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ORECCHIETTE BARESI WITH HORSE MEAT
“BRACIOLE” SAUCE
RAGÙ
Ingredients Amounts
Braciole
Horse meat or beef, slices of 10-50 g
Salt and pepper as needed
Pecorino Romano cheese 200 g
Cured lard 200 g
Garlic, slices 10 ea.
Flat-leaf parsley as needed
Parmesan cheese, grated 50 g
Onion, chopped 200 g
Bay leaf as needed
Extra virgin olive oil as needed
Red wine 200 g
Tomato passata 2 kg
Baresi orecchiette, small 500 g
Pecorino Romano cheese, grated 30 g
Parmesan cheese, grated 30 g
Method
1. For the braciole: Flatten the slices of meat and season with the salt and pepper. On
each slice place a piece of pecorino cheese, a piece of lard, a slice of garlic, and some
parsley. Sprinkle with the grated Parmesan cheese, roll up the slices, and tie them
with some white cotton or thread.
2. Fry the onions and bay leaf in extra virgin olive oil; add the meat rolls and brown.
Add the red wine. Cover the pan and let the wine reduce slowly.
3. When the wine has evaporated completely, add the tomato passata and cook very
slowly for about 3 hours, until the meat is cooked.
4. Cook the orecchiette in plenty of salted boiling water. Drain and toss in the sauce
with the pecorino and Parmesan cheeses. Finish with a ladle of sauce. Serve with the
meat rolls.
Recipe credit: Antonio De Rosa for Apulia Region, as presented at the 2009 Worlds of Flavor Conference.
Published with permission of the author. All rights reserved.
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