Orecchiette with Chop Ragout
With this recipe I take you to Puglia, a region rich in culinary traditions that are expressed through art, folklore and food and wine specialties. Land of sea and land, Apulian cuisine is made of love, handed down from generation to generation from mother to daughter. Apulian dishes are simple but rich in flavor, an expression of the Mediterranean diet, born from the genuineness of local products grown in the fertile lands overlooking the sea, as well as in the harshest areas of the hinterland. And, of course, the delicious seafood, such as fresh fish, mussels and shellfish.
Ingredients
400 grams of beef450 grams of fresh orecchiette made of durum wheat semolina200 grams of lard2 cloves of garlic1 glass of winea pack of tomato puree30 grams of grated pecorino cheese30 grams of grated Parmesan cheesesaltfreshly ground black pepperextra virgin olive oilparsley
Steps
Peel a large onion, slice it thinly and put it in a saucepan with a drizzle of extra virgin olive oil and a few slices of lard. Turn on the heat and let the onion wilt gently, stirring occasionally to prevent it from burning. In the meantime, prepare the rolls: arrange the slices of meat on the work surface. Peel the two cloves of garlic, chop them finely and mix them with the parsley, 30 grams of pecorino cheese, 30 grams of parmesan cheese and the lard cut with a knife, until you get a homogeneous mixture. Stuff the slices of meat with the prepared mixture, roll them up carefully and seal them using kitchen twine. Add the rolls to the saucepan with the wilted onion and brown them on both sides until evenly browned. Deglaze with the wine, then pour in the tomato puree and a couple of tablespoons of water to adjust the consistency. Season with salt and freshly ground black pepper, bring to a boil and lower the heat. Cover the saucepan with a lid and let it cook over low heat for a few hours, turning the rolls occasionally and adding a little water, if necessary, to prevent the sauce from shrinking too much. When cooked, turn off the heat and remove the string from the rolls. Bring a pot with plenty of salted water to a boil, dip the orecchiette in it and cook them for the time indicated on the package. Drain them and season them with the sauce and chops. Our Orecchiette with Chop Ragout are ready to be enjoyed!
With this recipe I take you to Puglia, a region rich in culinary traditions that are expressed through art, folklore and food and wine specialties. Land of sea and land, Apulian cuisine is made of love, handed down from generation to generation from mother to daughter. Apulian dishes are simple but rich in flavor, an expression of the Mediterranean diet, born from the genuineness of local products grown in the fertile lands overlooking the sea, as well as in the harshest areas of the hinterland. And, of course, the delicious seafood, such as fresh fish, mussels and shellfish.
Ingredients
400 grams of beef
450 grams of fresh orecchiette made of durum wheat semolina
200 grams of lard
2 cloves of garlic
1 glass of wine
a pack of tomato puree
30 grams of grated pecorino cheese
30 grams of grated Parmesan cheese
salt
freshly ground black pepper
extra virgin olive oil
parsley
Steps
Peel a large onion, slice it thinly and put it in a saucepan with a drizzle of extra virgin olive oil and a few slices of lard. Turn on the heat and let the onion wilt gently, stirring occasionally to prevent it from burning. In the meantime, prepare the rolls: arrange the slices of meat on the work surface. Peel the two cloves of garlic, chop them finely and mix them with the parsley, 30 grams of pecorino cheese, 30 grams of parmesan cheese and the lard cut with a knife, until you get a homogeneous mixture. Stuff the slices of meat with the prepared mixture, roll them up carefully and seal them using kitchen twine. Add the rolls to the saucepan with the wilted onion and brown them on both sides until evenly browned. Deglaze with the wine, then pour in the tomato puree and a couple of tablespoons of water to adjust the consistency. Season with salt and freshly ground black pepper, bring to a boil and lower the heat. Cover the saucepan with a lid and let it cook over low heat for a few hours, turning the rolls occasionally and adding a little water, if necessary, to prevent the sauce from shrinking too much. When cooked, turn off the heat and remove the string from the rolls. Bring a pot with plenty of salted water to a boil, dip the orecchiette in it and cook them for the time indicated on the package. Drain them and season them with the sauce and chops. Our Orecchiette with Chop Ragout are ready to be enjoyed!
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