Lamb Braciolette Pugliese with Orecchiette
|
Ingredients
| 8 | thin slices leg or | | 4 | inches) | | 8 | paper-thin prosciutto slices | | 8 pieces (2 oz. each) | young pecorino cheese | | 2 tbsp. | chopped fresh rosemary leaves | | 2 tbsp. | chopped fresh mint leaves | | 6 tbsp. | chopped fresh parsley leaves, divided | | Salt, to taste | | Freshly ground black pepper, to taste | | 4 tbsp. | virgin olive oil | | 1 | md. Spanish onion, finely chopped | | 4 cloves | garlic, thinly sliced | | 2 tbsp. | dried hot chilies | | 1 cup | dry red wine | | 3 cups | Basic Tomato Sauce (see recipe elsewhere) | | 1 recipe | Orecchiette Made from Eggless Pasta (see recipe elsewhere) | | 1 cup | freshly grated hard pecorino |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Bring 6 quarts water to boil and add 2 tbsp. salt. Using a meat mallet or cleaver blade, pat each lamb piece until it is 1/16-inch thick. Onto each lamb piece place one slice of prosciutto and 1 piece of cheese.
Mix rosemary, mint and 2 tbsp. parsley and divide among 8 pieces of lamb. Season with salt and pepper and roll like a burrito to form a little package. Tie each with 2 pieces of butcher's twine.
In a heavy-bottomed pot, heat olive oil until smoking. Brown lamb pieces 4 at a time until golden brown all over and remove. Add onions and garlic and cook until softened and lightly browned. Add chilies, red wine and Basic Tomato Sauce and bring to a boil. Lower heat to medium and place meat in pan with sauce, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes, or until lamb is fork tender.
Put Orecchiette into boiling water and cook until <I>al dente</I>, 6 to 7 minutes, and drain. Remove meat from sauce and toss orecchiette into sauce.
Remove strings from meat. Pour orecchiette into a large serving bowl. Place meat on top, sprinkle with cheese and serve.
Similar Recipes
lamb