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Con orecchiette

Bari-style cutlets

Orecchiette with Bari-style cutlets are a first course with autumnal colors and flavors with a very tasty touch of originality.

This dish adapts to the needs of the whole family, which is why it finds its ideal place in Sunday lunch when, with the family gathered together, they tell each other episodes and anecdotes that happened during the week.

Orecchiette with cutlets Bari style is a demanding dish, which transforms the long preparation into an extension of the conversations and stories that are born at the table within one's family. The desire to be together combines with the Apulian gastronomic tradition which in turn has a deep connection with the rural and Mediterranean world.

One of the most characteristic products is burnt wheat flour (gren iars in dialect). The best-known product obtained by mixing equal parts white flour and burnt wheat flour are strascinati (strasc-net in dialect) which are particular types of orecchiette.


  • 200 g of orecchiette
  • 4 Bovì beef steaks
  • 200 g of tomato puree
  • 100 g of grated pecorino
  • 1 onion chopped
  • 1 glass of red wine
  • 1/2 cloves of garlic
  • 4 basil leaves
  • 1 sprig of chopped fresh parsley
  • extra virgin olive oil as required
  • chili pepper as needed
  • salt just enough
  • pepper to taste


Spread the well-beaten slices of beef on a cutting board. Salt and pepper. Stuff with half the grated pecorino and a little chopped parsley and garlic.

Roll the slices into rolls and tie them with kitchen twine. Let some onion brown with 3 tablespoons of oil until golden brown, then add the rolls, taking care to turn them on every side. Help yourself with a wooden spoon.

Pour in the red wine and let it evaporate. Add salt, pepper and raise the heat to evaporate the alcoholic part of the wine.

Add the tomato puree to the cutlets in the pan, adjusting the salting and adding the chilli pepper.

Mix and cover, leaving to cook over low heat for about an hour. Stir the sauce every now and then, checking that it does not dry out too much and adding a little hot water if necessary.

In a large pot, bring salted water to the boil and boil the orecchiette.

Drain into a bowl and season with 3/4 of the sauce. Mix gently and add the cutlets. Sprinkle with pecorino and bring the steaming dish to the table!