This dish is common all over the south of Italy. As simple as can be! Two main ingredients. This being Bari, I was told that the only possible pasta to have it with was orecchiette 🙂 30 minutes down the road they’d tell you something else. I’ve also seen the recipe with bucatini and spaghetti, so I’m sure it would be good with whichever you care to try it with. I asked the person who gave me the recipe how many anchovies to use and she said ‘it depends how much you like anchovies!’ . I like them a lot, so I used 2 whole ones per person (it would have been more but I ran out 🙂 ) Serves 4
orecchiette with anchovies ingredients
320 grams orecchiette
8 whole salted anchovies — filleted, soaked and chopped
4 tablespoons dry bread crumbs
4 tablespoons olive oil
Fry the anchovies gently in the olive oil until they have completely
Mix with the cooked orecchiette and serve, sprinkled with the bread crumbs
Don’t panic when I tell you the main ingredient is horsemeat 🙂 It works just as well with beef. Thanks to Antonella for the recipe. If you are wondering why there are more photos than normal, I prepared this dish so I could post the recipe on another forum. If you like you can serve the sauce with the pasta as the first course, and the braciole as the second course.
500g tomatoes – If you can’t get really ripe ones, use tinned.
1 carrot, finely chopped
1 stick of celery, finely chopped
1 onion, finely chopped
And last but not least 🙂
Good red wine
It can be served with just about any type of pasta, but here they use orecchiette (little ears).
First peel, deseed and chop the tomatoes. It’s much easier if you cut an x in each one and blanch for about a minute. The skin virtually falls off.
Then prepare the braciole. Cut the meat into stips about 5cm wide. Put a little garlic, parsley and Grana on each strip. Roll up and fasten with a cocktail stick
Assembling the braciole
Brown the braciole in a heavy pot – one that’s good for slow cooking. Remove and put to one side.
Add the carrot, onion and celery to the same pot. Fry gently until the onion is well coloured.
Return the braciole to the pot and add a good slug of red wine. Cook until the wine has almost reduced to nothing
Then add the tomatoes, cover and cook over a very low heat. Cooking time depends on the meat. It should be very tender, but not falling apart. Check every now and again with a sharp knife or a skewer to see when they’re done. Mine took about 3 hours.
When they are done, remove the braciole from the sauce. Chuck in a bit of chopped basil. Toss the cooked pasta in a little of the sauce and divide between 4 plates. Remove the cocktail sticks and put 4 or 5 braciole on each plate. Top with more of the sauce, sprinkle on some parmesan and we’re away 🙂 Alternatively, serve the sauce with the pasta as the first course, followed by the braciole as the second course.
I’ve just found out that Tony Soprano’s recipe for ‘Braciole’ (or Brazhool 🙂 )appears in The Soprano Family Cookbook They serve it with ziti though. Would they be the famous ‘Grandma’s ziti’ we were always hearing about 🙂
I posted a recipe for orecchiette with cauliflower a few days ago. The same recipe works just as well with broccoli. Just substitute the cauliflower for 400g of broccoli florets. I think that’s enough orecchiette for a while 🙂
I don’t know how traditional this recipe is, but it tasted nice. There are thousands of recipes for minced meat in Italy. They range from polpettine(meatballs), increasing in size through polpette (burger shapes) to polpettone(meatloaf). This recipe calls for veal, but beef would work well too. Serves 4
400 grams orecchiette — preferably fresh
250 grams veal — minced
150 grams fresh bread crumbs
parsley — chopped
1 clove garlic — minced
200 milliliters fresh milk
300 grams tomaotes — peeled, seeded and chopped or tinned chopped tomatoes
small handful of basil — cut into thin strips
small handful of rocket — cut into thin strips
1 medium onion — finely chopped
4 tablespoons ricotta dura — grated
Soak the bread crumbs in the milk for 15 minutes
To make the meatballs, mix together the veal, bread crumbs, and parsley.
Season with salt and pepper and a few grates of nutmeg.
Knead the mixture until it comes together.
Form into meatballs about the size of a grape.
To make the sauce, fry the onion in a little olive oil for a few minutes and then add the tomatoes. Cover and cook over a low heat for about 15 minutes.
Add the meatballs to the sauce and cook for a further 15 minutes
A couple of minutes before the end of cooking, add the basil and rocket
Serve with the cooked orecchiette and sprinkled with the ricotta
As I have posted quite a few orecchiette recipes in the last few days, I thought you might like to take a look at one of the local ‘mammas’ in the old town. People practically live on the street and it sometimes feels like you are walking through their kitchen 🙂 Many of these women will also sell pasta to passers by. She makes it look so easy, but believe me, it’s not! I’ve tried!
That clip seems to have disapeared. Here’s another one. She goes much slower though!
Those of you who have seen Jamie Oliver’s Great Italian Escape will have seen oriecchette being prepared in the episode about Puglia. Jamie goes hunting for the ‘pasta mammas’ through the back streets of Altamura.
This is another local Pugliese classic. Be careful not to overcook the cauliflower as the slightly crunchy texture is very important. The original recipe included 2 tablespoons of olive oil, but I thought the lardo provided enough fat. Feel free to re-add it though. Next time I will probably halve the amount of lardo and use 1 tablespoon of olive oil. If you want to know exactly what lardo is, follow this link. Serves 4
orecchiette with cauliflower ingredients
400 g orecchiette
1 medium cauliflower — separated into small florets
This is the first dish I had cooked for me in Pulgia. Orecchiette is the most traditional pasta of the region. The most popular way to serve them is with turnip tops (cime di rape) , but this way is also common. Feel free to leave out the chilli. This dish uses ricotta dura which is a type of aged ricotta from Puglia. It has a fairly mild, but distinct flavour. Don’t try this using regular soft ricotta, it won’t be the same. It would probably be ok with a mild pecorino if you can’t find ricotta dura. Serves 4
Orrecciete with tomatoes and ricotta dura ingredients