Orecchiette with veal roulades in tomato sauce

    Orecchiette with veal roulades in tomato sauce

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    1hr20min


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    About this recipe: Orecchiette pasta is typical of Puglia region, the heel of the Italian boot. Even nowadays grandmas, mothers and daughters still hand-make orecchiette weekly for the family Sunday lunch. This recipe is a traditional way to serve orecchiette and in the Italian five-course-style menu, the roulades are served as second course after enjoying the orecchiette.

    Ingredients
    Serves: 5 

    • For the veal roulades
    • 400g veal cutlets (about 10-15 thin slices)
    • 1/2 onion, finely chopped
    • 50g shaved Parmesan or Pecorino cheese
    • 1 tablespoon finely chopped fresh parsley
    • For the sauce
    • 3 tablespoons extra virgin olive oil
    • 1/2 onion, finely chopped
    • 1 stick celery, finely chopped
    • 1 carrot, finely chopped
    • 240ml white wine
    • 800g passata
    • 1 small handful sea salt
    • 2 teaspoons sugar (optional)
    • To serve
    • 500g fresh or dry orecchiette pasta
    • 5 tablespoons grated Parmesan cheese

    Method
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

      Prepare the veal roulades:

    1. Combine onion, shaved cheese and parsley in a small bowl. Divide the mix among the slices of veal, then roll up. Secure with a wooden skewer.
    2. Prepare the sauce:

    3. In a large saucepan over medium heat, cook onion, carrot and celery in oil for a few minutes, until soft. Add veal in one layer, season with a bit of salt and turn up the heat; cook until golden brown on all sides, about 10 minutes.
    4. Pour in wine and simmer until the alcohol evaporates. Add passata, sea salt and sugar. Lower heat, cover and cook the sauce for 45 to 50 minutes. Once ready, remove the rolls from the pan and set aside. Keep everything warm.
    5. To serve:

    6. When sauce is ready, cook the orecchiette in plenty of boiling salted water until "al dente". Drain, transfer to a large bowl and toss with the sauce. Serve with a sprinkle of grated Parmesan cheese.
    7. Serve the veal roulades as second course in the same plate as the orecchiette.

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