Sunday, June 23 2024

Veal or horse braciole sauce is one of the most traditional dishes of Apulian cuisine, consisting of horse meat rolls stuffed with flavorings, spices and cooked in tomato sauce.

Usually enjoyed as a Sunday dish preceded by a first course of orecchiette pasta topped with the same sauce.


 

 

 

Ingredients for Braciole Sauce

  • 4 slices of tender veal
  • 7 oz of pork rind
  • 1 bottle of tomato puree  (3 cups)
  • 1 medium onion and 1 carrot
  • 1 celery stalk
  • Extra virgin olive oil to taste
  • Red wine to taste
  • A pinch of baking soda
  • Salt and pepper to taste

FILLING FOR THE BRACIOLE:

  • Garlic to taste
  • Chili pepper to taste
  • Parsley to taste
  • Pecorino cheese to taste
  • Salt to taste

 

 

METHOD:

Beat the meat slices until thin.

Stuff them with minced garlic, chili and parsley, a handful grated pecorino cheese.

Roll the meat into roulades and fasten them with one or two toothpicks.

Heat oil in a saucepan with sliced onion, chopped carrot and celery.

Add braciole and sauté; deglaze with wine.

Add the tomato puree.

 

Dilute with water if necessary and add a pinch of baking soda (to tenderize the meat) and let them cook for about an hour, on low heat.

Cook the orecchiette in water and salt, toss with the meat sauce, add a sprinkling of grated pecorino cheese and serve as a second course with the braciole.

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