Lamb Braciolette Pugliese With Orecchiette

* Exported from MasterCook *

LAMB BRACIOLETTE PUGLIESE WITH ORECCHIETTE

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 thin slices leg or shoulder of lamb -- about 4x4x1/4"
8 slices Prosciutto -- paper-thin
8 2 ounce piec young Pecorino cheese
2 tablespoons fresh rosemary leaves -- chopped
2 tablespoons fresh mint leaves -- chopped
2 tablespoons fresh parsley leaves, plus 4 T -- chopped
Salt and pepper
4 tablespoons virgin olive oil
1 medium Spanish onion -- finely chopped
4 cloves garlic -- thinly sliced
2 tablespoons dried hot chilies
1 cup dry red wine
3 cups basic tomato sauce -- recipe follows
1 recipe orecchiette pasta
1 cup freshly grated hard pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

Using a meat mallet or cleaver blade, pat each lamb piece until it's 1/16-inch
thick. Onto each lamb piece place one slice of prosciutto and 1 piece of
cheese. Mix rosemary, mint and 2 tablespoons parsley and divide among 8 pieces
of lamb. Season with salt and pepper and roll like a burrito to form a little
package. Tie each with 2 pieces of butcher twine.

In a heavy bottom pot, heat olive oil until smoking. Brown lamb pieces 4
at a time until golden brown all over and remove. Add onions and garlic and
cook until softened and lightly browned. Add chilies, red wine and tomato
sauce and bring to a boil. Lower heat to medium and place meat in pan with
sauces, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes,
or until lamb is fork tender.

Put orecchiette into boiling water and cook until al dente, about 6 to 7
minutes, and drain.

Remove meat from sauce and toss orecchiette into sauce. Remove strings from
meat. Pour orecchiette into a large serving bowl. Place meat on top, sprinkle
with cheese and serve.

Yield: 4 servings



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