The PICCHIAPO’ or lesso alla picchiapò is a traditional Roman recuperation dish, known for its simplicity and sturdy flavor. Its name comes from the old verb “picchiare” which means “to pound” or “to break into pieces”, since traditionally the cooked meat was beaten with a meat mallet to make it more tender and to meld the flavors with the other ingredients.
Lesso alla picchiapò has become a very popular dish in Rome and in its traditional trattorias, where it can still be enjoyed today. It is a perfect example of Roman cuisine, which stands out for using simple, genuine ingredients prepared with passion and skill. Its history is intertwined with the city of Rome and its culinary culture, making it a true emblem of Roman cooking.
It can be enjoyed as an appetizer or as a main course during cold months and is traditionally prepared during the Christmas season.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb beef (muscle or beef belly)
- 2 carrots
- 1 onion (large)
- 1 stalk celery
- 3 cloves
- 14 oz peeled tomatoes (about 1 2/3 cups)
- 2 red onions
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 teaspoon chili powder
Tools
- 1 Pot
- 1 Pan
- 1 Cutting board
Steps
Clean the vegetables (carrots, onion, celery) and place them in a large pot with the cloves and a few black peppercorns. Add the meat and cover everything with cold water. Salt, cover with a lid and simmer gently for at least 2 hours.
Remove the meat from the broth and let it cool slightly. Then cut it into pieces about 3/4 x 3/4 inch.
In a pan add a drizzle of oil and gently sauté the finely chopped onions. Add the meat, adjust salt and pepper and let it cook to absorb the flavors for 10 minutes.
Finally add the crushed peeled tomatoes, the chili powder, and let cook for another 20-25 minutes over low heat with the pan partially covered. If it becomes too dry, add two ladles of broth or water.
Plate and enjoy the picchiapò in all its simple goodness, perhaps accompanied by the vegetables used to make the broth.
