Share The Craco Society Website:

Orecchiette Matera Style

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.