Little Ears with Beef Rolls

Orecchiette con Braciolette

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

From Puglia comes this very typical one-pot meal, in which the meat is cooked in a rich sauce. The sauce is used to dress the pasta and becomes the first course; then the meat is served as a second course with vegetables. Alternatively, you can eat it all together and serve cheese and salad to follow. In Puglia horsemeat is quite likely to be used for this dish. Orecchiette is the most widely used pasta form in Puglia. Very heavy and thick, and slightly spongy when cooked, it is made by han