Orecchiette with Veal Roulades in Tomato Sauce

    1 hour 20 minutes

    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.

    3 people made this

    Serves: 5 

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

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Veal Roulades: 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. Sauce: In a large saucepan over medium heat cook the 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.
    3. 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.
    4. To Serve: 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.
    5. Serve the veal roulades as second course in the same plate as the orecchiette.

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