Purpetti and brascioli: the Apulian Sunday dish

ADVERTISEMENT

It means “meatballs and chops” which are cooked in the sauce. A single dish, a main course, but also a sauce for pasta

Purpetti and brascioli, that is meatballs and chops, in the Apulian dialect, is one of the typical dishes of culinary tradition regional that sets the tables and cheers, fills them with taste and perfume Sundays with family and friends.

It’s about a typical recipe, Made of simple ingredients and preparations within everyone’s reach. What must never be missing to prepare purpetti and brascioli, however, it is – according to the Apulian tradition – the meat of horse, with a strong flavor and perfect for preparing chops and enriching the taste juice that finishes the dish.

Purpetti and brascioli: the recipe

Here’s how to prepare the purpetti and brascioli dish.

Ingrediants

For the chops you will need: 8 slices of horse meat, 150 g of grated pecorino, parsley, garlic, salt and pepper. For the meatballs: 400 g of minced meat, 2 eggs, 200 g of grated pecorino, breadcrumbs, extra virgin olive oil, parsley, garlic, salt and pepper. For the tomato sauce: 1 liter tomato puree, 1 onion, red wine, extra virgin olive oil, salt and pepper.

ADVERTISEMENT

Method

To prepare purpetti and brascioli you start with meatballs. In a large container, then, mix the minced meat by adding the egg, pecorino, breadcrumbs, garlic (optional), chopped parsley, salt and pepper, mixing the mixture perfectly until it becomes homogeneous. Then prepare some meatballs with a diameter of about 4 cm and fry them in abundant olive oil (or seeds).

Then go on to prepare the chops. Prepare a mixture with pecorino, garlic and chopped parsley, seasoning it with salt and pepper. Then arrange the slices of horsemeat and stuff them with the filling you just made. Close the slices of meat on themselves and stop them with toothpicks. So do them brown in a very large pan with oil and onion and add a glass of Red wine to blend them. When the wine has dried it’s time for the tomato puree, to be added to the pan and cooked with the chops to about two hours on very low heat. The sauce must cook very slowly to take on the flavor of the meat. When there are about 15 minutes left to prepare, add to the pan also the meatballs and finish cooking all the ingredients together.

ADVERTISEMENT

Leave a Comment