SUNDAY BAKED ORECCHIETTE – The Apulian recipe with fresh orecchiette скачать в хорошем качестве

SUNDAY BAKED ORECCHIETTE – The Apulian recipe with fresh orecchiette

A classic of the Apulian Sunday, baked orecchiette with Bolognese ragù, a recipe that is even better if prepared with fresh homemade orecchiette from Bari. Grandma prepared them and we couldn't help but show you this classic regional first course because cooking it is very easy. A first course that can also be prepared in advance and therefore perfect for when you have guests, including children who enjoy it. You will hurry and prepare it every Sunday because it is so good, easy and very quick. If you don't know how to make orecchiette at home, buy them from your trusted pasta factory, from the ladies of Bari Vecchia at Arco Basso or dry at the supermarket. INGREDIENTS FOR 4-5 PEOPLE - SUNDAY BAKED ORECCHIETTE WITH BOLOGNESE SAUCE • 400 g of minced veal • 400 g of homemade orecchiette • 700 g of tomato puree • 200 g of mozzarella • An onion • Carrot • celery • A bay leaf • 60 g of parmesan cheese • 4 tablespoons of extra virgin olive oil • 60 ml of white wine • Salt • 200 ml of milk • 20 g of butter • 15 g of flour • A pinch of nutmeg PROCEDURE: HOW TO COOK BAKED ORECCHIETTE WITH BOLOGNESE SAUCE 1. ​​Finely chop the celery, carrot and onion for the minced veal sauce, 3 tablespoons of oil in a pan and when it is hot add the vegetables cut. 2. Add the minced meat and cook as soon as the vegetables are wilted, detach the meat a little with the wooden spoon while it cooks. 3. Once the meat is fried, add the white fennel and blend 4. Add the bay leaf and the tomato puree 5. Add salt from the boil, lower the heat and cook the ragù alla bolognese for two hours with the lid slightly raised and mix from time to time 6. Prepare the béchamel. In a saucepan put the butter and melt it, add the flour and mix with the whisk, low heat add the milk slowly and mix. Add the salt as soon as you see it thicken, add a pinch of nutmeg and let it remain a little liquid since it is a baked dish. 7. Half an hour before the end of cooking the ragù, boil the pasta water 8. The mozzarella should be cut into small pieces and drained 9. After two hours, remove the bay leaf and turn off the heat of the ragù 10. Throw in the pasta 11. Put the béchamel in the ragù and mix 12. Preheat the oven to 190 degrees fan-assisted 13. Drain the orecchiette after 3 minutes al dente 14. Drain the orecchiette in a bowl, add the ragù, mozzarella, part of the parmesan and mix 15. Put everything in a pan and add a spoonful of oil and mix, on the surface more parmesan and bake 16. Bake at 190 degrees fan-assisted oven 17. After 20 minutes of cooking we can take the orecchiette out of the oven 18. Enjoy your meal! OTHER TYPICAL SUNDAY DISHES TO COOK WITH OUR HELP: TRADITIONAL BAKED PASTA:    • Ricetta Pasta al forno | 6 errori da evita...   POTATOES, RICE AND MUSSELS:    • Patate Riso e Cozze | Ricetta originale de...   TRADITIONAL LASAGNE:    • LASAGNE AL FORNO – ricetta classica fatta ...   TRADITIONAL CANNELLONI:    • Cannelloni ripieni: Ricetta perfetta fatta...   #orecchiettealforno #pasta #sundaylunch #sundayrecipes #sundaypastalforno #traditionalrecipes #apuliancuisine #puglia #bari #orecchiette #firstcourses #pasta #freshpasta