Left Continue shopping
Your Order

You have no items in your cart

Con salsa pugliese

Crispy roast with Apulian flavours

Roast in Apulian sauce

In our online butcher's shop for the roast in sauce recipe:

  • 1 real roast

Fantasy, inventiveness, and a pinch of risky combinations - but only apparently. The roast is a cut of meat that lends itself to many variations. Each of them manages to satisfy everyone's palate, to not stop surprising, it doesn't take much, here's an original idea!

The roast with Apulian sauce is an authentic riot of Southern Italian flavors that enchants the palate with every bite.

This dish, which recalls the aromas of Apulian cuisine, is a true culinary delight, and in this article we will delve into the details of this tasty recipe and discover the secrets for preparing a roast with Apulian sauce that will surprise your guests with its rich flavor and enveloping.

So, prepare to delight in a culinary journey to discover the roast with Apulian sauce and experience the authentic tastes of this fascinating region.

Sauces to accompany the roast

The sauces to accompany the roast represent the extra touch capable of giving originality and color to the dish. Sweet, salty, sweet and sour, delicate and consistent. The characteristics of the roast sauce range on every front and on every flavour.

However, choosing a middle ground is the wisest solution that cheers and satisfies everyone without long faces or the very funny phrase from the little ones: "I won't eat this!".

The plating plays a fundamental role and helps to first satisfy the sight, and then explode with a sublime and extraordinary flavour. The sauce to accompany the roast that you will find in the recipe is the Apulian sauce, classic and always modern, it lends itself to decorations and at the same time, helps to add a touch of flavor without distorting the taste of the dish.

Pugliese roast recipe


  • 1 roast beef
  • 2 red apples - like those from Snow White
  • 10 nuts
  • 200 g of yellow flour
  • 100 g of natural pistachio grains
  • 2 eggs
  • extra virgin olive oil
  • salt and pepper
  • 2 squares of grated extra dark chocolate

For the Apulian sauce

  • 1 egg yolk
  • parsley
  • a couple of spoons of extra virgin olive oil
  • breadcrumbs
  • half a glass of apple cider vinegar
  • some salted anchovies - preferably in oil
  • salt
  • garlic (optional)


The recipe begins with the preparation of the Apulian sauce.

Boil the egg and extract the yolk. In the meantime, soak the bread crumbs in a saucepan with water, it must be well soaked. In a blender, finely chop and mix the garlic, parsley, boiled egg yolk and anchovies.

Squeeze the breadcrumbs and add it to the mixture. Add the extra virgin olive oil to create a homogeneous, blended and lump-free mixture. Now, let it rest in the refrigerator in an airtight container for two days, so as to allow the different ingredients to bind together.

Roast time!

Remove the roast from the refrigerator and let it rest at room temperature, so as to avoid a thermal shock during cooking. Using a pan with high edges, sear the roast on all sides. When it is golden, remove it from the heat and let it cool.

In the meantime, dedicate yourself to the breading, so as to create a crunchy casing that resembles a baroque frame. Put a pan with some oil on the heat, and while it reaches temperature, using two shallow plates, fill one with the yellow flour and the other with the beaten egg, salt and pepper. Dip the roast first in the egg and then in the flour and place on the heat.

A couple of minutes will be enough, when the crust has been created, remove from the heat. Dedicate yourself to the apples: peel them and cut them into matchsticks. In a bowl, season them with salt, a drizzle of extra virgin olive oil, apple cider vinegar and chopped walnuts.

Repeat the breading by varying the ingredients: using two soup plates, egg first and chopped pistachios then. Put it back on the heat, taking care to brown each part for at least 8 - 10 minutes overall, so as to finish cooking the meat and at the same time make the ingredients adhere to the roast.

Once finished, pat the crispy framed roast with absorbent kitchen paper to remove excess oil. Using a cutting board and a sharp knife, proceed to cut the crispy roast into half-centimeter slices.

Fill a piping bag with the Apulian sauce and decorate the dish, be careful not to use too much sauce! Sprinkle the plates with grated dark chocolate, this is the master's touch!