Although this is a modern recipe from Trentino-Alto Adige, it reflects the regional tradition of boiling meat. If you prefer, you could flash-fry or grill the meat instead of immersing it in the boiling stock. The vinaigrette contains shallots and chives, which are both rare in southern Italian cuisine, and extra virgin olive oil (the area of Italy nearest to Trentino-Alto Adige that produces olive oil is around the shores of Lake Garda, in Lombardy).
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