Lesso Rifatto was the most popular and most inexpensive dish for the farmer in our countryside, served with lots of potatoes and sometimes re-heated .
Ingredients:
Ingredients:
- Mixed meats as : half hen, beef meat as lean, tongue, top rib,1 or 2 bones (Ask your butcher to suggest some meats in place of these if they are not available)
- For broth: 2 potato, 2 carrot, 1 celery stalk, 1 onions, a small piece of Savoy cabbage, 2 tomatoes, parsley, basil
- Salt and Pepper
- 3 or 4 onions
- Ripe or canned tomatoes 500gr (18 ounces)
- Sage
- Flour, 1 tbsp
Preparation:
This recipe was submitted by Marina at Podere Il Doccio and Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine! You can also see what other renters thought about their stays at Podere Il Doccio or Casa di Vignolo.
- Put all the ingredients in a stockpot and cover with water.
- Place over a very low heat and simmer for about one and half hours. Leave the drained vegetable a part.
- Finely slice the onion, put in a pan and sauté in olive oil with sage leaves and sprinkle with a tablespoon of flour (my grandfather did this) and before these begin to colour add the tomatoes.
- Add salt and pepper and cook for about half an hour.
- Add the boiled meat cut into pieces, and cover the pan and cook over a low heat for half an hour.
This recipe was submitted by Marina at Podere Il Doccio and Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine! You can also see what other renters thought about their stays at Podere Il Doccio or Casa di Vignolo.
