*  Exported from  MasterCook  *
 
                 LAMB BRACIOLETTE PUGLIESE WITH ORECCHIETTE
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      thin slices   leg or shoulder of lamb -- about 4x4x1/4″
    8      slices        Prosciutto -- paper-thin
    8      2 ounce piec  young Pecorino cheese
    2      tablespoons   fresh rosemary leaves -- chopped
    2      tablespoons   fresh mint leaves -- chopped
    2      tablespoons   fresh parsley leaves, plus 4 T -- chopped
                         Salt and pepper
    4      tablespoons   virgin olive oil
    1      medium        Spanish onion -- finely chopped
    4      cloves        garlic -- thinly sliced
    2      tablespoons   dried hot chilies
    1      cup           dry red wine
    3      cups          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 1/16-inch
 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
 
 
 
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