Quick Note: Picchiapò
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Unrated
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Cook Time
mins
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Total Time
30 mins
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Course
Main Course
Quick Note: Picchiapò
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 medium onion chopped
- 1 medium carrot chopped
- 1 Stalk of Celery chopped
- olive oil
- white wine
- A few canned tomatoes squeezed through your fingers
- A ladleful of homemade broth
- Leftover boiled beef cut into bite-sized pieces
- Optional: A bay leaf and/or a pinch of red pepper flakes
Instructions
- In a braising pan, make a soffritto by sautéing the chopped onion, carrot and celery in a generous glug of olive oil. When the vegetables are soft, add a splash of white wine and let it boil off, then add a few canned tomatoes, squeezed through your hands as you add them to the pot, along with a bay leaf and a pinch of red pepper flakes, if you like. Let the tomatoes simmer gently and reduce until you have a rather thick 'sauce'.
- Add the boiled beef, along with a ladleful of the broth you made from the it, to the pot, and mix once. Let the beef simmer in the sauce until it is reheated and has absorbed most of the sauce. Do not stir the pot again, or the beef will probably break up into mush. You can shake the pot if you think you need to, to prevent the beef from sticking.
- Serve immediately.
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