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. Traditional Apulian cuisine makes use of ingredients that best express the flavors of the territory. The tradition is mainly based on local products such as wheat, oil, vegetables and fish, which are combined with genius to create delicious and genuine dishes. Preparing this dish is simple, and success is guaranteed. The cooking times are a bit long, but believe me, it's really worth it. It begins with the preparation of chops, called "brasciole" in the local dialect: meat rolls, originally from horses, now replaced by beef, such as veal rump or priest's hat. The thin slices are beaten, stuffed with a filling of garlic, parsley and pecorino cheese, tightly closed and cooked for a long time in a tomato sauce. The result is a full-bodied, rich and tasty ragout, which becomes the ideal condiment for orecchiette. Now let's see what we need to make our Orecchiette with Chop Ragout. Ingredients 400 grams of beef or horse slices 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 Preparation 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 Negroamaro Puglia Rosso IGP Bibèo wine from the Pere Rosse Estate, 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.