Picchiapò

“Picchiapò” is a dish that is part of the Roman culinary tradition, usually prepared by recycling leftovers of boiled beef, typically used for broth. Here are the ingredients and the preparation:

Ingredients

• 300 g of boiled beef (such as brisket or silverside)
• 1 medium onion
• Extra virgin olive oil
• Salt and pepper to taste
• 1 sprig of rosemary
• Chili pepper (optional)
• 400 g of peeled tomatoes or tomato purée
• Water or broth (if necessary)
• Fresh mint (optional for garnish)

Preparation

1. Start by thinly slicing the onion and let it brown in a pan with a drizzle of extra virgin olive oil. If you wish, you can add a pinch of chili pepper to make the dish more lively.

2. Cut the boiled meat into not-too-small pieces so that they remain juicy during cooking.

3. When the onion has become translucent and soft, add the meat pieces to the pan and sauté over medium heat, turning the meat to lightly brown it.

4. Add the peeled tomatoes, crushing them a bit with a wooden spoon, or pour in the tomato purée. Also, add the sprig of rosemary.

5. Let cook over low heat for about 20-30 minutes, adjusting with salt and pepper and, if necessary, adding some water or broth to prevent the sauce from drying out too much and to allow for even cooking of the meat.

6. Once the sauce has slightly thickened and the meat is well-flavored, the dish is ready. Some prefer to cook it longer, until the meat reaches an almost shredded consistency.

7. Serve the Picchiapò hot, garnishing with fresh mint leaves for a touch of freshness, if you like.

Curiosity

The name “Picchiapò” comes from an old Roman saying, where “picchiapò” was used to indicate something that is beaten. According to tradition, it refers to the manner in which the meat was beaten to make it more tender and flavorful during its preparation. This dish is a perfect example of peasant cooking and “recovery cooking,” where nothing goes to waste and everything is transformed.