Dina's Recipe

For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her Boiled Meat Salad


- 1kg of boiled veal
- 1 carrot
- 1 stick of celery
- 2 onions (average size)
- 2 sp of tomato puree
- 1 small vase of capers
- 150/200 gr of anchovy fillets
- Extra-virgin olive oil
- Salt


- Take a pan, fill it with water and add 1 carrot, 1 stick of celery, 1 onion, 2 spoons of tomato puree, the meat and some salt.
- Leave to boil slowly for around 2 hours.
- When the meat is cooked, remove from the pan and set aside to cool. (You can use the meat broth to make delicious soups!)
- Break up the meat by hand (without using a knife) and place it in a bowl.
- Cut the onion into thin slices and halve the anchovy fillets.
- Add these ingredients to the meat, together with the capers.
- Season the meat with salt, pepper and oil.

Buon appetito!


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