APULIAN-STYLE VEAL BRACIOLE IN SAUCE (BRACIOLE AL SUGO PUGLIESI)

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Veal Braciole  sauce is one of the most traditional dishes of Apulian cuisine, consisting of veal roulades stuffed with flavorings, spices and cooked in tomato sauce.

Usually enjoyed as a Sunday dish preceded by a first course of orecchiette pasta topped with the same sauce.

 

 

SERVINGS:4

INGREDIENTS FOR THE SAUCE

• 4 slices of veal tenderloin
• 7 oz of pork rind
• 3 cups of tomato puree
• 1 medium onion
• 1 carrot
• 1 celery stalk
• extra virgin olive oil to taste
• red wine to taste
• baking soda (a pinch)
• salt and pepper to taste

 

FOR THE FILLING:

• garlic to taste
• pepper to taste
• parsley to taste
• Pecorino Romano cheese to taste
• salt to taste

 

 

DIRECTIONS:

Beat the meat slices until thin;

Stuff them with minced garlic, chili and parsley, a handful of grated pecorino cheese;

Roll the meat into roulades and fasten them with one or two toothpicks;

Heat oil in a saucepan with sliced onion, chopped carrot and celery;

Add braciole and sauté; deglaze with wine.

Add the tomato puree;

Thin with water if necessary and add a pinch of baking soda (to tenderize the meat) and let them cook for about an hour, on low heat;

Serve with a sprinkling of grated Pecorino cheese.