tag:blogger.com,1999:blog-3515095700241511531.post4205681375577093964..comments2024-02-07T02:07:45.831-05:00Comments on Mister Meatball: Pig skin bracioleMister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-3515095700241511531.post-52555370645288980792020-05-11T12:51:18.937-04:002020-05-11T12:51:18.937-04:00My mom would make them in her gravy, I always look...My mom would make them in her gravy, I always looked forward to it, it was more of a treat. My wife wouldn't try it and my brother-in-law, who tried overthinking, couldn't , could get himself to try it, their loss. Until now, I never knew the receipt. I have a good friend who made it just like my mom, he was always going to send me the receipt but never did. I guess finding pigskin isn't easy. I wil try though. Thanks for bringing back this memoryAnonymoushttps://www.blogger.com/profile/01025425162163087178noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-57968690735649172692018-10-04T14:32:54.846-04:002018-10-04T14:32:54.846-04:00Thanks MM. Will do and will do!Thanks MM. Will do and will do!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-41530588689415966382018-10-04T14:16:24.519-04:002018-10-04T14:16:24.519-04:00Sure Leigh, as long as the credit and link is ther...Sure Leigh, as long as the credit and link is there I'm fine with that. Please send me the link too. Thanks. MMMister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-60772165064953076402018-10-04T11:42:10.786-04:002018-10-04T11:42:10.786-04:00Hi Mr. Meatball!
My name is Leigh and I write f...Hi Mr. Meatball!<br /><br /> My name is Leigh and I write for Atlas Obscura/Gastro Obscura. Hello! I'd love to get permission to use this photo in an article we're publishing about pig skin braciole. Would that be okay? We would use the photo on our website and to promote the article on social media. We'd of course give you credit and link back to your page. Please let me know! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-15424918637801295202018-01-24T16:05:04.930-05:002018-01-24T16:05:04.930-05:00Caudina(pork skin brasciole)was always a part of t...Caudina(pork skin brasciole)was always a part of the Sunday gravy. Loved the texture as well as taste. Presently, when skinning a fresh ham to be added to salami I carefully remove the skin and prepare it for the guys who will be making sopressatta with me. In addition to the sausage, meatballs, sometimes a rabbit, the caudina is a big treat.We look forward to it. Oh, I add raisins to your recipe.Rocconoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-75613125746883811522017-07-24T21:06:19.299-04:002017-07-24T21:06:19.299-04:00Thank you for the great recipe and story. My fathe...Thank you for the great recipe and story. My father, God rest his soul, made this often for Sunday dinners. When I was young I refused to try it. The thought of eating skin was very appealing for an adolescent. As I got older and started helping him make them I had to try it. Afterall, I helped make them with my two hands. I loved it. He made it EXACTLY like you. And, he never used the bread crumbs. You are right about the sauce though. It adds a lot of flavor and texture. Thank you so much, not only for the recipe but for the happy trip down memory lane. I loved my Dad so much and this IS one of my very favorite memories. TangerineSkieshttps://www.blogger.com/profile/12379558929869786938noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-51059669109021189702017-07-16T18:02:29.131-04:002017-07-16T18:02:29.131-04:00I made this dish today It was passed down from my ...I made this dish today It was passed down from my great grandmother. I happened to see some pig skin at the grocery and snatched it up. I did it with seasoning and cheese, tied with sewing thread which is what we always used. Browned it in the pan with the meat balls and sausage and put it in the already cooking sauce for a few hrs. I just had one it's so good. I will leave the other for my kids to try. The skin I got was only about 3" wide I'm going to have to find a butcher for wider pieces. Everyone should try this at least once! NYFirefighter357Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-42832587473178116482017-01-06T09:13:20.197-05:002017-01-06T09:13:20.197-05:00I was talking about this dish the other day. I had...I was talking about this dish the other day. I hadn't had it for 40 years but it was a favorite of mine when I was growing up. The recipes looks just like what my mom and grandma made. I'm going to get some skins from my local farmer, I would never buy pork from a supermarket, all that comes from factory farms, and make this again. Yum!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-11091276148002033992016-12-10T05:43:06.363-05:002016-12-10T05:43:06.363-05:00Good man!Good man!Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-64892207424489496392016-12-09T20:11:59.250-05:002016-12-09T20:11:59.250-05:00Going to the kitchen to start cooking a couple rig...Going to the kitchen to start cooking a couple right now ,no one in my house will eat it but me but it is deffinitly one of my top 3 favorite foods since I was a kid .....Anonymoushttps://www.blogger.com/profile/01508740900478167045noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-18449747078252850792016-03-18T21:42:47.507-04:002016-03-18T21:42:47.507-04:00I haven't had pig skin braciole in about 40 ye...I haven't had pig skin braciole in about 40 years! My grandmother and mom used to make it. Lately I have had the urge for it!<br />So I purchased 2 packages. Your recipe is exactly how I remember it being made. I also remember my mom scraping it with<br />a large knife. Not really sure why. Maybe to get any leftover hairs off! Anyway Easter Sunday it will be in my gravy!! Can't wait<br />to have it again! I can taste it now!!!Cathy Dnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-69504244444133723082016-01-16T06:03:27.625-05:002016-01-16T06:03:27.625-05:00Mmmmm, sounds terrific.
