Orecchiette Alla Materana

Preparation:

Preparation: Cut the meat into small pieces and brown it in the oil, then add the washed, peeled and chopped tomatoes. Season with salt and finish cooking. Boil the orecchiette al dente, drain and arrange them in layers in an earthenware pan. Dress each layer with the sauce, grated pecorino cheese and thinly sliced mozzarella. Pass the oven for about 15 minutes.