh everything but the for the pork my it's my they make the P they come the people the far away from come pick her up the every year Cate this is done okay this is it this I put over here and now we make the other one see when they cook they're good this when they cook they good all right we did it that's the finish so this is the left forward the stuff that's H the eggs and this one it's plain okay now we got to we got to cook okay now I got a fry you know this you have the fry for putting the salsa and this is a my is already and I put I started this one okay they fry they got make brown fry a little brown not b no no just make a color [Applause] [Music] all right just I want to say something when you fry this you got to be careful because they jump the all the jump you got to be careful see you got to be careful no the jum I wanted to you got turn like this see when they they all around they got to P all around all around see all around they almost done they almost done but be careful because of the all Jam that's I want to say okay another a little bit and we put in the salsa okay that's see now look now they they got to fry all around all around like this you see all around I got to fry all around all around like this and you can put in the salsa I put I make the salsa you want to see the way I make I have a lot of viso with the salsa now this I make already and then I put this okay this this how to go there hey okay make a jump go okay okay this now they got to cook they got to cook in in the about 2 hour we see now they look they all all the way in the salce this everything is all right I like this you cover put the cover like this little bit like this and then once in a while you have to turn once in a while you have to turn they need a couple of hour okay and then and we see later a couple hour all right okay and we eat wait we got wait we got e the the the brush all okay okay I got check now it's almost 2 hour I think it's cook let me see you see they boil and they C look what they look like you see that's look you can see the the fork go inside you see they nice they make it nice tender you want to check just check the fork that go inside and down see all right now we got to eat wow I can't wait this you got to take a long eat my the time come see all right okay look at this what they look like it's beautiful now I got I want to show you the way I take it off the this one see I want to show you see like this got to do like this with the SE like the Seas like this I ah all right wa there see and now you pick it up the this and you put here put this you put here you can put this here look at this smell is good I want heat the smell is good look at it okay now I got cut I want to what they look like I got eaten I want to taste so this is the one with the eggs so I I cut a I cut what they look like like this see this is the eggs both both are the same anyway see both are the same now I want to cut a little piece I want to taste you see what they look like this is the the little piece you can put little salsa like this smell so good smell so good okay hey this is something special for me oh so good oh Mama Mia it's so good they cook the nice cook and nice taste everything everything okay okay that's that's the one with the eggs now I want to show you the other one but this is this is done I eat a l and when I finish everything I eat my my uh brush all and this one it's no eggs one two no eggs one two no eggs this the other one the eggs two it is you can see this just so I want to show you my I know e all this see this are just the parsine garlic and I all tast this here I'm sure it's very nice it's very nice see yeah nice and all the same all the same and now we have the salsa so beautiful the salce is good we cook the pasta and we we enjoy we enjoy okay so I want to say thank you for watching me I hope you make somebody like they make you know some some lot of people don't know like especially the young people they know not too much important but for my age I know my age everybody like this thing okay I want to say God bless God bless everybody God bless God bless all over all over and um this is a nice dish I wish you make and you enjoy like I enjoy okay I want to say bye I see you next time [Music] bye-bye n

Channel: Buon-A-Petitti

Views: 24,811

Keywords: Gina, italian, petitti, nonna, grandma, cooking, homemade, cook, easy, italy, fresh, old, fashion, tradional, bake, baking, cooking italian, recipe, teach, class, best, how to, braciola, braciole, pork, skin, sauce, gravy, tomato, cotenna, cotica, cutica, coodica, agodina

Id: f8ahYuzs8C4

Length: 27min 33sec (1653 seconds)

Published: Thu Apr 11 2024