Social Foodies
Picchiapò Roman style
The stewed meat is one of the great dishes of the popular Roman cuisine (and, with other names, also of other places in Italy) that evokes the concept, both ancient and modern, of the food reuse. The name derives from the word "Picchiabbò" used by the vernacular poets G. G. Belli in a sonnet and by Trilussa in a collection of tales to indicate people or things of little importance.
Preparation
Finely cut and fry the garlic and the onion in the oil. Then merge all ingredients and reduce on low heat for 8 to 10 minutes.
Ingredients
300 gr Extra fine sieved tomatoes "Il delicato" Petti
3 tablespoons of extra virgin olive oil
1 chopped onion
1 clove of garlic
The juice of 1 lemon
3 tablespoons of extra virgin olive oil
1 chopped onion
1 clove of garlic
The juice of 1 lemon
