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ORECCHIET TE “IL DAVIDE”

This is my idea of a bolognese on steroids! It is leaner than your average Bolognese because of the veal and the prosciutto gives it a nice saltiness. The tarragon and brandy give it a wonderful aromatic quality and interesting flavor.

 5 ½ pound of uncooked dry pasta orecchiette 3 tablespoons of olive oil
 ½ teaspoon of crushed red chili flake
 1 pound of ground veal
 An 8 or 9 oz piece prosciutto cut into 1/8 squares 1 tablespoon of fresh or dry tarragon
 2 ounces of brandy
 5 ½ cups of marinara sauce “see recipe”
 1 cup of heavy organic cream
 3 tablespoons of butter
 Salt to taste
Pasta
1

We use whole egg orecchiette by De Cecco, it would take you a long time to make this by hand. We also use at the restaurant naturally raised veal &
parma prosciutto for this dish to insure consistent flavor. Dry tarragon is fine even better in this dish than fresh.

2

Boil 3 quarts of water adding a little salt and orecchiette for about 9 or 10 minutes until all dente strain and set aside.

Sauce
3

In a large sauté pan over medium heat add olive oil, veal and chili flake, brown veal and add prosciutto pieces, brandy “be careful of the flame up” then add tarragon and marinara sauté for 1 minute and finish to a bubble with butter and cream. Toss orecchiette well with sauce and serve on 4 plates with parmesan or asiago cheese.