Nonnas always know best.Mmmmm, sounds terrific.<br /><br />Nonnas always know best.Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-70215003310103167872016-01-16T01:02:03.905-05:002016-01-16T01:02:03.905-05:00My grannie used to stuff it with sausage or with a...My grannie used to stuff it with sausage or with a ricotta/parm/spinach mixture. She left 1/2 inch of fat on the skin. Cooked it in a cauldron of sauce along with pig tails, sausage, neck bones, whatever was cheap. Cooled, sliced and fried in a pan and topped with the sauce.Nellenoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-16781153891839439022014-03-09T14:50:26.737-04:002014-03-09T14:50:26.737-04:00My Nonna makes this, the texture is what puts most...My Nonna makes this, the texture is what puts most people off but it has so much taste. Must at least try this once, if you can get past the texture it a great alternative to meat in your pasta sauce.Luiginoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-16008948050310205292014-03-09T13:01:57.575-04:002014-03-09T13:01:57.575-04:00AN ABSOLUTELY AMAZING DISH. I am part Ukrainian an...AN ABSOLUTELY AMAZING DISH. I am part Ukrainian and Italian. I grew up eating this from the Italian side of my family. I usually make it once a year and hand it out to the ones who enjoy eating it in my family Anonymoushttps://www.blogger.com/profile/17209151532225284647noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-14890042559383497332014-02-01T19:35:30.450-05:002014-02-01T19:35:30.450-05:00Thanks so much for this receipe and posting it. Re...Thanks so much for this receipe and posting it. Remember Nana making this on Sunday with meatballs and beef braciole. Havent had it in years. will be tommorrow, Sunday. Heart attack will have to wait. Peace Out Pasian<br />MsMadonnaMiahttps://www.blogger.com/profile/03251086315257228508noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-67521701389709150552013-07-29T17:28:25.284-04:002013-07-29T17:28:25.284-04:00My father always made this with regular beef bracc...My father always made this with regular beef braccaile, he stuffed his with raisins, bread crumgs, some ground beef or ground veal. Always cooked it in red gravy. we loved it. From a 72 year old Italian from Northern NJ, my dad passed away and the dish has just about disappeared from our table.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-24554505548781235332013-01-27T11:39:39.193-05:002013-01-27T11:39:39.193-05:00My neighbor Mrs. Albanese thought I'd be groos...My neighbor Mrs. Albanese thought I'd be groosed out so she didn't tell me what it was till after I thoroughly enjoyed it. I just made Sopresata and had the skin from the fat back, so now they are simmering in the sauce with the pigs feet. The meatballs and sausage will go in later. Itsa gonna be a great Sunday Gravy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-86724884315015500392012-12-23T16:51:21.934-05:002012-12-23T16:51:21.934-05:00Find a good butcher, one who butchers his own pigs...Find a good butcher, one who butchers his own pigs. Nowadays the butchers stressing "local" meats will often do this. That's how I get pigskin in Maine. Good luck.Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-31379832428802253202012-12-22T17:47:20.053-05:002012-12-22T17:47:20.053-05:00Where can a transplanted Jersey Italian girl find ...Where can a transplanted Jersey Italian girl find pig skin in Eastern Washington? No one carries it. We had it for Christmas every year. Haven't had it in over 40 years. Do they ship it? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-24053024147204250952011-12-01T11:07:44.182-05:002011-12-01T11:07:44.182-05:00My family used a mixture of 1/4" diced hot So...My family used a mixture of 1/4" diced hot Soppressata, hard boiled eggs, flat leaf parsley, breadcrumbs and cheese either Parmaigiano or Romano. Sometimes some other type salami would be used in place of the Soppresata.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-10720946926213158052011-08-28T01:33:59.815-04:002011-08-28T01:33:59.815-04:00Oh this is something I would eat, we chinese do ea...Oh this is something I would eat, we chinese do eat every part of the pig believe me from the ears to intestines (small and big) to the trotters and of cos the skin:D Just that we cook it differently, that's all:) Your version certainly looks delicious, when cooked:DJeanniehttps://www.blogger.com/profile/06517771659910444299noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-40786316838520708432011-08-26T06:19:57.709-04:002011-08-26T06:19:57.709-04:00A wiser man than he I do not know.A wiser man than he I do not know.Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-30392367772721431742011-08-25T23:30:09.047-04:002011-08-25T23:30:09.047-04:00The pig is a wonderful, magical animal. Homer Simp...The pig is a wonderful, magical animal. Homer Simpson said so: http://www.youtube.com/watch?v=o1pMDXHTJYsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-13986060600713322502011-08-24T10:39:33.109-04:002011-08-24T10:39:33.109-04:00well, i've had worse things in my mouth
i kin...well, i've had worse things in my mouth<br /><br />i kind of looks like a burrito, which may pass with my kids if i call such<br /><br />kind of reminds me of steakumscapatostahttp://pointyheadedbastard.wordpress.com/noreply@blogger.com