Meat rolls with sauce from Basilicata


In Basilicata and also in all the South Italy, the meat rolls are called “braciole”, and generally the same term is used for a specific cut of meat resulting from the cost of pig. If then we go in the Lagonegro and surrounding areas, we find that the “braciole” are the slowly cooked rolls in the sauce of Sunday which typically is used to flavore a generous plate of homemade pasta.

This  delicacy has an internal dressing made with garlic and parsley or paprika crusco powder and fennel seeds, which gives to the meat, and secondly to the sauce, an intense and unmistakable flavor. Lucani, who lived in these lands in the the middle of the 5th century BC, basically fed sheep and pigs; beef now more present it is less rooted in the culinary tradition.

Ingredients (for 4 servings)

6 thick veal rump slices (about 4 or 5 mm)

500 ml of tomato sauce

1 clove of garlic

1 bunch of parsley

Powdered sweet pepper crusco


Extra virgin olive oil

Fennel seeds

1 small onion


Deprive the slices of meat from any larger nerves and put them on a cutting board. At the same time, finely chop the garlic and parsley that will be used to dust on the slices of meat with the pepper powder, fennel seeds and salt to your liking. Carefully wrap each slice on itself with kitchen twine like a small roast. Chop apart the onion finely and fry with 4 tablespoons of oil in a pan with high sides and then add the tomato sauce. Let it go over medium heat with the lid on for 4-5 minutes and then dip the chops in the sauce. Simmer over low heat for at least an hour. This dish is best served warm.

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