IISS Mauro Perrone Castellaneta, Italy, Mr. Roberto Rocco 

THE BRASCIOLE

The term ‘brasciole’ indicates harse meat rolls preparated in Apulia, medium to large in size. In the Bari and Taranto province, the tradition wants that it is customary to prepare this dish on holidays, cooking them in a tomato sauce wised than to season traditional orecchiette, homemade pasta typical of Apulia.

The orecchiette with brasciole ragù represent the Sunday dish par excellence in many Apulia families.

PREPARATION

The thin slices of meat are beaten with a meat tenderizer, salted and peppered and seasoned with parsley, cheese, garlic and my mother also puts capers in it, the slices are then rolled up and then tied with sewing thread or browened with wine white and cooked in the traditional tomato sauce.

Edited by Giusy Ricci