Lesso alla Picchiapò, a traditional recovery second course from Roman cuisine. Lesso alla Picchiapò was born from the creativity of mothers and grandmothers who, during the holidays, prepared broth but certainly could not afford to throw away the used meat. This recipe, born out of necessity to recycle boiled meat, results in a very tasty dish that is essential in Roman kitchens and one of the best for doing ‘scarpetta’.
The recipe is very simple: just cut the boiled meat into pieces and sauté it in a pan with tomato, onion, and chili. The name Picchiapò is quite peculiar, and its origins are uncertain, but it is undoubtedly now associated with this unique dish.
Regarding traditional and recovery dishes, I also remind you of
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 309.92 (Kcal)
- Carbohydrates 10.75 (g) of which sugars 1.63 (g)
- Proteins 24.92 (g)
- Fat 18.93 (g) of which saturated 6.63 (g)of which unsaturated 7.45 (g)
- Fibers 2.08 (g)
- Sodium 552.02 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The ingredients added to the boiled meat are very simple and easily available in our kitchens.
- 12 oz beef (any boiled meat is fine)
- 1 tbsp extra virgin olive oil
- 1 onion (large)
- 14 oz tomato pulp
- to taste salt
- to taste chili pepper
Tools
To prepare Lesso alla Picchiapò, you don’t need many tools, but I suggest a good non-stick pan with a glass lid for cooking with minimal fat.
- 1 Pan
- 1 Knife
- 1 Ladle
Preparation
Having already boiled the meat, preparing Picchiapò takes only a few minutes, and the cooking is quite fast.
Lesso alla Picchiapò, accompanied by good fresh or toasted bread, becomes an exceptionally tasty single dish.
Trim and wash the onion to avoid crying while cutting it. Chop the onion coarsely and sauté it in the pan with oil and chili pepper.
While the onion is sautéing, slice the boiled meat; this will allow the meat to better absorb the tomato flavor.
When the onion is crispy, add the meat and tomato pulp to the pan. Initially keep the flame high, adjust with salt according to your taste but remember the meat is already seasoned. Put the lid on and let the meat simmer for about 20 minutes, turning it at least once during cooking. If the sauce reduces too much, you can add a bit of water or white wine, but if after the first few minutes with a high flame, when the tomato starts to bubble, you lower the flame and keep the lid on, you will find that you won’t need to add either water or wine.
NOTES
Lesso alla Picchiapò is best consumed hot, but being a dish rich in sauce, you can prepare it in advance and heat it when necessary. It keeps well in the refrigerator, in a container with a lid, for a couple of days.
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Frequently Asked Questions
What kind of meat should be used
To prepare Picchiapò, you can use all types of meat suitable for making broth, including hen and capon.
Can I use fresh tomatoes to prepare Picchiapò
Definitely, tomato pulp reduces preparation time and is very useful to use in winter, but you can also prepare Picchiapò with fresh tomatoes.
