Apulian recipe
Traditional grandpa's orecchiette with Bari ragù and brasciola
Orecchiette and brasciole are a traditional dish from Puglia. Often eaten on Sundays as a family meal, brasciole are a typical dish of Puglian cuisine, and the dialect term refers to tender beef stuffed with garlic, parsley, and cheese, rolled up, tied with string, and cooked in sauce.
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- 500g of orecchiette
- 500g of brasciole
- 1 onion
- extra virgin olive oil to taste
- half a glass of white wine
- 750 g tomato puree
- 30 g Parmesan cheese
How to prepare it
Sauté the finely chopped onion in a pan. Add the brasciole and cook until golden brown. Add half a glass of white wine, and when it has evaporated, add the tomato puree. Cook over very low heat for 2 to 3 hours. Now we can move on to the orecchiette: bring a large pot of salted water to a boil and cook the orecchiette. Once ready, serve them with the brasciole and sauce, garnished with grated Parmesan cheese. The dish is ready.
Enjoy your meal!
The places of the recipe
Orecchiette are a traditional Apulian staple, and in Bari, they're the star of a variety of dishes. Orecchiette are especially special because they're handmade. We invite you to explore Bari's old town, whose narrow streets reveal years of history, tradition, and the experience of housewives who prepare orecchiette on wooden boards, sitting outside their homes. Not only can you watch them being made, and possibly even buy some, but the lucky ones might even be present during the "drying" phase, the moment when the orecchiette, left undisturbed in the city's sunny alleys and covered with tea towels, "get air," drying and resting.