INGREDIENTS (for 4 people):

  • 8 slices of meat of horse (or calf)
  • Gran Pecorino Pugliese (grated cheese)
  • Parsley
  • Salt
  • Pepper
  • Tomato sauce
  • Red wine
  • Extra virgin olive oil
  • Garlic

You stretch the slices of meat and beat them. You sprinkle with salt and you add to the center some minced parsley, bits of garlic, “Gran pecorino Pugliese” grated cheese and pepper. For the one who appreciates it, you can also add a bit of lard or bacon. You close again the meat forming an enwraps and using some toothpicks. The tradition tells to use a cotton thread in which to roll up them, but we dissuade you for convenience. You put the so formed “involtini” in a pot and you add some olive oil. You make it bakes at open flame, sealing well the meat from all sides. You add a glass of red wine and let it evaporate. When wine will be evaporated, you add the tomato sauce and a little of salt. You cover with a lid and you allow to cook at a slow fire for a sufficient time (around two hours). With the raout obtained you can garnish some fresh Orecchiette and eat Brasciole as second dish.

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