Lamb Braciolette Pugliese with Orecchiette
| Yield: | 1 Servings |
| Categories: |
| 8 | Thin slices leg or shoulder of lamb; about 4x4x1/4" | |
| 8 | sl | Prosciutto; paper-thin |
| 8 | 2 ounce piec young Pecorino cheese | |
| 2 | tb | Fresh rosemary leaves; chopped |
| 2 | tb | Fresh mint leaves; chopped |
| 2 | tb | Fresh parsley leaves, plus 4 T; chopped |
| Salt and pepper | ||
| 4 | tb | Virgin olive oil |
| 1 | md | Spanish onion; finely chopped |
| 4 | Cloves garlic; thinly sliced | |
| 2 | tb | Dried hot chilies |
| 1 | c | Dry red wine |
| 3 | c | Basic tomato sauce; recipe follows |
| 1 | Recipe orecchiette pasta | |
| 1 | c | Freshly grated hard pecorino |
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