Recipe - Lamb Braciolette Pugliese With Orecchiette

8 Thin slices leg or shoulder
of lamb; about 4x4x1/4"
8 sl Prosciutto; paperthin
8 2 ounce piec young Pecorino
cheese
2 tablespoon Fresh rosemary leaves;
chopped
2 tablespoon Fresh mint leaves; chopped
2 tablespoon Fresh parsley leaves, plus 4
T; chopped
Salt and pepper
4 tablespoon Virgin olive oil
1 md Spanish onion; finely
chopped
4 Cloves garlic; thinly cut or sliced up
2 tablespoon Dried hot chilies
1 cup Dry red wine
3 cup 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
1/16inch 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
Recipe By : Molto Mario

Posted to MCRecipe Digest V1 #284

Date: Thu, 7 Nov 1996 20:28:18 0500 (EST)

From: Sue suechef@sover.net