Brasciole alla barese

Brasciole or meat rolls filled with pecorino and fat   Authentic recipe from Apulia

Apulian brasciole is made with thin slices of horse meat, rolled around a filling made with Pecorino cheese and fat. These rolls are cooked in tomato sauce, used then to dress orecchiette pasta.

Italian brasciole made with horse or beef slices rolled up around pecorino cheese and fat; they are also called apulia rolls
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Apulian brasciole

Ingredients / Serves 4

  • 6 thin lean horse slices (about 600g - 1.3 pounds)
  • 80g (2.8 ounces) fat, sliced and cut into strips
  • 100g (3 1/2 ounces) semi-firm pecorino cheese
  • Some sprigs fresh flat-leaf parsley
  • Fresh basil leaves
  • 2 garlic cloves, cut into pieces
  • 100g (3 1/2 ounces) onion, finely chopped
  • 250ml (8 1/2 fluid ounces - 1 cup) red wine
  • 300g (10 1/2 ounces) puréed tomatoes
  • 1 1/2 tablespoon extra virgin olive oil
  • Salt
  • Pepper, if you like
  • Time:
    preparation: 30 minutes
    cooking: 1 hour 30 minutes
    total: 2 hours
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 558 (kcal) 28 % GDA (*)- 2335 (kJ)
    Protein: 37.4 (g) 75 % GDA
    Total fat: 43.2 (g) 62 % GDA
    Total carbohydrate: 5.2 (g) 2 % GDA
    Sugars: 4.3 (g) 5 % GDA

Look at infographic of nutrition facts

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Apulian brasciole recipe

Preparation and cooking

  • - Cut pecorino cheese in thin slices.
  • - Clean and wash parsley and basil. Pat dry with absorbent kitchen paper. Put apart.
  • - Spread out horse slices. They must not be too thin. If they are too thick, pound them ligthly.
    Season to taste with salt and pepper.
    Arrange some parsley leaves, garlic pieces, fat strips and cheese slices on everyone.
    Roll them up and tie with kitchen string. You can also use food loop TOP SILICONE by Tescoma.
  • - Put meat rolls and olive oil in a pan.
    Let them fry slightly on all sides.
    Pour in red wine and let it evaporate partially.
    At this point, add puréed tomatoes and onion.
    Continue cooking on medium heat, half-covered, turning now and then, until meat is tender and tomato sauce is thick.
    Add hot water or stock only if necessary.
    Turn off the stove and cut in basil leaves. Stir.

Just before serving

  • - Remove all strings from the rolls and serve topped with a little of their cooking sauce.



  • - I use cherry tomatoes for the sauce because I like them very much as you can see in the photo.
  • - You can prepare this dish ahead.
  • - If you prefer use lean beef slices.
  • - Pecorino is an Italian cheese made with ewe's milk.

Menu planning

  • - In Apulia (Italy) people use to prepare this dish on Sundays.
    Meat rolls are cooked in puréed tomatoes so it is possible to dress orecchiette pasta with this tomato sauce.
    Meat rolls are served as second course in a full menu.
    But you could make another choice. Eat pasta for luch and meat rolls with the side dish you prefer for dinner.

Healthy eating

  • - I suggest Apulian brasciole as Sunday dish because it is long to do and rich in ingredients. So you can understand easily the reason why it is a high-calorie dish too. In effect, its nutritional facts confirm it. But keep in account the fact that their sauce is used to toss pasta.


What's the right wine for " Brasciole or meat rolls filled with pecorino and fat "?

Our suggestion is Salice Salentino Rosso (red wine from Apulia - Italy)