ItalianApulian
Orecchiette With Braciole Sauce, Pugliese Style
by Gambero Rosso · 452K subscribers on YouTube
A traditional Pugliese recipe featuring braciole (stuffed beef rolls) slow-cooked in a rich tomato sauce and served with orecchiette pasta.
- Cook
- 1h
- Difficulty
- medium
Ingredients
10 items- GarlicWhole cloves
- Extra Virgin Olive OilGenerous amount
- Peperoncino InteroWhole dried chili
- Peeled TomatoesCanned peeled tomatoes or fresh
- Fettina di ManzoThin slices, e.g., round or topside
- Pecorino RomanoSemi-aged, grated
- Coarse SaltCoarse salt
- Black PepperBlack pepper
- ParsleyFresh, chopped
- OrecchiettePasta, amount to serve
Method
- Heat a generous amount of olive oil in a pan. Add whole garlic cloves and a whole chili pepper. Sauté until the garlic is lightly golden.
- Add the tomatoes (preferably peeled or canned) and stir well. Lower the heat and let the sauce simmer gently.
- Meanwhile, prepare the braciole: take thin beef slices (such as round or topside) and trim any excess fat or sinew.
- Season each slice with a pinch of coarse salt and black pepper. Place a small amount of grated pecorino cheese and chopped parsley in the center.
- Roll up each slice tightly to form an involtino and secure with toothpicks.
- Add the braciole to the tomato sauce, submerging them completely. Cover with a lid and cook over very low heat for about one hour, until the meat is tender.
- Cook the orecchiette pasta in salted boiling water until al dente. Drain and serve with the braciole and sauce. Optionally, sprinkle with extra pecorino.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
