Orecchiette Materana

  • Difficulty


  • 300 g0SXE091
  • 150 g lamb off the bone
  • 1 mozzarella
  • 4 tbsp grated Pecorino cheese
  • salt
Orecchiette n° 91


Chop the lamb, out it into a clay pot with the olive oil and brown evenly, tipping it over with a wooden spoon.Rinse the tomatoes and blanch them for a minute, drain them, peel them and cut them in half, deseed them and chop them coarsely and add to the lamb once the meat is golden brown; cover and simmer over a low heat for about 20 minutes, adding salt when it is almost ready.Cook the orecchiette in a large saucepan with plenty of boiling salted water. Drain them al dente and mix them with the lamb sauce and the grated pecorino.Slice the mozzarella into fine strips; spread a layer of orecchiette in a rectangular pyrex dish, alternate a layer of sauce, mozzarella and pecorino, then repeat this process until the ingredients are finished, providing that the last layer must be with sauce and pecorino cheese.Put the dish in the in a preheated oven at 180 °C for 10 minutes, then serve it directly in the pyrex dish.