Orecchiette alla materana
This pasta dish is a specialty of Basilicata, and a traditional example of the modern pasta bake. Featuring a tomato base, lamb and lots of cheese, this dish is comfort food at its best. Serve with a glass of red wine for a simple yet tasty dinner that will become a family favourite.
• 600g fresh orecchiette pasta
• 700g ripe tomatoes, chopped (or 700g passata)
• 400g lamb, cut into cubes
• 1 mozzarella cheese, sliced
• 80g grated pecorino
• 100 ml extra virgin olive oil
• 30g butter
• 1 medium onion, thinly sliced
• Salt, for seasoning
1. Preheat oven to 200°C.
2. Heat oil in a large pan over medium heat. Cook onion and lamb, stirring well until meat is evenly browned.
3. Pass tomato through a vegetable mill until it becomes a sauce. Pour over meat and season with salt.
4. Cover and cook over low heat for about an hour, or until meat is very tender and sauce is well condensed. If necessary, add a tablespoon of hot water while cooking.
5. Meanwhile cook orecchiette in salted boiling water until al dente. Drain.
6. Grease a large casserole dish with butter.
7. Line the base of the dish with a layer of orecchiette.
8. Add a layer of sauce, followed by a layer of mozzarella.
9. Sprinkle with pecorino cheese.
10. Bake for 10 minutes or until golden.