Il Lesso Rifatto with Onions

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This rifatto (re-done) style of cooking in Tuscany is common and takes very good care of leftovers. Here it is assumed you may have 500 g (1 lb 2 oz) leftover bollito meat. If not, you can just start from scratch of course. I like to add olives to this dish.


  • 500 g (1 lb 2 oz) meat from il bollito
  • 4 tablespoons olive oil
  • 2 large red onions, halved and sliced
  • 1 garlic clove, chopped
  • 400 g (14 oz) tin chopped tomatoes
  • good pinch of ground chilli
  • ½ teaspoon dried oregano
  • 1 heaped tablespoon each of pitted green and black olives
  • about 5 basil leaves, plus a few extra, to serve


Chop up the meat into chunky slices. Heat the olive oil in a non-stick frying pan and sauté the onions until softened, nicely golden and a bit sticky. Add the garlic and when it smells good stir in the tomatoes. Add the chilli and oregano, and season with salt and pepper. Simmer for about 10 minutes. Add the meat, olives and tear in the basil. Turn through gently and cook until it is all harmonious, about 5 minutes. Serve with bread and a few torn basil leaves over the top.

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