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Baked orecchiette with lamb alla Materana is a rustic, deeply savory pasta bake from Matera in Basilicata. Tender lamb slowly simmered with onion, tomato, white wine and herbs is tossed with little ear-shaped orecchiette, topped with Pecorino and breadcrumbs, and baked until golden and crisp at the edges. Hearty, aromatic and perfect for Sunday lunches, holidays and Easter tables, and easy to make ahead.

Ingredients

  • 1¾ lb (800 g) boneless lamb shoulder, trimmed and cut into ¾-inch (2 cm) cubes
  • 3 tbsp extra virgin olive oil, divided
  • 1 large yellow onion, finely chopped
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • ¾ cup (180 ml) dry white wine
  • 1 can (14 oz / 400 g) crushed tomatoes or tomato passata
  • 1 cup (240 ml) lamb, beef or chicken broth, plus more as needed
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ½ tsp red pepper flakes or 1 small dried chili (optional)
  • 12 oz (340 g) dried orecchiette
  • ¾ cup (75 g) freshly grated Pecorino Romano, divided
  • ½ cup (115 g) fresh ricotta salata or scamorza, diced (optional)
  • ⅓ cup (20 g) dry breadcrumbs
  • 2 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the lamb dry and season well with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb in two batches for 5 to 6 minutes per batch until deeply golden. Transfer to a plate.
  2. Reduce the heat to medium. Add the onion, carrot and celery with a pinch of salt and cook for 6 to 8 minutes until soft. Add the garlic and tomato paste and cook for 1 minute until fragrant.
  3. Pour in the white wine and scrape up the browned bits from the bottom of the pot. Simmer for 3 minutes until mostly reduced.
  4. Return the lamb and its juices to the pot. Add the crushed tomatoes, broth, rosemary, thyme, bay leaf and chili. Bring to a boil, then reduce to a low simmer.
  5. Cover partially and cook for 1 hour to 1 hour 15 minutes, stirring occasionally, until the lamb is very tender and the sauce is thick. Add a splash of broth if it gets too dry. Remove the herb sprigs and bay leaf, and shred any large pieces of lamb lightly with a fork.
  6. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
  7. Bring a large pot of generously salted water to a boil. Cook the orecchiette 3 to 4 minutes less than the package directions, since it will finish cooking in the oven. Reserve ½ cup of pasta water, then drain.
  8. Toss the orecchiette with the lamb sauce, ½ cup of the Pecorino, the ricotta salata and the parsley, adding a splash of pasta water if the mixture seems dry. Season with salt and pepper.
  9. Transfer to the baking dish. Mix the breadcrumbs with the remaining ¼ cup Pecorino and 1 tbsp olive oil, then sprinkle over the top.
  10. Bake uncovered for 20 to 25 minutes, until bubbling and golden. Let rest for 5 to 10 minutes before serving.

Notes

  • Matera is in Basilicata, a region known for lamb, Pecorino and orecchiette. This dish is traditionally made for Sunday lunches and festive meals.
  • Lamb shoulder is ideal because it becomes tender and juicy after slow cooking. Leg or neck also works, but trim excess fat.
  • Browning the lamb well builds deep flavor. Do not crowd the pot or the meat will steam instead of sear.
  • Undercook the orecchiette slightly. It keeps absorbing sauce in the oven and will turn soft if fully cooked first.
  • Fresh orecchiette cooks in just 3 to 4 minutes, so boil it for only 1 to 2 minutes before baking.
  • Pecorino Lucano or Pecorino di Filiano are traditional from Basilicata, but Pecorino Romano is a good substitute.
  • The lamb sauce tastes even better made a day ahead. Refrigerate for up to 3 days or freeze for up to 3 months.
  • Make ahead: assemble without the topping, cover and refrigerate for up to 24 hours. Add the breadcrumbs just before baking and add 5 to 10 minutes to the time.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F (175°C) with a splash of broth.

Nutrition

Find it online: https://thefamilycooking.com/baked-orecchiette-with-lamb-alla-materana/