Cooking Traditional Pugliese Dishes with an "Italian Mother"
Cavallo is a common dish served here in Puglia. One of Chef Odette's friends came today who stressed that she was not a chef, just an Italian mother who cooked for her kids. She was such a nice lady who was there to show use the traditions of Pulgiese cuisine. She will be back again tomorrow and I will go into more of the history, but for now I want to share a dish we made today so you can try and created a similar one at home!
800 grams Orecchiette
500 gram tomatoes, canned & crushed
1 onion
2 cloves of garlic
1 glass of red wine
Salt & Pepper
100 g Grated Parmigiano
* These amounts are just estimates, follow my steps below for a better idea.*
To cook:
1. Heat oil in a sauce pan, then once hot, add 4 tbsp of onion and 1-2 cloves of garlic.
2. Place meat inside, turning to brown the outside.
3. Once brown, deglaze with white wine and let it evaporate.
4. After the wine evaporates, add the tomatoes and salt.
5. Cover the meat and allow to cook for 2 hours, stirring occasionally.
To serve:
Serve the sauce on the cooked orecchiette pasta and the meat is served on the side. Don't forget to remove the toothpicks!!
Analysis: This was an excellent, flavorful dish that I enjoyed preparing and eating. In the states, there is no horse, so the same preparation could be done with beef, veal, or pork. I would like to try these 3 preparations and see which I would like most. I enjoyed having Ms. Catarina here in the kitchen today teaching us Pugliese cuisine.
Did you make this dish? share pictures below in the comments!
With love,
Baylee
Italian Word of the Day: Cavallo = Horse (Yes in Italy, they eat horse)
Recipe Title: Braciole di Cavallo al Ragu' con Orecchiette
Ingredienti (Ingredients)
8 horse slices800 grams Orecchiette
500 gram tomatoes, canned & crushed
1 onion
2 cloves of garlic
1 glass of red wine
Salt & Pepper
100 g Grated Parmigiano
* These amounts are just estimates, follow my steps below for a better idea.*
Method
For Filling & Rolling you need these ingredients from above:
Salt, pepper, parsley (minced), carrot (minced), garlic (minced), horse (in the states try pork or beef), and grated parmigiano cheese.
Step 1: Place about 2 tsp of cheese on one side of the meat.
Step 2: Place about 1 tsp of parsley on top of the cheese.
Step 3: Place about 1/2 tsp of garlic on the center. Not too much!!!
Step 4: Add about 1 tsp of minced carrot in the center.
Step 5: First, fold in the sides, the roll up the meat.
Step 6: Place toothpicks in the meat to hold it together.
To cook:
1. Heat oil in a sauce pan, then once hot, add 4 tbsp of onion and 1-2 cloves of garlic.
2. Place meat inside, turning to brown the outside.
3. Once brown, deglaze with white wine and let it evaporate.
4. After the wine evaporates, add the tomatoes and salt.
5. Cover the meat and allow to cook for 2 hours, stirring occasionally.
To serve:
Serve the sauce on the cooked orecchiette pasta and the meat is served on the side. Don't forget to remove the toothpicks!!
Analysis: This was an excellent, flavorful dish that I enjoyed preparing and eating. In the states, there is no horse, so the same preparation could be done with beef, veal, or pork. I would like to try these 3 preparations and see which I would like most. I enjoyed having Ms. Catarina here in the kitchen today teaching us Pugliese cuisine.
Did you make this dish? share pictures below in the comments!
With love,
Baylee
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