Il Lesso Rifatto with Onions

Preparation info

  • Serves


    • Difficulty


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.



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 harmon