The Picchiapò a Roman second course is a leftover recipe that helps avoid wasting boiled meat after making a good broth. In fact, by the end of cooking, the meat is so spent that no one thinks of eating it as is. By working it this way, you can achieve a really tasty dish that can also be proposed as an appetizer if served on slices of toasted bread. The name of this dish is certainly curious, and there are two hypotheses. The first comes from the fact that the meat was beaten on the cutting board (battilonta) to make it more tender. The second is linked to the Roman mask Bicchiapò, with a red and deformed face due to drinking. It doesn’t matter what the name comes from because it’s so good and easy to make that once you try it, you won’t be able to do without it.
Boiled meat: add the meat only after bringing the water to a boil.
Stew: add meat and water cold
I made a short video for the procedure, available on my Facebook, Instagram and Pinterest pages.
I’ll leave you links to other meat-based recipes, but especially the one for making broth.
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.76 lbs boiled meat
- 1.76 lbs tomato pulp
- 1 large onion
- 2 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Pan
How to Prepare Picchiapò a Roman Second Course
To prepare Picchiapò a Roman second course, I always recommend organizing your workspace with all the necessary ingredients.
Preferably, already measured, so everything is at hand and your work is simple and quick.
Slice the onion, let it sauté with the extra virgin olive oil, and after a few seconds, add the boiled meat.
Sauté well for a minute or two, then add chopped tomatoes or peeled tomatoes broken up by hand, and just a little water, enough to rinse the bottle or can.
Adjust salt and pepper, cover three-quarters with a lid and let it cook for about 30 minutes, or until the liquid has reduced.
Serve your Picchiapò a Roman second course on slices of toasted bread or on a serving dish as a common second course.
Tips, Variations, and Storage
Picchiapò keeps perfectly in the fridge for a few days, but if you want longer storage, you can also freeze it.
However, it is important to defrost it in the fridge, slowly, and never at room temperature.
If you want, you can also make preserves. If you want to know more about this topic, take a look at my article HOMEMADE PRESERVES
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Did you like my recipe for Picchiapò a Roman second course? Follow me on my Facebook, Instagram and Pinterest pages to not miss any updates!
