Neapolitan Chops with Sauce

Are a rich and tasty second course of meat, an authentic symbol of Neapolitan cuisine. This traditional dish represents a perfect combination of different gastronomic influences that, over the centuries, have enriched Campania cuisine. The culinary history of the region has its roots in ancient times, 2000 years ago, interweaving flavors and traditions from Greeks and Romans, Spanish and French dominations, Arab influences and contributions from the Americas. A heritage that ranges from simple preparations to elaborate dishes, making Neapolitan gastronomy unique. And now, let's see what we need to prepare our Neapolitan Chops with Sauce. Ingredients 400 grams of rump slices 1 Tropea onion 2 cloves of garlic 1 glass of Wine a pack of tomato puree grated pecorino cheese grated Parmesan cheese salt freshly ground black pepper extra virgin olive oil parsley Preparation Peel a large Tropea onion, slice it thinly and put it in a saucepan with a drizzle of extra virgin olive oil and 30 grams 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 by placing the rump slices on the work surface. Peel the two cloves of garlic, chop them finely and mix them with the parsley, 30 grams of pecorino cheese and 30 grams of parmesan cheese until smooth. 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. Pour in the tomato puree and add a couple of tablespoons of water to adjust the consistency. Season with salt and freshly ground black pepper, bring to a boil, then reduce the heat. Cover the saucepan with a lid and let it cook over low heat for about 30 minutes, turning the rolls occasionally and adding a little water if necessary to prevent the sauce from shrinking too much. Once cooked, turn off the heat, remove the string from the rolls and serve them hot, sprinkling them with the tasty cooking juice.