Lesso, in Italian, simply means boiled meat, usually beef or veal.
Lesso rifatto, literally redone boiled meat, is a ingenious way of eating leftovers, creating an entirely new dish.By all means, you don’t have to use boiled meat, and roasted meat can also be used. This is what I did.
There are many recipes for lesso rifatto. You can add wine if you like, and tomatoes would also be great in here. The most common recipes for lesso rifatto would include tomatoes and potatoes, lesso rifatto con le patate. Another popular recipe would include lots of onions, lesso rifatto con le cipolle. Traditional Tuscan lesso rifatto would be simply made with onions, carrots, celery, meat and broth.
However you choose to cook leftover meat, the result is exquisite, tender meat, flavoured with whatever vegetable you have in the refrigerator. The only reason I roast beef on Sunday night now is to eat leftovers.
Ingredients: 1 tablespoon olive oil Method:
Lesso rifatto col cavolo nero
1 onion, sliced
1/2 rib celery, finely chopped
1 tablespoon pancetta, cubed
5-7 dried Porcini mushrooms slices
250 g boiled or roasted beef or veal, sliced thinly
1 bunch dinosaur kale, hard stem removed
vegetable, chicken or beef broth
salt and pepper to taste
1 tablespoon olive oil