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.
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
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.
Facebook Comments Box