Saturday, December 17, 2011

Trattoria Brown - Bollito alla Picchiapo’

Here's the third recipe from "Sapori e profumi di Roma: ricette della cucina romana e ristoranti tipici.": bollito alla picchiapo’.


700 grams boiled veal or beef

three medium red or yellow onions, cut to ½ inch to ¾ inch length slices

400–500 grams crushed tomatoes

Your choice of aromatic (rosemary, cinnamon, red pepper flakes, or basil) (I would choose rosemary, and about 1 tablespoon, chopped)

1 clove

1 bottle wine, either a dry red or dry white

3 tablespoons extra virgin olive oil

Salt, to taste


Cut boiled veal into 1-inch cubes. Place heavy pot over medium high heat, add olive oil and onions, and cook until they just begin to color (maybe 5 to 6 minutes). At this point, add wine, turn down heat to medium low, and allow to evaporate. When the mixture has thicken (evaporate by about 1/2), add tomatoes, clove, salt to taste, and your aromatic of choice. Keep cooking on medium low heat for another 10 minutes. Add cubed veal and allow to cook until the liquid has sufficiently thickened. (No time guide is given regarding this last step. Essentially, when the liquid has thickened to your taste, it’s done.)

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