Recovery recipe: Piccapò boiled meat

Traditional Roman recipes

Roman cuisine is one of the oldest and most appreciated Italian culinary traditions. Since ancient times, the Romans have had a passion for food and gastronomy, and this is still reflected today in a wide variety of delicious and wholesome dishes. The typical products of this cuisine are, in fact, the result of the fusion of cultures and flavors of different eras.

Among the specialties of Roman cuisine, first courses stand out such as the famous pasta carbonara, pasta cacio e pepe, pasta all'amatriciana and pasta alla gricia. But Roman cuisine also offers delicious second courses such as lamb with "scaldito", Roman tripe and the famous "piccapò boiled meat".

In short, Roman cuisine is a culinary tradition that has been handed down for generations and which is still appreciated throughout the world today for its authenticity, its history and its goodness.

The recipe with leftover meat: piccapò boiled meat

Piccapò boiled meat is a traditional dish of Roman cuisine, which is usually prepared on the occasion of the feast of Saint John the Baptist on 24 June. Its origins date back to the 16th century, when the Picchiapò family, one of the most influential in Renaissance Rome, used to organize large banquets for their guests. Piccapò boiled meat was one of the most popular dishes, thanks to its tasty preparation.

The history of one of the best recovery recipes in Italy

In addition to its goodness, piccapò boiled meat is also appreciated for its history and cultural importance. The recipe has been handed down from generation to generation, becoming a symbol of Roman tradition and popular Italian cuisine.

Today, tagliapò boiled meat is a dish that can be enjoyed in the restaurants of the capital, but also in the homes of cooking enthusiasts, who want to keep tradition alive and discover the authentic flavors of Italian cuisine. Piccapò boiled meat is served in its sauce with tomato but, for a modern touch, chilli pepper can be added to give a touch of spiciness to the dish.

But what is the beater? It is a preparation that gives new life to boiled meat or leftover meat, typical of the Roman tradition. The boiled meat, once used for the broth, was cut into pieces and put in a pan with onions and tomatoes to make it soft and tasty and create this subspecies of red stew.

But why the name smack? Because simply, the meat was "beaten" on the kitchen counter to make it softer when cooked, but there are also legends about a Roman mask called "Picchiapò". In any case, the recipe for tagliapò boiled meat is a great classic of Roman taverns and is easy to prepare, thanks to its simplicity and goodness. Now that you know its history, all you have to do is try it!

The recipe for Roman tagliapò boiled meat

Ingredients:

• 1.5 kg of mixed meat for the boiled meat (muscle, tail, tongue, etc.)
• 1 red or white onion
• 2 carrots
• 2 stalks of celery
• 2 ripe or peeled tomatoes
• Salt to taste
• peppercorns to taste

What if you have some meat left over but you don't want to use it for the poutine? Enjoy it with the green sauce and prepare it in parallel.

Ingredients for the green sauce for boiled meat:

• 1 bunch of fresh parsley
• 2 anchovy fillets in oil
• 1 clove of garlic
• 1 tablespoon capers
• 2 tablespoons white wine vinegar
• 4 tablespoons of extra virgin olive oil
• Salt to taste

Preparation of meat in the “picapò” style

Being a recipe with leftover meat, we must have already done the first steps in preparing the boiled meat, but we include them for completeness.

Let's prepare the boiled meat: in a large pot, place the mixed meat, onion, carrots, celery and tomatoes. Cover with cold water and bring to a boil.

Lower the heat and simmer for about 3 hours, skimming occasionally to remove any impurities that form on the surface. Add salt and peppercorns, continue cooking for another 30-60 minutes, until the meat is soft and cooked.

If we have a lot of meat that we won't use for the tagliapò, in the meantime we can prepare the side dishes and the green sauce to accompany it. Wash and finely chop the parsley, anchovies and capers. Add the minced garlic, vinegar and oil, and mix until smooth. Season with salt.

Once cooked, drain the meat and brown it in a pan with two tablespoons of EVO oil and some onion for a few minutes. Season with salt and pepper and cook for 5-6 minutes over low heat.

Add the peeled tomatoes - perhaps broken roughly with your hands - and simmer for about 15 minutes. Serve hot together with some bread bruschetta and the other parts of the boiled meat that we did not use in the recipe.

The leftover boiled meat, in addition to the tagliapò, can also be served with green sauce, vegetable side dishes, such as boiled potatoes, carrots, chicory or spinach. Enjoy your meal!