Beef Birds From Bari – Puglia

Remove the skin from the garlic. Chop finely with dried tomatoes, parsley and basil. Mix well with the Parmesan or Pecorino.

Place the beef cookies between plastic wrap and pound very thinly with a rolling pin. Top each cookie with a slice of prosciutto and spread the cheese-herb-parsley mixture evenly on top. Roll up and fix the meat birds with wooden skewers or tie them with kitchen string.

Dip the tomatoes in boiling water, peel and dice. Peel and chop the onion.

Season the meat birds with salt and pepper. Heat the olive oil in a roasting pan. Sauté the meat birds over medium heat until browned all over. Add the onions and fry briefly. Add the tomatoes, white wine and soup. Season everything with salt and pepper.

Meanwhile, steam the meat birds with the lid closed on a low fire for about an hour and a half until they are very soft. Turn them from time to time to the other side and add a little soup if necessary.

Cut the meat birds diagonally into thick slices as you like, arrange them on a platter and pour sauce around them.

Serve with potatoes drizzled with olive oil and seasoned with rosemary, baked on the stove.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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