Orecchiette alla Materana – a savoury oven-baked classic from Basilicata
Orecchiette alla Materana is a classic pasta dish from Basilicata, with lamb and pork, tomato sauce, mozzarella and pecorino. Discover this oven recipe that reflects the flavours of Matera – simple, powerful and full of terroir.
From the Sassi to the oven: orecchiette as in Lucania
The food in Matera is a reflection of the raw beauty of the Sassi and the deep connection its inhabitants have with nature. Nothing over the top, just simple, authentic dishes that really hit the spot. Local products, simple preparation methods and honest cuisine are at the heart of Matera's culinary tradition.
Orecchiette alla Materana is one of the region's most beloved primi – a dish prepared in two stages: first, the pasta is cooked separately, then baked in the oven in a rich tomato sauce with lamb and pork, melted mozzarella and grated pecorino. The result is a hearty, filling meal that is both comforting and full of character.
If you want to do it just like they do in Lucania – the historical name for Basilicata – use an earthenware dish. It retains the heat and gives the dish that typical southern charm.
Recipe: Orecchiette alla Materana
Here's how to make this classic oven-baked dish from Basilicata with lamb, pork loin, tomato sauce and melted cheese.
Ingredients for 4 people:
- 500 g fresh orecchiette
- 300 g lamb shoulder
- 200 g pork loin
- 500 g passata
- 1 onion
- 1 clove of garlic
- 150 ml dry white wine
- 2 sprigs of basil
- 2 balls of mozzarella
- 75 g grated pecorino cheese
- Extra virgin olive oil
- Salt and pepper
-
Step 1: Make the sauce
Cut the meat into small cubes, chop the onion and finely chop the garlic.
Heat a dash of olive oil in a large pan. Add the onion and fry gently until translucent. Then add the garlic and fry briefly without browning.
Add the cubes of lamb shoulder and pork loin to the pan and fry on all sides until lightly golden brown. Deglaze with the white wine and allow the alcohol to evaporate.
Add the passata and basil, season with salt and pepper, and simmer the sauce over a low heat for 1 hour until the meat is tender and the sauce has thickened nicely.
![Orecchiette 00021]()
-
Step 2: Cook the pasta
Bring a large pot of salted water to the boil. Cook the orecchiette until al dente according to the instructions on the packet (or about 3–4 minutes if they are fresh). Drain and mix the pasta into the sauce.
-
Step 3: Assemble the casserole
Preheat the oven to 200°C.
Slice the mozzarella. Spoon a first layer of orecchiette with sauce into an oven dish (preferably terracotta). Top with a layer of mozzarella and sprinkle with a little pecorino. Repeat these layers until all the ingredients are used up. Finish with a generous layer of pecorino – this will create a golden brown, gratinated crust.
Place the dish in the oven and bake for 15 minutes, until the cheese has melted and formed a light, crispy crust.
-
Step 4: Serving
Remove the dish from the oven and let it rest for a few minutes. Spoon the orecchiette onto warm plates, making sure each portion has a little of the golden, brown crust. Serve with a simple green salad and, if desired, a glass of Aglianico del Vulture – a powerful red wine from Basilicata that pairs perfectly with this dish.
![Orecchiette 00110]()
