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Trattoria della Posta: Trattoria della posta
The menu indeed features dishes based almost exclusively on cheeses. The appetizers alone could amount to a meal – creamy cheeses, fried mozzarellas, and more , but you should try to save room for the entrees. You can Also enjoy Finanziera (is not my favourite)or Traditional Bollito with souces..
Favorite Dish: Bollito Misto
I found on the web the receipe in english.....
2-1/2 pounds beef (muscle, tongue, etc. for boiling)
2 beef bones
1 onion, peeled and left whole
2 carrots, peeled and cut into 3-inch lengths
1 celery stalk
Sea salt to taste, about 2 tablespoons
One-half capon or boiling chicken, optional
Place all the ingredients in a large soup pot, and cover with water. Bring to a slow boil, covered for 1 hour. Skim the surface. Add the chicken and cook for another hour. Control the beef to see if it is cooked. It should be very tender; the skin will easily come off the tongue.(I like to make this the night before so I can remove any excess fat from the broth.)
Remove the beef and vegetables from the broth. Throw away the tomato, parsley, and beef bones. Strain the broth and replace the beef in the broth. Refrigerate overnight. Remove the solidified fat from the broth the next day. Reheat all together.
To serve, remove enough broth for the soup. Heat the tortellini in broth and serve with grated Parmesan cheese. Serve the beef already cut and arranged on a serving plate.
1 cup Italian parsley, leaves only
2 tablespoons capers
1 garlic clove
1 anchovy filet
Red wine vinegar, to taste
1/2 cup olive oil
1 slice white bread
Finely chop the parsley, capers, garlic, and anchovy, using a sharp knife. Put the mixture into a serving bowl and add olive oil and red wine vinegar. Adjust seasonings. Remove the crust from the slice of bread, and soak the bread in red wine vinegar. Then crumble the bread into sauce. (This is the poor man's technique; the bread looks like pine nuts in the sauce! Instead you can add some chopped pine nuts!)
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