Orecchiette pasta with chop ragout: the traditional recipe | Puglia Autentica- Puglia as you've neve
There is a Puglia that you don't know, made up of history, culture and flavors that arouse unique emotions: from Easter events to patronal festivals, from journeys of the soul to the flavors and...
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Cooking tools:
- Meat tenderizer
- Toothpick
- Butcher's twine
- Chef's knife
- Cutting board
- Pan
- Stove
- Pot
- Colander
- Grater
- Spoon
- Tongs
- Serving platter
- Serving bowl
Ingredients
- 8 slices of beef or horse meat
- 250 g ham fat (optional)
- parsley to taste
- black pepper to taste
- Pecorino or Canestrato pugliese cheese (grated or flaked)
- garlic to taste
- 2 jugs of tomato puree "La casereccia di Puglia" by Mastrototaro Food
- 1 onion
- 1 glass of dry white wine
- extra virgin olive oil to taste
- grated Pecorino cheese to taste
- 2 bay leaves
- chilli pepper
- salt to taste
- 400 g fresh Apulian orecchiette pasta
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