Here’s a wonderful way to ‘recycle’ leftover brasato or other pot roast—as a filling for a half-moon shaped stuffed pasta called mezzelune: Ingredients Leftover brasato (pot roast) 1-2 eggs 100g (3-1/2 oz) freshly grated Parmesan cheese Salt and pepper A scrape of nutmeg One batch of fresh egg pasta, or dumpling … Read More
Brasato al vino rosso (Beef Braised in Red Wine)
There’s nothing like a good pot roast on a cold winter’s day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a ‘continental’ twist: the favorite cooking medium for Italian pot roast is red wine. … Read More
Lesso di manzo rifatto (“Re-made” Boiled Beef)
Waste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef broth, a brodo classico or a bollito misto. Of course, boiled beef can simply be gently reheated in its broth and served … Read More
Coda alla vaccinara (Roman-Style Braised Oxtails)
This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking in the Eternal City: Roman-style braised oxtails. The Italian word vaccinara actually means “butcher style”. The tail is one of those cuts of meat that are known in Italian as … Read More
