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Brasciola alla Bari





600 grams

Pecorino cheese

80 grams

Canned tomato sauce, without salt

200 grams

Extra virgin olive oil

20 grams

Red wine

200 mL


4 wedges


1 unit


5 leafs


1 sprig


to taste


to taste

second courses from Italy - Puglia

Brasciola alla Bari

Brasciola alla Bari

with meat with lactose high in iron high in calcium high in potassium

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Brasciola alla Bari

This recipe reminds so much the Sunday spent at grandma's house, a dish full of emotions and genuineness!

Brasciola alla Bari step 1

step 1

Put the slices of meat on a cutting board and thin them slightly.

Brasciola alla Bari step 2

step 2

Place on each slice, a piece of pecorino cheese cut into sticks, parsley and garlic, add salt and pepper generously. Roll the rolls and stop them with a toothpick.

Brasciola alla Bari step 3

step 3

Lightly brown the rolls, sprinkle with half the wine and allow to evaporate, then pour the tomato sauce and the finely chopped onion.

Brasciola alla Bari step 4

step 4

Season with salt and pepper and cook over low heat, checking from time to time that the preparation does not attack and adding a drop of wine diluted with water if necessary.

Brasciola alla Bari step 5

step 5

After about 50-60 minutes add the chopped basil, mix and serve immediately.

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