Tastes of Puglia – Brasciola alla Barese

20140221-124720.jpg This is one for the meat eaters. It’s rich and delicious, melt in the mouth stuffed beef parcels, cooked in a rich tomato and red wine sauce. I have been staying in a house of vegetarians but they insisted that I couldn’t leave Bari without tasting this specialty. They even went to a butchers for the first time in 15 years to pick up the meat. It’s actually really easy to prepare and the only thing you need is time…but then that means you can prepare all the other things to go with it! 500g good steak (paletta/cappello del preta/falda-lazzetto) cut and opened out 1 onion Pecorino cheese Unsmoked bacon/pancetta Parsley Passata Red wine Open the steaks by cutting down the centre and folding outwards to create a large thin piece of meat (or ask your butcher to it). In the centre put salt, pepper, flakes of pecorino (hard sheeps cheese), parsley and unsmoked bacon/pancetta. Roll up the meat into parcels, folding each end in first to stop the filling from oozing out. Close with toothpicks. Fry 1 onion in oil until soft (5 mins approx) and then add the meat parcels. Seal the meat on both sides and keep turning until it’s brown, add chopped parsley, 1/2 tsp pepper and a large glass of red wine.

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After 2 1/2 hours cooking the meat is melt in the moth delicious and the sauce has turned a dark rich colour

Leave to cook until the wine has evaporated and the sauce has turned a dark maroon colour. Add passata, a pinch of salt and leave to cook on a low heat for at least an hour and a half. In Bari it’s traditional to serve the sauce with homemade pasta and grated Parmesan as a first course, 20140221-125323.jpg 20140221-125255.jpgand as a second course serve the meat with a nice fresh salad…like this one (it’s not traditional but it is delicious!): 20140221-125335.jpg Fennel Chopped and quartered radish Orange segments Radicchio and radish leaves, Sunflower seeds Walnuts Juice of half a lemon, olive oil, a pinch of salt and balsamic vinegar drizzled over the top to finish.


2 thoughts on “Tastes of Puglia – Brasciola alla Barese

  1. The name “Braciola” come from “brace” that means coal fire so “braciola” is for all Italy normally a barbecue steak. But we, in Bari, i don’t no why we have put an “S” more, “braSciola” and we invented this gastronomic hors d’oeuvre, nothing like it, the typical ans beloved Sunday dish of Bari, capital of Puglia.

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