Braciola "Rifata" from Ristorante del Fagioli, Florence
A wonderful Tuscan dish, straight from a classic trattoria in Florence.
Extremely tender beef chops (one per person)
Plain Bread crumbs (not the ones with spices added!)
Olive Oil Tomato Sauce aka SUGO DI POMODORO (see our recipe!).
1 deep frying pan, large
1 large pot
Prepare Tomato Sauce (see our recipe!). Make sure your beef chops are extremely tender. Consult your butcher when buying these.
Beat the beef chops to thin them out and tenderize them. Coat your beef chops with bread crumbs. In a large, deep pan, heat Olive Oil (not extra virgin- it will smoke!)
Brown the outside of the beef chops in the olive oil, then leave the chops in the pot of Tomato Sauce for 1/2 hour on a low flame to finish cooking. Del Fagioli prefers to serve this with their stewed potoes. However, you can serve the Beef Chops with any seasonal vegetable, potatoes or spinach. The Asparagus shown in the photo are only served at Del Fagioli when in season (photo taken in early May).
Del Fagioli is a family owned and run historic restaurant, just near the Santa Croce Church and the Ponte alle Grazie bridge. They have given us this recipe for free, and we have not received any money from them (ie: this is not an advertisement!). If you plan to go, be sure to make a reservation as they fill up fast! They are closed on Saturdays and Sundays, and do not have a website!
Follow these links to see more about them:
