Bollito in Salsa di Dragoncello

Boiled beef & tarragon sauce

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Except for the Siena area tarragon is not commonly used in Tuscany. When it does appear it’s often raw, rather than cooked in the French method. At the Locanda dell’Amorosa fresh tarragon for this recipe is grown in their old walled herb garden on a hill overlooking the surrounding vineyards.



  • 3 oz/80 g fresh breadcrumbs
  • 1 oz/20


Put 3 litres of water into a deep saucepan with the vegetables, salt & parsley & bring to the boil. Add the meat & simmer slowly for 3 hours. Skim off any scum that rises to the surface. In the meantime, make the sauce. Soak the breadcrumbs in vinegar for 15 minutes & squeeze out. C