Braciole is a dish with meat sauce that is always prepared in Puglia on Sundays. It is a meat roll, originally horse meat, stuffed with parsley, garlic and Parmesan cheese and cooked in tomato sauce that gets very tasty and it can be used for pasta, especially orecchiette. Or you can also enjoy braciole as a second course.
10 slices of veal
grated Parmesan cheese
2 garlic cloves
450 gr of tomato sauce
hot chili pepper (optional)
Rub the meat with the garlic clove. Slightly pound the meat slices. Sprinkle them over with chopped parsley, grated Parmesan cheese, salt and pepper. Roll the slices up, keeping the filling inside, tie each roll tightly with 1 or 2 toothpicks. Fry them lightly in a clay pan with evo oil, 1 chopped onion, 1 tip of hot chili pepper (optional). When lightly fried after 4 minutes add the white wine. Wait patiently stirring now and then so that the rolls don’t burn. Add the tomato sauce and put a lid on. Add a glass of water if needed.
When they are done, the sauce, which became a ragù (thick meat sauce) – another monument of Apulian cuisine – can be used to season various kinds of homemade pasta, especially the orecchiette. The rolls can be served as a second course.