When we make broth, the meat left is devoid of many substances and in fact not very tasty. Throwing it in ancient times was considered almost a sacrilege. This is why it is important to have recipes that recycle the meat used for the broth. This is one of the most popular and most outdated in Rome.
When I see the bright red of the sauce, I immediately open a rosetta or a loaf of bread!

Picchiapò meat

  • Preparation time: 60 minutes
  • Ingredients for 4-6 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 450 gr or 1 lb. advanced boiled meat
  • 2 large onions
  • 250 gr or 9 oz of peeled tomatoes (half a can)
  • Vegetable broth to taste (about a couple of cups)
  • Extra virgin olive oil to taste
  • Chopped parsley to taste
  • Salt and pepper to taste
  1. Instructions
  2. Finely chop the onion. Stew it in a pan with some oil. Add the peeled tomatoes.
  3. Cook the sauce for ten minutes at low heat.
  4. Then add the boiled meat cut into thin slices and a ladle of broth. Continue cooking for another thirty minutes, adding more broth if necessary.
  5. Salt and pepper. Sprinkle with chopped parsley and serve.

Tips to ensure the success of the dish:

  • Use good quality peeled tomatoes. This type of meat has lost much of its taste in the broth and therefore without good peeled tomatoes there is a risk of it being tasteless.
  • Use sweet white onions.
  • Salt and pepper always at the end of cooking.