Add content to a sliding text message bar
Chef Lippe’s Braciola Barese – Meat involtini from Apulia, Italy
Traditional Sunday fare in the city of Bari, in Apulia. Italy. Its unmistakable aroma lingering in the streets of Bari on any given Sunday is unforgettable. Like many peasant dishes it carries the hallmark of simplicity elevated to heaven.
Meat pounded thin rolled together with other ingredients, from the traditional Canestrato Pugliese cheese to spinach, to ham and cheese and beyond, held together with a piece of string, or simply a couple if toothpicks, seared, then slowly simmered in tomato sauce until it becomes a “sugo”, a dense velvety multi-layer flavored sauce with caramelized tomato umami typical of Italy.
To eat a Braciola appetizer scooping the juices with pane di Altamura on a table overlooking the Adriatic on a temperate Mediterranean spring evening should be on every food lover’s bucket list.
Serves one guest. Made to order. Never frozen.