Culinary Vacation in Puglia | Recipe for Orecchiette al Ragu
www.theinternationalkitchen.com
Warm up your kitchen with this hearty and delicious orecchiette al ragu recipe from our favorite culinary vacation in Puglia.
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Cooking tools:
- Pot
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Kitchen scale
- Slotted spoon
- Colander
- Stove
- Oven
- Wooden spoon
- Tongs
- Ladle
- Kitchen shears
- Butcher's twine
- Plate
- Saucepan
- Grater
- Spoon
- Fork
- Meat tenderizer
- Paring knife
- Kitchen timer
Ingredients
- 4 Slices of beef, 10-50 g (about 1/3 oz to 1 3/4 oz) each
- Salt and pepper as needed
- 200 g (just under 1/2 lb) Pecorino Romano cheese
- 200 g Cured lard
- 10 slices of garlic
- Flat-leaf parsley as needed
- 50 g (1 3/4 oz) Parmesan cheese, grated
- 200 g (about 1) Onion, chopped
- Bay leaf as needed
- Extra virgin olive oil as needed
- 200 g (just under 7 fl oz) Red wine
- 2 kg (just under 4.5 lbs) tomato passata
- 500 g (just over 1 lb) small Baresi orecchiette
- 30 g (about 1 oz) Pecorino Romano cheese, grated
- 30 g Parmesan cheese, grated
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