Picchiapò
by Cucina con Simone · 162K subscribers on YouTube
Picchiapò is a traditional Roman beef dish made from leftover meat, slow-cooked in broth, then shredded and sautéed with caramelized onions, pancetta, and tomato sauce. It is a classic example of cucina povera, turning humble ingredients into a rich, flavorful ragù.
- Cook
- 2h 30min
- Difficulty
- medium
Ingredients
18 items- Olive OilFor the initial soffritto
- 1 pcsOnionOne onion, cut in four
- 1 pcsTomatoFresh tomato, cut in four
- 1 pcsCarrotSliced or halved
- 1 pcsRosemaryOne sprig
- 3 pcsCloves2-3 cloves
- BeefTough cut, such as brisket or chuck
- 1 pcsOsso di manzoBeef bone, preferably with marrow
- SaltTo taste
- Hot WaterHot water, enough to cover the meat
- Fresh PancettaFresh pancetta, diced
- PepperTo taste
- 2 tbspSugarFor caramelizing the onions
- 2 tbspBalsamic VinegarTo deglaze
- ParsleyChopped, for garnish and flavor
- 200 mlTomato PassataTomato passata or crushed tomatoes
- 200 mlBrothReserved broth from cooking the meat, about 2-3 ladles
- Extra Virgin Olive OilExtra virgin olive oil, for finishing
Method
- In a pot, heat olive oil. Add the onion cut in four, the tomato cut in four, carrots (sliced), rosemary sprig, and cloves. Sauté until the vegetables soften.
- Add the beef pieces and the beef bone. Season with salt and brown the meat on all sides.
- Pour in hot water to cover everything. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours (or up to 2.5 hours).
- Remove the cooked meat and bone from the broth. Let cool slightly, then shred or cut the meat into small cubes. Discard the bone.
- In a separate pan, heat a little olive oil. Add the pancetta and pepper, and cook until crispy.
- Add a large amount of sliced onion to the pan. Cook over medium-low heat until the onion softens, then add the sugar and caramelize until golden.
- Deglaze the pan with a splash of balsamic vinegar.
- Add the shredded meat, chopped parsley, tomato passata, and a couple of ladles of the reserved broth. Stir well.
- Simmer over medium-low heat until the sauce thickens and the flavors meld, about 15-20 minutes.
- Adjust seasoning if needed (the broth is already salted). Finish with a drizzle of extra virgin olive oil and more parsley.
- Serve on toasted bread (bruschetta) as an appetizer or main dish.
Cucina con Simone
Home cook162K subscribers on YouTube41.4M total channel viewsBenvenuti nel canale dello Chef Simone! Qui condivido ricette della tradizione italiana e creazioni ispirate dalla mia esperienza internazionale. Il mio obiettivo è aiutare tutte le famiglie a cucinare piatti indimenticabili, senza spendere una fortuna, utilizzando prodotti facilmente reperibili nei supermercati di tutto il mondo. Se amate la buona cucina, scoprire sapori autentici e imparare trucchi e consigli semplici, questo è il canale giusto per voi. Unisciti a me in questa avventura culinaria e porta il gusto in tavola con soddisfazione e facilità!
