Ingredients for 4 people:
Orecchiette:
- 350 g of white flour
- 150 g. of durum wheat flour
- warm water
Mix the white flour with the semolina, add the warm water a little at a time until it has a fairly firm dough and cover with a cloth to prevent it from drying out. Take a piece of dough at a time and form a stick that will cut into pieces of about one cm. With the tip of a knife “drag” the piece of dough until it forms a shell that will tip over the tip of the index or thumb. Pour a little flour on the pastry board every time the dough is sticky.
for the meat roll
- 5 o 6 slices of horse or beef (70-80 g each)
- 5 o 6 bacon slices
- Pecorino cheese
- 1 chopped garlic clove
- Chopped parsley
- Black pepper
- A piece of bacon (only for beef)
Spread the slices of meat, cover with the slices of bacon, some flakes of pecorino cheese, pepper and chopped parsley and garlic. Roll up the slices and fix them with a toothpick. (To better contain the filling as an alternative you can wrap the roll with kitchen twine)
for the tomatoes sauce
- 2 kg of peeled tomatoes
- One laurel leaf
- A small onion cut into thin slices
- a celery and a medium carrot (optional ingredients)
- half glass of extravirgin olive oil
- A piece of bacon
- Salt
- 1 glass of water
- a bit of rosato wine
Heat the oil a little, add the onion, bay leaf, pancetta, celery and carrot and brown over medium heat. Place the rolls, brown the meat, mix gently and pour the wine and let it evaporate.
Add the peeled past, the water and stir. As soon as the boil begins, lower the heat and cook the meat sauce for about an hour and a half with the lid, stirring often. When half cooked add salt. Once cooked, season the orecchiette with the sauce and grated cheese to taste (cacioricotta or pecorino or parmesan).