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left over boiled beef with onions and tomatoes

Although Italians, as a whole, don't do leftovers, Tuscans are notoriously tight wads, and hate wasting anything. This recipe was invented as a use for the inexpensive beef leftover from making a stock, which is sliced paper then and served sautéd red onions, beef broth and olive oil, and tomatoes—which, according to one legend, resemble the red pompoms on the berets of French sailors, who were frequently seen in Livorno in the 19th century, and were even stingier than the Tuscans.

Text © Dana Facaros and Michael Pauls

Image by unacenaconenrica