Bollito alla picchiapò is yet another cucina povera dish of Rome. It is a way to use up the meat that was used to make a beef broth. It uses a tomato sauce with white wine, often with the addition of a bit of sugar and milk to reduce the acidity of the tomatoes to bring it in line with the meat, which has lost some of its flavor from the process of making the broth. This version was tasted at the Ristorante Rolli 1 in Trastevere.
This Secondo Piatto should be combined with a Primo Piatto that doesn’t use tomato in the sauce.