Orecchiette Matera Style
- 500 g of home-made orecchiette
- 500 g of ripe tomatoes
- 200 g. boneless lamb
- 200 g of mozzarella
- 150 g of grated Pecorino
- 175 ml of extra virgin olive oil
Cut the meat into cubes and sauté in a medium saucepan with olive oil. Add the peeled, seeded and diced tomatoes. Season with salt and continue to cook. In the meantime, cook the orecchiette in a large pot of salted boiling water until al dente. Drain thoroughly. Preheat the oven to 160° C (320° F). In a terra cotta baking dish, make a layer of orecchiette, and add the sliced mozzarella, the pecorino and the sauce. Continue alternating layers of orecchiette and the rest of ingredients. Finish with the sauce and sprinkle the top with pecorino. Bake for 15-20 minutes.