– 320 g orecchiette
– 12 slices of beef about 50 g each
– 350 g tomatoes
– 120 g of bacon thin
– 100 g of cheese
– 10 g of parsley
– 3 cloves garlic and 1 onion
– Olive oil
– White wine
– Salt and pepper q.b.
How to make the Orecchiette al sugo di involtini:
Crush the slices of meat with a meat mallet, shred the cheese, cleanse and wash the parsley, peel the garlic cloves and cut in quarters. Have the bacon on each slice, a little cheese, some parsley, a bit of garlic, salt, and pepper. Roll up the slices making the rolls and tie with kitchen twine so they do not open during cooking.
Peel and slice the onion, wash and pass the tomatoes through a sieve. In a large pan and low heat 2 tablespoons oil and fry the onion and when it has browned, turn up the heat and add to brown evenly rolls. Add 2 teaspoons of wine, when poured into the pan evaporates the pureed tomatoes and 2 teaspoons of water.
Cook over low heat until the sauce has thickened. Cook the orecchiette, drain and served with al dente pasta sauce with the rolls. Serve.
Regional recipe from Apulia